I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vine
I made cherry sorbet according to a recipe, only to find that the cherries I'd bought have a strongly bitter taste to them (not unusual for cherries in my exper
I only recently moved to an area (Northeast Ohio) where banana peppers are a common topping on pizza and sandwiches, and have discovered I quite like them. When
Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're
The elderberry ice cream I made turned out a bit too sweet to my taste, so I would like to compensate it with an accompaniment of some sort.
I am a keen baker with a big sweet tooth. I often use coloured icing and sponge when I bake, but often the colouring I use changes the taste of the icing/sponge
Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does
Many dishes start off by finely chopping and then frying vegetables (usually onions, carrots, celery and maybe garlic) to get a good flavour base. If you want
I was about to write to a friend: "...but texture affects taste", when I stopped to wonder if this is in fact the case. After some research I'm still not sure o
To try to narrow the scope and help deduce an answer to this question, I'm wondering: Why does tea become bitter if brewed too hot or too long?
I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real differen
Similar to the question: Why do drinks drunk from a glass instead of a bottle taste differently? Where the top answer notes the logic behind each glass for a pa
What am I doing wrong. When I make food it's never as flavorful however much seasonings I use.
I am a new member. We are relatively new to the US, moved here 8 years ago. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on
A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato c
Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for unc
I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastr
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way
Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushro