Dijon mustard and yellow mustard have been marketed in terms of social class for many years. The most famous Dijon mustard is Grey Poupon, which was once marketed as a fancy mustard. Yellow mustard is seen as the working man’s …
Vegemite and Marmite are extremely polarizing products. The people who love them tend to be big fans while the people who hate them really do hate them. They have a lot in common as well as a few important differences. …
Rye flour and wheat flour are milled from different grains, which come from different plants. Both rye and wheat are cereal grasses and the same general family but they have some very different characteristics. These two flours are not perfectly …
Bleached and unbleached flour are two forms of wheat flour that have many properties in common but also a few important differences. When choosing one or the other, you will have to consider factors like color and how well they …
Read moreBleached Flour Vs. Unbleached: SPICEography Showdown
Shredded coconut and coconut flakes are often confused with each other. Even experienced bakers sometimes refer to both products as shredded coconut or coconut flakes, but the two are not interchangeable. Because of the confusion, some recipes that call for …
Hoisin sauce and oyster sauce are two classic Chinese sauces that are not quite as well-known to Westerners as soy sauce. Even so, they play major roles in Chinese cooking and anyone attempting to replicate traditional Chinese flavor profiles should …
Read moreHoisin Sauce Vs. Oyster Sauce: SPICEography Showdown
Oyster sauce and soy sauce are both used to enhance the umami character of savory dishes. Both work well for building savory flavors but use different ingredients to provide their effects. If you are trying to decide between them or …
Potato starch and potato flour are often confused for each other. In many places, you will see the two names used interchangeably and many people believe that the terms refer to the same thing. Potato starch and potato flour are …
Read morePotato Starch Vs. Potato Flour: SPICEography Showdown