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Ingredient
Cooked chicken: common mistakes and how to avoid them
A practical guide to cooking chicken safely, checking doneness, flavouring the broth and storing leftovers properly.
Kitchen notebook
Ingredient
Articles and guides about Ingredient: cooking ideas, explanations and tips researched and checked by KitchenPause.
Seasonal produce
Spring in the basket: choosing and storing seasonal vegetables
Image generated by the Kitchenpause teamAsparagus, peas, broad beans, artichokes and tender greens signal spring. Learn to read the seasonal calendar flexibly, choose vegetables in good condition and organize storage without treating seasonality as a rigid rule.
Latest additions
Latest additions
Available content that can be reviewed from the recipe collection.
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Ingredient
A Practical Guide to Cooking Better with Sesame Seeds
Learn when to use raw or toasted seeds, ground sesame, tahini, and sesame oil to add aroma, texture, or body without overpowering the rest of the dish.
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Ingredient
A practical guide to cooking better with cooked lentils
Choose the right use for the lentil’s texture and make the most of cooked lentils in salads, stews, curries and crisp toppings.
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Ingredient
Tomato passata: how to choose, store, and use it
A practical guide to understanding passata’s texture, distinguishing it from tomato pulp and diced tomatoes, choosing it for a dish, and storing it without inventing shelf-life claims or preserving methods.
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Ingredient
A Practical Guide to Cooking Mushrooms Better
How to clean, cut, and cook mushrooms for good browning, and use them in sautés, oven dishes, sauces, and more.
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Ingredient
A practical guide to cooking better with tamarind pulp
Learn how to prepare tamarind pulp and add it gradually to sauces, stews, drinks and desserts, making the most of its sweet-and-sour character.
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Ingredient
Common mistakes when making pumpkin purée—and how to avoid them
Choose a suitable squash, cook the flesh until tender, and control moisture before blending. Learn to adjust the texture and store the purée safely.
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Ingredient
Common Mistakes When Cooking with Dark Soy Sauce—and How to Avoid Them
Dark soy sauce is chiefly used to add colour and depth, but it is not an automatic substitute for light soy sauce. Learn to measure it gradually, taste as you go, and choose it for the result you want.
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Ingredient
Common Mistakes When Preparing Very Cold Water—and How to Avoid Them
A practical way to chill and carry water using ice and a well-handled bottle, without overcomplicating the process.
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Ingredient
A practical guide to cooking better with cardamom
Learn when to use pods, seeds or ground cardamom, and how to introduce it gradually into drinks, savoury dishes and sweets.
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Ingredient
How to cook better with homemade vegetable stock
A balanced vegetable stock is a flexible base for soups, rice, stews and sauces. Choose sound ingredients, keep the simmer gentle, season thoughtfully and cool and store the finished stock safely.
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Ingredient
How to choose, store and make the most of cauliflower
A practical guide to spotting a good cauliflower, storing it without washing it too soon, choosing a cooking method and freezing it with an appropriate blanching step.
Recipes
Recipes to enjoy
Mapo tofu
Tender tofu and minced pork in a savory sauce with doubanjiang, ginger, and Sichuan pepper. Serves 4; timings are estimates.
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Bolo de bolacha
A no-bake Portuguese cake made with Maria biscuits dipped in coffee and layers of buttercream with egg yolks. Serves 6; allow about 30 minutes to prepare and 3 hours to chill.
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Moroccan chicken and almond pastilla
A crisp filo pastry pie filled with spiced chicken, onion and sweet almonds. Makes 2 pastillas for 8 people.
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Argentine locro
A thick Argentine stew of white corn, beans, squash and assorted meats, served with a red pepper sauce. Makes about 8 servings; hands-on time and yield are approximate.
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Pohnpei Lihli
Very ripe breadfruit, roasted over an open fire and pounded. Hands-on preparation is estimated at 15 minutes; roasting is guided by a visible cue rather than a fixed time.
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Vietnamese bún chả
Grilled pork, rice noodles, pickled vegetables and fresh herbs, served with a sweet-and-sour fish sauce. Serves 4; times are approximate.
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Greek Gemista: Stuffed Tomatoes and Peppers
Tomatoes and peppers filled with rice, herbs, pine nuts and raisins, baked with potatoes. Serves 4; estimated preparation: 30 minutes; oven time: 1 hour 30 minutes.
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New Zealand Pavlova
Baked meringue, crisp outside and tender inside, topped with whipped cream, strawberries, raspberries, and kiwi.
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Ghanaian Kontomire Stew
A thick stew of cocoyam leaves with tomato, red palm oil, smoked fish and pumpkin seeds. Makes 4 servings; approximate preparation time: 25 minutes, cooking time: 50 minutes.
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