Equipment
What to expect from a chef’s knife—and when to use it
A practical guide to choosing tasks, understanding what this versatile knife can do, and cutting with control without expecting one blade to do everything.
Kitchen notebook
Equipment
Articles and guides about Equipment: cooking ideas, explanations and tips researched and checked by KitchenPause.
Seasonal produce
A seasonal guide to choosing and storing fresh herbs
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.
Latest additions
Latest additions
Available content that can be reviewed from the recipe collection.
Equipment
A well-cared-for mixer: maintenance, safety, and everyday uses
Learn to care for a mixer according to its design: consult its manual, clean it while unplugged, respect its limits, and recognize when to stop and seek assistance.
Equipment
How to Use and Care for a Home Oven
Understanding the settings, following the recipe, and cleaning according to the manual are simple habits that make cooking more predictable and help care for the appliance.
Equipment
What to expect from a pressure cooker—and when to use one
Pressure cookers are particularly useful for long-cooking dishes: they speed up stews, pulses and stock, but timing and liquid depend on the model. Here is what to expect and how to use one carefully.
Equipment
Nonstick pans: how to use, clean, and care for them
A practical guide to preserving a nonstick surface: what to do before first use, how to manage heat and utensils, and why the instructions for your specific pan matter.
Equipment
How to Use and Care for a Stainless-Steel Pan
A practical guide to preparing, preheating, cooking with, and cleaning a stainless-steel pan—without confusing it with carbon steel.
Equipment
Nonstick pans: how to use, clean and replace them
A practical guide to protecting the coating, choosing suitable cooking tasks and recognising a pan’s limits. The product label and manufacturer’s instructions take priority.
Equipment
What to expect from an oven tray—and when to use one
A tray affects how heat reaches food and whether it is supported, contained, or more exposed to airflow. Learn when to choose a flat tray, a perforated tray, a rack, or a dish, and how to think about oven position.
Equipment
Steamer care, safety and uses—without guesswork
A practical guide to distinguishing care for electric, bamboo and commercial steamers, with cautious advice and clear limits for each type of equipment.
Equipment
How to Use and Care for a Household Oven
A practical guide to understanding oven settings, organizing a bake, and cleaning safely—with one essential rule: your model’s manual is the authority for its controls and care.
Equipment
Pressure cookers: what results to expect and when to use one
A pressure cooker is especially useful for moist, lengthy cooking: it speeds the softening of beans and braising cuts while keeping aromas inside the pot. It is not equally suited to every dish. Learn what textures to expect, how pressure release affects the finish, and which precautions depend on your model.
Equipment
How to care for and use a nonstick pan: maintenance and safety
A practical guide to first use, cooking, cleaning and storage that does not treat every nonstick coating as identical. Learn what to look for and when to check the manufacturer’s instructions.
Recipes
Recipes to enjoy
South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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Iranian ghormeh sabzi
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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Portuguese Arroz Doce with Egg Yolks
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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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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Thai tom yum shrimp soup with nam prik pao
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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Pakistani aloo paratha
Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Egyptian ful medames
Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Portuguese arroz doce with egg yolks
Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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New Zealand seafood chowder
Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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