KitchenPause Magazine

Technique

Observable Signs for a Better Gratin

Gratinating is judged at the surface, but browning does not prove the centre is cooked. Learn how to spread the topping, watch the heat and recognize when to stop.

30 Sep 2026Read →

First steps

A Step-by-Step Method for More Accurate Measuring

Choose the unit the recipe calls for, prepare the right tool, and measure consistently. A practical guide to weighing ingredients, measuring dry goods, and reading liquids without relying on questionable conversions.

30 Sep 2026Read →

Kitchen science

Kitchen science: how temperature makes a difference

Temperature does more than cook: it affects heat transfer, ingredient transformations and how we perceive a dish. Learn what to observe and how to use those effects thoughtfully.

30 Sep 2026Read →

Seasonal

Seasonal mushrooms: simple ways to make the most of them

A practical guide to choosing fresh mushrooms, cleaning them simply, and making the most of their texture and flavour with a sauté, griddle, oven, or everyday dish.

30 Sep 2026Read →

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.

30 Sep 2026Read →

Food culture

Spoon dishes: a way to read cooking and memory

Soups, stews, potages and purées share a way of being served, not a single origin. Looking at them through place, ingredients and the stories of the people who cook them reveals more about what each dish means.

30 Sep 2026Read →

Ingredient

Common Mistakes When Preparing Large Leeks—and How to Avoid Them

A large leek deserves attention from the moment you buy it to the point at which it is cooked. Learn how to assess freshness, wash soil from between the layers, make use of the green tops, and preserve the texture you want.

30 Sep 2026Read →

Problems and solutions

An unstable emulsion: signs, causes, and ways to correct it

A separated mixture is not always ruined: it may be a vinaigrette that splits after resting or an emulsion that has lost its structure. Learn to read the signs, review the process, and choose a cautious correction for the preparation at hand.

30 Sep 2026Read →

Technique

What Happens During Blanching—and How to Control It

Blanching briefly heats food and then cools it. Knowing what changes—and why there is no one-size-fits-all timing—helps you choose the right method, especially when preparing vegetables for the freezer.

30 Sep 2026Read →

First steps

The fundamentals of reading a recipe

Learn to interpret a recipe’s sections, quantities, timing and vocabulary before you begin. Reading carefully and preparing in an orderly way can make each step easier to follow.

30 Sep 2026Read →

First steps

Learning to Taste as You Cook: A Guide to Training Your Palate

Tasting during cooking is not about adding seasonings at random. It means noticing, identifying a need, and changing one thing at a time—a simple routine that helps you learn from each dish.

29 Sep 2026Read →

Ingredient

Half an Onion, Plenty of Possibilities: How to Put It to Work

A flexible guide to turning half an onion into the start of soup, a frittata, or a quick sauté, with the cut and cooking approach matched to the dish.

29 Sep 2026Read →