Who: Jade and Toby Keller, son Cy, and dog Dot
Where: Chiang Mai, Thailand
Read Parts 1 and 2: Jade’s Thai Kitchen in Chiang Mai and Why Jade Shipped Her Special Wedding Dishes Across the Globe

Jade works as the Educational Program Manager at the SOLD Project, an NGO in Northern Thailand working to prevent the trafficking of children into sexual servitude. Recently Jade introduced baking into the project’s curriculum, which means that she totes her small kitchen oven to the SOLD project’s facilities every afternoon to bake with the students.

The kids love baking, as she told me, particularly one 11-year-old boy named Jai.

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As we wrote a few months ago, IKEA is retiring their AKURUM cabinet system and replacing it with SEKTION, a more modular system that promises to be even easier to work with and customize.

At the time we wrote that post, we hadn’t yet seen the new system in action, but that was then, and this is now, and now we have all the details, pricing info on sample kitchens, and plenty of photos ahead of the official February 2 launch.

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Did you catch our profile on writer, food editor, and recipe developer Eva Katz this week? If you’re just tuning in now, you can read the whole series right here:

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   1. Cook’s Country Editor Eva Katz’s Homey, Hardworking Kitchen

   Kitchen Tour

2. 
   

   2. The Surprising Kitchen Habit That Keeps Food Editor Eva Katz Sane

   Kitchen Tour

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   3. The 10 Things a Cook’s Country Editor Always Has in Her Kitchen

   Kitchen Tour

4. 
   

   4. Eva Katz’s Favorite Measuring Spoons

   Kitchen Tour

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   5. Why Eva Katz Thinks You Should Ditch Your Slow Cooker and Buy a Pressure Cooker Instead

   Kitchen Tour

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Julie and Andy’s Bright, Happy Kitchen

Did you make a New Year’s resolution in the kitchen? Perhaps you want to cook dinner more often, or pack your lunch every day. Making resolutions can be perilous — do you have the willpower to keep them? But healthy resolutions like these don’t have to be massive efforts; keeping them is the result of small daily habits.

Here are four New Year’s resolutions that some of us made this year — to cook dinner more, to pack a lunch, to eat more greens, and to use our cookbooks — and a few simple habits and suggestions for each resolution to keep them strong well into the new year.

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French onion soup is a bistro classic, the most homey and delicious example of good cafe cooking. But only a handful of frugal ingredients make up this restaurant favorite. Onions, broth, salt, and butter mingle in a slow magic that transforms them into a wildly luxurious bowl of silky onions and dark broth. If you’ve only eaten French onion soup in restaurants you’ll be shocked at how easy it is to make in your own kitchen.

Here is a step-by-step recipe for making the best French onion soup you’ve ever eaten. It’s one of the simplest yet most satisfying soups, and one to learn by heart.

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Nothing beats the boost of comforting flavor that chicken broth can add to a recipe, but while we do adore homemade, we confess we don’t always have gorgeous quarts of stock in the freezer. Boxed broth is a convenient shortcut. But the selection of brands out there can be pretty overwhelming, not to mention the fact that broth can now come in boxes, cans, cubes, jars of concentrate, and even little packets.

Since we use it in so many recipes, we decided it was time to do a taste test here at The Kitchn of boxed low-sodium chicken broths, and here are the results!

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