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...

Pumpkin Seeds – Pepitas
Roasted as a snack or used in traditional Mexican cuisine, the pumpkin seed can be a star or add character in a supporting role. Learn how to roast pumpkin seeds or what to do with pumpkin seed oil. See our Top 10 Recipes Using Pumpkin Seeds!

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!

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.

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.

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 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.

How to Buy Fine Cheese
a 12-point guide to buying and storing quality and artisanal cheeses.

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?

Tabasco
The story behind the famous hot sauce, some Tabasco trivia and some Cajun/Creole recipes.

A Guide to Types of Tea
is a quick reference for flavour notes, countries of origin and points of interest.

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.

A Guide to Nut and Seed Oils
briefly describes a variety of oils, their uses and content of saturated or polyunsaturated fats.

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.

Walnut Oil
recipes and suggested uses for walnut oil.

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.

A Guide to Vinegars
includes; types of vinegars, cooking with vinegar, tips for using and how vinegar is "soured".

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.

Bringing Home the Bacon — Or Maybe Pancetta
Bacon and pancetta are extremely versatile in cooking, and their inclusion makes almost anything taste better.