The series

How to boil water

Nobody is born knowing how to cook. Most of us picked it up in pieces, and the pieces have gaps. This is the series I would hand my own kids: four lessons, no jargon, starting from truly zero. Do these in order and you can follow any recipe on this site.

Large pot of water at a rolling boil on a gas burner with the lid tipped to the side

Lesson 01 Absolute Beginner

How to Boil Water (Really)

The lid, the salt, and the three kinds of boil that decide how your food turns out.

A lid gets you to a boil several minutes faster on the same burner.
Salt after the boil, about 1 tablespoon kosher salt per 4 quarts, until it tastes like mild broth.
Rolling boil, simmer, and bare simmer each do a different job.

6 min readVideo coming soon

Hands using a claw grip to hold half an onion while a chef knife makes vertical cuts toward the root

Lesson 02 Absolute Beginner

How to Dice an Onion Without Fear

Grip the knife right, curl your fingers, leave the root on, and the onion falls apart in even pieces.

Pinch the blade, do not choke the handle. You get control instead of wobble.
Curl your guiding fingers into a claw so your knuckles steer the blade.
Leave the root end attached and the onion holds itself together.

7 min readVideo coming soon

Hand sprinkling kosher salt from above onto raw chicken thighs on a sheet pan

Lesson 03 Absolute Beginner

How to Salt Food So It Actually Tastes Like Something

Salt in layers as you cook, know your salt by crystal size, and taste at every step.

Salt at every stage, not once at the end. Layered salt tastes seasoned, not salty.
A teaspoon of table salt is nearly twice the salt of a teaspoon of kosher.
Salt meat 45 minutes to 24 hours ahead and it brines itself.

6 min readVideo coming soon

Instant-read thermometer probe inserted sideways into the thickest part of a seared steak in a skillet

Lesson 04 Absolute Beginner

How to Tell When Meat Is Done

An instant-read thermometer and six numbers beat every poke, press, and juice-color trick there is.

A 20 dollar instant-read thermometer beats every touch test and juice-color trick.
Pull temperatures are lower than serving temperatures because meat keeps cooking off the heat.
Probe the thickest part, from the side, away from bone and fat.

7 min readVideo coming soon

Free download

Want the next lesson in your inbox?

Start with the free 5 fridge dinners PDF, then get one plain English cooking lesson or easy recipe every Tuesday.