KitchenPause Magazine

First steps

The Basics of Learning to Read a Recipe

Learn to interpret a recipe’s sections, anticipate what it asks of you, and follow its steps more clearly without mistaking an assumption for an instruction.

12 Oct 2026Read →

World cuisine

How to read Greek cuisine: dishes, techniques and local variation

A practical guide to several prominent features of Greek cooking—from meze and horiatiki salad to souvlaki, gyros and moussaka—without mistaking representative examples for a single uniform tradition.

11 Oct 2026Read →

Ingredient

Canned ackee: how to cook it without breaking it up

A practical guide to draining, seasoning and adding canned ackee at the right point, using ackee and saltfish as a starting point while leaving room to adapt the recipe.

11 Oct 2026Read →

First steps

Signs and decisions for adjusting seasoning with salt

Learn when to taste and how to adjust salt according to the ingredients, cooking method and when the dish will be served.

11 Oct 2026Read →

Organisation

Leftovers in order: a simple system to spot, label, and use them

A home routine for keeping leftovers from disappearing at the back of the fridge: plan around what you already have, sort by age, label it, and choose how to use it. Organization can help reduce waste, but it does not replace official food-safety guidance.

11 Oct 2026Read →

Seasonal

What to Buy and How to Cook Summer Fruit

A flexible guide to choosing summer fruit by season and appearance, and enjoying it fresh, in salads, drinks, chilled soups, or desserts.

11 Oct 2026Read →

Equipment

Steamer care, safety and uses: a guide without guesswork

Start by identifying the kind of steamer you own. Learn what you can do safely, which care depends on the material, and when maintenance belongs to the manufacturer or a professional.

11 Oct 2026Read →

Food culture

How shared food has evolved: from everyday connection to global conversation

Shared food has not followed a single path or meant the same thing everywhere. Its story is easier to understand by looking at how meals bring people together, pass on customs, and adapt to migration, social change, and new media.

11 Oct 2026Read →

Organisation

How to organize your pantry to make cooking easier

A straightforward system for seeing what you have, finding ingredients and buying only what you need: group foods by task, keep frequent-use items handy and rotate stock.

11 Oct 2026Read →

Ingredient

How to choose, store, and make the most of cooking oil

The right oil depends on what you are cooking and the flavor you want. Learn how common options differ, how to use them with purpose, and why homemade infused oils need special care.

11 Oct 2026Read →

Problems and solutions

Why broth turns cloudy—and how to fix it

Cloudiness usually comes from dispersed fat and suspended particles. Learn how to tell them apart, strain the broth, and clarify it with egg white when you want a clear consommé.

11 Oct 2026Read →

Technique

Observable Signs for Getting an Emulsion Right

Learn to read the texture as you mix: what an emulsion looks like as it forms, how to spot oil that is no longer incorporating, and which cautious adjustments may help without mistaking a temporary vinaigrette for a stable sauce.

11 Oct 2026Read →