Ways to Cooke

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Ways to Cooke ⫸ Your kitchen guide. Recipes, food knowledge & hosting inspiration
for confidence in the kitchen. Cooking, clarified.

I am a passionate cook and food lover, always on the lookout for new and exciting recipes to try. Cooking is my creative outlet, and I love experimenting with different ingredients and techniques to create delicious meals. I am constantly inspired by the world around me when it comes to food. Whether I'm looking for new recipes, cooking tips, or ideas for ingredient combinations, everything I need

to take my cooking to the next level comes from learning from others. I have a diverse palate and enjoy cooking a wide range of cuisines, from classic French dishes to spicy Mexican tacos. I believe that food should be enjoyed with all of the senses, and I strive to create visually stunning dishes that are not only delicious, but also beautiful to look at. When I'm not in the kitchen, I love to travel and sample new cuisines. I believe that food is a window into different cultures and a way to experience the world. Whether I'm eating street food or sampling traditional dishes, I always try to immerse myself in the local food culture and learn as much as I can. So whether you're a seasoned cook or just starting out, I hope you'll join me on my culinary journey and find inspiration in the recipes and tips. Let's cook together and discover the many delicious ways to cook!

Most people stir because it feels like cooking, but real flavor happens when you stop moving.Tilting the pan lets hot bu...
09/10/2025

Most people stir because it feels like cooking, but real flavor happens when you stop moving.

Tilting the pan lets hot butter pool, keeping the heat where the flavor forms. Stirring only cools it down and breaks the crust you worked for.

Cooke Tip: Tilt, scoop, baste, repeat. That’s how restaurant sears taste rich without extra seasoning.

Store-bought dressing could never.Here’s the real secret:➔ 3 parts oil (olive or avocado)➔ 1 part vinegar (balsamic, red...
10/09/2025

Store-bought dressing could never.

Here’s the real secret:
➔ 3 parts oil (olive or avocado)
➔ 1 part vinegar (balsamic, red wine, or apple cider)
➔ 1 emulsifier (Dijon, mayo, honey, egg yolk)
➔ a little flavor (herbs, salt, pepper)

Whisk it, shake it, taste it, flex like the kitchen genius you are.

When you know how to build a dressing from scratch, you’ll never settle for boring greens again.

For more kitchen, deep dives subscribe to my substack, link in the bio

HOW TO COOK POTATOES RIGHT 🥔We’re skipping the bland and going full flavor. Here’s your breakdown:BAKE — 400°F | 45–60 m...
09/09/2025

HOW TO COOK POTATOES RIGHT 🥔
We’re skipping the bland and going full flavor. Here’s your breakdown:

BAKE — 400°F | 45–60 min
Crispy skin, fluffy inside. A classic for a reason.

BOIL — 10–15 min
Soft, creamy, ready for mashing or tossing in herbs.

ROAST — 425°F | 25–35 min
Golden edges, herby, craveable. Don’t skip the olive oil.

FRY — Medium heat | 8–10 min
Crisp, salty, addictive. Just don’t walk away from the pan.

This is your cheat sheet for cooking potatoes like a pro.

Save it, screenshot it, send it to the friend who still microwaves everything. For our kitchen deep dives subscribe to my substack. Link in bio!

06/09/2025

Some mornings it’s not the tea, it’s the pause. The quiet in the kitchen before the day starts moving too fast again.

What’s something on your to do list today ?

04/09/2025

If sour cream and whipped cream had a chic French cousin, this would be it. Crème fraîche.

It’s richer, silkier, and doesn’t split when stirred into hot soups or sauces.

Two ingredients: cream + buttermilk, left on the counter overnight. That’s it.

Think of it as a kitchen upgrade:
• Swirl into pastas
• Dollop onto roasted vegetables
• Spoon over fruit for dessert
• Or whisk into dressings for instant depth

A tiny effort for a big return. Save this one… you’ll use it more than you think.

A garbage disposal only grinds food into smaller pieces, it doesn’t make it disappear. Once ground, everything still has...
04/09/2025

A garbage disposal only grinds food into smaller pieces, it doesn’t make it disappear. Once ground, everything still has to move through your pipes.

Here’s the problem: water carries scraps only so far. In the bends of the plumbing, flow slows down. Heavy particles sink. Starches swell and turn sticky. Oils cool and coat the pipe walls. Over time these layers stack together until water has nowhere to go.

That’s why the things you rinse away come back as clogs. It isn’t about the size of what goes in, it’s about how it behaves once it’s in the system.

Keep the drain for water, and save the scraps for the trash or compost.

Starches can be cozy pantry heroes… or they can turn on you fast if stored the wrong way. Here’s a quick guide to help k...
25/08/2025

Starches can be cozy pantry heroes… or they can turn on you fast if stored the wrong way. Here’s a quick guide to help keep yours fresher, longer:

Potatoes → cool, dark, paper bag. Never fridge. Keep away from onions.

Sweet potatoes → basket in a dark, ventilated spot.

Rice → white lasts decades if sealed; brown is shorter lived.

Pasta → airtight container, pantry stable.

Bread → 3–7 days on the counter, freeze for longer. Never fridge.

Tortillas & flatbreads → pantry if sealed, fridge or freezer for longer storage.

The biggest enemies: moisture, light, and air.
Save this for your kitchen and keep the starches happy.

The salt you reach for changes more than flavor. It changes texture, finish, and even how a dish feels on your tongue.Ta...
24/08/2025

The salt you reach for changes more than flavor. It changes texture, finish, and even how a dish feels on your tongue.

Table salt → tiny uniform grains for baking
Kosher salt → coarse flakes for everyday cooking
Sea salt → mineral rich, all purpose
Flaky salt → big shards for a crunchy finish
Himalayan pink → gentle flavor, pretty on the table
Fleur de sel → moist delicate flakes for finishing
Celtic sea salt → gray damp crystals for rustic cooking
Black salt → sulfuric with an eggy kick in Indian dishes

Save this guide for your pantry and subscribe to my Substack for more kitchen knowledge. Link in bio! (It’s free)

15/07/2025

Cut off both ends, slice down the middle, quarter it, then triangle wedges all the way through.Clean hands. No mess. Full flavor.

Most people don’t realize this is where things go wrong.It’s not the marinade.It’s not the cook time.It’s how you sliced...
15/07/2025

Most people don’t realize this is where things go wrong.

It’s not the marinade.
It’s not the cook time.
It’s how you sliced it.

Cut with the grain? You’ll fight through every bite.
Cut against it? The fibers give way and so does your jaw.

This is the part they don’t show you in recipes. But once you know… you’ll never not see it.

Save this for later or send it to someone who swears their chicken is “just a little chewy.”

No offense, but we’re not cooking steak to 160°F around here.This guide breaks down the real five levels of doneness, fo...
11/07/2025

No offense, but we’re not cooking steak to 160°F around here.

This guide breaks down the real five levels of doneness, for people who still believe flavor matters.

🥩 Which one are you ordering every time?
Save this for your next steak night.

10/07/2025

Cutting a mango shouldn’t feel like surgery. Here’s the cleanest way to do it, no slipping, no wasted fruit, no mess..

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Our Story

As a Nutritionist & Home Chef, I realize that individual taste, styling and design are extremely important to you when you decide to make your meals. My aim is to provide quality recipes and nutritional advice with the highest degree of transparency & flavor.

You’re here because you walk to the beat of your own drum, which is why I will personally help you lead a healthier lifestyle and celebrate the important occasions and milestones of your life as your new friend.

XOXO

Sydnee Cooke