Cooking guidance, explained plainly

Know why it works, then cook anything.

Techniques, ingredients, food safety and kitchen maths in one place — with working tools and clear charts, so you can learn at the stove or plan a full service.

Knife skillsBread & doughSafe temperaturesUnit converter

General cooking information, not professional food-safety certification. Every safety figure names its source.

Start where you are in the kitchen

Browse every guide →
Techniques Knife cuts, searing, braising, emulsions and the heat control behind each one. Ingredients How to choose, store and substitute produce, proteins, fats, grains and spices. Baking & dough Ratios, hydration, proofing and oven behaviour for bread, pastry and cakes. Food safety Safe temperatures, cooling, storage times and cross-contamination, without the jargon. Equipment What each pan, knife and oven setting is for, and how to look after them. World cuisines The pantry, methods and core dishes of each tradition. New regions added over time.

Toolkit

Tools that do the kitchen maths

Try them here. Each one opens as a full page with more options.

Volume converter

tablespoon (US) 16.0
teaspoon (US) 48.0
US fl oz 8.00
ml 237
litre 0.24
metric cup 0.95
tablespoon (AU) 11.8

Oven temperature

Fahrenheit 356 °F
Fan oven (about 20 °C lower) 160 °C
Fan oven in °F 320 °F
Nearest gas mark Gas 4

Ovens vary. An oven thermometer tells you what yours really does. Fan adjustment is a convention (about 20 °C), not an exact rule.

Recipe scaler

1.50× 375

Seasoning, cooking time and pan size do not scale in a straight line — use judgement. Eggs and whole items: round to the nearest whole number.
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Charts

The numbers worth remembering

Safe minimum internal temperatures

Measured with a probe at the thickest part. Source: USDA.

Poultry, whole or ground 74 °C · 165 °F
Ground beef, pork, lamb 71 °C · 160 °F
Egg dishes 71 °C · 160 °F
Beef, pork, lamb: steaks, chops, roasts (rest 3 min) 63 °C · 145 °F
Fish and shellfish 63 °C · 145 °F
0 °C 50 °C 100 °C

Smoke points of common fats

Approximate. Values shift with brand, age and refinement.

~150 Butter
~190 Extra virgin olive
~205 Canola
~230 Ghee
~270 Refined avocado

Degrees Celsius

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