Makeahead

Makeahead, often written as make-ahead, is a cooking and meal-planning approach in which dishes or components are prepared in advance for later service. This practice is widely used in households, meal-prep routines, and professional kitchens to save time, improve consistency, and reduce daily cooking effort.

Common methods include batch cooking of base ingredients (grains, beans, sauces), pre-chopping vegetables, marinating proteins, cooking soups and stews, and assembling meals that can be portioned and reheated. Components like sauces, stock, cooked grains, roasted vegetables, and proteins are frequently prepared ahead and stored to be combined later. Proper labeling and date marking help track freshness and planned reuse.

Makeahead relies on careful cooling, packaging, and storage. Food should be cooled quickly and stored in shallow containers in the refrigerator (at or below 4°C / 40°F) for short-term use, typically 3–4 days. For longer storage, most items can be frozen, often for 1–3 months or longer depending on the item. Reheat to steaming hot or to 74°C (165°F) throughout.

Limitations include potential changes in texture and flavor after freezing; dairy-based sauces may separate, and leafy greens may wilt. Not all recipes are suitable for freezing. In professional settings, makeahead is integrated with mise en place and portion control, enabling menus to scale and reduce waste. Overall, makeahead is a flexible technique that supports time management and planning in cooking.