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Lean, versatile protein that cooks fast and takes on any flavor profile.

• Brine for 30 min in salted water for juicier breasts.
• Rest 5 min after cooking so juices redistribute.
• Pound to even thickness for uniform cooking.

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.

Cook in well-salted water and finish in the sauce — never rinse.

• Salt the water until it tastes like the sea.
• Reserve a cup of pasta water to loosen any sauce.
• Pull pasta 1 min early and finish it in the pan.

Sweet, acidic fruit (yes, fruit) that anchors sauces, salads, and stews.

• Never refrigerate — it kills the flavor and texture.
• Score an X and blanch 30 sec for slip-off skins.
• Roast halved tomatoes with olive oil to deepen sweetness.

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.

Wilts to a fraction of its volume — buy more than you think you need.

• Add at the very end of cooking to keep it bright green.
• Squeeze excess water out before adding to baked dishes.
• Pair with fat (butter, olive oil) to absorb iron better.

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.

Crunchy and sweet — red, yellow, and orange are ripened (sweeter) green peppers.

• Char over an open flame, then steam in a bowl to peel.
• Slice along the natural ribs for clean, even strips.
• Roast at high heat to concentrate the sweetness.

Acid that wakes everything up — zest first, then juice.

• Roll firmly on the counter before juicing for more yield.
• Zest only the yellow — the white pith is bitter.
• A squeeze at the end brightens almost any savory dish.

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.

Extra-virgin for finishing and dressing; regular for high-heat cooking.

• Store away from light and heat to preserve flavor.
• Don't smoke EVOO — it goes bitter past ~375°F.
• Drizzle on at the end of cooking for full aroma.

Sweet, summery herb that bruises easily — tear, don't chop.

• Add at the end of cooking to preserve the aroma.
• Store at room temp in water like cut flowers.
• Stack and roll leaves to chiffonade them.

Spicy, fragrant, and warming — fresh and dried behave very differently.

• Scrape the skin off with the edge of a spoon — no waste.
• Freeze whole roots and grate as needed.
• Steep slices in hot water for a quick soothing tea.