Almond flour

Cooking With Almond Flour: The Dos and Don’ts

Almond flour is a great alternative to grain flour. It is versatile enough to be swapped out in many dishes despite the fact that it has completely different characteristics. Whether you want to use almond flour for its own benefits like its nutty flavor or high protein content or you …

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cooking with coconut flour

Cooking With Coconut Flour: The Dos And Don’ts

Coconut flour is best known as a grain-free, gluten-free flour. As a result of these characteristics, and because it is fiber-rich, it can be beneficial for digestive and cardiovascular health. All its benefits aside, it has some properties that can make it difficult for inexperienced bakers to use. Follow the …

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Cooking With Lavender: The Dos And Don’ts

Lavender belongs to the mint family, along with other popular herbs like oregano, thyme, and basil. Like those herbs, it has been used in culinary preparations for centuries. It is a common ingredient in both sweet and savory preparations. The herb shows up at the forefront of the seasonings in …

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Cooking with maca

Cooking With Maca: The Dos And Don’ts

Maca powder is made from the tuber of a cruciferous vegetable. It is shaped like a turnip and is about the size of a large lime. Maca root grows high above sea-level in the Andes mountains where people have used it as food for thousands of years. While it has …

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Cooking with wasabi

Cooking With Wasabi: The Dos And Don’ts

If you are going to purchase and use wasabi, remember that there are two varieties: The imitation wasabi that you see in the West and the true wasabi rhizome used in Japan. The wasabi rhizome may be grated and used, but that is rare outside of Japan. The different forms …

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Cooking with Himalayan Salt

Cooking With Himalayan Salt: The Dos And Don’ts

Himalayan pink salt gets its name from the location where it is mined and its color. Pink salt comes from one place: the Khewra mines in Pakistan. Its exotic appearance has made it a trendy feature in kitchens over the last few years. Many home cooks have discovered that — …

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cooking with cardamon

Cooking With Cardamom: The Dos And Don’ts

Cardamom is a spice that belongs to the same family as ginger. It is highly aromatic when fresh and extremely versatile. It shows up in Indian and Middle Eastern cuisine, as well as in Scandinavian and North American desserts. It can be made into a tea or even chewed as …

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cooking with sumac

Cooking With Sumac: The Dos And Don’ts

Sumac is associated mainly with Middle Eastern cooking, though there is a North American variant of the spice. Its primary function is to add a tart note to foods. The flavor of sumac is like lemon and other citrus fruits, though some also liken its flavor to that of fresh …

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