5 HACKS. Better sauces, starting tonight

Split, bland or too thin? Start here.

5 hacks I learned on the line, explained the way I'd explain them to someone working next to me, so you get why they work and can fix any sauce yourself.

Inside:

• Salt last, and why reduction changes everything

• The acid hit that wakes a sauce up

• Body first, plus the binder we use in restaurant kitchens

• Cold butter and the golden rule of heat

• How we strain in a restaurant kitchen, in stages

For home cooks, pro chefs and anyone who wants to get into the industry.