Articles and guides about Ingredient: cooking ideas, explanations and tips researched and checked by KitchenPause.
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
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Good stock begins with a decision about the flavor you want. Learn to balance ingredients, control the simmer and put homemade stock to work in soups, rice dishes, stews and sauces.
A practical guide to choosing fresh pods, deciding between fresh and frozen peas, storing them carefully and cooking them without losing their texture.
From choosing the right flour to measuring, mixing, and storing it, this practical guide explains common missteps and the signs to watch for in each preparation.
Learn when to use juice, zest or peel, how to balance its acidity, and where lemon brings freshness without overwhelming other flavours.
Mung beans are sometimes sold as “green soybeans,” although they are not soybeans. Learn what to look for, how to store them, and how to handle soaking and cooking when times vary from one product to another.
Cooked white beans need little heat and gentle handling. Learn how to drain, warm and use them without breaking them, and why cooked beans are not the same as dried beans or home-canned beans.
Canned lentils are already cooked. The aim when heating them is to bring them into the dish without drying out the preparation or breaking the lentils apart. This practical guide covers heat, handling and seasoning, while distinguishing reheating from cooking dried lentils.
A practical guide to handling, browning, and cooking chicken thighs safely without relying on color or universal cooking times.
Leek greens can be put to use, too. Learn how to clean them, choose a cut that suits their texture, and turn them into stock, a sauté, an omelet, soup or pesto.
A practical guide to choosing red or white wine vinegar, adding it gradually, and using it in dressings, sauces, stews, and pickles without letting its acidity take over.
A practical guide to reading the label, deciding whether to drain and rinse, handling unused lentils, and turning a can into varied meals—without confusing canned lentils with home-cooked dried ones or inventing storage advice.
A practical guide to choosing a sound large onion, storing it whole or cut, and using its size in raw dishes and cooked recipes.
Fresh boerewors grilled until browned all over and served in four portions.
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An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
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Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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