Fontina
A semi-rubbery, semi-hard Alpine Italian cheese riddled with holes that’s great in a fondue. Made of…
October 5, 2007
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Who wouldn’t love to feel more confident in the kitchen? Learn step-by-step cooking skills from our how-to videos (including how to make the perfect vegan curry and how use up leftover chicken in an indulgent pasta bake...), find answers in our Cook’s dictionary which takes you through an A to Z of ingredients and techniques. And find yourself, or a friend, a great cookery school to try.
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Emulsion
Ever whipped up some homemade mayonnaise? Then you’ve already made an emulsion. Find out more about…
October 5, 2007
Curry leaves
What are curry leaves? These scented Indian leaves are used a little like bay leaves in…
October 4, 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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