Bulgur wheat
No, nothing to do with Bulgaria. Bulgur (or sometimes spelled bulgar) is a cereal made with…
October 12, 2007
Section
Ingredients
What’s the difference between Manchego cheese and halloumi cheese? Do you know the best way to cook langoustines? And what about samphire – what even is it? In our Ingredients section, we explain every ingredient you’ll ever find on the shelves, and how to cook with each one.
Showing 10 of 80
Vacherin
The Swiss and the French are still bickering about who first came up with the recipe…
October 10, 2007
Butterfly
This French technique is used when a piece of meat is too thick to cook through…
October 10, 2007
Acidulated water
Is it a bit obsessive-compulsive to worry about your apples and potatoes going brown once peeled?…
October 10, 2007
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold…
October 9, 2007
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the grilled Portuguese…
October 5, 2007
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky…
October 5, 2007
Emulsion
Ever whipped up some homemade mayonnaise? Then you’ve already made an emulsion. Find out more about…
October 5, 2007
Asafoetida
In its natural form this Indian spice is a resin with a strong and unpleasant smell.…
October 4, 2007
Aduki bean
These smallish red beans (also known as azuki or adzuki beans) originate in east Asia and…
September 27, 2007
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