Oyster sauce is one of the most important sauces in various Asian cuisines including Chinese, Thai, and Vietnamese cuisines. It is relatively easy to find and affordable in the West as well. If you find yourself needing to cook with …
Little is known about the inventor of tartar sauce. The prevailing theory is that it was most likely from the French and was first made at some point after the 18th century. The reasoning behind this theory is that the …
Oyster sauce is a relatively modern seasoning, unlike many other traditional Chinese ingredients that have been around for centuries and sometimes millennia. Oyster sauce was invented by Lee Kum Sheung in 1888. Lee was the founder of the world-famous Chinese …
Smoked sea salt is what the name says it is: sea salt that gets some of its flavor and color from the smoke. Think of it as a granular form of liquid smoke that provides saltiness along with a smoky …
The turkey is the star of the Thanksgiving meal. A bad turkey equals a Thanksgiving failure even if everything else was successful. Whether or not the turkey you are cooking is for Thanksgiving, you will still need to season it …
Fish sauce and soy sauce are both classic Asian condiments with long histories. They are essential for a large number of savory dishes and can enhance many Western favorites as well. While there is a significant overlap in how they …
Tamari is a Japanese condiment similar to soy sauce that is used to give a salty, savory flavor to a variety of Japanese dishes including noodles and sashimi. Tamari has gotten more popular in recent years because it is favored …
Miso plays a fundamental role in Japanese cuisine. Its role is so important and its flavor is such a difficult one to replace that nothing else can truly take its place. That said, there are a few seasonings that provide …