Understanding Umami: The Fifth Taste
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: A Control-First Approach
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 is about preparing onions with intention, choosing a size …
How Chef Mark Sandoval Rough-Chops Carrots for Consistent Size and Better Control
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 Explained: A Global Cooking Method, Not One Recipe
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 …
What Is ‘Blanching’? (And Why It Makes Vegetables Taste Better)
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 …