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Types of Flour and Their Uses

Flour, merely powdered wheat kernels, is one of the simplest ingredients in the kitchen. And yet, many of us are daunted when confronted by myriad flour options in the supermarket: bleached, unbleached, whole grain, pastry flour, all-purpose flour and more. Here is a brief guide to help raise your understanding of flour. What is flour,…

It’s World Egg Day. Let’s Get Cracking!

Have you ever found yourself Googling such egg-related queries as “How much cholesterol is in an egg?”, “Are egg yolks healthy?” or “Are brown eggs worth the price?” If so, your confusion and uncertainty are understandable. Over the decades, eggs have been alternately demonised, praised, and demonised again in food and nutrition circles. While they’ve…

Know Your Mushrooms

Mushrooms are one of the most popular vegetables used in cooking. They’re rich, versatile, savoury and pair with a huge variety of flavours. They can punch up a soup, balance out a steak and even step up as a hearty main course when meat isn’t an option. This is a quick guide to cover some…

Vinegars: Not Just for Fish and Chips

Many a dressing, sauce or pickle recipe calls for vinegar, but not all kinds of vinegar are the same. Indeed, the tangy and tart liquid can be fermented from basically any fruit, vegetable, grain or spirit, each with its own unique flavour profile. Vinegar experts quibble endlessly over fermentation processes and ageing times. These are…

Cooking with Cream: What You Need to Know

Cream: The thick, white, buttery liquid popular in coffee mugs and on top of ice cream sundaes.  Simple, right? Unfortunately not, especially if you’re a home cook with a recipe that calls for “cream”, and you’re standing at a supermarket aisle that offers heavy whipping cream, half-and-half, clotted, light, single and double. We’re here to…

There is Something About Saffron

There are few herbs that conjure far-flung exotica like saffron, the rare and exquisite seasoning of ancient Greece and Assyria. Today, its subtle, fragrant flavour can transform a dish, while its pigments, rich enough to dye textiles, add a rich golden yellow to everything from Italian risottos to Indian curries. But exquisiteness doesn’t come cheap:…