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 →

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 →

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 →

Ingredient

Common mistakes when cooking chicken eggs—and how to avoid them

From scrambled to poached, the right adjustment depends on the method: manage the heat, watch the texture and avoid cooking on autopilot.

3 Oct 2026Read →

Ingredient

A Practical Guide to Cooking Cleaned Mackerel

How to check what “cleaned” means, choose a cooking method, and serve mackerel without relying on times that cannot be generalized.

3 Oct 2026Read →

Ingredient

Couscous: how to choose it, store it and make the most of it

Learn to distinguish fine couscous from pearl-style products, hydrate each type according to its package, and turn it into a versatile base for salads, fillings and side dishes. Includes a cautious note on storage.

2 Oct 2026Read →

Ingredient

Star anise: how to choose, store and use it

Learn how to choose between whole and ground star anise, protect its aroma and use this potent spice in drinks, stews and desserts without letting it overpower a dish.

2 Oct 2026Read →

Ingredient

A Practical Guide to Cooking Better with Apples

Cut and cooking method shape an apple’s role: crisp in raw dishes, tender in warm preparations, and at home in both sweet and savory food.

2 Oct 2026Read →

Ingredient

Low-Sodium Chicken Broth: How to Choose, Store, and Use It

Compare the sodium information on broth cartons, build flavor before adding salt, and handle leftovers with care.

1 Oct 2026Read →

Ingredient

Common Mistakes When Using Onion Powder—and How to Avoid Them

The available evidence does not explain how to make or store onion powder. It does support a practical guide to using it as a seasoning: follow recipe quantities, mix it evenly when instructed, and adjust the overall flavor cautiously.

1 Oct 2026Read →

Ingredient

How to Cook Better with a Mixed Berry Blend

A practical guide to choosing what to make with mixed berries, shaping their texture, and using them in sweet and savory dishes without relying on one fixed recipe.

30 Sep 2026Read →

Ingredient

Common Mistakes When Preparing Large Leeks—and How to Avoid Them

A large leek deserves attention from the moment you buy it to the point at which it is cooked. Learn how to assess freshness, wash soil from between the layers, make use of the green tops, and preserve the texture you want.

30 Sep 2026Read →