the grown up kitchen

How To Make Stock That Isn’t Bland Nonsense

How To Make Stock That Isn’t Bland Nonsense

Stock is the backbone of so many recipes. Whether it’s used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn’t hard to make, there are a few…

How To Make A Pan Sauce (AKA Jus)

How To Make A Pan Sauce (AKA Jus)

When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn’t bad at making the meal, but one element always eluded me: The freaking pan sauce.

Become A Better Cook By Keeping A Spoon In Your Salt Cellar

Become A Better Cook By Keeping A Spoon In Your Salt Cellar

As an unapologetic craver of the glorious mineral that is sodium chloride, I firmly believe that anyone who’s serious about cooking needs an easily-accessible salt cellar. No other ingredient changes the way you perceive flavours like salt does; while it’s rarely the sole seasoning agent in a recipe, it’s the…