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Unlike other cooking sites that overwhelm you with a flood of recipes (and ads), our approach focuses on giving you a thorough understanding of the recipe, and most importantly, confidence in your techniques. From perfecting a perfect sabayon sauce to learning how to identify & pick the best tonic like a pro bartender, every method we share is explained in a way that’s approachable and relatable—more like advice from a skilled friend than a stuffy textbook.
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Technique FAQs
What is “Mise en place”?
“Mise en place” is a French culinary phrase, meaning putting in place or gather. It refers to the act of assembling & preparing all of your ingredients & equipment before you begin cooking, and is essential for a smooth process.
What are “mother sauces”?
“Mother sauces” are the 5 foundation sauces in french cooking, defined by Escoffier’s 1903 book, Le Guide Culinaire. Roughly outlined, the 5 mother sauces are béchamel (butter, flour, milk), velouté (butter, flour, light stock), espagnole (butter, flour, dark stock), hollandaise (egg, butter, lemon), and tomato (mirepoix, dark stock, and tomatoes). They are still considered critical techniques to master as they serve as the foundation for many other sauces, soups, and even entire dishes.
What are the benefits of meal prepping?
Meal prep saves you money and time by planning ahead and allowing you to take advantage of grocery sales, lessening your food waste by using ingredients in multiple ways/meals, and speeding up your overall cooking process by having everything ready ahead of time.