KitchenPause Magazine

Ingredient

Yellow onions: how to choose, store, and use them well

A practical guide to selecting firm yellow onions, storing them thoughtfully, and deciding when to use them raw, cooked, or frozen.

14 Oct 2026Read →

World cuisine

A documented guide to Indonesian food: dishes and how to choose

An introductory tour of familiar Indonesian dishes, from nasi campur and nasi goreng to rendang and gado-gado, focusing on their components and the differences between restaurants.

14 Oct 2026Read →

Ingredient

A Practical Guide to Cooking Better with Fenugreek Seeds

How to choose whole or ground seeds, manage their bitterness, and use their aroma in stews, soups, breads, and spice blends.

14 Oct 2026Read →

Technique

Observable cues for getting gratins right

Learn to read color, texture and the behavior of a topping to reach the finish you want—without relying on a universal timer or mistaking a browned surface for a cooked center.

14 Oct 2026Read →

First steps

Signs and decisions that help you sharpen a knife

A knife that catches or crushes a tomato may need attention. Learn to distinguish honing from sharpening, choose a compatible tool, and know when to stop.

14 Oct 2026Read →

Kitchen science

What Changes in Food When We Control Pressure

A pressure cooker and industrial high-pressure processing are not the same thing. Understanding what each method does helps explain texture, cooking changes, and the limits of claims about safety.

14 Oct 2026Read →

Seasonal

What to buy and how to cook summer tomatoes

Choose tomatoes by aroma, firmness and intended use—not appearance alone. This guide matches varieties and ripeness to raw dishes, quick cooking and sauce, and helps you make use of each tomato.

14 Oct 2026Read →

Equipment

Nonstick Pans: Use, Cleaning, and Care Without Confusing Coatings

A practical guide to caring for a nonstick pan: what to do before first use, how to cook and clean it, what to avoid, and why your model’s instructions matter.

14 Oct 2026Read →

Food culture

How the Spice Routes Evolved

The spice routes were not one fixed road but changing trade networks. From overland and Mediterranean connections to Portuguese maritime expeditions, their history is also about intermediaries, power, and cultural exchange.

14 Oct 2026Read →

Organisation

How to organize spices so cooking takes less effort

A quick inventory, readable labels, and a place shaped around your habits can help you find spices without rummaging. Organize them for your kitchen and the way you cook, rather than following a single decorative system.

14 Oct 2026Read →

Problems and solutions

Why a sauce splits—and how to try to fix it

A split sauce has lost its even texture, but the right remedy depends on the kind of sauce. Learn to read the signs, ease off the heat, and choose a gradual correction.

14 Oct 2026Read →

First steps

A step-by-step method for measuring ingredients more accurately

A clear routine for choosing the right tool, weighing solids, measuring liquids, and spotting where measurement errors can creep in.

14 Oct 2026Read →