Timothy Cunningham's Kitchen
A cooking journal for the curious: koji, confit, and what happens at 74°C versus 80°C.
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Latest from the Kitchen
Better Than Cheddar Bay Biscuits: An R&D-Tested Cheesy Upgrade
After several side-by-side test batches, this is the Cheddar Bay biscuit that consistently won—freshly grated cheese, a blend of sharp and aged cheddar, a whisper of MSG, and a buttery Parmesan glaze. Buttery, tender, and deeply savory.
Miso Salmon Rice Bowl with Garden Herbs
Miso-marinated salmon, jasmine rice, crisp slaw, pickled cucumbers, avocado, and a toasted nori-sesame crunch come …
Blackstone Carnitas with Pitiona Mole
Sous-vide pork butt gets crisped hard on the Blackstone, then tucked into tortillas with glossy pitiona mole.
Garden-Enhanced Mole with Pitiona
A deep, glossy chile-seed mole finished with pitiona for a quiet Oaxacan garden note.
Pitiona: The Oaxacan Herb I'm Growing for Mole, Beans, and Better Sauces
Pitiona is a citrusy, minty, piney Oaxacan herb that brings depth to mole, beans, tamales, stews, and garden-driven …
Unlocking Umami: The Magic of Shio Koji
What is Shio Koji? Let me let you in on a little culinary secret—the magical world of shio koji. This Japanese marvel, …
Who Cooks Here
About the Cook
I'm Tim, a home cook who treats the kitchen as a lab. This site documents the experiments, the recipes that took twelve tries, and the science behind why one method works when another doesn't. From Puerto Rican chuletas through koji ferments to ostrich-egg ice cream: if it's worth understanding, it belongs here. The double-ended wooden measuring spoon in my hand is the most ridiculously useful tool I own.
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