7 Ways to Make Everything You Cook Deliciously Creamy

Crunchy’s great. Charred is lovely. But what really gets us going is when a dish melts like, well, cream. [Read more…]

Seven Knives for Seven Lives: an Ultimate Knife Guide

There’s nothing more essential than the knife: how to choose the best kitchen knives, plus a selection of favorites that can satisfy every style of homecook.

When it comes to chef’s equipment, there’s nothing more essential than the knife: a kitchen that comes with a slim, 20cm long triangular blade with a curved cutting edge and with a heel tall enough to chop any type of vegetable. From Japan to the U.S. each place has mastered its own craftsmanship standards but there’s no such thing as a “best knife” that fits everyone. [Read more…]

9 Easy Ways To Improve Your Cooking

Wondering how to be a better cook? Here’s a list of culinary skills and techniques that will help you take your cooking to the next level. [Read more…]

Sous-Vide at Home: an Under Vacuum Cooking Guide

All you need to know to sous-vide at home: equipments, tips and machines to practice sous-vide cooking at home. Will this be the future cooking standard? [Read more…]

The Science of Low-Temperature Cooking

What makes the difference between a piece of meat soft as butter or tough as an old boot? A series of low-temperature cooking techniques that break down fibers. [Read more…]

15 stupidly simple cooking tips from famous chefs and the CIA

Without basic cooking skills, even the simplest dishes can blow up in your face, and then your face won’t look very good because it’ll be covered in chicken marsala and failure. So to help improve your cooking skills [Read more…]

The Best Apples for Cooking, Baking & Beyond

Wondering which apples to eat as snacks and which to save for baking or preserving? Here, we cover the best uses for some of the most popular varieties. Read on! [Read more…]

Rocket Scientists Develops Pans That Cook Faster

The pans were developed by Dr. Tom Povey, pitched as ‘a real-life rocket scientist from Oxford University.’, who helped design the pans. [Read more…]

Cooking With Water: Identità d’Acqua 2014

Light and pure, water is one of the most important ingredients in cooking: during this edition of Identità Golose culinary congress a whole set of lessons and cooking shows dedicated to water and called Identità d’Acqua debuted on stage. [Read more…]

The Molecular Gastronomy Gadget You Need ASAP

Now that molecular gastronomy has been around for a while gadgets are popping up to make old school manual techniques like spherification a breeze. [Read more…]