Cooking guides

The techniques and kitchen habits behind our recipes, plus a plain explanation of how we estimate carbs.

How We Estimate Carbs and Nutrition

Every number on our recipe cards starts with a gram weight and a USDA entry. Here is the full method, step by step.

Almond flour bakes differently from wheat flour. Here is how to pick it, measure it, bind it and keep it from browning too fast.

Grater or food processor, skillet or oven: how we rice, dry, cook and freeze cauliflower so it stays fluffy, not mushy.

The tools, the drying step and the two-minute cook that keep zucchini noodles from turning into a puddle, plus the sauces that work.

Cook once, eat well all week. How we plan, pack, cool, store and reheat low carb meals so they stay safe and taste good.

The oils, nuts, cheeses, cans and spices we reach for every week, how we store them, and the label lines worth a second look.

A side-by-side table of 15 everyday vegetables with carbs, fiber and net carbs per 100 g, plus our favorite way to cook each one.

Our desserts call for a pinch of pure stevia extract. Here is why, how to swap in a monk fruit or erythritol blend, and what to expect.