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10 Things I’ve Learned About Cooking in Professional Kitchens
Chef Articles  /  December 28, 2025
by Scott Stokes

10 Things I’ve Learned About Cooking in Professional Kitchens

Recent Posts

  • 10 Things I’ve Learned About Cooking in Professional Kitchens
  • Penn Cove Mussels in White Wine with Evergreen Herbs
  • Clam, Fennel, and Saffron Coastal Stew
  • Puget Sound Cod, Leek, and Yukon Gold Stew
  • Dungeness Crab and Roasted Sweet Corn Winter Stew
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  • Vegan Sesame Ginger Seaweed Salad with Crispy Tofu

    Vegan Sesame Ginger Seaweed Salad with Crispy Tofu

  • Halibut Ceviche with Cascabel Peppers and Heirloom Tomatoes

    Halibut Ceviche with Cascabel Peppers and Heirloom Tomatoes

  • Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon

    Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon

  • Peanut Butter Cup Buttermilk Pancakes with Peanut Butter Cup Chunks and Chocolate Drizzle

    Peanut Butter Cup Buttermilk Pancakes with Peanut Butter Cup Chunks and Chocolate Drizzle

  • Greek-Inspired Caprese Panini with Tzatziki Sauce and Roasted Red Peppers

    Greek-Inspired Caprese Panini with Tzatziki Sauce and Roasted Red Peppers

  • Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

    Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

  • Cinnamon Apple Crumble Bars with Pecan Streusel and Salted Caramel Drizzle

    Cinnamon Apple Crumble Bars with Pecan Streusel and Salted Caramel Drizzle

  • Creamy Shrimp Carbonara with Roasted Garlic

    Creamy Shrimp Carbonara with Roasted Garlic

  • Father’s Day Smoked Pork Ribs with Sweet and Spicy Rub

    Father’s Day Smoked Pork Ribs with Sweet and Spicy Rub

  • Emmer Farrotto with Mushrooms: A Winter Grain Dish Built for Depth and Comfort

    Emmer Farrotto with Mushrooms: A Winter Grain Dish Built for Depth and Comfort

  • Unveiling the Flavors of Pasembur: A Spicy Malaysian Salad with a Peanut Infusion

    Unveiling the Flavors of Pasembur: A Spicy Malaysian Salad with a Peanut Infusion

  • Sinigang sa Mangga (Green Mango Sinigang)

    Sinigang sa Mangga (Green Mango Sinigang)

Did You Know?

Ingredient Pairings

Garlic and ginger are commonly paired together in many Asian dishes. The pungent and savory flavor of garlic complements the zesty and aromatic taste of ginger, resulting in a delicious combination of flavors.

Food Facts

Chocolate comes from the seeds of the cacao tree. The scientific name for the cacao tree is Theobroma cacao, which translates to 'food of the gods'.

Cooking Tips

When baking cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps to prevent spreading and results in thicker and chewier cookies.

Ingredient Spotlight

Pumpkin is a fall favorite known for its sweet, earthy flavor and vibrant orange color. It can be used in both sweet and savory dishes, such as pies, soups, roasted vegetables, and desserts.

Foraging Facts

Foraging can be a great way to diversify your diet and explore new flavors. It opens up a world of unique ingredients and allows you to connect with the culinary traditions of different cultures that incorporate wild foods into their cuisine.

Baking Hacks

If you don't have buttermilk for a recipe, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to curdle before using.

Culinary Terms

Sautéing is a quick cooking method that involves frying food in a small amount of oil or fat over high heat. It is commonly used for vegetables, meats, and seafood to create a caramelized exterior.

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