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Gravy Basics
The basic proportions of fat, flour, and liquid for making gravy.
The Kitchen
The kitchen is where friends and family gather, share ideas, and pick up a few tricks along the way. Here's a collection of cooking basics, useful tips, and little things worth knowing.
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Mise en Place Basics
Getting ingredients, tools, and equipment ready before cooking.
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Rice Ratios
Basic water-to-rice proportions for common rice varieties.
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Roux Basics
A simple way to thicken sauces, gravies, and soups.
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Salt & Acid Basics
How salt and acidity work together to bring out and balance flavors.
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Sautéing Basics
Cooking food quickly in a hot pan with a small amount of fat.
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Searing Basics
Build rich flavor and a browned crust using high heat.
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Understanding Carryover Cooking
Food continues to cook after it is removed from the heat. Understanding carryover cooking helps prevent overcooking and improves the finished result.
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Vinaigrette Basics
The classic proportions of oil and acid for making vinaigrettes.
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