Kitchen Guides

Cut food into thin, even, flat pieces using a rocking motion with the knife tip kept on the board.

Cut food into small, even cubes by slicing into planks, then strips, then crosswise into squares.

Chop food into very fine, tiny pieces so its flavor spreads evenly through the whole dish.

Cook small pieces of food quickly in a little fat over medium-high heat, stirring so they brown but don't burn.

Heat water until it's bubbling rapidly and rolling across the whole surface, then add your food.

Keep liquid just below a boil — small, gentle bubbles rising lazily — so food cooks softly without breaking apart.

Cook food in a hot oven on a sheet pan until the outside caramelizes and the inside turns tender.

Press cooked or soft food with a fork or masher until it breaks down to the texture you want.

Add herbs, spices, or a pinch of seasoning in small amounts and taste as you go to build flavor.

Cook beaten eggs in a buttered pan over medium-low heat, stirring gently until just set and soft.

Cook whole eggs in gently boiling water for about 10–12 minutes, then cool them in cold water for easy peeling.

What the carbs and protein on every recipe mean, and how to use them.