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Radishes: freshness and cut determine the feeling in the salad
The hard roots are a good starting point; the thickness of the pieces is a separate culinary choice.
Published22 Oct 2026
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Pumpkin puree: checking whether it is plain or sweetened
Pumpkin puree and ready-made pastry filling can have a different composition.
Published22 Oct 2026
Food
Parsnips: preparation according to size and recipe
The similar shape with a carrot does not mean that we should use it without regard to texture.
Published22 Oct 2026
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Orange: slices, pieces or whole segments
The form of preparation depends on whether the fruit will be eaten alone or will be mixed with other ingredients.
Published22 Oct 2026
Food
Okra: why the way of slicing affects the dish
Sticky texture can be a sought effect in a soup, not necessarily a drawback.
Published22 Oct 2026
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Mango: the cut follows the pit
The flat pit determines how to separate the two fleshy sides.
Published22 Oct 2026
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Melon and watermelon: washing is before cutting
The crust is not eaten, but the knife runs through it to the inside.
Published22 Oct 2026
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Leek: washing should get between the layers
Soil may remain inward, even if the outside of the stem appears clear.
Published22 Oct 2026
Food
Kohlrabi: preparing the swollen stem and leaves
Peeling of the hard outer part is a separate task from the processing of the leaves.
Published22 Oct 2026
Food
Kiwi: softness is more useful than color as a guide
Slight yielding under pressure helps to assess whether the fruit is suitable for immediate use.
Published22 Oct 2026
Food
Kale: leaves and stems need different preparation
The choice of fresh leaves and a separate assessment of the stems help to get the desired texture.
Published22 Oct 2026
Food
Fresh herbs: planning how to use the whole bunch
Before buying, decide which part you will use immediately and whether the rest can be stored for another dish.
Published22 Oct 2026