About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only t
What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. H
What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats
I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetn
Not been able to get hold of essence of ginger for a while now and wondered why??.....is there anywhere in UK that still does it or has it been discontinued fo
I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better Many drinks (coffee, whisk(e)y, wine) are
We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cere
I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder an
I made some mustard but it turned out bitter. I saw similar question here but their case was a bit different than mine. I used only small yellow seeds. Didn't u