Ingredients
A Guide to Nut and Seed Oils
Briefly describes a variety of oils, their uses and content of saturated or polyunsaturated fats.
An Ode to Olive Oil
The oil from the olive was one of the very first products manufactured by mankind. Some historical notes and buying advise.
Walnut Oil
Recipes and suggested uses for walnut oil.
Avocado Oil
Avocado oil is healthy and aromatic, but what do you do with it? Here we offer advise on cooking with avocado oil and list suggested uses and recipes.
A Simple Balsamic Vinaigrette
A simple oil and vinegar salad dressing. Why is the degree of difficulty exponential? It needn’t be. A simple vinaigrette dressing recipe can be made easily, from simple ingredients, be healthy for you, and actually taste great.
A Guide to Vinegars
includes; types of vinegars, cooking with vinegar, tips for using and how vinegar is “soured”.
Dulce de Leche
Eggplant
Wonderfully versatile, eggplant becomes as redolent and tasty as the spices cooked with it. Our primer includes: varieties of eggplant and suggestions for choosing, preparing and how to freeze eggplant, how to remove the bitterness from eggplant and our Top 10 Eggplant Recipes! And for you tabloid junkies, this just in…Eggplant Sex Scandal — the ongoing controversy about whether male eggplants are less bitter than female eggplants and whether eggplants actually have sex at all…
Cooking with Tamarind
This tart tropical fruit, also known as Indian date, brings an appealing pucker to many of the world’s equatorial cuisines. Explore the various forms and preparations of tamarind, how it’s flavor profile works with other ingredients, tips on using tamarind, how to make tamarind extract and our Top 10 Recipes Using Tamarind.
Pumpkin Seeds –Pepitas
Bringing Home the Bacon — Or Maybe Pancetta
Bacon and pancetta are extremely versatile in cooking, and their inclusion makes almost anything taste better.
Cooking with Chestnuts
In our guide to cooking with chestnuts we cover chestnut varieties, selection and preparation, how to roast chestnuts, how to make maron glacés and our Top 10 Recipes Using Chestnuts!
Shell Shock! The Pistachio Nut
A nut with great food value is also great in some recipes we feature. Also, what’s with the red dye?
Smashing Garlic
Mincing, crushing, chopping — your choice of garlic abuse does effect its flavour. We’ll tell you when it should be sliced or smashed or pureed.
Garlic Gadgets
for peeling, slicing, mincing, roasting and storing garlic with less effort and odor. Prawns, Shrimp or Scampi sets the record straight on the differences between these three terms.
Cream : Types of cream and their uses
Devonshire or single cream? Chantilly or country style? Hallf and half or reduced fat? Pasteurized or ultra-pasteurized? Understanding their differences is key to selecting the right cream for your needs.
Crème Fraîche
Crème fraîche is a slightly sour, thickened cream. It’s tangy and nutty, more politely rounded than sour cream, and without so much bite. Learn how to make crème fraîche.
All about Quince
Quince mythology, description, availablility, nutritional value, tips on buying, storing and cooking —a recipe for quince paste (membrillo) and our Top 10 Recipes that Feature Quince.
How to Buy Fine Cheese
A 12-point guide to buying and storing quality and artisanal cheeses.
Tabasco
The story behind the famous hot sauce, some Tabasco trivia and some Cajun/Creole recipes.
Bergamot Herb vs Bergamot Orange
We’re setting the record straight — there are two types of bergamot — one an herb and the other citrus. Learn how they are both used in teas (Oswego and Earl Grey), their health benefits and delicious recipes for each.
All About Arugula
Choosing, preparing, storing, growing and cooking with arugula. Nutritional and substitution info. Top 10 Recipes Featuring Arugula including a delicious Arugula Pesto.
