The kitchen is where I explain the basics and details of soup and stock cooking methods, that are used in the recipes. Also tips and troubles that cut across multiple recipes, are understood in the context of the cooking method.
I prefer to cook my soups for lunch, and then serve soup all day until it's gone. This spreads out some of my cooking earlier in the day, and gives me a free dish for dinner. These soups are my favorites, mostly my version of standards.