Sautéed mushrooms in a pan with herbs and oil
Cooking Terms

Let’s Sauté!

Sautéing is not just a cooking method; it’s an artful dance of flavors and textures. It’s a symphony orchestrated in a hot pan, where ingredients like mushrooms and spinach become the stars of the show. The origins of sautéing Emerging from the culinary traditions of France, sautéing has migrated across cultures, adapting and evolving. It’s…

Fresh Mayonnaise (homemade) on an old wooden table with eggs, and oil - square
Cooking Terms

From Mayonnaise to Vinaigrettes: Emulsifying Doesn’t Have to be Mystifying

Emulsification is a fundamental culinary technique that plays an important role in creating a range of sauces, dressings, and creamy delights. Whether you’re a seasoned chef or a home cook looking to kick up your cooking game, understanding the art and science of emulsification can make a significant difference in your cooking skills. In this…

A wooden tray with a glass of milk with a pitcher on it. There are cows in the background on grass

Types of Milk for Cooking and Baking: A Creamy Guide to Culinary Excellence

Milk, in its myriad forms, is not just a staple in our fridges but a chameleon in the kitchen. From creamy sauces to fluffy cakes, it’s a foundational ingredient that can transform a recipe. Today, we’re diving deep into the world of milk, exploring its diverse types and their unique roles in cooking and baking….

Fresh Fruit and Vegetables being shot as they submerged under water - square
Cooking Terms

Acidulation in the Kitchen: Keeping Fruits Bright and Fresh

Acidulation is a straightforward and effective technique that can benefit every home cook, regardless of experience level. It’s not a complex culinary concept but a practical tip to keep your fruits and vegetables looking as fresh and appealing as possible. What is Acidulation? Simply put, acidulation is soaking cut fruits or vegetables in water mixed…