Find answers to common questions about our recipes
When you change the oven temperature, a general rule of thumb is to adjust the cooking time by about 10% for every 25°F (14°C) shift. For instance, if a recipe calls for 350°F (177°C) and you’re baking at 375°F (191°C), reduce the time by roughly 10%. Always monitor the dish’s color, internal temperature, and texture. Use a meat thermometer for proteins and a toothpick or cake tester for baked goods. Keep an eye on the top; if it browns too quickly, lower the heat or tent the dish with foil. Remember, oven performance varies, so use these guidelines as a starting point and tweak as needed.
Start with fresh eggs; the whites stay tighter around the yolk. Bring a pot of water to a gentle simmer, then add a splash of vinegar (about one tablespoon) to help the whites coagulate. Crack each egg into a small ramekin or cup, then slide it into the water. Use a spoon to swirl the water, creating a whirlpool that gently wraps the white around the yolk. Poach for 3–4 minutes for a runny yolk, or 5–6 minutes for a firmer one. Remove with a slotted spoon, pat dry, and season immediately. For a silky finish, finish the eggs in a hot skillet with a touch of butter, giving them a quick sear that adds flavor and texture.
Dairy can be swapped with a variety of plant‑based alternatives without sacrificing flavor or texture. For butter, use an equal amount of melted coconut oil or vegan margarine; for cream, try full‑fat coconut milk or cashew cream. In cakes, replace milk with almond, oat, or soy milk, and use applesauce or mashed banana to keep moisture. Yogurt substitutions include Greek-style coconut yogurt or silken tofu blended with a splash of lemon juice. If a recipe calls for cheese, nutritional yeast, cashew cheese, or tofu blended with spices can mimic the savory depth. Always consider the fat content; for richer results, use full‑fat plant milks or nut butters.
Treat fresh herbs like a bouquet: trim stems, remove wilted leaves, and place them in a jar or glass of water. Cover loosely with a plastic bag and refrigerate. Change the water every two days to keep the stems hydrated. For leafy herbs like basil, a more gentle approach works—wrap the stems in a damp paper towel and place them in a resealable bag. For root herbs (e.g., parsley roots), store them in the crisper drawer, wrapped in a damp paper towel. If you need long‑term storage, blanch and freeze herbs in ice‑cube trays with a little water or olive oil; this preserves flavor and color for up to six months.
Start by cutting vegetables into uniform pieces to ensure even cooking. Toss them in a generous amount of high‑smoke‑point oil—such as avocado or grapeseed—and season with salt, pepper, and your favorite herbs. Spread the veggies on a single layer on a baking sheet; overcrowding will steam rather than roast. Roast at a high temperature (425–450°F/220–230°C) and flip halfway through. For extra crispness, finish under the broiler for 1–2 minutes, watching closely to avoid burning. Adding a sprinkle of coarse sea salt or a drizzle of aged balsamic vinegar right before serving enhances flavor and texture. The key is heat and space—give each piece room to brown.
Start by replacing animal proteins with plant‑based options: tofu, tempeh, seitan, lentils, beans, and chickpeas are versatile and absorb flavors well. Swap dairy with fortified plant milks, vegan cheese, or cashew‑based sauces. Use nutritional yeast to add a cheesy depth to sauces and soups. For eggs, use flaxseed meal or chia seeds mixed with water as a binder, or commercial egg replacers. Season with herbs and spices to mimic savory profiles. When baking, adjust leavening by using baking soda or baking powder in combination with acidic substitutes. Finally, consider texture—add nuts, seeds, or vegetable purees to create body in sauces and desserts.