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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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  • Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

    Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

  • Butter Pav Bhaji

    Butter Pav Bhaji

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

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

  • Corned Beef Hash and Eggs Breakfast Tacos

    Corned Beef Hash and Eggs Breakfast Tacos

  • The Complete Guide to Ancient Grains: History, Nutrition, and Modern Culinary Use

    The Complete Guide to Ancient Grains: History, Nutrition, and Modern Culinary Use

  • Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

    Classic Alfredo Sauce Recipe: Creamy and Rich Pasta Sauce

  • A Wild French Pastry Meringue with Seven Colors of Strawberry and Edible Wildflowers

    A Wild French Pastry Meringue with Seven Colors of Strawberry and Edible Wildflowers

  • Blood Orange Habanero Glazed Salmon with Smoked Shishito Rub

    Blood Orange Habanero Glazed Salmon with Smoked Shishito Rub

  • Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration

    Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration

  • Pesto Shrimp Carbonara with Roasted Heirloom Tomato Confit

    Pesto Shrimp Carbonara with Roasted Heirloom Tomato Confit

  • Smoky Grilled Chicken Caesar Salad with Charred Romaine Hearts and Parmesan Crisps

    Smoky Grilled Chicken Caesar Salad with Charred Romaine Hearts and Parmesan Crisps

  • Sinigang sa Salmon (Salmon Sinigang)

    Sinigang sa Salmon (Salmon Sinigang)

Did You Know?

Ingredient Pairings

Peanut butter and jelly is a beloved combination, particularly in sandwiches. The creamy and nutty flavor of peanut butter is beautifully complemented by the sweet and fruity taste of jelly or jam.

Food Facts

Peanuts are not actually nuts; they are legumes. They belong to the same family as beans, lentils, and soybeans.

Cooking Tips

When grilling vegetables, brush them with a light coating of oil to prevent sticking and enhance their natural flavors. Grilling vegetables brings out their sweetness and adds a smoky char.

Ingredient Spotlight

Turmeric is a vibrant yellow spice with a warm and earthy flavor. It is commonly used in Indian and Southeast Asian cuisines. Turmeric adds color and depth to curries, rice dishes, and sauces.

Foraging Facts

Wild edibles can be found in urban areas as well. For example, common urban forageable plants include dandelions, plantains, purslane, and chickweed. Be mindful of potential contaminants like pollution or pesticide use in urban environments.

Baking Hacks

If you need room temperature eggs for baking but only have cold ones, you can quickly bring them to room temperature by placing them in a bowl of warm water for a few minutes.

Culinary Terms

Flambé is a dramatic cooking technique where alcohol, such as brandy or rum, is poured over a dish and ignited to create a burst of flames. It adds a unique flavor and presentation to certain dishes.

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