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Ingredients

Stop Using Boring Regular Butter

By Jimmy Sizzle Yo! This is Jimmy Sizzle, the coolest cook in the kitchen (you can tell from my shades, biker jacket and studded leather toque). You know what’s lame? Butter. You know what’s awesome? Compound butter. Compound butter is like ordinary butter, except where ordinary butter (like the dean of my culinary school) is soft, plain and boring, compound butter is mixed with herbs, spices, nuts, vinegar or other ingredients. It’s easy to make yourself and totally rad. Garlic …

Cooking with Red Dates

The Cantonese call them hong zhou, but to many of us, they are red dates and they are quickly earning another title: superfood. The red date is not just full of nutrients, though; it also has a rich history and cultural significance within the Chinese community. This plump, deep red fruit is popularly called a “date” because of its similar texture and size to the Middle Eastern brown date. The red date comes from a buckthorn shrub or tree that …

Cooking with Tea Leaves

Tea leaves aren’t just for brewing and drinking. Yep, that’s right, you can eat them too, and some cultures around the world have embraced tea leaves as a staple ingredient. The best known is Japan, where tea in the form of matcha (specially prepared and powdered green tea leaves that have a slew of health benefits) is common in ice cream, cakes, smoothies and other confections. But regular, old tea leaves, whether loose, powdered or even pickled, can add a distinctive, …

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 …