Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
You can get maple syrup in different grades, but what defines the difference between the grades? Why is one syrup grade A and one grade B?
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venis
As a concrete example, both tomato and potato are in the nightshade family as defined by their biological classification. However, I don't think a tomato taste
One day I had an idea for a special "sauce" to use on (chicken) burgers. The basic idea was to give it some sort of "salad dressing" like taste. The basic ingr
I'm not sure if this belongs here or in the English language stack exchange but here goes: We have broad classifications like "Fruit" and "Vegetable" and "Mea
Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milksha