Kitchen & Food at Home
Good cooks rely on ratios more than on recipes. These courses make those ratios explicit: scaling servings and converting units, baker's percentages and dough temperature, cooking and resting times, brew ratios and extraction. You build each calculation in a spreadsheet, and the checker confirms the numbers before they reach the oven.
The 6 courses cover recipe scaling and kitchen conversions, bread and sourdough formulas, roasting, grilling and low-and-slow timing, and coffee and tea brewing maths including water recipes and cost per cup.
Kitchen & Food at HomeScale any recipe up or down, convert cups to grams and change pan sizes without ruining the result: servings, densities, oven temperatures, tin areas, eggs, yields, shopping packs and a costed recipe card, with every cell checked as you go.
Kitchen & Food at HomePlan sourdough bakes with exact hydration, starter builds, water temperature, seeds, dividing and a timeline that ends at the oven, with every cell checked as you go.
Kitchen & Food at HomeWork out cook times by weight and thickness, pull temperatures from a fictional card's target, low-and-slow start times across midnight, water-bath batches, cooking yields, a one-oven plan, a probe-log ETA and a backward holiday dinner schedule so every dish is ready at the same moment – 8 hands-on labs in one home cook's kitchen, with every cell checked as you go.
Kitchen & Food at HomeDial in coffee and tea with brew ratios, extraction yield, espresso logs, dilution and water chemistry, and know what each cup really costs, with every cell checked as you go.
Kitchen & Food at HomePlan a tiered cake from guest count to quote: servings, batter batches, frosting and fondant amounts, ganache ratios and a fair price, with every cell checked as you go.
Mix by the numbers: balanced ratios, dilution from ice, drink strength, batched recipes and how much to buy for a party, with every cell checked as you go.
No. Timing estimates help you plan, but food safety depends on core temperatures. Always check with a thermometer and follow food-safety guidance.
They are written for home cooks. Professional kitchen costing is covered in the hospitality category.
Each course is a single purchase of $9.99. That covers every lesson and lab, the final exam and the certificate, with no subscription and nothing that renews.
Start with the recommended course and build your first result in the lab today.
