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Food & Cooking tips
248 free skill tips with unique step photos — plus long-form guides with FAQ and trusted sources. Every tip links to a full photographed course.
Food & Cooking tips
🍳 Food & Cooking · Step 3/8
Chicken tray
Chicken tray — step 3 of 8 in Meal Prep Mastery. Pat 800 g thighs dry. Toss with 1 Tbsp oil, 1.5 tsp salt, 1 tsp paprika, 1 tsp garlic powder. Spread out — crowding steams them.
From course: Meal Prep Mastery
🍳 Food & Cooking · Step 4/8
Vegetable tray and rice
Vegetable tray and rice — step 4 of 8 in Meal Prep Mastery. Broccoli florets, carrot coins, pepper strips, 1.5 Tbsp oil, salt. Same oven, second rack, 20–25 minutes. They should char in spots.
From course: Meal Prep Mastery
🍳 Food & Cooking · Step 5/8
Lemon-tahini
Lemon-tahini — step 5 of 8 in Meal Prep Mastery. 3 Tbsp tahini, juice of 1 lemon, 1 grated garlic clove, pinch of salt, water until it pours like cream.
From course: Meal Prep Mastery
🍳 Food & Cooking · Step 6/8
Yogurt-herb and chili oil
Yogurt-herb and chili oil — step 6 of 8 in Meal Prep Mastery. Yogurt: 200 g Greek yogurt, lemon, chopped dill, salt. Chili oil: warm 80 ml oil with 1 tsp chili flakes and 1 sliced garlic clove on low…
From course: Meal Prep Mastery
🍳 Food & Cooking · Step 7/8
Packing order
Packing order — step 7 of 8 in Meal Prep Mastery. Rice on the bottom, chicken, vegetables. Sauce in a mini pot. Greens, if any, in a separate container or they wilt.
From course: Meal Prep Mastery
🍳 Food & Cooking · Step 8/8
Reheat without rubber chicken
Reheat without rubber chicken — step 8 of 8 in Meal Prep Mastery. Microwave loosely covered 90 seconds, stir, 45 more. Or a skillet with a spoon of water. Add sauce after.
From course: Meal Prep Mastery
🍳 Food & Cooking · Step 1/6
Hull, halve, weigh
Hull, halve, weigh — step 1 of 6 in Small-Batch Strawberry Jam. 1 kg after hulling. Halve big berries, leave small ones whole. If they smell like nothing, they will jam like nothing — add 50 g extra…
From course: Small-Batch Strawberry Jam
🍳 Food & Cooking · Step 2/6
Jars in a hot oven or simmering water
Jars in a hot oven or simmering water — step 2 of 6 in Small-Batch Strawberry Jam. Wash jars. Keep them hot so hot jam doesn't crack glass. Lids per the manufacturer — most modern lids are simmered, not boiled to death.
From course: Small-Batch Strawberry Jam
🍳 Food & Cooking · Step 3/6
Foam, then a rolling boil
Foam, then a rolling boil — step 3 of 6 in Small-Batch Strawberry Jam. Medium-high. Stir so the bottom doesn't catch. Skim the worst foam if you want a clearer jar — optional.
From course: Small-Batch Strawberry Jam
🍳 Food & Cooking · Step 4/6
Wrinkle test: a blob on the frozen plate
Wrinkle test: a blob on the frozen plate — step 4 of 6 in Small-Batch Strawberry Jam. Drop half a teaspoon on the cold plate, wait 20 seconds, push with a finger. If it wrinkles and stays in two parts, it's done.
From course: Small-Batch Strawberry Jam
🍳 Food & Cooking · Step 5/6
Ladle, lid, invert 2 minutes or water-bath
Ladle, lid, invert 2 minutes or water-bath — step 5 of 6 in Small-Batch Strawberry Jam. Fill hot jars. Wipe rims. Lids on fingertip-tight. Fridge jam: cool and refrigerate, eat in 3–4 weeks.
From course: Small-Batch Strawberry Jam
🍳 Food & Cooking · Step 6/6
Wait until cool if you can
Wait until cool if you can — step 6 of 6 in Small-Batch Strawberry Jam. Hot jam tastes sweeter and looser. Morning toast is the exam. If it's still runny cold, it's sauce — excellent on ice cream.
From course: Small-Batch Strawberry Jam
🍳 Food & Cooking · Step 1/8
Salt like the sea, not like a rumor
Salt like the sea, not like a rumor — step 1 of 8 in Weeknight Pasta Lab. For 200 g pasta (two portions), boil at least 2.5 litres of water. Add 1 Tbsp kosher salt after it boils.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 2/8
The mug of pasta water is the sauce
The mug of pasta water is the sauce — step 2 of 8 in Weeknight Pasta Lab. Before you drain, scoop 250 ml of the cloudy water. Add it in splashes while tossing. Fat + starch + motion = a glossy coat.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 3/8
Garlic in cold oil
Garlic in cold oil — step 3 of 8 in Weeknight Pasta Lab. Slice 4 cloves thin. Put them in a skillet with 4 Tbsp olive oil while the pan is still cold.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 4/8
Pepper first, cheese last
Pepper first, cheese last — step 4 of 8 in Weeknight Pasta Lab. Toast 1.5 tsp very coarsely cracked black pepper in a dry pan for 30 seconds until fragrant. Add a ladle of pasta water to make a slurry.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 5/8
Lemon butter in 8 minutes
Lemon butter in 8 minutes — step 5 of 8 in Weeknight Pasta Lab. Melt 40 g butter with the zest of 1 lemon. Add spaghetti, a squeeze of juice, pasta water, 30 g parmesan off heat. Taste for salt.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 6/8
Arrabbiata that is actually spicy
Arrabbiata that is actually spicy — step 6 of 8 in Weeknight Pasta Lab. Sauté 3 sliced garlic cloves in olive oil, add 1 tsp chili flakes, then 400 g crushed tomato and a pinch of salt.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 7/8
Brown the mushrooms like meat
Brown the mushrooms like meat — step 7 of 8 in Weeknight Pasta Lab. 250 g sliced mushrooms in a hot pan with 1 Tbsp oil. Do not crowd. Leave them until they actually brown. Salt at the end.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 8/8
Twist, don't dump
Twist, don't dump — step 8 of 8 in Weeknight Pasta Lab. The last 60 seconds of tossing in the pan is the dish. Use tongs, twist a nest onto the plate, extra cheese and pepper on top.
From course: Weeknight Pasta Lab
🍳 Food & Cooking · Step 1/4
Towel, board, sharp knife, fruit dry
Towel, board, sharp knife, fruit dry — step 1 of 4 in Cut Pineapple, Mango, and Melon. Damp towel under the board. Dry the fruit so it doesn't skate. Fingers curled, knuckles as a fence. You are not sawing toward your palm.
From course: Cut Pineapple, Mango, and Melon
🍳 Food & Cooking · Step 2/4
Cut the plume and the base, then the rind
Cut the plume and the base, then the rind — step 2 of 4 in Cut Pineapple, Mango, and Melon. Slice off the leafy top and a thin base so it stands. Cut the rind top to bottom in strips, deep enough to get the brown but not half the…
From course: Cut Pineapple, Mango, and Melon
🍳 Food & Cooking · Step 3/4
Stand on the fat end, slice beside the pit
Stand on the fat end, slice beside the pit — step 3 of 4 in Cut Pineapple, Mango, and Melon. The pit runs flat. Feel it. Slice a cheek off each side. Score the flesh in a grid without cutting the skin, invert (hedgehog), slice off…
From course: Cut Pineapple, Mango, and Melon
🍳 Food & Cooking · Step 4/4
Halve, spoon seeds, wedges, rind, cube
Halve, spoon seeds, wedges, rind, cube — step 4 of 4 in Cut Pineapple, Mango, and Melon. Halve through the equator or stem to blossom. Spoon the seeds. Cut wedges.
From course: Cut Pineapple, Mango, and Melon
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