Ingredients

A lemon tree is a subtropical plant, and in its natural habitat, its fruit is green and only slightly acidic. For lemons to develop their tart flavor and yellow color, the temperature must dip below 50 degrees F/10 degrees C but remain above freezing. (If temperatures drop below freezing mature lemons on a tree will […]

Before the well-known English company, Fry & Sons worked out how to manufacture chocolate into a confectionary bar in 1847, chocolate had only been used as a drink for millenia. Chocolate was initially brought back to Europe by the Spanish Conquistador Don Hernán Cortés, who toasted the Aztec King Moctezuma with a gold goblet of his […]

Photo by avlxyz  Soy sauce is a staple condiment and ingredient throughout all of Asia. Produced for thousands of years, soy sauce is a salty, brown liquid made from fermented soy beans mixed with some type of roasted grain (wheat, barley, or rice are common), injected with a special yeast mold, and liberally flavored with salt. […]

Photo by BocaDorada Bonito is a type of tuna, which is a member of the mackerel family, and one of the most important fish in Japanese cuisine. Rarely eaten fresh, the dark, oily meat is dried into very hard cubes, which must be ground or shaved with a special tool before use. Bonito shavings form […]

Homemade vs. Store Bought Though a complete list of pasta shapes could take up volumes, there are two basic types available: factory-made, dried macaroni pasta made with flour and water, and homemade “fresh” pasta, made with eggs and flour. The two have different consistencies, textures and uses. They are truly separate and truly equal. Factory-made […]

Semolina is coarsely ground durum wheat, a highly glutinous (hard) wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as “semolina,” i.e., “corn semolina” or “rice semolina.”

The name coriander does not signify one thing — it represents a seed, a leaf and a powder used in Central America, South America, all of Asia, the Mediterranean basin, the Southwest of the United States, and in any menu that replicates the flavors of one or all of these regions. Coriander-the-leaf is also known as […]

Photo by acme  “We grade all foie gras in three groups,” said M. Barbuer. “Extra are the best one. They go into whole blocks of foie gras naturel, the finest, most expensive variety. People in your country always confuse it with Pâté de Foie Gras and Crème de Foie Gras, for which we sometimes use the […]

Photo by Edsel L “Despite its name, Worcester sauce was originally an Indian recipe, brought back to Britain by Lord Marcus Sandys, ex-Governor of Bengal. One day in 1835 he appeared in the prospering chemist’s emporium of John Lea and William Perrins in Broad Street, Worcester, and asked them to make up a batch of […]

Rice, the main source of sustenance for half of the world’s population, comes in an endless variety of shapes, sizes, and colors. Rice grains can be long, like those of basmati rice from India and jasmine rice from Thailand; tiny, like mochi-gome from Japan, which is similar in shape to Italian arborio rice; or somewhere […]