Mirin is a sweet Japanese rice wine commonly used in Japanese and other Asian cuisines. Similar to sake but sweeter and lower in alcohol, mirin is typically used during cooking so the alcohol evaporates and leaves behind a rounded, savory-sweet depth that enhances the overall flavor of a dish. In recipes, mirin rarely reads as … Read more

Cooking and following recipes can feel intimidating at first, especially if you’re new to the kitchen. Everyone starts somewhere, though, and understanding basic cooking techniques helps a lot. When you recognize terms used in recipes, the instructions will make more sense and cooking becomes less stressful. There are many ways to cook. A simple definition … Read more

Lemons are one of the most useful and versatile ingredients in any kitchen. I use them almost daily: the juice brightens sauces and dressings, while the zest contributes a perfume-like, sweet citrus note that lifts both savory and sweet dishes. The outer colored peel—zest—contains essential oils that give a concentrated lemon flavor without the tart … Read more

I’m a huge fan of ground turkey and often reach for it instead of ground beef (though I also cook with beef, pork, and lamb frequently). Ground turkey is a reliable staple in my fridge and freezer—I usually keep a pound or two on hand. It thaws quickly, has a pleasant fat profile, and when … Read more

Miso is one of those pantry heroes that deserves a permanent spot in your refrigerator. It’s powerful, versatile, and can elevate simple meals into something memorable. Once you start cooking with miso regularly, you’ll find countless ways to use it—stirred into dressings, blended into a glaze, mixed with butter, or incorporated into sauces. A little … Read more

Refrigerated dough is one of those brilliant shortcuts that can turn “I have nothing to make” into “Look what I made!” in minutes. Whether you use crescent rolls, pre-made biscuits, refrigerated pizza dough, or puff pastry, these ready-made products can become pull-apart breads, tarts, quiches, or appetizers without the fuss of kneading or proofing. With … Read more

Marjoram is an aromatic perennial herb in the mint family, used to flavor and garnish soups, stews, salads, sauces, and dressings. It also makes a pleasant herbal tea. Dried marjoram is a component of classic French Herbs de Provence and of za’atar, a common Middle Eastern spice blend. Because it resembles oregano, you can often … Read more

You know spring has arrived when strawberries that actually taste like strawberries start appearing. While you can buy strawberries year-round, their color and flavor are often disappointing outside of peak season. When fresh, ripe berries show up at a farmers market or the grocery store, don’t hesitate — buy them. At their best, strawberries are … Read more

So… what do bay leaves actually do? These modest leaves are a small but powerful ingredient that quietly elevates savory cooking. Whether tucked into soups, stews, sauces, or braises, bay leaves rarely announce themselves; instead they develop and deepen flavor. Knowing what bay leaves are, how to use them, and why recipes typically call for … Read more

Is there anything better than a ripe mango in late summer? I don’t think so. I use mango in so many recipes, from Citrusy Mango Ginger Salsa to a simple fruit salad — and everywhere in between. This sweet tropical fruit is a staple in my kitchen. Once you learn how to cut a mango, … Read more