KitchenPause Magazine

Ingredient

Half an Onion, Plenty of Possibilities: How to Put It to Work

A flexible guide to turning half an onion into the start of soup, a frittata, or a quick sauté, with the cut and cooking approach matched to the dish.

29 Sep 2026Read →

Ingredient

Pimento-Stuffed Olives: How to Choose, Store, and Use Them

A practical guide to checking the label, storing an opened jar according to its maker’s directions, and using these salty, mildly peppery olives in snacks, salads, cold pasta, and dishes with beans or rice.

28 Sep 2026Read →

Ingredient

Common Mistakes When Preparing Fresh Spinach—and How to Avoid Them

Choose leaves for the dish, wash and dry them carefully, and cook them only as much as needed. This practical guide helps fresh spinach keep its texture and work well in different recipes.

28 Sep 2026Read →

Ingredient

Carrots: how to choose, store and make the most of them

A practical guide to spotting fresh carrots, keeping them in good condition and choosing a preparation to suit the dish.

28 Sep 2026Read →

Ingredient

How to Cook Better with Feta-Style Cheese: Texture, Balance and Uses

A practical guide to choosing, crumbling and pairing feta-style cheese in cold and hot dishes, making use of its saltiness and texture without assuming every variety behaves alike.

28 Sep 2026Read →

Ingredient

Small Cucumbers: How to Choose, Store, and Use Them

Look for firmness and an intact surface, store cucumbers carefully to protect their texture, and use them fresh in salads, sauces, or pickles made from a safe, reliable recipe.

28 Sep 2026Read →

Ingredient

Common Egg-Cooking Mistakes and How to Avoid Them

Heat, carryover cooking and safe handling all affect the result. This practical guide covers scrambled, fried, boiled and poached eggs.

28 Sep 2026Read →

Ingredient

Common mistakes when preparing leeks—and how to avoid them

From choosing and washing leeks to controlling the heat and using the green leaves, this practical guide helps you bring out their flavor and choose a texture that suits the dish.

28 Sep 2026Read →

Ingredient

A Practical Guide to Cooking a Mix of Mushrooms

Learn to clean, cut and cook different mushrooms without masking their character: choose a technique, manage moisture and watch how their texture changes.

28 Sep 2026Read →

Ingredient

How to cook better with homemade stock: a practical guide to choosing, adjusting and using it

Good stock begins with a decision about the flavor you want. Learn to balance ingredients, control the simmer and put homemade stock to work in soups, rice dishes, stews and sauces.

28 Sep 2026Read →

Ingredient

Peas: how to choose, store and make the most of them

A practical guide to choosing fresh pods, deciding between fresh and frozen peas, storing them carefully and cooking them without losing their texture.

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 →