This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British (UK) / Australian (
Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups). Is there an
My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pa
In North America (i.e. U.S. and Canada), a typical supper progression is as follows: Appetizer (optional) Salad or Soup Main course (which is called "entree" -
In Germany, everybody knows that asparagus is "the king of vegetables", especially the white variety. When the season starts, there is an aspa
Some recent questions about pork rinds inspired me to inquire about this. My wife and I are quite fond of the English film Shaun of the Dead. The characters i
I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good. Here in the U.S. the bratwurst does not taste the same. I wan
We all know that Roast Turkey is the canonical dish in both countries. Cornbread figures prominently in the Southern US. What are the other significant differe
A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example i
I have a preference for eating sweets before a main savoury. Are there any cooking traditions where this is the norm? Secondly, why has the tradition of having
I've been watching Hell's Kitchen USA and they have Starters/Appetisers, Entrees and Desserts. In Australia, we have Entree, Mains and Desserts, so its very con
Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was
Chulent is usualy made from beans, barley, potatoes, meat, and carrots. Generaly spiced with garlic, paprika, and black peper and cooked for 24 hours Do any ot
Reading Butter cake creaming method reminded me of something I was taught in school, more years ago than I care to admit, but long enough ago to make it relevan
I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are the
I recently visited Ukraine with a friend. One night we stayed at a hotel that served meals. In the morning, we came down to breakfast and were
I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels
I've heard this more than once in my life: This hot weather really is suited for white bread. In the winter, we can eat the dark bread again. And variations o
A recent question got me wondering: are there any cuisines that rarely, or never, use sauces? There's many cuisines that are very sauce-centric: French, Italian