Cooking Tips: Helpful Recommendations and Techniques for Successful Cooking

Here you will find a wide range of useful tips on preparing dishes, using ingredients, decorating food, and much more.

In this section, you will learn about various cooking techniques that will help you achieve perfect results. You will discover how to cook meat, poultry, fish, and vegetables, as well as which methods and approaches work best for each of them.

In addition, the "Cooking Tips" section offers plenty of practical advice on selecting and using ingredients to make your dishes more delicious and nutritious.

If you want to learn new cooking methods and techniques, expand your culinary knowledge and skills, then this section is the perfect place for you. Here you will find answers to many questions and receive plenty of valuable advice from true professionals.

How to cook buckwheat (in water, in a steamer, in a multicooker, in a pressure cooker)

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How to cook buckwheat is one of the most fundamental kitchen topics that every home cook should master. Buckwheat is incredibly nutritious and wholesome — there's a reason it's an essential part of menus in hospitals, rehabilitation centers, kindergartens and sports diets: for a tiny price you get a real natural concentrate of protein, iron, magnesium, B vitamins and slow carbohydrates. This guide gathers all the main methods of cooking buckwheat: classic stovetop simmering under a lid, the no-stir speed method, multicooker on the "Porridge" setting, thermos without any heat, microwave. For each method you'll find exact times, water proportions (the classic 1:2) and important details. Versions on water and on milk for different occasions are also covered.

Details: Author: Artyom; 19 November 2019; Last Updated: 29 March 2026

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Details: Author: Artyom; 14 November 2019; Last Updated: 29 March 2026

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Details: Author: Artyom; 13 November 2019; Last Updated: 29 March 2026

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Homemade breadcrumbs are a simple, budget-friendly way to always have fresh, fragrant crumbs on hand without the preservatives and questionable additives found in store-bought versions — and it's a great way to use up stale bread that would otherwise go to waste. White bread, baguette or any plain loaf works as long as it's stale or drying out. The key is properly drying the bread and grinding it to the right size. Cut the bread into cubes, spread on a baking sheet in a single layer and dry in the oven at 100-120°C (210-250°F) for 30-40 minutes until completely dry and lightly golden. Cool and grind in a blender or with a rolling pin to your preferred size. Fine and coarse versions and storage tips inside.

Details: Author: Artyom; 30 October 2019; Last Updated: 29 March 2026

Marinade for shashlik – three universal recipes

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Details: Author: Artyom; 08 May 2019; Last Updated: 29 March 2026

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Marbled eggs are an essential and ancient attribute of Easter kulich breads and paskha. On this bright Easter holiday every family lives out its own egg-dyeing traditions, and one of the most striking modern techniques is exactly the marbled method. The finished eggs come out with a unique natural "marbled" pattern of intertwined colorful veins, and each one looks like a small work of art. The main secrets of success are properly cooked eggs (without cracks), food colorings or natural pigments in different shades, and the obligatory vegetable oil that creates the characteristic marble effect. Carefully coat the boiled eggs with a mixture of dye, water and several drops of vegetable oil on the surface, letting the liquid create an uneven pattern. Dry on paper towels. Full technique inside.

Details: Author: Artyom; 21 April 2019; Last Updated: 29 March 2026

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Cauliflower in batter is a simple appetizer or side that turns even the most determined cauliflower skeptics into fans. The florets come out crispy and golden on the outside, tender inside, and they're impossible to stop eating — especially with a good dipping sauce. Break the cauliflower into florets and parboil in salted water for 5-7 minutes so they soften slightly but keep their shape. The batter is simple: flour, eggs, milk, salt and seasonings whisked to the consistency of thick cream. Dip each floret in the batter and pan-fry in plenty of oil until deeply golden on all sides. Proportions for one head of cauliflower and the best dipping sauces inside.

Details: Author: Artyom; 07 December 2018; Last Updated: 29 March 2026

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How to cook fava beans in their pods properly is the difference between tender, buttery beans and tough, chewy ones. Dried fava beans need an 8-12 hour soak in cold water to rehydrate and cut down cooking time significantly. After soaking, I simmer them in fresh unsalted water for 1-1.5 hours over low heat – salt goes in only at the very end, otherwise the skins stay tough. Fresh young fava beans in their pods cook much faster, just 15-20 minutes. I'll show you how to test for doneness, which herbs and spices add the best flavor, and creative ways to use cooked fava beans in soups, salads, dips and Mediterranean side dishes.

Details: Author: Artyom; 06 November 2018; Last Updated: 29 March 2026

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How long to boil fresh green peas is the key question for anyone making a salad, side dish or pasta with these sweet little gems. Young fresh peas need just 3-5 minutes in boiling salted water to stay bright green, tender-crisp and naturally sweet. Overcook them and they turn dull, mushy and starchy. The trick I always use is shocking the peas in ice water immediately after boiling – this stops the cooking instantly and locks in that vibrant emerald color. Perfectly cooked peas are ideal for potato salads, grain bowls, pasta dishes or simply tossed with butter and mint. I'll share exact timing for both tender young peas and larger mature ones.

Details: Author: Artyom; 30 July 2018; Last Updated: 29 March 2026

How to sprout mung beans (the easiest way)

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Sprouting mung beans at home is one of the easiest kitchen projects you can try – all you need is a jar, water and 1 to 3 days of patience. Mung beans, the small green legumes behind most "bean sprouts" sold in stores, grow crisp, mild-flavored sprouts that are packed with vitamins, protein and fiber.

The process is simple: soak the beans overnight, then rinse and drain them twice a day until the tails reach the length you prefer. No soil, no sunlight and no special sprouting kit required. Below you will find the complete step-by-step method with photos, tips on temperature and airflow, how to tell when the sprouts are ready, and the best ways to store and use them in salads, stir-fries, soups and spring rolls.

Details: Author: Artyom; 19 July 2018; Last Updated: 29 March 2026

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Categories

Cooking Tips: Helpful Recommendations and Techniques for Successful Cooking

How to Properly Cook Buckwheat – The Most Popular Methods, Useful Tips

How to Boil Potatoes Correctly – The Simplest Methods

How to Properly Cook Rice – The Simplest Methods

Bread Crumbs at Home

Marinade for Shashlik – 3 Universal Recipes

Marble Eggs – How to Dye Eggs for Easter

Cauliflower in batter in a frying pan

How to Properly Cook Beans

How to boil fresh peas for salad

How to Sprout Mung Beans (the Easiest Way)