Guides & Recipes
A Temperature Guide for Foolproof Cooking & Baking
This 'cheat sheet' also covers ideal temperatures for coffee, frying oil, homemade yogurt, and more.
Esther's Authentic Spanish Paella
Esther's seafood paella recipe is authentic and easy to adapt for vegetarians.
Our Fresh Pasta Dough Recipe
This dough is very forgiving – ideal for beginners and experts alike.
How to Make a Stainless Steel Pan Stick Less
Tips for easy-release cooking and just-as-easy cleaning.
Valeria's Apricot Cake
Plums, peaches, apples, cherries, or other stone fruits would be just as good here.
Ibolya's Cherry Clafoutis
Clafoutis is easy to make and even easier to eat.
A Guide to Cast Iron, Carbon Steel & Spun Iron Pans
How to choose which material is right for you, and the best way to maintain each.
Dana's Simple Kale Salad
When it comes to kale salad, the secret ingredient is time.
Watermelon & Feta Salad
Peppery cress, sweet watermelon, and salty feta work in perfect harmony here.
Carla's Citrus, Fennel & Herb Salad
A favourite recipe from the Applied Knife Techniques class at our cook school.
David's Country-Style Greek Salad
In this Greek Salad recipe from co-founder David, 'country-style' means skipping lettuce to let summer produce shine.
Maria’s Espresso Tonic (With a Twist)
Espresso, tonic (or sparkling) water, and a splash of orange juice? Meet the perfect summer coffee.
Gerry’s Classic Caesar Salad
This Caesar salad incorporates ground rosemary into the croutons – an adaptation Justin made to his father's classic recipe. Serve it in a wooden bowl for the best presentation.
How a Mauviel Pan Is Made, From A to Z
We visited Mauviel's centuries-old headquarters in France to see exactly what makes their pans so exceptional.
A Guide to Stainless Steel Pots & Pans
Everything you need to know about stainless steel cookware, from how to make it stick-resistant to what 'tri-ply' actually means.
Nut Roast Cake with All the Trimmings
This striking, crowd-pleaser of a recipe is for vegans and non-vegans alike, and it makes for excellent leftovers.
A Guide to Using Your Marcato Pasta Extruder Maker
Making extruded pasta like rigatoni and bucatini at home is possible, if you have this machine and know how to use it.
Bruna's Truly Italian Lasagne
Co-founder David's mother shared this lovely recipe with us, one that has been passed down in the family for years. It's a great way to use fresh pasta sheets.
Sous Vide: A Beginner’s Guide
Don’t let its scientific terms and fine dining origins fool you—sous vide is a simple, hands-off method of cooking that has a place in home kitchens.
How to Clean & Maintain Wooden Chopping Boards (Properly)
Beautiful, hygienic, and best friends to your knives' blades, wooden boards are the gold standard. But they do require some special care (that's 100% worth it).
Coffee-Chocolate Tart
This decadent recipe from The Borough Market cookbook is perfect for Valentine's Day—or any occasion that calls for chocolate.
Savoury Drop Scones with Cheddar and Jalapeño
Drop scones, also known as Scotch pancakes, are made to be 'dropped' onto a hot pan by the spoonful. This 'Tex-Mex' spin is very forgiving and endlessly adaptable.
Terry's Japanese Soufflé Pancakes
If you like your pancakes fluffy, it does not get fluffier than a Japanese soufflé pancake. The name says it all: they're soufflé-like in texture, but cooked in a pan, so there's the added bonus of the crisp tops and bottoms.
Carla’s Simple French Crêpes
Don't let the circumflex fool you; crêpes are much easier to make than you think.