Find answers to common questions about our recipes
When you change your oven temperature, the cooking time should be adjusted proportionally. A general rule of thumb is that for every 25°F (about 14°C) increase, reduce the time by roughly 10%. Conversely, if you lower the temperature by 25°F, add about 10% to the cooking time. For instance, if a roast is baked at 350°F for 1 hour, moving to 375°F would shorten it to about 54 minutes, while dropping to 325°F would extend it to around 66 minutes. Always use visual cues—look for a golden crust, a slight crack in the meat, and a firm but tender texture. When in doubt, check the internal temperature with a thermometer; this guarantees safety and perfection regardless of oven variations.
Fresh herbs bring a bright, vibrant flavor that often surpasses dried varieties. Because dried herbs are concentrated, use about one-third the amount of fresh herbs. For example, if a recipe calls for 1 tablespoon of dried thyme, replace it with 3 teaspoons of fresh thyme leaves. When substituting, add fresh herbs toward the end of cooking or just before serving to preserve their delicate aroma. If the recipe requires a longer simmer, you can start with dried herbs and finish with fresh ones. This approach maintains depth while adding a burst of freshness, ensuring your dish remains aromatic and flavorful.
Store leftover sauce in an airtight container or a tightly sealed glass jar. For short‑term storage, keep it in the refrigerator for up to five days. If you need to keep it longer, portion it into freezer‑safe containers and label with the date; sauces can stay fresh for up to three months in the freezer. When reheating, bring the sauce to a gentle simmer, stirring frequently, to restore its texture and flavor. Avoid microwaving in a sealed container; instead, transfer to a saucepan and heat over low heat. If the sauce thickens too much after refrigeration, add a splash of water or broth to reach the desired consistency.
Start by replacing animal proteins with plant‑based alternatives that mimic texture and taste. For instance, swap shredded chicken for lentils or tempeh, use tofu or chickpea flour for meat‑based sauces, and replace dairy with coconut milk, cashew cream, or oat milk. To preserve umami, add nutritional yeast or a splash of soy sauce, which provides savory depth without animal products. Use fresh herbs, spices, and citrus to brighten the dish. When a recipe calls for eggs, try flaxseed or chia seed “eggs” (1 tbsp ground seeds + 3 tbsp water). By carefully selecting substitutes that share flavor profiles, you can keep the dish deliciously authentic while making it fully vegan.
Blanching is a quick, nutrient‑preserving technique. Bring a large pot of salted water to a rolling boil, then drop the vegetables in for 30–90 seconds depending on size. Immediately transfer them to an ice bath (ice water) to halt the cooking process. This stops enzyme activity that can degrade vitamins. Keep the blanching time short to preserve color, texture, and nutrients. After cooling, drain thoroughly and pat dry before using in salads or sautéing. The ice bath also gives vegetables a crisp snap, making them ready for quick assembly in dishes. This method works well for green beans, broccoli, carrots, and even leafy greens.
Scale recipes carefully by using a kitchen scale and measuring spoons to maintain ingredient ratios. Cook in stages: start with the base (sauces, stocks), then add proteins, followed by vegetables. Use a large stockpot or Dutch oven to accommodate volume. Keep foods at a safe temperature by using a food thermometer—reheat to at least 165°F (74°C). When serving, use warming trays or chafing dishes to keep the dish hot. For desserts, bake in multiple batches or use a larger pan if your oven allows. Remember to taste as you go; adjustments may be necessary because larger volumes can alter seasoning intensity.
Start by cutting back on salty ingredients: use low‑sodium broth, unsalted butter, and fresh herbs instead of salt‑laden seasonings. Add natural salt‑replacements like lemon juice, vinegar, or seaweed for flavor depth. When using canned goods, rinse them under water to remove excess sodium. Gradually taste as you cook, adding salt only after the dish is nearly finished. Incorporate umami sources—mushrooms, tomatoes, miso, or nutritional yeast—to compensate for reduced salt. Finally, serve with fresh, crunchy vegetables or a citrus squeeze to brighten the palate without relying on sodium.