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Must-Have Pantry Staples and Basic

Stock up on Pantry Staples and learn how to organize your pantry! In this video, Ali shares the must-have pantry staples including grains, pastas, flours,...

Seasonal Produce and Growing Seasons

Shopping at your local farmer's market is a great way to eat more sustainably. In this video, Ali teaches you how to "cook with the seasons'' plus...

Pick the Appropriate Cookware

Choosing the cookware that's best for your kitchen and needs is one of the most important steps in building your kitchen and cooking skills. In this...

Haven's Kitchen Sauce: How to Use

It's all in the sauce, the Haven's Kitchen sauce! In this video, Ali shares the history of the original Haven's Kitchen, an NYC cooking school and cafe, and...

Everything To Know About Cooking Oils

Learn to cook with any oil! In this video, Courtnee, chef and Haven's Kitchen Senior Content Manager, cover the basics on the most common cooking oils and...

Plating Tips and Tricks

Playing with your food can be fun! In this video, you'll learn how to use your Haven's Kitchen Sauce Pouch like a paintbrush, and make your plates look like...

Building Flavor Basics

Learn cooking flavor basics with Ali and how to properly season food! In this video, you'll learn about bases, alliums, and roots, liquids including broths and...

Fridge Staples and Organization Basics

What fridge staples do you need? How do you know what to keep in the fridge vs what can stay in the pantry? In this video, Ali answers these questions and...

Kitchen Knife Skills

As a home cook, it's important to know the common types of knives you need in your kitchen as well as cutting skills. In this video, you'll learn the following...

Balanced Meal Prep

Keep your meal-prepped lunches and dinners interesting! Once you learn the healthy meal prep basics, you'll be set up for an easy week of cooking and eating...

Cooking Herb Basics

Freshen up on your cooking herb basics with Ali from Haven's Kitchen. Learn about the most common cooking herbs, how to store herbs, how to chop herbs quickly,...

Easy substitutions

The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence.

Ingredient	Substitution
Milk	Half-and-half or heavy cream thinned with water, evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk.
Half-and-half	Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water.
Heavy Cream	For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased sweetness), or cream cheese whisked with a little water also work. Note: Alternatives won’t whip into fluffy whipped cream.
Buttermilk	For 1 cup buttermilk, add 1 tablespoon fresh lemon juice (or light vinegar, such as white, white wine or champagne) to a measuring cup and add enough milk to reach 1 cup. Alternately, thin one part yogurt, sour cream or other creamy dairy product with one part milk, or thin two parts yogurt or other creamy dairy product with one part water.

Ingredient Measurements & Weight

Here are a few basic equivalencies for volume measurements:

Measure (US units)	Equivalency
1 teaspoon	5 milliliters
1 tablespoon	3 teaspoons (15 milliliters)
1/4 cup	4 tablespoons (59 milliliters)
1/2 cup	8 tablespoons (118 milliliters)
1 cup	16 tablespoons (237 milliliters)
1 pint	2 cups (473 milliliters)
1 quart	2 pints (946 milliliters, approximately 1 liter)
1 gallon	4 quarts (3,785 milliliters)

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