Tastes Good Magazine

How To

4 articles

A sharp Japanese chef's knife precisely slicing a ripe tomato on a clean kitchen counter, showcasing culinary excellence.
How-To

Top 5 Best Japanese Chef Knives for Home Cooks

While many home cooks reach for stainless steel, a single carbon steel Japanese blade can fundamentally transform daily meal preparation.

Isabela Costa·August 6, 2026
Sizzling sausages on a grill using the two-zone heat method, showcasing perfect browning and juiciness on the indirect heat side.
How-To

Master sausage grilling with the two-zone heat method.

Most home cooks treat sausage like a burger, taking it straight to direct heat.

Alex Chen·June 27, 2026
Close-up of glistening macerated strawberries in a glass bowl, bathed in sunlight, with fresh mint leaves.
How-To

Macerate Strawberries With Sugar for Sweet Summer Desserts

Sugar doesn't just sweeten strawberries; it actively reduces their internal pressure, causing them to relax and soften into a glossy, syrupy delight.

Alex Chen·June 6, 2026
A thick, juicy steak sizzling and developing a deep brown crust in a hot cast-iron skillet, with steam rising.
How-To

How to Pan-Sear Steak for Restaurant Quality Results

To achieve a perfect sear, your pan's surface needs to hit a scorching 400-450°F (204-232°C) before the steak even touches it.

Alex Chen·May 13, 2026