KitchenPause Magazine

First steps

Clues and choices for correcting acidity in a dish

Learn to tell an overly acidic dish from one that simply needs better balance, then adjust it gradually without burying its other flavors.

25 Sep 2026Read →

First steps

The basics of learning to thicken a sauce

Learn how to choose between reducing, adding starch, or blending ingredients according to the sauce and the result you want. A practical guide to adjusting texture without losing sight of flavor—and an important exception for sauces intended for canning.

24 Sep 2026Read →

Ingredient

Common Mistakes When Preparing Small Red Peppers—and How to Avoid Them

A small red pepper may be sweet or hot, and that difference affects how to clean, cut, and cook it. Learn how to choose one and adapt your method without relying on rigid timings.

24 Sep 2026Read →

Ingredient

A Practical Guide to Cooking Better with Peaches

Learn how to choose and prepare peaches, then make the most of their juicy texture in fresh, savory, baked, and preserved preparations—without relying on just one technique.

24 Sep 2026Read →

Equipment

What to Expect from a Chef’s Knife—and When to Use One

A chef’s knife is versatile enough for many everyday prep tasks, but it does not replace every other knife. Learn which cuts it handles well, how to use it with control, and when another blade is a better fit.

24 Sep 2026Read →

Problems and solutions

Soft Vegetables: Find the Cause and Improve the Texture

Learn to tell whether softness comes from storage, cooking, or excess moisture; adjust the method and decide when to repurpose vegetables without confusing texture with food safety.

24 Sep 2026Read →

Technique

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

Toasting can make some spices’ aromas more noticeable, but the right point depends on the ingredient and its form. Learn what to watch for, how to avoid scorching, and when it makes sense to toast spices separately.

24 Sep 2026Read →

Kitchen science

Kitchen science: how proteins shape texture

Heat can change the structure of proteins and, in turn, the firmness, elasticity and perceived moisture of food. Understanding the process encourages attentive cooking without assuming every ingredient responds in the same way.

24 Sep 2026Read →

First steps

How to calculate portions and scale a recipe, step by step

A practical method for deciding how much to prepare and adjusting recipe quantities without confusing the number of diners with the size of each serving.

24 Sep 2026Read →

Seasonal

Red berries: simple ways to make the most of them

Practical ideas for choosing, storing and cooking strawberries, raspberries, blackberries and blueberries: fresh, in salads, macerated, as a sauce or frozen for blended preparations.

24 Sep 2026Read →

Food culture

Market Cuisine: History, Place and a Changing Menu

Market cuisine is more than a way of shopping: it connects availability, seasonality, techniques, customs and local economies. We explore its historical context and offer a practical guide to what the term can mean in a contemporary kitchen, without presenting a single origin as established fact.

24 Sep 2026Read →

Waste reduction

Make the most of citrus: using zest, peel, and juice

Lemon, orange, mandarin, and grapefruit peel can bring aroma and new possibilities to the kitchen. Simple ways to use it without mistaking a creative idea for a safe preserving method.

23 Sep 2026Read →