Gourmet Make is an independent cooking-guide website. We explain the techniques behind good home cooking — knife work, browning, seasoning, sauces, plating — and how to write recipes other people can actually follow.
Our guides focus on the skills that make every recipe turn out better.
Grip, guiding hand and the basic cuts, for safer and more even prep. Read the guide
The Maillard reaction, umami and seasoning, explained in kitchen terms. Read the guide
Hollandaise, mayonnaise and vinaigrette — and how to rescue them. Read the guide
Beyond kimchi and kombucha: getting started safely. Read the guide
Simple presentation tricks that make home food look its best. Read the guide
How to write, test and format a recipe anyone can follow. Read the guide
A few classic dishes that put the techniques above to work.
Buttery, flaky pastry with layers of peak-season heirloom tomatoes, fresh ricotta, and garden basil.
Creamy arborio rice with wild mushrooms, parmesan, and a drizzle of black truffle oil. Pure comfort.
Airy, olive oil-rich focaccia topped with rosemary, sage, and edible flowers from the garden.
Questions about a technique, a correction to one of our guides, or an idea for a new article? Send us a note.
Practical how-tos from Gourmet Make.
Ingredient order, exact quantities, one action per step, and testing before you publish.
The science behind browning and how to use it to add depth and flavor to everything you cook.
The pinch grip, the claw and the basic cuts, explained step by step.