Kitchen Basics

Best way to reheat Chinese food without drying it out: match rice, noodles, stir-fries, fried foods, and sauced dishes to the microwave, stovetop, oven, or air fryer, with timing cues.

A sprig of thyme is a small section of fresh herb stem with leaves attached. Learn how to strip thyme sprigs, infuse whole stems, and swap fresh leaves for dried thyme.

Soft peaks hold a drooping tip, while stiff peaks stand upright. Learn what soft peaks look like, how medium peaks behave, and when whipped cream or egg whites are ready.

Learn how to saute chicken breast with even thickness, a dry surface, moderate-high heat, and a quick rest for browned, juicy results. Includes timing and a safe doneness check.

Chestnuts roasting is easy in a hot oven: score each shell, roast until it splits, then towel-steam and peel them while warm. Get timing, doneness cues, and serving ideas.

Learn how to use a bamboo steamer: fit it over a wok or pot, add the right water level, line and space food, stack tiers, manage steam, and test doneness.

Learn how to toast sesame seeds in a skillet or oven with clear heat, timing, stirring, color, and aroma cues—then cool them quickly to stop carryover browning and store them well.

Learn how to roast sweet peppers in the oven, under the broiler, on a grill, or over a flame. Use char and collapse as doneness cues, then steam, peel, seed, season, and store them.

Learn how to purge clams, inspect shells, remove sand in salt water, scrub away grit, and rinse them safely so they are clean, responsive, and ready for cooking.

Learn how to cure olives with a water-or-brine method: prepare, score or crack fresh olives, change the liquid, check bitterness, and finish with seasoned brine. See how to process olives at home.