1 kg (2.2 lbs) flour does not always fill up the same volume. © kvalifood.com In many recipes the measurements are …

Pizza with oil, thyme and onions. © kvalifood.com Regardless of how you make a pizza dough, or which topping you want to …

Boning a leg of lamb © kvalifood.com Video Recipe - Typically we fry a leg of lamb whole. Because it’s the easiest …

Bread - Step #11 © kvalifood.com When we bake any bread it goes through 12 stages every time. All right. it’s not …

Unfermented and fermented dough. © kvalifood.com The fermentation stage of the dough is the most important stage when …

Wok pan and a flat wok ladle © kvalifood.com Stir-Fry and wok cooking is still very new in Denmark, but it is becoming …

Smoke Point of Different Fats and Oils © kvalifood.com The smoke point of fats and oils matters both for flavour and for …

Deboning chicken thighs is a very handy technique to know. It makes it much easier to fry the thigh on a pan. You can …

Pre-Ferments: The Baker’s Secret Weapon for Extraordinary Bread © kvalifood.com Why Pre-Ferments Matter If there …

Marinades © kvalifood.com No category in the kitchen is more misunderstood. The common belief that marinades penetrate …

Splitting the chicken with a knife. © kvalifood.com Video Recipe - Splitting a chicken is not that hard. But for a …

Basic egg cream © kvalifood.com Video Recipe - Eggs, for me, is one of the most fascinating cooking ingredients that …