KitchenPause Magazine

First steps

Signs and decisions that help you sharpen a knife

Learn to recognize when a knife has lost cutting ability, what each sign may mean, and how to choose between maintenance, sharpening, and expert help.

28 Sep 2026Read →

Ingredient

Common Flour-Prep Mistakes and How to Avoid Them

From choosing the right flour to measuring, mixing, and storing it, this practical guide explains common missteps and the signs to watch for in each preparation.

28 Sep 2026Read →

Ingredient

A Practical Guide to Cooking Better with Lemon Juice

Learn when to use juice, zest or peel, how to balance its acidity, and where lemon brings freshness without overwhelming other flavours.

28 Sep 2026Read →

Equipment

How to Use and Care for a Steel Pan

Before seasoning or washing a pan in a particular way, identify whether it is carbon steel or stainless steel: their care is different. Learn to manage heat, reduce sticking, and clean each type without mixing them up.

28 Sep 2026Read →

Food culture

Resourceful cooking: a culture of attention, not a fixed recipe

Making good use of food means looking again at what is already on hand and deciding, thoughtfully, how it might fit into another meal. It is an everyday practice that can also express memory, creativity and adaptation.

28 Sep 2026Read →

First steps

The fundamentals of reading a recipe

Reading a recipe from beginning to end helps you anticipate what you need, when to use it, and what signs to watch for as you cook. Learn to interpret its sections, get organized, and follow the method without reading more into it than it says.

28 Sep 2026Read →

Kitchen science

Practical Decisions Based on Water

Water changes roles when it serves as an ingredient, cooking medium, surface moisture, or a preservation variable. Learn to distinguish these decisions without confusing culinary quality with food safety.

28 Sep 2026Read →

Seasonal

Spring Vegetables: How to Choose and Store Them

A practical guide to the vegetables commonly associated with spring in Spain, how to look for firm, appealing produce, and how to plan storage while allowing for differences between regions and calendars.

28 Sep 2026Read →

Equipment

How to Use and Care for a Cast-Iron Pot

Learn how to cook with cast iron, protect its seasoning, and avoid moisture and sudden temperature changes. First, tell uncoated iron from enamel-coated cookware.

28 Sep 2026Read →

Planning

A flexible plan for hosting weekend guests

Build the menu around what you already have, divide the work between advance preparation and the day itself, and leave room to adapt without overlooking food safety.

28 Sep 2026Read →

Ingredient

Dried mung beans: how to choose, store and cook them

Mung beans are sometimes sold as “green soybeans,” although they are not soybeans. Learn what to look for, how to store them, and how to handle soaking and cooking when times vary from one product to another.

28 Sep 2026Read →

Ingredient

Common mistakes when preparing cooked white beans—and how to avoid them

Cooked white beans need little heat and gentle handling. Learn how to drain, warm and use them without breaking them, and why cooked beans are not the same as dried beans or home-canned beans.

28 Sep 2026Read →