Nobody taught you how to actually cook — they just handed you recipes. This newsletter fixes that. Every week: the technique, the why behind it, and recipes worth saving.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 17 | Founded | 10 months ago | Last Issue | 2 months ago |
| Active | |||||
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read this before you make your next pasta salad
or don’t but don’t say I didn’t warn you
There is a salad from a restaurant nearby that haunts me. A breakfast salad — spring greens, raw red onion, shallot vinaigrette. For starters, I should have gotten the hash browns. For nexters, the...
the ingredient you've been pouring down the drain
plus a 4-ingredient pasta that teaches you everything
I‘ve been making cooking videos for a while now, and the one thing I keep hearing is: “I wish someone had taught me this sooner.”
you're cooking your onions wrong
(and there's a burger bowl. we'll get there.)
If you had told eight-year-old me that one of my favorite foods one day would be onions, I would have told you to stop lying to my face.
3 things I don't buy at the grocery store
and how to make them at home
There’s a version of this post where I tell you to throw out every condiment in your fridge and make everything from scratch. We’ll save that for another day.
It's a taco. It's a soup. It's birria.
and why this one tastes like THAT
I grew up in the midwest. Which means I’ve been on the receiving end of the “can you handle spice?” look more times than I can count. You know the one. The slightly tilted head. The nervous “Are you sure y...
Audience Metrics
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Recipe developer, kitchen explainer, and your new “why does this work?” friend in the kitchen. Let’s cook smarter.
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