Deglazing is the technique of releasing the browned residue left in a pan after searing or sautéing. That residue holds concentrated flavor created during cooking. When captured properly, it becomes the base of rich, structured …
Every knife in your kitchen is designed to solve a different cutting problem. A chef’s knife, a paring knife, and a serrated knife are not interchangeable tools. Each one changes how you control ingredients, manage …
A rough chop is one of the most common knife tasks in professional kitchens — and one of the most misunderstood at home. In this lesson, Chef Mark Sandoval demonstrates how to rough chop celery …
Anchovies are small, salt-cured fish used in small amounts to deepen flavor in savory cooking. Despite their strong reputation, they are not meant to make food taste fishy. Their role is structural. They function as …
Umami is one of the five basic tastes, alongside sweet, salty, sour, and bitter. It describes a savory quality that gives food depth and a sense of completeness rather than sharpness or brightness. Most cooks …
Rough chopping onions is often treated as a shortcut — something done quickly before cooking begins. In professional kitchens, it serves a different purpose. This technique involves preparing onions with intention, choosing a size range …
Rough chopping carrots is a foundational knife skill used when vegetables are meant to cook fully and contribute flavor rather than visual precision. This technique focuses on control, consistency, and efficiency during prep. In this …
Adobo is a term used across multiple cuisines, but it does not mean the same thing everywhere. The term describes different cooking approaches based on region, ingredients, and historical influences. Home cooks encounter “adobo” in …
Blanching is a basic kitchen technique used to briefly cook food in boiling water, then quickly stop the cooking. It is often used in vegetable preparation, both in home kitchens and in professional kitchens. Home …