Kitchen Intermediates – Part 1: Dutch Oven

There are three basic types of dutch ovens, only one of which is a true dutch oven. Most dutch ovens are really just big pots.

Fear of Sauce Making

Some sauces are “fussy.” But most are simple and a byproduct of regular cooking.

Kitchen Intermediates: Griddle

A griddle is a flat surface, usually metal in the developed world, that’s used for cooking all sorts of foods. It’s kind of like a large, flat fry pan.

Kitchen Basics – Part 2: Cutting boards

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

Egg Pan

A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.

Zap Your Food For Faster Service

A microwave is one of the most useful kitchen appliances you will ever own and well worth both the investment in money and in time, learning how to use it well.

How to Stock a Pantry

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

What’s That Smell?

In addition to taking a regular inventory of the refrigerator contents and making a note of expiration dates, the next best thing is to use your nose.

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.