Some tips for garde manger cooks out there tasked with making family meal salad every day. Learn to think outside of recipes for vinaigrettes and creamy salad dressings. 

Mastering Salad Dressings

Making an aïoli is something every cook should be able to do without a recipe. I’d even go so far as to argue that aïoli is a mother sauce of the modern restaurant kitchen. 

There’s no recipe required for Mayonnaise

Culinary school can teach you so much about cooking, but it's a mighty questionable value proposition. Is it worth it? 

Should I go to Culinary School?

Michael Cecchi-Azzolina’s Your Table Is Ready, Tales of a New York City Maître D’ is here.

The Next Big Industry Read Has Arrived

The very essence of cooking lies in learning to make use of the mealy bits - the bones, the vegetable trim, the parsley stems. The good news is that making stock is way less complicated than the culinary Gods want you to believe.

Stock is a necessary touchpoint on the road to culinary enlightenment

The story behind the genesis of usefirst.com. How a New York City line cook used his down time during Covid to try and change the industry for the better.

Why I Built Use First

Tips on how to show up for that big first restaurant job interview. First appearances are everything. Make sure you’re not ice-capading around the kitchen in a hairnet in front of your future comrades and other lifesaving tips.

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Ever wonder how professional line cooks make use of cake testers to hit the pass with perfectly cooked proteins every time? Here's everything you need to know to become a ringer on grill.

How To Use A Cake Tester

A bain marie can mean a couple of things in professional kitchens. As a piece of equipment, it is a stainless steel round cylinder typically used to hold liquids. They come in varying sizes and many steam tables have built in support for holding them for service. Cooks commonly keep tools in bain maries for quick access during service.

A bain marie can also mean a hot water bath. The literal translation from French is "water bath". For instance if a recipe says to bake something like a custard or paté en croute in a bain marie. It means to suround the baking dish in water to moderate the heat of the oven. Water temperature will not rise above 212 farenheit so it is the ideal method for delicate baking projects such as setting egg. 

"Bain marie" can mean a couple of things in professional kitchens. As a piece of equipment, it is a stainless steel round cylinder typically used to hold liquids. It can also indicate a hot water bath which is the direct translation from the French.

Bain Marie