Your KitchenPause · 18/10/2026
The Basics of Learning to Thicken a Sauce
Learn to choose between reducing, adding starch, or puréeing ingredients by reading the sauce’s texture and considering how each method changes flavour and appearance. A sauce for serving and one intended for canning require different precautions.
The Fundamentals of Thickening a Sauce
Learn when to reduce, add a thickener, or use ingredients already in the sauce—while keeping flavor, intended use, and an important tomato-canning exception in mind.
How to Calculate Portions Step by Step: From the Total Amount to Each Plate
A practical guide to defining a portion for your dish, measuring quantities consistently, and dividing food sensibly without confusing weight, volume, or dietary advice.
Market Cuisine: History, Meaning, and Everyday Choices
Market cuisine is a way of planning food around ingredient availability and quality. Its recent history connects with culinary debates of the 1970s, but a flexible idea should not be mistaken for a single tradition or a fixed set of rules.
Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
Observable Signs for Getting Steaming Right
Learn how to set up your steamer, arrange the food and recognize what the steam is doing—without relying on one universal cooking time.
American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
Kashmiri Rogan Josh with Lamb
An Indian lamb stew slowly cooked with ghee, yogurt, Kashmiri chili and fennel. This version follows the Kashmiri Muslim style with onion and garlic; other regional versions also exist.