Cooking by Instinct, Made Simple
Step-by-step recipes, tips, lessons learned, and a culinary glossary (the Kitchenary) that
makes cooking less intimidating and more fun.
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New to cooking? Lettuce decode the vocabulary!
Your go‑to guide for cooking terms, tools, and techniques - explained in plain English. No jargon, no stress, just tasty wins.
Bias (Cutting)
A cutting technique where food is sliced at a diagonal angle (usually 45 degrees) rather than straight down. This creates larger surface areas and more elegant presentation while ensuring faster, more even cooking. See "Against the Grain" in relation to meat.
Rough Chop
An informal term for chopping into uneven, larger pieces where precision isn’t required.
Firm Ball
Firm ball refers to a sugar syrup stage (245°F to 250°F) in candy-making where a small amount dropped into cold water forms a pliable, but firm, ball - ideal for caramels and fondant.
Fry
Cooking food in hot fat, either shallow or deep, resulting in crisp exterior and cooked interior. Shallow frying uses a small amount of oil to pan-fry; deep frying fully immerses food.
Beginner Recipes
Our recipes are detailed and beginner‑friendly, with mise en place built right into the directions. For an easy starting point, try these Level 1 and 2 recipes - straightforward, approachable, and designed to help you get cooking with confidence.
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