Kitchen Tips & Tricks

Hold your chef's knife with your thumb and index finger gripping the blade just in front of the handle for maximum control and precision.

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

Don't be afraid to adjust the burner. Start with a hot pan to get a good sear, then lower the heat to cook food through without burning the outside.

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

Read the entire recipe before you start. This helps you understand the flow and have all your ingredients and tools ready ('mise en place').

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

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

A squeeze of lemon or a splash of vinegar at the end can brighten up a dish, balancing richness and adding a final touch of freshness.