I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't
I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english mu
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it b
I am looking for a good book on British cuisine, and I have a specific type of book in mind. I tried looking on Amazon, but I couldn't determine whether a given
I am a Brit married into a French family, so there has obviously been some teasing and so-on over the years about the relative merits of the two cooking culture
I have tried making English muffins a few times. Each time the flavor was good but I didn't end up with the open interior texture that I expect from storebought
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
I used the scone recipe from here, but the scones turned out really hard and dry. What should I have done differently? More butter, more milk. Less cooking time
What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. Fo
Its a sauce that contains lettuce and vinegar to eat with roast dinner and can be eaten with chips and cold meat in Newcastle, UK.
While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be
What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. Fo
I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard. For examp