Making Ajvar
Ajvar is a Balkan roasted red pepper and eggplant spread — originally from countries like Serbia, Macedonia, and Croatia. If you’ve ever enjoyed Dubrovnik and […]
BEAUTY AND LIFESTYLE
What Foods Do we Enjoy at Cinco de Mayo?
Cinco de Mayo is a holiday that is celebrated on May 5th each year, primarily in the United States and Mexico. The holiday commemorates the […]
Making Green Enchilada Sauce
Here is a recipe to make a ‘from-scratch’ green enchilada sauce recipe using green chile peppers, jalapeños, and green tomatoes. It’s zesty, slightly spicy, and […]
Kefir Ranch Dressing
Here’s a tangy, creamy, probiotic-rich Kefir Ranch Dressing that’s super easy to whip up. It’s lighter than traditional ranch but still full of sharp flavour—and […]
Lavash
Lavash is a traditional thin flatbread with deep historical and cultural roots, especially in Armenia, Iran, Turkey, and other parts of the Caucasus and Middle […]
What is Glucono-Delta-Lactone (GDL)?
✅ Glucono-Delta-Lactone (GDL) is a naturally occurring acidic compound derived from gluconic acid, which is found in fermented foods, honey, and fruits. It is not […]
What is Self-Raising Flour?
Self-raising flour is a type of flour that contains a leavening agent and sometimes salt, making it a convenient choice for baking cakes, muffins, and […]
The Manufacture of Biscuits
The manufacture of biscuits is a complex and highly variable business with lots of different styles and methods. This short post covers the essentials.
Bostock with Raspberry and Almond Paste Topping
Ingredients For the Bostock: 4 slices of day-old brioche or challah bread 4 tbsp raspberry jam 200g fresh raspberries (plus extra for garnish) For the […]
Sambal Lado Mudo (Green Chili Sambal)
Sambal Lado Mudo is a West Sumatran (Minangkabau) green chili sambal known for its fresh, spicy, and slightly tangy flavor. It pairs well with fried […]
What Is DATEM?
DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. It is a food additive used primarily as an emulsifier and dough conditioner in […]
Vegan Chunky Green Minestrone Soup with Curly Kale
Vegan versions of minestrone soup are not that common but here is one for a vegan chunky green minestrone soup that makes excellent use of […]
About Ethiopian Cuisine
Ethiopian cuisine is rich in history, culture, and flavor. The dishes are often deeply rooted in traditional practices and are known for their bold spices, […]
Asida
Asida is a traditional dish popular in North Africa and parts of the Arabian Peninsula, particularly in countries like Sudan, Morocco, Tunisia, Algeria, and Libya. […]
Stuffed Gözleme
Here’s a delicious recipe for making Stuffed Gözleme for two people (makes 2 gözleme) — a savory Turkish flatbread traditionally filled with ingredients like spinach, […]
Soto Ayam (Indonesian Chicken Soup)
Here’s a complete Soto Ayam (Indonesian Chicken Soup) recipe, portioned for two people, including the equipment needed, prep and cooking times, and step-by-step instructions. Soto […]
Cooking with Venison
Venison, I believe is one of the richest and finest meats that can be cooked. It serves as a superb centre piece for many great […]
Phở Traditions in Hanoi: A Closer Look
Hanoi, the birthplace of phở, is steeped in traditions that have kept the dish authentic and uniquely northern. Unlike its southern counterpart, phở Hà Nội […]
Attiéké: The Beloved Cassava Couscous of Côte d’Ivoire
Attiéké (pronounced ah-chee-keh) is a traditional Ivorian dish made from fermented, grated cassava. Often likened to couscous because of its appearance and texture, attiéké is […]