For example kosher berries or salad are checked more thoroughly for insects than usual as far as I know, so could be attractive to non-jews who don't want to ac
Small berries have more flavor than large berries, small scallops have more flavor than large scallops, cherry tomatoes have more flavor than beefsteak tomatoes
When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and
Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port
I have a recipe for stained glass crepes, now my question is this:what food coloring could be used to simulate stained glass for said crepes? READY IN: 1hr 10mi
Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is there a way to determ
I find myself favoring the purchase of coffee beans that have visible oil on them. My inference was that this bean had some extra flavor or awesomeness. Am I
I have a UK-Indian recipe that calls for asafoetida (1/4 teaspoons). I have bought this: This says it is "compounded" asafoetida powder. Is this any different
It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. How
I noticed that my super market sells packaged potatoes for different purposes, for example they sell: potatoes for a salad potatoes for baking potatoes for fryi
I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interest
I've been cooking from Every Grain of Rice: Simple Chinese Home Cooking, and I most recently made Braised Chicken with Dried Shiitake Mushrooms. This made me wo
My grandmother made the best biscuits in the world. She made them 7 days a week, and cooked them on a cast iron skillet without any sides. They were always pe