Pantry Basics: Dry Ingredients

There are certain dry ingredients you need to have in your pantry.

Why not a wok?

A traditional wok is heavy and usually has two handles, like a pot. It is shaped like a shallow bowl. But a wok pan has a flat bottom, allowing the cooking surface to be heated evenly on the flat cooktop.

Pantry Basics: Cooking Oils

I maintain that any well stocked kitchen should have three kinds of salt, three kinds of vinegar and three kinds of cooking oil. And now we’re going to look at those oil choices.

Kitchen Basics – Part 2: Cutting boards

For cutting boards, there are a lot of choices in size and materials.

Kitchen Basics – Part 10: Appliances

The one common element in a small kitchen is a lack of counter space and cabinet space.

How to Stock a Pantry

A well-stocked pantry can all the difference to coming up with a meal at any time.

Vegetable Stock Great Use Of Trimmings

When you’re trimming vegetables for use in other dishes, keep a bowl or plastic container nearby for things that can be used for stock.

More Kitchen Basics

In addition to having something to cook in, you also have to have things to get food into those cooking vessels and move them around.

Kitchen Basics – Part 8: Utensils

There are a number of tools you’ll need to mix, stir, flip, turn and move around food, both while cooking and before.

That’s A Knife – Part 3: Care and Feeding

A sharp knife does the work with relatively little effort on your part.