KitchenPause Magazine

Technique

Technical keys to mastering slow cooking

Learn how to choose a dish and vessel, organize your preparation, and observe slow cooking as it progresses—without mistaking patience for a lack of control.

29 Sep 2026Read →

First steps

Signals and decisions for adjusting seasoning with salt

There is no universal amount or moment for salting. Learn to account for the cooking method, ingredients and concentration of the dish, then make small adjustments as you taste along the way.

29 Sep 2026Read →

Food safety

Egg-Based Sauces: Temperatures, Storage Times and Safe Handling

A practical guide to making and storing mayonnaise, hollandaise and other egg sauces: what to do at home, what the cited Spanish rule says for food service, and why no single storage time fits every recipe.

29 Sep 2026Read →

Seasonal

Summer fruit: what to buy and how to cook with it

A flexible guide to choosing seasonal fruit, judging its appearance and aroma, and using it fresh or in simple dishes. Seasons vary by region, so a local calendar and market selection are more useful than a universal list.

29 Sep 2026Read →

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.

29 Sep 2026Read →

Food culture

How Shared Meals Have Evolved

Sharing a table has never been only about dividing food. It is a social practice shaped by resources, ways of cooking, hospitality and technology, while carrying different meanings in different communities.

29 Sep 2026Read →

Organisation

How to Organize Your Pantry for Easier Cooking

A straightforward system for seeing what you have, planning meals more easily, and finding ingredients without rummaging: group, rotate, and restock with intention.

29 Sep 2026Read →

Problems and solutions

Why broth turns cloudy—and how to fix it

Cloudiness usually comes from fat and particles left suspended in the liquid or released during cooking. Learn how to prevent it, remove fat, and clarify broth when you want a transparent consommé.

29 Sep 2026Read →

Technique

Observable cues for getting an emulsion right

Learn to recognize when an emulsion is forming, how to add fat, and what to do if the mixture begins to separate—without relying on universal times or quantities.

29 Sep 2026Read →

First steps

A step-by-step method for cleaning as you cook

Set up your workspace, use natural pauses, and deal with spills promptly. This flexible method builds small cleaning tasks into cooking without pulling your attention from the food or neglecting hygiene.

29 Sep 2026Read →

Ingredient

Pimento-Stuffed Olives: How to Choose, Store, and Use Them

A practical guide to checking the label, storing an opened jar according to its maker’s directions, and using these salty, mildly peppery olives in snacks, salads, cold pasta, and dishes with beans or rice.

28 Sep 2026Read →

Ingredient

Common Mistakes When Preparing Fresh Spinach—and How to Avoid Them

Choose leaves for the dish, wash and dry them carefully, and cook them only as much as needed. This practical guide helps fresh spinach keep its texture and work well in different recipes.

28 Sep 2026Read →