KitchenPause Magazine

Ingredient

Italian green peppers: how to choose, store and use them

A practical guide to choosing a good Italian pepper, storing it without promising a shelf life, and deciding whether to eat it raw, add it to a soffritto or fry it whole.

5 Oct 2026Read →

Problems and solutions

Why rice turns mushy—and how to fix it

Work out whether the rice is too wet, mushy, or still hard; choose a cautious adjustment and refine the method for the next pot.

5 Oct 2026Read →

Technique

Observable cues for getting sauce reduction right

Use movement, taste and the way a sauce coats a spoon to guide reduction, rather than relying on a fixed time or heat setting.

5 Oct 2026Read →

Ingredient

Round Green Beans: How to Choose, Store, and Make the Most of Them

A practical guide to identifying round beans, matching preparation to pod tenderness, and using them in salads, sautés, and stews—without inventing storage times.

4 Oct 2026Read →

World cuisine

Iranian cuisine: rice, herbs, stews, and much more than kebab

A guide to navigating Iranian cuisine through its ingredients, dishes, and ways of combining rice, bread, vegetables, pickles, and stews—without reducing regional diversity to one formula.

4 Oct 2026Read →

First steps

The Fundamentals of Learning to Thicken a Sauce

Learn when to reduce, add a thickener, or blend existing ingredients—and how to adjust gradually while keeping flavor in mind.

4 Oct 2026Read →

Problems and solutions

Soft Vegetables: Signs, Causes, and How to Fix Them

Softness can develop before or during cooking, and each situation calls for a different adjustment. Learn to read the clues and adapt storage, cutting, and technique without relying on a universal cooking time.

4 Oct 2026Read →

Technique

What Happens When You Toast Spices—and How to Control the Heat

Toasting can make some spices’ aromas more noticeable, but the result depends on their form and how you use them next. Learn what to look and smell for, how to avoid scorching, and when it makes sense to skip the technique.

4 Oct 2026Read →

Seasonal

A seasonal guide to choosing and storing artichokes

Artichoke season varies by place. Learn to look for tightly closed, firm, weighty heads and keep them chilled with their stems intact until you are ready to cook.

4 Oct 2026Read →

Equipment

How to Use and Care for a Home Oven

Understanding the settings, following the recipe, and cleaning according to the manual are simple habits that make cooking more predictable and help care for the appliance.

4 Oct 2026Read →

Food culture

Culinary Culture: How to Read a Municipal Market

A market visit can be more than shopping: it is a chance to notice ingredients, trades, conversations and food practices without turning one person’s experience into a universal rule.

4 Oct 2026Read →

Ingredient

Common Mistakes When Cooking Dried Chickpeas—and How to Avoid Them

Soaking, bean age, water and a steady simmer all affect whether chickpeas turn tender and stay intact. Learn how to adjust the method without relying on one universal cooking time or a supposedly foolproof trick.

4 Oct 2026Read →