Six Countries, One Kitchen: What Travels and What Stays Behind

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I started working in a kitchen in 1998, at sixteen. Since then…

Himalayan Salt in the Kitchen

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Himalayan salt is one of the more striking ingredients on a…

Cleaning Mistakes That Ruin the Way Food Tastes

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A clean kitchen is not only a matter of hygiene. Residue left…

How to Stop Cut Fruit from Browning

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Cut an apple, a pear or a banana and within minutes the surface…

10 Herbs Worth Keeping in the Kitchen

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Every cook accumulates a shelf of dried herbs, and most of them…

How Chefs Use Less Sugar

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Most people cook with more sugar than they need, and not because…

Parsley: More Than a Garnish

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Parsley gets treated as decoration, pushed to the side of the…

Plums and Prunes in the Kitchen

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Plums are one of the few fruits that work as well in savory…

Can You Eat Sprouted Potatoes?

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Everyone has found sprouts on a potato at some point. Potatoes…

Pears in the Kitchen

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Pears are more difficult than apples. They ripen from the inside…