Notes from the kitchen
Useful things we’ve learned about cooking, packing and eating the food we make.
Green dot, brown triangle: reading the food marks on our menu
Every dish on our menu carries a small square symbol. What the green and brown marks mean, where egg fits in, and how to filter the menu.
What a cloud kitchen is (and what it isn't)
No dining room, no tables, no counter — just a kitchen built for delivery. What that changes about your food, and what it doesn't.
Ordering for an office party? Here's how much food you need
Order too little and the last few people get crumbs; order too much and you send leftovers home. The simple maths we use for party orders.
How to reheat momos so they taste freshly steamed
Leftover momos don't have to be rubbery. Three ways to bring them back — from best to quickest — and the mistakes to avoid.