I’ve been writing culinary articles for a while now, and it occurred to me, that while I do my best to put all the steps into simple language that almost anyone could understand, I’m still making a few assumptions about the skill level of the reader. I’ve been jotting down notes while at work and while cooking at home for some time now and hopefully this series will help out those who aren’t as skilled in the kitchen.

Part 1 – Knife Basics

Part 2 – Sauce Basics

Part 3 – Marinades, Brines, and Rubs

Part 4 – Starches and Vegetables (coming soon)