Most people follow a pattern with three more substantial meals and two or three small snacks in between. The number of snacks and which meal, lunch or dinner, will be the main one, depends on habits, preferences and lifestyle. Feel free to organize your meals to your convenience. It is more common that one could think to follow a pattern on week days and a different one on the week end.

Daily menus and recipes suited to every season: light cooking, usually grilling, baking or steaming, in the warmer season; rich sauces, baking or stewing, when it is cold.

Although modern agriculture and grocery shops make produce available for the most part of the year, food has a seasonal best when it peaks in flavor and nutritional value.

A section about the food we use as the main ingredient in a dish, how to choose choose the best of each kind, properties, how to store it and the best ideas to cook and serve it.

How to prepare and serve different courses.

Basic cooking techniques are presented as a reference.

Definitions for food, drink and culinary terms.

We need liquid as much as we need food, if not more. Since water was not always safe to drink, we have perfected the art of quenching our thirst in many ways. From ale, wine, and simple infusions to tea and coffee with their gourmet blends, the array of infusions, fruit or vegetable juices, smoothies, milkshakes, cocktails. We can even prepare a meal in a cup.

Often sauces and dressings make the dish, giving it flavor and texture. Nice food becomes mouthwtering accompanied by the right sauce or dressing.

Find in this section selected information about delicious sauces and dressings.

Marinades and brines tenderize food, preserve color or improve flavor and texture. Use them on uncooked food. Good marinades and brines add that melt in the mouth factor; certainly will not go unnoticed.