Blog

Pasta is immensely popular worldwide and used at different levels in every kitchen. This beloved flour dish is available in all shapes and sizes, and is satisfying to make from scratch. In this blog, you can read everything you’ve always wanted to know.

For a chef, everything revolves around taste and experience. Thanks to the sense of taste and smell, your guests can enjoy your well-thought out creations. But how does taste work? We will fill you in

With sourdough bread, we use so-called "sourdough" instead of yeast to make the bread rise. This takes time, love and attention. Have you always been too busy to dive in? If so, then now’s your chance!

If you have spent more than a few weeks at a culinary school, you couldn’t ignore it: the classic sauces schedule, as prepared at the end of the 19th century by the French chef Escoffier. But is it still relevant today?

If you've ever made Asian-inspired dishes, you're bound to have come across the Thai fish sauce called Nam Pla or the Vietnamese version called Nuoc Mam. Time to take a closer look at this ancient, fragrant flavour enhancer.

Most chefs prefer their cuppa Joe black... And in copious amounts. Coffee keeps you alert and keeps you going, and we can all use some of that. In this blog we share nine facts about the black gold!

A well-cooked steak remains a firm favourite and can still reveal a lot about a chef's skills. However simple it may seem, it's the details that make a difference.

We receive a lot of questions about how to make and use meringue in the kitchen. Cooked meringue, dense meringue, raw meringue, Italian meringue, Swiss meringue, and French meringue: can you remember the differences and similarities?

Crumbles are incredibly versatile! When you think of crumbles, you might immediately think about sweet preparations. However, in recent years you will have seen more and more savoury crumbles. In this blog we'll tell you about the 10 most viewed crumbles.

Tempering chocolate in a restaurant kitchen is often difficult because conditions are often not optimal. In this blog we tell you all you need to know about chocolate and how to work with it with the help of pastry master chef Hidde de Brabander!