Cooking Technique
Herbs and spices: buying, storing and using them
Spices are where the flavour comes from in plant-based cooking, and most home kitchens buy them badly and store them worse.
Cooking Technique
Beans, tofu, grains, greens — getting them right.
Cooking Technique
Cooking with almost no equipment
Student kitchens, shared houses, hostels and small flats all impose constraints, and very little is actually needed.
Cooking Technique
Fermenting at home: kraut, kimchi and pickles
Vegetable fermentation requires salt, vegetables and time, and it is the cheapest way to add flavour and interest to a plant-based kitchen.
Cooking Technique
Cooking without oil, if you want to
Some people avoid added oil for medical or personal reasons. It is entirely possible and it requires different techniques rather than the same techniques without oil.
Cooking Technique
Convenience without the ultra-processed aisle
Cooking from scratch every night is not realistic for most people. There is a large middle ground between that and a packet.
Cooking Technique
Sprouting, soaking and fermenting: what they actually do
Traditional preparation methods for legumes and grains have measurable effects on nutrition, and the reasons are more specific than the general enthusiasm suggests.
Cooking Technique
Nutritional yeast, miso and the umami toolkit
The thing people miss most when they stop eating meat is savoury depth, and it is entirely replaceable if you know what to reach for.
Cooking Technique
Roasting vegetables so they are worth eating
Roasting is the technique that converts vegetable sceptics, and most people do three things wrong.
Cooking Technique
Legumes beyond chickpeas
Most people eat three legumes and find them repetitive. There are dozens, they behave differently, and the range is where the interest is.
Cooking Technique
Grains: cooking them properly and why the ratios differ
Most grain cooking failures come from treating them all like rice, when they behave quite differently.
Cooking Technique
Greens, and how to stop overcooking them
The reason most people dislike cooked greens is that they have only eaten them boiled to grey. The techniques are simple and the difference is enormous.
Cooking Technique
Tofu: pressing, freezing and the reasons it fails
Most people who say they dislike tofu have eaten it prepared badly, which is nearly always a moisture problem.
Cooking Technique
Cooking dried beans properly
Dried legumes are the cheapest good food available and most people cook them badly, which is why they think they prefer the tin.