We've all heard recipes tell us to "bring to a simmer" or "simmer gently," but what exactly does that mean? And more importantly, why does it matter?

Simmering sits in that sweet spot between a full boil and no bubbles at all. It's a technique that seems simple on the surface but makes the difference between tough, stringy meat and fork-tender perfection, or between a harsh, cloudy stock and a clear, flavorful broth.

Understanding simmering isn't about memorizing a specific temperature or following rigid steps - it's about developing an intuition for how heat affects food. Once you understand why we simmer and how to control it, you'll find yourself reaching for this technique in countless cooking situations.