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Marinating steak is one of those little decisions that affects entire meal. If there isn’t enough soy sauce then flavor will only be on top, not inside. If there’s too much, the salt start to pull moisture out of the meat before it even hits the grill. Every bite makes a difference and it can … Read more

When planning a party dip, a ranch dip seems easy, until you discover that you have no idea how much sour cream actualy belongs in the bowl. It’s not always about the seasoning or the base. Getting all three elements, the base, the seasoning, and the serving size, to match your guests’ reach are often … Read more

In alfredo sauce, though, nutmeg act as seasoning: it enhances the flavors present and makes the sauce feel rounder and more complete. Unlike black pepper, garlic, or anything else with an overt flavour, nutmeg doesn’t announce its presence. What it does do is soften sharpness of the parmesan and cream, turning sauce from something simply … Read more

The smell of oregano oil is pungent. It will enhance your finishing oil or broth. The aim is that when you eat it, it tastes as though it’s been cooked in restaurant. That means dialing it back just enough so that it doesn’t overwhelm the dish. This depends on the guests, how much food, fat, … Read more

Making good coconut rice requires exact measurements. In particular, substituting some coconut milk for an equal amount of water can be the difference between a dry versus a fluffy end result. Changing either the recipe or the amount of rice alters the cooking time and taste, meaning you require an accurate measurement to adjusts the … Read more

Beef stew gets its red from tomato paste, but it also contributes more than just color. Tomato paste help build body to the stew, adding acidity to cut through fat of the wine and beef. That acid helps the sauce stick to the vegetables rather then running off. The goal is to achieve a rounded … Read more

One small decision can change bowl of mashed potatoes: if you use the wrong cream, even perfectly cooked potatoes will feel dry. Get the cream wrong and you end up with a loose, soupy mess that never quite seems to set up on the plate. You have to learn how the time between cooking and … Read more

Eggnog’s flavor are shaped by nutmeg. Too little, and the drink will taste flat. Too much, and it can be dusty-tasting or even bitter. How do you know where to draw the line? It depends on how much of spice you use, when you use it, and how that interacts with other ingredients. Get those … Read more

Cocoa is not an ingredient that you treat merely as flavoring; instead, you treat it as a structural element. The amount of cocoa in a recipe alter not only the batter’s character but also its need for liquid. This will also shift flavor from bitter to sweet and back again. A lack of balance between … Read more

There are certain small decisions that affect the entire batch. One of them was getting gelatin correct on the jello shots. Add not enough and your cup will shimmy about until it becomes a puddle, too much and they become rubbery and don’t taste as good as we want. We’re aiming for a small easy-to-scoop … Read more