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Frequently Asked Questions
Find answers to common questions about our recipes
The best way to scale a recipe is to first determine the factor you need to multiply each ingredient by. For example, if the original recipe serves four and you need to serve eight, multiply every ingredient by 2. Pay special attention to leavening agents such as baking powder, yeast, or baking soda—they don’t always scale linearly. Taste as you go and adjust seasoning, especially salt and spices, to maintain balance.
Mastering core techniques can dramatically improve your confidence and results. Start with sautéing, proper searing, braising, roasting, and knife skills. By practicing these fundamentals, you’ll be equipped to tackle almost any recipe with poise.
Yes, most plant‑based milks work well as one-for-one replacements. Almond, soy, oat, and cashew milks each bring subtle flavor nuances. Choose unsweetened varieties and adjust richness with melted coconut oil or non-dairy cream if needed.
Fresh herbs last longest when treated like cut flowers. Trim stems, place in a jar with water, and cover loosely. Refrigerate most herbs; basil prefers room temperature. Change water every two days to prevent bacterial growth.
Use a balanced gluten-free flour blend and add xanthan or guar gum to retain structure. Increase liquids slightly and let batters rest to hydrate starches. This ensures a tender crumb without compromising texture.
Gauge doneness by touch and visual cues. For steaks, press the center; for poultry, check that juices run clear. Compare firmness to your hand for reference. Practice improves accuracy.
Boiling is vigorous; simmering is gentle. Boil for pasta or blanching, simmer for delicate sauces and braises. Adjust heat accordingly for best results.
Cool leftovers quickly in shallow containers, refrigerate promptly, label with date, and reheat to 165°F (74°C) for safety. This preserves flavor and prevents bacterial growth.
