Cooking Cartoons From The Reluctant Gourmet

Sea Bass cooked with cherry tomatoes in a skillet

Pan-Roasted Sea Bass with Tomatoes and Capers — One Pan, the Sauce Builds Itself

a table with fresh herbs and their dried herb counterparts

Fresh Herb to Dried Herb Conversion Chart — Ratios for Every Common Herb

Parmesan cheese wedge on rustic wooden board

Parmesan Cheese — Real vs Imitation, How to Use Each, and What to Substitute

Bananas Foster over vanilla ice cream in a shallow bowl

Classic Bananas Foster Recipe — Butter, Rum, and Whether You Really Need the Flambé

Guanciale slab on rustic wooden board

How to Cook with Guanciale (and When It Beats Bacon)

A bunch of cilantro

How to Cook with Cilantro — Flavor, Uses, Substitutions, and Why Some People Hate It

Tomato Sauce vs Tomato Paste — What’s Different and When Each One Belongs in the Dish

double smash burger with melted cheese, crispy edges

Smash Burger Recipe: How to Get That Crispy Crust Right at Home

A ladle lifting glossy, deep-brown demi-glace from a saucepan

How to Make Demi-Glace — Not Classic, But Just As Good

Dicing an Onion

How to Cut an Onion (Without Tears or Mistakes)

Cooking with Red Chili Peppers

Cooking with Red Chili Peppers: Control Heat Like a Pro

A plate with pan fried flounder with potatoes

Pan-Fried Flounder with Potatoes and Parsley — How to Time Both So They Finish Together

Pasta with Garlic and Olive Oil Recipe

How to Make Pasta with Garlic and Oil — And Not Wreck the Garlic

rested chateaubriand on cutting board

Chateaubriand Recipe — How to Roast Beef Tenderloin and Build the Sauce

Elegant filet mignon sliced and plated with glossy red wine Chateaubriand sauce drizzled over

Chateaubriand Recipe — How to Roast Beef Tenderloin and Build the Sauce

Charcoal grill with glowing coals

Charcoal Grilling Mastery: Control Fire, Heat, and Flavor

A cartoon depicting the Reluctant Gourmet eating hot chile at a restaurant

Extremely Hot Bowl of Chili Cartoon

Braised Chilean Sea Bass Recipe

How to Braise Sea Bass — Why It Works and What You Get That Pan-Frying Doesn’t Give You

Grilled Salmon Steak with Dill

Grilled Salmon Steaks with Lemon and Dill Recipe

Fresh Pressed Olive Oil

Rice Pilaf Recipe

Rice Pilaf — The Recipe That Finally Replaced the Box Mix

A small saucepan of smooth, creamy bechamel sauce

Easy Béchamel Sauce Recipe (Perfect White Sauce Every Time)

roasted stuffed pork loin sliced into thick medallions, glossy pan sauce drizzled over the slices

How to Make the Perfect Sauce for Stuffed Pork Tenderloin

Mediterranean tzatziki sauce in a rustic ceramic bowl

Homemade Tzatziki Sauce — How to Get the Texture Right and What to Serve It With

Mayonnaise Panko Fish Fillet Recipe

Why Mayonnaise Is the Best Thing to Put on Baked Fish — The Science Behind It

Portable induction burner for cooking outdoors

Portable Induction Burners: What to Know Before You Buy

A pressure cooker on a kitchen counter

Pressure Cookers: Benefits, Uses & Why You Should Own One

Sautéed baby bok choy side dish on a white ceramic plate.

How to Cook Sauteed Baby Bok Choy with Garlic and Ginger

A slow cooker and dutch oven side by side

Slow Cooker to Dutch Oven Conversion — Time, Temperature, and What Changes

Stand Mixer

Do You Need a Stand Mixer? How to Choose the Right One

A sharp kitchen knife edge on dark wooden surface

Kitchen Knife Care: How to Keep Your Knives Sharp for Years

A chef's, serrated and paring knife on a wooden cutting board

Essential Kitchen Knives: Types Every Home Cook Should Know