This guide details the braising technique, using searing and simmering to make tough ingredients tender, with flavors like achiote, cumin, and chipotle.

Marinade & Infuse Methodology provides a structured guide to fundamental techniques for enhancing food. It details how to use Latin American citrus-aji pepper mixtures and East Asian soy-ginger combinations to tenderize and flavor meats. The guide explains the principles of using acidity, oils, and time for various dishes like anticucho or bulgogi, focusing on practical application.

This guide teaches precise vegetable cutting techniques used in global cuisines, detailing how to use tools like the Japanese santoku and Latin American cuchillo for uniform slices, brunoise for ceviche, and mirepoix for feijoada to achieve optimal flavor and texture.

Master the essential technique of steam cooking, a healthy method used globally to prepare delicate fish, vegetables, and dumplings without oil. This guide provides clear instructions on layering ingredients, timing various proteins, and preserving nutrients for vibrant, perfectly cooked meals every time.