Cooking Techniques
Fermentation Without a Laboratory
What is actually happening in the jar, why packing matters more than salt, and how to tell a good ferment from a failed one.
The Palateful Kitchen School
Learn
Transferable knowledge — technique, flavour science and the small habits that separate a good home kitchen from a frustrating one.
Cooking Techniques
Methods worth owning — what they do, and when they are the wrong choice.
Flavour Science
Why food behaves the way it does, explained without the hand-waving.
Flavour Science
Alkaline Cooking, and What Khar Actually Does
Acid gets all the attention. The other end of the pH scale is doing quieter, stranger and more useful work.
Flavour Science
The Grammar of Sour
Sourness is not one taste. Six souring agents, where each one lands on the tongue, and how to stop reaching for the lemon every time.