How to course correct a cooking mistake

If it’s too spicy:

Add a sprinkle of sugar, a splash of vinegar or something fatty. Or, as more than one chef advised: crack a beer and learn to love the heat. “Look at it as training for the next time you travel,” says Bryan Satterford.

If it’s too salty:

Acid to the rescue! Try lemon juice, apple cider or vinegar. Alternatively, add more liquid, or double the batch (without salt this time) and combine. Or, as Herrera suggests, “Just start again.”

Survey says...

We polled our chefs for definitive answers to some of the kitchen’s most pressing questions. Numbers don’t lie.

Butter: salted or unsalted ?

Garlic press: yay or nay?

“Absolute rubbish.”

Microwaves: yay or nay?

“Only at mom’s for leftovers.”

“Just for popcorn.”

“People who say no are pretentious.”

“That was one of my tasks to help my mum cooking, so it’s alway a great memory.”

: soap or wipe out ?

Public Service Announcement

You don’t have to peel ginger

“Ginger skin is very flavourful and just as nutritious. Save the skin,” says Vo. (Another food we have been wasting time peeling our whole lives? Kiwis.)

“Cheddar chips and riesling.”

Chefs reveal their favourite oddball food-and-drink pairings.

“Bourbon and apple pie.”

– Jason Kleinfeld, executive chef, Cardero’s, Vancouver

“Foie gras and sweet wine.”

– Alexandre Carrière

“I recall making a grilled cheese using brioche and Kraft cheese. Alongside we drank a bottle of Alex Gambal Chassagne Montrachet... a match made in heaven.”

Richardson