This method uses controlled temperatures, from high searing to gentle heat, inspired by Latin American asados, to achieve caramelized edges and tender interiors, with crisp vegetables, served on rustic boards with fresh herb garnishes.

A guide to creating desserts with a high-gloss mirror glaze finish, with tips for smooth application using gelatin, sugar, and condensed milk, resulting in vibrant, reflective cakes.

A guide to shaping and presenting pastries, covering techniques like fluted edges, braiding, lattice weaving, crimping, and sculpting, with egg wash and decorative elements, and suggestions for serving on wooden boards or porcelain platters.

This method details adding spices, herbs, and aromatics at specific cooking stages, such as cumin early in hot oil and fresh cilantro at the end, to build layered flavors and transform simple ingredients into a harmonious dish.

This guide details the butter basting technique, a method for enhancing flavor and moisture in foods like steak and autumn squash by repeatedly spooning melted butter infused with ingredients such as garlic, thyme, or chili over them during cooking.

This guide explains how to create culinary foams using siphons or emulsifiers, adding airy textures and concentrated flavors to soups, desserts, and cocktails.

Master precise temperature management for superior cooking results, from achieving the ideal sear on meats to gently simmering stocks. This guide provides practical techniques, essential tools, and timing strategies for various cuisines, enabling you to consistently unlock optimal textures and flavors in your dishes.

A practical guide to the controlled cooking technique of poaching, which uses a liquid maintained at a specific temperature below boiling. It details accurate temperature ranges, timing for various ingredients like fish and eggs, and how to prepare infused broths. The method is applied globally in dishes such as Japanese chawanmushi and Peruvian ceviche.

This guide explains the Drizzle & Splash Plating Art technique for professional chefs, detailing how to use squeeze bottles to apply sauces with both precision and spontaneity. It covers the creation of abstract designs using reductions, purees, and oils, focusing on achieving visual contrast and harmony between different elements on the plate.

This technique arranges thin, overlapping slices of ingredients like vegetables, citrus, or cured meats in a circular or semi-circular pattern. It is used to enhance the visual appeal of dishes such as ceviche, sashimi, tacos al pastor, and salads. The method highlights freshness, texture, and color through precise cutting and careful placement on the plate.