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Aioli is just garlic mayonnaise. In French, ail means garlic. Yolks, mustard, olive oil a few drops at a time. Full class video: youtu.be/7UDlnTCyUVA #KitchenOnFire

Never wipe a knife edge in your hand. Lay it flat on the table, sharp side away from you, and wipe it with the towel. Nice and safe. #KitchenOnFire

Meet Chef Eden. Her fall trick: confit butternut squash, cooked slowly in olive oil with sage until just tender, then onto crostini with honey goat cheese. Small Plates Feast, Sun Oct 25, Berkeley. kitchenonfire.com/all-cookin…

Crostini misti: white bean, prosciutto, sardine. Toast the bread first and top it right before serving so it stays crunchy. Italian Aperitivo with Chef Kevin, Sat Oct 24, Berkeley. kitchenonfire.com/all-cookin…

One-pot cooking is all about layering: brown first, deglaze with cider or stock, and add greens and mussels at the end. Make cider-braised chicken, Thai pork one-pot, mussel soup, and paella with Chef Eden, Sat Oct 31, 11am in Berkeley. kitchenonfire.com/class-sche…

Chill cut sugar cookies before baking so bats, ghosts, and pumpkins keep sharp edges in the oven, then flood them with royal icing. Kids and teens Halloween Cookie Decoration with Chef Ansarys, Thu Oct 29, 4pm in Berkeley. kitchenonfire.com/class-sche…

Thicker fish? Lower the heat. 🔥 When I fry fish, I turn the oil down a little so the inside cooks before the outside gets too dark. Full video: youtu.be/J4OKeHKVR6g #KitchenOnFire #FryingTips

Fastest way to seed a pomegranate: heavy spoon, big bowl, no water. Full video: youtu.be/xt0TDpWxF8Y #KitchenOnFire

Please, don't buy parmesan already grated. Get a real piece of Parmigiano Reggiano, look for the name on the rind, and grate it fresh. One piece goes a long way. #KitchenOnFire

Toasting whole spices: low heat, keep them moving, tap the spice not the pan. No smoke, ever. Full video: youtu.be/Nm868KcpV-s #KitchenOnFire

Don't touch please. This kimchi is busy. Keep the cabbage pressed under its brine, then leave it alone. Gone extra sour? Chop it into fried rice or stew. Kimchi Workshop with Chef Eden, Sun Oct 18, Berkeley. kitchenonfire.com/all-cookin…

Everything starts with the knife. Everything cut and in bowls before the heat goes on. Calm cook, better food. Intro to Knife Skills Sat Oct 17 in Berkeley. 12-Week Basics Series starts Jan 24. kitchenonfire.com/all-cookin…

Basics first. Before I cook, everything has its place: base, bowls, scraper, damp towel, ingredients on a tray, knives ready. That's mise en place. #KitchenOnFire

Vietnamese food runs on fresh herbs. Wrap mint and cilantro in a damp towel in the fridge, then tear them in at the table. Cook with Chef Mat, Fri Oct 16, Berkeley. kitchenonfire.com/all-cookin…

Here's how I check if a pan is hot: a quick, careful tap with the thick, callused part of your hand. And when it's too hot... stop touching it. (Chef joke. Tap, don't grab.) #KitchenOnFire

Spices wake up in a dry pan. 30 seconds, night and day. Argentinian Classics with Chef Jimmy, Sun Oct 11 in Berkeley. kitchenonfire.com/all-cookin… #KitchenOnFire

Heat you can take home. Hot & Spicy with Chef Mat, Sat Oct 10 in Berkeley, plus hot sauce you make yourself. kitchenonfire.com/all-cookin… #KitchenOnFire

Honing is not sharpening. I hone my knife before every service, a few quick strokes on the steel. It keeps the edge straight. Real sharpening? About once a month. #KitchenOnFire

Florence on a Friday. A Night in Florence with Chef Mat, Fri Oct 9 in Berkeley. Hands-on, then you eat. kitchenonfire.com/all-cookin… #KitchenOnFire

A sliding cutting board is dangerous. Lay a damp towel flat underneath, put the board on top, and it stays put. Learn knife skills hands-on: kitchenonfire.com/all-cookin… #KitchenOnFire