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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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  • Arroz de Carreteiro

    Arroz de Carreteiro

  • Mediterranean Grilled Vegetable Bruschetta with Feta and Pesto Drizzle

    Mediterranean Grilled Vegetable Bruschetta with Feta and Pesto Drizzle

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

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

  • Strawberry Shortcake Buttermilk Pancakes with Fresh Strawberries and Whipped Cream

    Strawberry Shortcake Buttermilk Pancakes with Fresh Strawberries and Whipped Cream

  • Mediterranean-Spiced Chicken Shawarma Tacos

    Mediterranean-Spiced Chicken Shawarma Tacos

  • Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

    Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

  • Raspberry Chocolate Mille-Feuille with Mascarpone Cream

    Raspberry Chocolate Mille-Feuille with Mascarpone Cream

  • Miso-Glazed Cod with Sesame Roasted Asparagus and Sticky Rice

    Miso-Glazed Cod with Sesame Roasted Asparagus and Sticky Rice

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

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

  • Pesto Shrimp Carbonara with Roasted Heirloom Tomato Confit

    Pesto Shrimp Carbonara with Roasted Heirloom Tomato Confit

  • Savory Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta

    Savory Mediterranean Quinoa Salad with Sun-Dried Tomatoes and Feta

  • Coq au Vin (French Chicken Stew) with Red Wine, Mushrooms, and Pearl Onions

    Coq au Vin (French Chicken Stew) with Red Wine, Mushrooms, and Pearl Onions

Did You Know?

Ingredient Pairings

Walnuts and blue cheese create a delightful contrast of flavors and textures. The buttery and nutty taste of walnuts complements the sharp and tangy flavor of blue cheese, resulting in a delicious combination used in salads and cheese platters.

Food Facts

The world's most popular spice is black pepper. It is native to South India and has been traded for thousands of years.

Cooking Tips

To prevent a pie crust from becoming soggy when filling it with wet ingredients, brush the crust with a beaten egg white before adding the filling. This creates a barrier and helps maintain a crisp crust.

Ingredient Spotlight

Lemon is a citrus fruit known for its bright, tangy flavor. It adds a refreshing and acidic element to both sweet and savory dishes. Lemon juice and zest are commonly used in dressings, marinades, desserts, and beverages.

Foraging Facts

Foraging for edible plants can be a sustainable way to incorporate fresh ingredients into your meals. However, it's crucial to forage responsibly, respecting nature and only harvesting in areas where it's legal and sustainable.

Baking Hacks

When making pastry dough, use ice-cold water to help keep the dough cold and maintain its flakiness. Cold water slows down the formation of gluten in the dough.

Culinary Terms

Blanching is a cooking technique that involves briefly immersing food in boiling water and then transferring it to an ice bath to halt the cooking process. It is commonly used to preserve the color, texture, and flavor of vegetables.

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