Watching the Pot
Features about great food, step-by-step cooking guides and musings about home cooked meals.
- Why you should make your own soft drinks
If you’re already hoarding Kilner jars like a culinary Smaug, there’s no harm in adding a few glass bottles to your collection… - Food, community and ceramics: an interview with Lei Yang
“I didn’t want simply to have a shop and sell things. What I enjoyed most about running the shop over the years was the connection with the customers” - What is dashi and how do you make it?
An introduction to making dashi, a central component of Japanese cooking and one of the tastiest stocks in the world. - If the oyster is your world…
A brief history of the oyster, from the Romans to the Rockerfellers – along with a few recipes to try at home. - Culinary choreography: finding space in a restaurant kitchen
A look beyond the window into the cramped and machine-like world of a professional kitchen, and what it’s like to work in one. - Meal prep, or how I learned to stop worrying and love banchan
The case for variety over volume: how the Korean approach to meals can save you from the drudgery of batch cooking.
Features & Interviews
- Why you should make your own soft drinks
- Food, community and ceramics: an interview with Lei Yang
- A thousand little pets: making fermented drinks
