Chef Niko Tests

Kitchen practices

Small habits, big difference.

Technique beats gadgets. These guides cover the habits I use every day, with the reasons behind them.

Chicken thighs with golden skin searing in a cast iron pan, with rosemary and garlic

Start with the sear

Dry food, a hot pan and patience. The one skill that changes how almost everything you cook tastes.

Learn to sear

All techniques

Chicken thighs with golden skin searing in a cast iron pan, with rosemary and garlic

How to sear properly

Dry, hot, patient.

A chef hand sprinkling flaky salt over a raw chicken thigh on a wooden board beside a cast iron pan and thyme

Salting and seasoning

Season early, taste often.

A sliced medium-rare steak resting on a wooden board with rosemary

Resting meat

Why five minutes matters.

Wiping a thin layer of oil over a seasoned cast iron skillet

Care for cast iron

A two-minute routine.

Small bowls of garlic, salt, lemon zest, thyme and pepper around a chicken thigh and chef knife

Mise en place

Prepare first, cook second.

Gear I use in this kitchen

Three simple tools behind most of the recipes here. Amazon Associate links.

A black cast iron skillet with a wooden spoon and salt on an oak worktop

Cast iron pan

Heat that stays put for a proper crust.

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A fine zester with a lemon, lemon zest and parmesan on a wooden board

Fine zester

Citrus, cheese and spice in seconds.

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An oil spray bottle misting olive oil over vegetables on a roasting tray

Oil spray bottle

Less oil, even coat.

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