Articles

Imagine you're hosting a barbecue party. All guests have already arrived, and you can hear laughter and your favorite music coming from the terrace. You arre busy in the kitchen: with one hand you are whizzing up some parsley pesto and with the other you put watermelon into the blender to make a refreshing cocktail. Do you know what would be even better?

Do you know what one of our mottos is here at KitchenShop? When it comes to food, tastes are a matter of opinion, but they are never to be judged! Whether you love the beef steak - blue rare - or you prefer a steak, which is medium-rare cooked, or go for the controversial well-done, all we can say is: Enjoy your meal!

Any cheese lover perks up at the mention of the word “gratin.” And rightly so - how could you possibly remain indifferent to a dish freshly taken out of the oven, covered in a golden crust of melted cheese?

But did you know that you don't necessarily need cheese to make a gratin dish? In fact, many French cookbooks only list two ingredients for the crust of au gratin recipes: butter and breadcrumbs.

Find out in our article how to make a classic gratin and which dishes you can perfect with this culinary technique that anyone can master. 

Food tastes better when it looks good on the plate. This is not an empty saying, but a fact confirmed by numerous studies and surveys, as well as by family cooks of all times (see the eternal lettuce leaf under the steak or the sprig of parsley on the boeuf salad).

We can't all be the Picasso of the culinary world, but a few small touches can make the difference between an ordinary plate of food and one that must be photographed before being enjoyed.

Poaching is one of those cooking techniques for people who get into the kitchen for fun, not just out of necessity. It may sound a bit fancy to those new to the culinary world, but guess what?! It's one of the oldest cooking methods and doesn't require any special equipment. All you need is a saucepan and a burner on your stovetop or gas stove.

In this short article, you will discover essential information about poaching food, how this technique can help you in your daily cooking, and what nutritional benefits it brings you.

Have you ever wondered how restaurant chefs manage to keep sauces hot for hours without ruining texture or flavor? The answer is: bain marie, a simple procedure that people have been mastering for centuries.

If you would like to enjoy more of the freshness of the cozonac (traditional Romanian pastry product) and stuffed cabbage rolls at the holidays. If you look nostalgically at the wilted strawberries in the fridge with which you wanted to decorate the cake. If only you wanted the cheese to last longer. If you run out of space in the freezer. If you're just tired of throwing away food...

Sometimes all you want after a hearty meal is a drinking glass of cold cola or at least a fizzy, refreshing mineral water!

If you like the taste of carbonated water and the pleasantly tingling sensation it gives you, and if you’re also trying to give up sugary soft drinks, the idea of carbonating water at home probably appeals to you. It’s a simple, convenient, eco-friendly process and often more economical than buying sparkling water from stores.

Using tap water for drinking and cooking should be something natural and normal. If you have a faucet connected to the public drinking water network, it means you have an unlimited source of water at home. Why keep buying plastic bottles, which are so harmful to both you and the environment?

From filter jugs to dispensers and faucet filtration systems, there is a product suited to every lifestyle and budget. We invite you on a short journey into the world of water filtration to discover how filters work and the benefits of filtering your water.

As drinking water makes its way to our taps, it can pick up certain impurities that can affect its quality and taste. Even household appliances can be damaged by tap water if it is hard water, rich in limescale.

Besides being unsightly, limescale can cause quite costly problems if left “untreated”. Here are some negative effects: