Please view this Crouton

1 tablespoon = 3 teaspoons = 15 milliliters |4 tablespoons = 1/4 cup = 60 milliliters | 1 ounce = 2 tablespoons = 30 milliliters | 1 cup = 8 oz | 1 pint = 2 cups = 500 milliliters | 1 quart = 4 cups = 950 milliliters | 1 quart = 2 pints = 950 milliliters | 1 gallon = 4 quarts = 3800 milliliters = 3.8 liters

Being in the Kitchen

When baking, I tend to use physical cookbooks the most, partly because I enjoy the ability to add my own notations, and partly because I have a fair amount of very good ones I've accrued over the years. Having been to pastry school, I'm usually able to find most things I would want to make in my school text books. I do have to give credit to a cookbook by Michel Roux titled Desserts which I cooked my way through in highschool, and I can credit it as a good spread of versatile recipes that any chef could stand to learn.
When it comes to picking a starting spot, though, my advice is to find something that you want to eat. There are definitely recipes that I like to make a lot more than I like to eat, but you'll get tired of tasting it and trying to perfect it quickly. My first true pastry trial was Creme Brulee, which I'd had in a restaurant once and fell instantly in love with. At 14 I attempted it 4 times before getting a passable result, and it was the most satisfying (if frustrating) puzzle to solve. Which leads me to my second bit of advice- find how you like to learn. I've found that a cookbook will do, but unless I already am familiar with the recipe, all of the steps seem archaic and strange. But, perhaps you will find that the written recipe is all you need. Maybe, though, you're more like me, and need visual queues to rely on when baking. I'm sure there are other methods of learning as well, so my point of advice is to experiment! Baking can be something of an exact science, but learning takes trial and error. Don't be afraid to burn a loaf or two of bread- we've all done it.


In the same way you can improve as a writer through reading, you can be a better chef through eating. But even more than that, it’s eating new foods. In the same vein, one of the most helpful ways I’ve found of enjoying cooking consistently is variety! There is so much diversity in our world, and food is no different. Nearly every cuisine will have a dish that fits your fancy, so the best thing to do is try it all! Here are some resources I’ve found helpful for authentic and delicious cuisines for a true variety of dishes.
~Japanese Food
~Korean Food
~Indian Food
~Thai Food
~Mexican Food
~Turkish Food