Every issue of The Pass

Every issue so far, newest first: technique that holds up on a real line, gear that earns its place, and less waste — from a working chef. For quick numbers, see the kitchen reference charts. Not on the list yet? Join free, or start with The Kit.

1. №17Set Up Before the Heat Goes On2026-11-01
2. №16Let the Pasta Finish in the Sauce2026-10-25
3. №15Watch the Butter, Not the Clock2026-09-27
4. №14Salt It Tonight, Roast It Tomorrow2026-09-20
5. №13Give Your Roast Veg Some Room2026-09-13
6. №12Sweat, Don't Fry: The Onion Base Under Every Good Sauce2026-09-06
7. №11Velvet It: The Cornstarch Trick That Makes Home Stir-Fry Meat Taste Like the Restaurant's2026-08-30
8. №10Blanch, Shock, Hold: The Sunday Par-Cook That Turns Weeknight Vegetables Into a 90-Second Pickup2026-08-09
9. №09Read It Backward: Building a Two-Burner Timeline So It All Lands Hot2026-08-02
10. №08Pull It Early: The $15 Instant-Read Thermometer and the Carryover Cooking Pros Count On2026-07-26
11. №07Hit It With Acid: The Splash That Makes Flat Food Taste "Finished"2026-07-19
12. №06Sear Like the Line: Heat, a Dry Surface, and a Pan That's Empty and Screaming2026-07-12
13. №05Fond Is Money: The Two-Minute Restaurant Sauce You've Been Rinsing Down the Drain2026-07-05
14. №04Salt Like a Line Cook: The Three Salts Pros Reach For2026-06-29
15. №03The Stockpot Doesn't Lie: Restaurant-Grade Stock from the Stuff You Throw Away2026-06-26
16. №02The Three Cuts That Earn Their Place: Dice, Julienne, Chiffonade2026-06-26
17. №01Keep It Keen: Sharpening and Maintaining Your Knives at Home2026-06-25