Kitchen Tips & Tricks

Grip your chef's knife with your thumb and index finger pinching the blade just above the handle. This gives you maximum control and precision.

To season a new skillet, coat it with a thin layer of vegetable oil and bake it upside down at 375°F (190°C) for one hour. Let it cool in the oven.

Don't be afraid to adjust the burner. A hot pan gets a good sear, but lowering the heat is key to cooking food through without burning the outside.

The starchy, salty water from cooking pasta is liquid gold. Use it to emulsify and thicken your sauces for a restaurant-quality finish.

It sounds simple, but reading the entire recipe before you start helps you understand the flow and have all your ingredients ready ('mise en place').

Always let cooked meat rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender and flavorful.

Give your ingredients space. Overcrowding causes food to steam instead of sear, preventing the delicious browning that builds so much flavor.

A squeeze of lemon or a splash of vinegar at the end of cooking can brighten up an entire dish, cutting through richness and adding a final touch of freshness.