KitchenPause Magazine

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.

2 Oct 2026Read →

Food culture

How the Spice Routes Evolved

From overland networks and Mediterranean ports to Portuguese voyages to Calicut, spice routes changed shape while connecting goods, intermediaries, and cultures.

2 Oct 2026Read →

Organisation

How to Organize Spices for Easier Cooking

A useful system begins with knowing what you own, keeping what you use, and placing each spice where it is easy to find and put back.

2 Oct 2026Read →

Ingredient

A Practical Guide to Cooking Better with Apples

Cut and cooking method shape an apple’s role: crisp in raw dishes, tender in warm preparations, and at home in both sweet and savory food.

2 Oct 2026Read →

Problems and solutions

Why Sauces Split—and How to Try to Bring Them Back

A separated sauce may have a broken emulsion or a dairy mixture disrupted by heat. Learn to tell the difference, pause the cooking, and choose a measured correction.

2 Oct 2026Read →

Technique

Observable cues for getting gratin right

Learn to read color, texture, and the way a topping behaves to achieve the finish you want—without relying on a universal timer or mistaking a browned surface for a cooked center.

2 Oct 2026Read →

First steps

A Step-by-Step Method for Measuring More Reliably

A practical routine for choosing the right unit and tool, weighing into a bowl, measuring dry ingredients, and reading liquids consistently.

2 Oct 2026Read →

World cuisine

Moroccan cooking: a guide to its dishes and flavours

An introduction to characteristic dishes, flavour contrasts, ingredients, and ways to explore Moroccan cooking without reducing it to a single recipe.

1 Oct 2026Read →

Guide

Tomatoes: how to choose, store and use them

A practical guide to choosing tomatoes by ripeness and intended dish, storing them with realistic expectations, and making good use of ripe fruit. Includes an essential caution about home canning.

1 Oct 2026Read →

Technique

What Happens During Marinating—and How to Control It

Marinating seasons and changes food mainly at the surface; the result depends on the mixture, contact time, and safe storage. Learn to manage those factors without expecting acid to transform an entire cut or a marinade to make food safe on its own.

1 Oct 2026Read →

Food safety

Good practices for dairy: what the evidence supports and how to apply it

A careful guide to hygiene practices in the dairy sector, distinguishing producer guidance from household advice and showing what to consult before setting specific procedures.

1 Oct 2026Read →

Seasonal

A seasonal guide to choosing and storing citrus

How to use the season as a guide, select oranges, mandarins and lemons, and store them at home according to when you plan to eat them.

1 Oct 2026Read →