Watch the cooks
Every cook gets filmed twice: a short version that takes you from raw ingredients to the finished plate, and the full version in real time with nothing sped up, so you can see how long it actually takes. Kitchen basics like board care land there too.
The cookbook
Nước Mắm — A Vietnamese Family Cookbook
Fifty-six pages of the food Josh grew up cooking: fish sauce and the core sauces, summer rolls, bún bowls, over-rice dishes, chả giò, bánh mì, and a twelve-hour phở. Balanced by tasting rather than measuring, which is the whole point. $3.99 as an ebook, or $7.99 in paperback.
See the cookbook →Read the kitchen
Longer pieces from the same kitchen — how the cooking actually works, and the notes behind each free tool.
Essays & method
- How I Learned to Cook — from watching my dad to Tuesday gỏi cuốn
- How I Actually Cook Rice — the finger method, no measuring cup
- How I Make Phở at Home — the two-day method
- What I Actually Keep in My Kitchen — a seven-ingredient system
- Cook the Way You Want to Cook
- Why More Home Cooks Should Batch Broths
The tools, explained
- Building the Universal Recipe Scaler
- Why wet and dry brining math is worth getting right
- Pull temps and carryover cooking
- Working a roast backward from dinnertime
- Thawing meat safely — the real thermodynamics
- Dough hydration and baker's percentages
- Swapping the pan a recipe calls for
- How to actually calculate cost per serving
- Converting active dry, instant, and fresh yeast
Free kitchen tools
Twelve browser calculators for the parts of cooking that are genuinely arithmetic. Free, no signup, no ads — they run on your device and nothing leaves it.