Cooking moves fast. Stop scrolling blogs for charts. Our gear puts essential data at your fingertips—no charging required
Cooking moves fast. Stop scrolling blogs for charts. Our gear puts essential data at your fingertips—no charging required
Adapt, Don't Follow A recipe can't tell you your chicken breast is huge or your tomato is extra ripe. We teach you the techniques to adjust on the fly—so you control the heat, not the other way around.
Info at a Glance Forgot the conversion for tablespoons to cups? Need the safe temp for pork? Just flip up your hem. Our upside-down guides are faster than washing your hands to unlock your phone.
A World of Flavor We live in Thailand, but our palate is global. Whether you're mastering the 4 pillars of Thai cuisine or a classic French sear, our gear helps you respect the ingredients.
No more guessing games with raw meat. Whether you need the safe zone for poultry (165°F) or the perfect medium-rare steak (135°F), this chart keeps you safe and your dinner delicious. Stop slicing into the meat to 'check'—trust the temp.
Baking is science, not art. When a recipe calls for milliliters but you only have tablespoons, this grid saves the day. Swap cups, ounces, and grams instantly without dusting flour all over your phone screen. Geschäftspraktiken zu fördern und eine positive Auswirkung auf die Gemeinschaft zu haben.
Why do restaurant veggies taste better? Because they are cut to the same size. Use these visual references for Julienne, Dice, and Batonnet to ensure your ingredients cook evenly—no more mushy carrots mixed with raw potatoes.
Over-boiled vegetables are a crime. This quick-reference list gives you the sweet spot for steaming, roasting, and blanching your favorites. Keep the crunch, keep the color, and stop serving sad broccoli.
You wouldn't use a hammer to drive a screw. Stop trying to peel an apple with a Chef's knife. This guide identifies exactly which blade—Paring, Serrated, or Chef’s—is safest and most efficient for the task at hand.
Grandma’s recipes love to use words like 'dash,' 'pinch,' or 'smidgen.' But how much is that, really? This chart translates vague, old-school terms into precise amounts so you can recreate family classics without the guesswork.
We believe the best ingredient in any kitchen is confidence. But it’s hard to be confident when you’re frantically scrolling through a recipe blog on a dirty phone screen, terrified you’re going to ruin the roast.
We built Sense of Cooking to help you sever the tether to technology.
With Tom’s background in professional culinary arts and Cutco cutlery, and Aim’s lifelong passion for authentic Thai flavors, we know that great food comes from observation, not dictation.
When you wear this gear, you aren't just protecting your clothes. You are equipping yourself with the knowledge to look at a chicken breast and know exactly when it's done—no recipe required. That is the freedom of cooking."
– Tom & Aim Bangkok, Thailand
This isn't just an apron; it’s a safety manual. It’s the mom/dad they can’t call at 2 AM when they are hungry.
This isn't just an apron; it’s a safety manual. It’s the mom/dad they can’t call at 2 AM when they are hungry.
Help them break in that new kitchen. This gift saves their dinner parties and makes them look like pro hosts.
Help them break in that new kitchen. This gift saves their dinner parties and makes them look like pro hosts.
This appeals to his tactical side. It’s not a recipe; it’s data. It helps him nail the "medium-rare" he creates in his head.
This appeals to his tactical side. It’s not a recipe; it’s data. It helps him nail the "medium-rare" he creates in his head.
We are Tom and Aim—a former Marine turned Chef and a corporate escapee returning to her Thai roots.
We started Sense of Cooking because we saw a problem: people were buying expensive ingredients but using the wrong knives, the wrong heat, and zero intuition.
With Tom’s background as a culinary pro and Cutco Cutlery expert, and Aim’s knowledge of authentic Asian ingredients, we decided to build a brand that bridges the gap. We don't want you to be a rigid chef; we want you to be a knowledgeable home cook who knows that a sharp knife and good heat control are better than any secret ingredient.
You have the gear, now get the skills. Check out our growing library of techniques—from proper knife handling (so you keep all your fingers) to mastering the Wok.