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Ingredients

The Great Bay Leaf Conspiracy

Search Google for “bay leaf conspiracy” and the results might shock you: article after article wondering if bay leaves are a true herb, or merely a far-reaching scheme by the culinary industry to get you to put useless leaves into your food. One author, writing for The Awl, wonders: “What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf.” They’re crazy, right? Bay leaves are a …

Breakfast of Champions? Try Oatmeal

January is Oatmeal Month, celebrating the warm, soft porridge made from (you guessed it) oats. Now, let’s get this out of the way. Oatmeal does sometimes get a bad rap. It’s viewed as the celery of the breakfast world: a healthy but ultimately boring mushy mass next to your granola parfaits and poached eggs. But we’re going to let you in on a little secret: oatmeal might actually be the best breakfast dish in the whole world – and here’s …

Truffles: How to Buy, Prepare and Eat the Ultimate Delicacy

Yes, pigs really do hunt truffles. Yes, they really can cost US$50 each. And yes, they are worth it. French connoisseur Jean Anthelme Brillat-Savarin dubbed the rough, clumpy little tuber the “diamond of the kitchen”, and foodies since antiquity have struggled to cultivate enough of them. Although in modern times truffles have become easier to grow and harvest, they remain a true culinary delicacy with gourmet chefs (and ambitious blog readers!) around the world vying for the finest specimens to …

Peanut Butter: How to Make It and How to Cook with It

There are a lot of reasons peanut butter is the ultimate spread: it’s tasty, easy to eat, lasts a long time in storage, pairs with all sorts of other foods and – with plenty of energy, protein and fibre – packs a surprising nutritional punch. But that’s not all – it’s also very easy to make at home! Of course, without commercial-grade equipment (or artificial emulsifiers and stabilisers) it is difficult to replicate the impossible smoothness of the factory-made stuff, but homemade peanut …

Turmeric: The Little Spice that Could

If there is one quintessential Southeast Asian spice, a flavour that divides East and West and sets the beef and potatoes of Germany and Britain from the exotic aromas of Malaysia and India, it would be turmeric… aka the Golden Spice. Pungent and powerful with mysterious health benefits, the root of the turmeric plant is an ancient, foundational ingredient used in dishes, traditional medicine and even dye from India to China. Keeping a little turmeric on your spice rack can …

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, exactly? The short answer is that flour is simply dried, powdered wheat kernels. But factors such as which parts of the kernel are used and …