KitchenPause Magazine

Technique

Technical keys to mastering sofrito

Learn to control the heat, read the pan, and adapt sofrito to the dish—without confusing a cooked base with a raw seasoning paste.

19 Oct 2026Read →

First steps

Clues and choices for correcting a dish’s acidity

Tell the difference between a sauce that tastes too sour and one that simply needs better balance. Taste first, decide what you want to change, and adjust gradually: softening perceived acidity is not the same as neutralizing some of the acid.

19 Oct 2026Read →

First steps

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.

18 Oct 2026Read →

Food culture

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.

18 Oct 2026Read →

First steps

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.

18 Oct 2026Read →

Problems and solutions

Why cream turns lumpy—and how to fix it

Lumps do not have one universal cause or remedy. First identify whether you are making pastry cream, whipped cream, or béchamel; then choose a method that fits what you see, keeping in mind that some texture changes cannot be fully reversed.

18 Oct 2026Read →

Technique

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.

18 Oct 2026Read →

Food safety

How to handle chicken safely, from shopping to leftovers

A practical guide to preventing cross-contamination, thawing and cooking chicken thoroughly, and handling leftovers carefully at home.

18 Oct 2026Read →

Seasonal

Berries: simple techniques for enjoying them in more ways

A flexible guide to macerating strawberries, raspberries and blueberries, combining their flavours, and trying uncooked or gently cooked preparations without relying on rigid measurements.

18 Oct 2026Read →

Equipment

What to Expect from a Chef’s Knife—and When to Use It

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.

18 Oct 2026Read →

Ingredient

Common Mistakes When Preparing Small Red Onions—and How to Avoid Them

Uneven cuts, an overcrowded pan, or overly high heat can change an onion’s texture. Learn to adapt your preparation to the onion and the dish, without relying on rigid rules.

18 Oct 2026Read →

Ingredient

Cooking with unsweetened almond milk: choose, try and adjust

A careful guide to choosing unsweetened almond milk and deciding where it may fit, without assuming it replaces dairy milk in every recipe.

18 Oct 2026Read →