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Start Here: Instructions for Becoming a Better Cook

Sohla El-Waylly

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three fundamental principles: maximize flavor, manipulate texture, and season confidently.

Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Cover of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Cravings, CraveIt, Tastemade — cooking/eating hobby

Mercedes Bent • Omnichannel Social: How the Pandemic Transformed Social Products

The Cook You Want to Be: Everyday Recipes to Impress

Cover of The Cook You Want to Be: Everyday Recipes to Impress

Minor's chicken and lobster base

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

Stockpots, saucepans, thick-bottomed saute pans are

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Cover of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Day 3: For Healthy Snacks You Actually Crave, Try a Sprinkle of ‘Flavor Dust’

Thumbnail of Day 3: For Healthy Snacks You Actually Crave, Try a Sprinkle of ‘Flavor Dust’