Marzia Aziz

How did your cooking journey begin?

I started cooking at a very early age and really got into it once I graduated college. It was a way to destress after work. It took me some time to realize that I preferred to cook for a living over my day job!.

Describe your culinary style.

My culinary style is simple: it has to be flavorful. No bland food, please! Whether it’s adding spices or simply combining ingredients that are naturally salty, sweet, sour, or loaded with umami to create unforgettable food.

What do you love most about cooking?

It’s a way to show love. When you place a plate of homemade food in front of someone, it shows that you truly care.

Favorite recipe you’ve made with Calphalon cookware?

My Crispy Honey Garlic Tofu!

Best cooking tip or advice you’ve ever received that you want to pass on to other home chefs?

Mise en place—get everything ready to go before you start cooking. It makes the whole process a lot smoother and much more enjoyable.

Insider kitchen tip everyone should know?

When you buy a wedge of Parmesan, pop the rind into a small bag and keep it in your freezer. Add rind from freezer whenever you make homemade stock, a pot of soup, meat sauce, or ragu.

What is your favorite secret ingredient that instantly elevates any meal?

Nothing livens up food like acid. Whether it’s a splash of vinegar, a squeeze of lemon, or a twist of lime, these ingredients make the flavors dance on your tongue!