Great cooking rests on a handful of foundations, and none matter more than these three. A good stock gives depth to everything you simmer; the French mother sauces are the classic building blocks behind countless dishes; and knowing how to season is the skill that pulls it all into focus. Master these and every recipe on the site gets better. Think of this as your starting point.
The guides
GuideHow to make a proper stockThe savoury backbone of soups, braises and risottos, and why it is worth the small effort.
GuideThe five French mother saucesBéchamel, velouté, espagnole, hollandaise and tomato: the classics every other sauce descends from.
GuideHow to season foodThe single skill that separates flat cooking from food that sings: salt, acid and tasting as you go.
Put them to work
These recipes lean on a good stock and a well-made sauce, which makes them the perfect place to practise what the guides teach:
