Articles and guides about Equipment: 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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A chef’s knife is a versatile tool for preparing many ingredients, but it does not replace every other knife. Learn which cuts it handles well, when to choose a different blade, and how to work with greater control.
A stable, clean board in good condition makes food prep easier. Learn how to reduce cross-contamination and care for wood and plastic without overcomplicating the routine.
A practical guide to cleaning and using a mixer carefully, spotting signs of wear, and knowing when to consult the manual or seek assistance.
A practical guide to getting to know your oven, cooking thoughtfully, and cleaning it without damaging its surfaces. Start with the manual for your model and pay attention to what the appliance tells you.
A pressure cooker is most useful for longer cooking: steam and elevated pressure shorten the time needed to cook many foods. Learn which dishes suit it, what results to expect, and how to use it without overriding your model’s instructions.
A practical guide to caring for a nonstick pan: what to do before first use, how to cook and clean it, what to avoid, and why your model’s instructions matter.
Learn how to prepare, preheat, cook with, and clean a stainless-steel pan. The essentials are managing heat, adapting your technique to the food, and not confusing stainless steel with carbon steel.
A tray gives food a stable surface for baking and roasting, but its material can affect browning, release and cleanup. Learn how to choose one without expecting the same results in every oven.
Start by identifying the kind of steamer you own. Learn what you can do safely, which care depends on the material, and when maintenance belongs to the manufacturer or a professional.
A practical guide to identifying your cookware, avoiding sudden temperature changes, and keeping it dry and protected. When in doubt, follow the manufacturer’s instructions.
A thermometer does not cook for you: it reports the temperature where its probe is placed. Learn when to measure, what the reading can tell you, and which design fits the task.
A practical guide to cleaning, checking and using a kitchen scale thoughtfully: what you can observe at home, when to seek calibration and what to know if the device uses coin batteries.
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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