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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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, a salted concoction of water, salt, and rice inoculated with koji mold (the same fungi that gives us sake and miso), seems to have superpowers when it comes to flavor and texture. Shio koji is the seasoning equivalent of finding a cheat code in a video game!
The Slow-Braised Secrets to Perfect Pot Roast
A good pot roast recipe should transform a cut of meat into a tender, rich, flavorful main course by means of a slow, …
Yakiton - Glazed Pork Skewers
Imagine a picnic, warm sun overhead, laughter in the air, and in your hand, a perfectly charred yakiton skewer. There's …
Have You Tried Ostrich Ice Cream? Explore This Sous Vide Delight!
Picture this: a single, gigantic ostrich egg sitting in your kitchen, a culinary marvel waiting to be transformed. What …
Ostrich Egg Ice Cream: The Ultimate Novelty Dessert Adventure
Discover the art of making a delightful French-style yolk-only custard ice cream using the immense yolk of an ostrich …
Wild Game Dinner 2026
When outdoorsmen and home cooks get ambitious, you wind up with a multi-course dinner starring the likes of ostrich egg, …
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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