Orange mint is a cultivar of mint that combines the flavors of mint and citrus with notes of lavender. While the different elements of its flavor profile are familiar, this peppermint relative is not as simple to use as you might think. Here are some dos and don’ts of orange mint to help you maximize […]
Cooking With Summer Savory: The Dos And Don’ts
Summer savory is a versatile herb with a flavor profile that is indicated by its name — it is known for making dishes more savory. If you have experience with other strong herbs like oregano and thyme, you can think of summer savory as falling into the same category. Here are some of the dos […]
Cooking With Corn Starch: The Dos And Don’ts
Corn starch is made from the endosperm of the corn kernel. It is one of the most effective thickeners — about twice as effective as flour — and has the benefit of being affordable. But it’s not perfect. It has a few noteworthy limitations. In order to use it like a pro, you will need […]
What Are Good Spices For Chicken?
What herbs and spices go well with chicken? The simple answer is just about all of them. Chicken — especially chicken breast — is the ultimate blank slate protein that works well with most of the items in your spice cabinet. Lemon pepper The combination of tart citrus and heat goes well with many food […]
Cooking With Cinnamon Basil: The Dos And Don’ts
If you are familiar with Mediterranean dishes, you will already know how enjoyable regular sweet basil — also known as Genovese basil — can be if you use it correctly. Cinnamon basil is a relative of sweet basil but it contains methyl cinnamate, unlike sweet basil. Methyl cinnamate is the compound that gives the cinnamon […]
Added Too Much Garlic Powder? Here’s How To Fix It
Garlic powder comes with a lot of upsides: it has a long shelf life and keeps you from having to peel or smash cloves. It also has some downsides including how easy it is to add too much of it to a dish by accident. The lid of the bottle might fall off or you […]
Cooking With Moringa: The Dos And Don’ts
Moringa is one of the foods that really deserves the superfood label. Many consider it to be among the best resources for ending malnutrition and hunger around the world. You can eat all parts of the moringa plant, including its leaves and seed pods. The seeds are also edible. If you are considering cooking with […]
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. It is very difficult to grow, which makes […]
How To Store Saffron For The Best Flavor
Saffron is the world’s costliest spice, which means that it is especially important that you store it properly. It represents a more significant investment when compared to other spices and your method of storing it protects that investment. Saffron has a moderately long shelf life when compared to other spices — two or more years […]
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 — unlike other salts — Himalayan […]