Cooking With Garam Masala: The Do’s And Don’ts

cooking with garam masala

Spices are arguably the most important part of Indian food. One of the common mixtures that you will come across when looking at Indian recipes is garam masala. There are numerous variations depending on region and even depending on the household. These days you can find garam masala blends in US grocery stores, so you may be tempted to try it out if you want to experiment with Indian food. if you do, you should be mindful of a few basic dos and don’ts of garam masala.

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Cooking With Basil: The Do’s and Don’ts

cooking with basil

If you are fond of cooking Mediterranean or Thai food, then you may already know a few things about basil. It is a highly aromatic herb that belongs to the mint family and that is readily available in most grocery stores. Basil is familiar to many, and versatile in that it pairs well with most other common culinary herbs as well as a large number of savory ingredients. While this versatility makes it relatively easy to use, it is still possible to make mistakes. Follow the tips below for the best results when cooking with basil.

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Cooking With Brown Sugar: The Do’s and Don’ts

cooking with brown sugar

Brown sugar is a versatile sweetener that is beloved by bakers. Most brown sugar these days consists simply of refined white sugar into which molasses has been re-incorporated. This production method ensures a consistent product. Brown sugar has a number of properties that make it a great benefit in certain recipes, along with other properties that can make it a drawback. Your success when using it will depend on your understanding of how it functions and what to expect from it. Below is a look at some of the dos and don’ts of cooking with brown sugar.

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Cooking With Sage: The Do’s and Don’ts

cooking with sage

Sage is a popular herb in both European and American cuisine. Many Americans recognize sage as the herb that shows up in most recipes for Thanksgiving turkey and stuffing. It is a member of the mint family and has a unique flavor that can be described as minty and earthy with light piney and citrus notes. While it is familiar to many, it has some unique characteristics and should be used carefully. Consider the following dos and don’ts of using sage.

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Cooking With Rosemary: The Do’s and Don’ts

cooking with rosemary

Rosemary is a popular herb in Mediterranean cooking. It grows wild in Italy, Greece and other countries in the region. Like many of this region’s most popular flavors, the flavor of rosemary is pungent and can be divisive for precisely that reason. In order to avoid ruining your meal, you will have to use it very carefully. Its versatility allows it to be used in a range of dishes including everything from soups to breads. Below we will look at some of the dos and don’ts of cooking with rosemary.

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