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Pantry staple — protein, binder, leavener, and a meal on their own.

• Older eggs peel more easily after boiling.
• Low and slow heat = creamy scrambled eggs.
• Room-temperature eggs whip to higher volume.

A blank canvas that absorbs whatever flavors you cook it in.

• Rinse until water runs clear to remove surface starch.
• Use a 1:1.5 rice-to-water ratio for fluffy long-grain.
• Let it steam off heat for 10 min after cooking.

The foundation of nearly every savory dish in nearly every cuisine.

• Chill 15 min before chopping to cut down on tears.
• Cook low and slow for sweet, caramelized depth.
• Soak raw slices in cold water to mellow the bite.

Pungent raw, mellow and nutty roasted — the flavor multiplier.

• Smash with the flat of a knife for easy peeling.
• Add minced garlic late so it doesn't burn and turn bitter.
• Roast whole heads at 400°F for spreadable sweetness.

Starchy comfort — pick the right variety for the job.

• Starchy (russet) for fluffy mash and crispy fries.
• Waxy (Yukon, red) for salads, soups, and roasting.
• Start in cold salted water so they cook through evenly.

Fat, flavor, and browning — the European stuff has more butterfat.

• Brown butter (beurre noisette) adds nutty depth in 3 min.
• Cold cubed butter for flaky pastry; soft butter for cake.
• Salted for finishing, unsalted for baking control.