KitchenPause Magazine

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 →

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 →

Ingredient

Common mistakes with canned cooked lentils—and how to avoid them

Canned lentils are already cooked. The aim when heating them is to bring them into the dish without drying out the preparation or breaking the lentils apart. This practical guide covers heat, handling and seasoning, while distinguishing reheating from cooking dried lentils.

27 Sep 2026Read →

Ingredient

Common Mistakes When Cooking Chicken Thighs—and How to Avoid Them

A practical guide to handling, browning, and cooking chicken thighs safely without relying on color or universal cooking times.

27 Sep 2026Read →

Ingredient

How to cook leek greens: cleaning, cutting and using them

Leek greens can be put to use, too. Learn how to clean them, choose a cut that suits their texture, and turn them into stock, a sauté, an omelet, soup or pesto.

27 Sep 2026Read →

Ingredient

How to cook better with wine vinegar: balance, choice, and uses

A practical guide to choosing red or white wine vinegar, adding it gradually, and using it in dressings, sauces, stews, and pickles without letting its acidity take over.

26 Sep 2026Read →

Ingredient

Canned cooked lentils: how to choose, store, and use them well

A practical guide to reading the label, deciding whether to drain and rinse, handling unused lentils, and turning a can into varied meals—without confusing canned lentils with home-cooked dried ones or inventing storage advice.

26 Sep 2026Read →

Ingredient

Large onions: how to choose, store, and make the most of one

A practical guide to choosing a sound large onion, storing it whole or cut, and using its size in raw dishes and cooked recipes.

25 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 →