Notes from the cutting board

11Aug Fresh Herbs: Keep Them Alive, Use Them Up Tender herbs and woody herbs need very different care. Store each kind the right way, put the stems to work,... Dev Anand Pillai · 4 min read 15Jul Batch Cooking Sunday, Minus the Sad Containers Five identical containers of the same stew is how batch cooking loses people by Wednesday. Cook flexible components instead, store... Theo Brandt · 4 min read 22Jun Blooming Spices: The Thirty-Second Upgrade Warming spices in hot fat for a few seconds pulls out flavor that plain simmering leaves behind. Here is how... Hannah Kowalczyk · 4 min read 03Jun Knife Skills Without the Fear Good knife skills are not about speed. A sharp blade, a steady board, the pinch grip, and a curled guiding... Marisol Ortega · 4 min read 14May Farmers Market Strategy: Shop Last, Cook First Walk the whole market before you spend a dollar, then cook the most fragile finds first. A loose plan, the... Theo Brandt · 4 min read 28Apr How to Stock a Pantry You Will Actually Use A useful pantry is less about stocking up and more about stocking on purpose. Audit what you own, build in... Hannah Kowalczyk · 4 min read 07Apr The Case for Weighing Your Flour A cup of flour can weigh 120 grams or 150 depending on who scoops it. Here is why a simple... Marisol Ortega · 4 min read 19Mar A Field Guide to Citrus Beyond Lemons and Limes Meyer lemons, sour oranges, pomelos, finger limes, and more: a practical tour of the citrus aisle's less familiar fruit, with... Dev Anand Pillai · 4 min read 02Mar Why Your Sourdough Starter Sulks in Winter If your starter doubled happily in summer and now barely stirs, it is probably cold rather than failing. Learn what... Dev Anand Pillai · 4 min read