Learn to cook
Guides to the techniques behind home cooking: what each one does, what usually goes wrong, and why it works.
Essential Chef Techniques to Improve Your Cooking
Knife skills, searing, roasting, poaching, steaming, braising, and stir-frying. Each technique is demonstrated through a complete meal and a versatile sauce, with a vegetarian version throughout.
- Knife Skills and Mise en Place
- Searing
- Roasting
- Poaching
- Steaming
- Braising
- Stir-Frying
Culinary Mechanics Cheatsheet
Every technique, the chemical mechanism behind it, what it does for you, and what to use it on. Searchable and filterable.
Diets
Anti-Inflammatory Eating: Made SimpleBlooming polyphenols in fat, keeping omega-3s off the heat, and the cooking temperatures that undo both. With seven recipes.
Insulin Sensitivity: Made SimpleKeeping fibre structures intact, using acid to blunt amylase, and the cook-cool-reheat trick that turns starch into fibre. With seven recipes.
Low-FODMAP: Made SimpleFODMAPs are water-soluble and flavour is not. How to infuse, substitute and portion your way to food that does not hurt. With seven recipes.
Mediterranean Heart-Health: Made SimpleHow soluble fibre clears cholesterol, why the best olive oil should never see a hot pan, and what greens and mushrooms add. With seven recipes.
High-Protein Plant-Based: Made SimpleLeucine-dense anchors, soaking and steaming for bioavailability, and raw seed sauces that add 10-15g of protein. With seven recipes.
Guides
Cooking for Longevity: The Evidence-Based Guide to Daily MealsLegumes, fats, vegetables, proteins and aromatics; the technique for each, and the nutritional science behind it.
Balancing Flavour: Architectural Use of Salt, Fat, and AcidSalt amplifies, fat carries, acid cuts. The mechanics of all three, plus a stove-side guide to fixing a dish that tastes wrong.
Searing Mechanics: Heat Transfer and Maillard ReactionWhy a sear works, the three things that stop it, and how to tell golden-mahogany from the point where flavour turns to carbon.
Produce Lifespan: Ingredient Storage MechanicsEthylene, temperature and moisture; why produce dies early, and the storage routine that buys it weeks.
Plant-Based Protein Optimisation: Building Complete Amino ProfilesPairing for complete amino profiles, soaking and fermenting for absorption, and pressing and searing for texture.