Kitchen basics

Everything I wish someone had told me when I didn't cook at all. Short, practical guides to start cooking with confidence.

Getting started

The few tools that really matter when you start cooking, what each one is for and what to look for.

Cups, spoons, ounces and pounds in milliliters and grams, plus how much a cup of flour, sugar or rice weighs.

A friendly glossary of the words recipes use, from dice and simmer to sofrito, pegao and caldero.

Simple habits that make cooking easier and safer, from reading the recipe first to storing leftovers the right way.

What slow, moderate and hot mean in degrees, a °F to °C chart and tips for an oven that bakes evenly.

The right oil temperature for tostones, alcapurrias, churros and more, how to check it and how to fry safely.

Thread, soft ball, hard crack and caramel: the syrup stages for candy and flan, with temperatures and a water test.

How much meat to buy per person, how to season and marinate it, and the safe temperatures to cook it to.

Six little menus made only from recipes on this site, most ready in about an hour from your pantry and freezer.

How to plan, cook and serve a dinner for guests when you are just starting: menu, timeline, portions and the table.