"I’m so happy I came across these products! I use the spatulas every day, but honestly, all your stuff is really useful. I love everything UpGood puts out - from kitchen tools to spice blends – and can’t wait to see what you come up with next."
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Our vision is to create quality kitchen products with personality. After using bland and boring kitchen products for many years, we decided to add a little flair to the workspace and make culinary tasks more enjoyable.
We look all over the world for small farms dedicated to high quality and superior standards. For us it's a labor of love, but for you it's a new peak of adventure.
Our team is firmly devoted to the belief that every home cook, parent and busy professional can still have fun in the kitchen. No matter their age or level of experience.
UpGood is a new kitchen experience based out of Denver, Colorado and the brain child of an aspiring chef who had a vision. That vision was to create quality kitchen products with personality. After using bland and boring kitchen products for many years, we decided to add a little flair to the workspace and make culinary tasks more enjoyable. Why can’t the utensils be as beautiful as the food? And that’s how it began...
But, that’s not where it ended. We quickly realized that many people are strapped for time and overwhelmed with options. Cooking sometimes gets placed on the back burner, and for many, it can feel like more of a chore than an enjoyable life affirming task.
"I've bought a lot of junk with no structure or longevity, but these are the best utensils I've ever bought for cooking. My wife said I did a great job! Feeling on top of the World today and felt I would share my support for your product! Thanks for making quality pieces!"
"I began to cook with my Mother over fourty years ago, and have done so avidly ever since. As you can imagine, I've used a plethora of products in that time. The UpGood set is by far and away the best of all of the products I've ever used. I don't have to struggle to get the right amount of pressure to scrape the side of a pan, or pull them apart for cleaning."
"Less sodium than other brands and better tasting. By far, the best bagel blend I've ever had. And my favorite part... it's made in the USA."
If you are wondering how to properly heat your pans, you are already on a wise path grasshopper. Good for you! Many people don’t even put a bit of thought into the proper way to go about heating frying pans and may end up ruining their cookware – and their meals.
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For everyone who has ever asked this question you are not alone. The Great Stock vs. Broth Debate is actually quite common, and we’re here to finally put your mind at ease.
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No kitchen is complete without a stockpile of herbs. Cooking without herbs is like swimming without a suit – you can do it, but why? From fresh to dried they’re not only jam packed full of flavor, but indispensable for adding that extra oomph to all your dishes.
read moreYES. This is acceptable when done correctly. The key is to make sure that they are whole, and only wash right before cooking. Never let them sit wet for more than 10 minutes. If they don’t soak or sit, then they won’t get slimy. Quickly rinse, slice and cook and you’ll be good to go.
Cooking is all about speed and efficiency. Individually wiping each mushroom is not worth the extra time or effort. Especially, for little to no noticeable difference. This is most true when working with common supermarket types at home.
– Question Corner Crew
Got a ? Submit them to the kitchen: questioncorner@upgood.com
NO. This practice can make it go stale. While warming, crystalline regions form which absorb the moisture and cause it to dry out. Smaller pieces are best defrosted for 20 seconds in the microwave. Uncovered on high power. This helps break down the crystals and adds a little steam for softer bread.
Larger chunks of bread and loaves are better reheated in the oven at 325°F for ~20 minutes. Tightly wrap with aluminum foil for best results. Of course, this is bread we are talking about, so nothing is going to make frozen pieces taste perfect. However, doing it the right way will save you from the heartache and frustration of biting into a brick.
– Question Corner Crew
Got a ? Submit them to the kitchen: questioncorner@upgood.com
NO. Salt is necessary for enhancing both flavors and textures as well as masking less agreeable tastes. Especially, in baking. It’s also vital for drawing moisture out of meats and vegetables. Lastly, salt tends to affect protein bonds in a way that results in more tender eggs and steaks.
Even a small amount makes a big difference in the ultimate taste of your finished product. The proportion added to most home cooking is negligible, and won’t remove much sodium from your diet. If you’re really concerned about high sodium intake, then cut back on processed foods like frozen entrees, condiments and canned goods instead.
– Question Corner Crew
Got a ? Submit them to the kitchen: questioncorner@upgood.com
NO. This is a cosmetic color change, which means that the freshness or flavor should not be negatively affected. Myoglobin, a muscle protein, will change color depending on how much oxygen it is exposed to. For best practice, consume, cook or freeze meat within 1-2 days of the “sell by” date.
Bad meat is no fun for anyone. However, there’s no need to necessarily overlook discounted meat on appearance alone. Just pay attention to the date on the package and how long it’s been in your fridge.
– Question Corner Crew
Got a ? Submit them to the kitchen: questioncorner@upgood.com
If you have received professional training or work in a commercial setting then you are usually considered a Chef. If you cook at home or are just starting out in your culinary career then Cook is more appropriate. Home cooks can level up to chefs by acquiring cooking specific knowledge and skills.
So there you have it. You don’t necessarily have to go to culinary school to call yourself a chef. However, most amateurs and enthusiasts will fall into the cook classification. Through hard work, determination and the honing of specific skills (like knife work, prepping, planning, cooking and presenting food) you too can reach the coveted rank of chef.
– Question Corner Crew
Got a ? Submit them to the kitchen: questioncorner@upgood.com
We’re not a food blog, we’re not a crazy diet/exercise regimen, and we’re not a recipe site. We’re a kitchen company who believes that we can change your life. So we set out on a mission to first and foremost make cooking fun again. No home cooks left behind.
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