What Is Chamoy And What Should You Drizzle It On?
Chamoy is a mouth-watering Mexican sauce. It's a must-have, especially as peak summer fruits, refreshing popsicles, poolside beers, and grilled meats take hold.
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What Is Creme Fraiche And How Is It Different From Sour Cream?
Crème fraîche is a cultured cream that comes from France and has a thick consistency. Its flavor is tangy and sour, with a bit of sweetness. -
Chile Rellenos Are A Major Green Flag For Mexican Restaurant Menus
Chiles rellenos are roasted poblano peppers that are stuffed with cheese, coated in an egg batter and fried until golden brown. They're definitely worth trying. -
What Is Chimichurri And What Should You Spoon It Over?
Chimichurri is an uncooked sauce that resembles Italian pesto but has an entirely different flavor. It's almost grassy with some spice, sharpness, and tartness. -
The Traditional Italian Myth Behind Cooking With Wine Corks
Many cooks use wine corks in their recipes because of an Italian wives' tale that says adding a cork to a pot of tough meat or fish will make it more tender. -
What Is Tripe And When Is It Edible?
There is a whole world of delicious dishes out there featuring the unique ingredient that is tripe. Find out exactly what it is and how to make it edible. -
12 Things You Didn't Know About Sriracha
Sriracha is a spicy condiment that tastes good on practically everything! Even if you're a fan, here's some stuff you probably don't know about the sauce. -
The Key Difference Between French And American-Style Omelets
French-style omelettes are extremely light and fluffy, with a soft texture and eggs that are almost gooey. American-style omelets tend to be denser. -
10 Sweet And Savory Ways To Use Tahini
Native to the Middle East and made from ground sesame seeds, tahini is a staple ingredient in some of the regional foods you love best. -
The Kan-Kan: A Meat Mohawk Of The Highest Caliber
Have you ever heard of a meat mohawk? Juicy, crispy, and tender all at once, it's quite the sight to behold. Here's what you need to know about the kan-kan. -
Oktoberfest Ready: Make This Wild Boar Schweinebraten
While wild boar can be lean and dry, cooking it sous-vide can rid you of that worry! Plan ahead because you'll want to let this hog bathe for 24 hours. -
13 Meatball Recipes From Around The World
You know what doesn't own meatballs? Spaghetti. That's right, a rolled-up ball of ground meat belongs to everyone on the planet in a ton of delicious ways. -
The Most Popular Types Of Tuna Used In Japanese Cuisine
Tuna is one of the most common items served in Japanese restaurants. But there are a variety of types of tuna used - these are the most popular. -
What Is High Tea?
Often confused with the fancier "afternoon tea," high tea is more than just drinking a cup of brew. It's actually a meal, and it's not for the upper class. -
A Guide To The Different Types Of Mackerel Sushi
Mackerel sushi's reputation as "fishy" shouldn't stop you from trying it, and there are many varieties to sample that will surely please your tastebuds. -
10 German Sausages To Know And Love This Oktoberfest
Do Oktoberfest like a pro - whether in Deutschland itself or from afar in the U.S. - with this guide to the many varieties of classic, German sausages. -
Hot Stuff: What Are The Different Thai Chilies?
In Thailand, chilies are eaten dried, fried, pickled, and fresh. But what even are Thai chilies? -
What Are The Different Types Of Shrimp Used In Japanese Cuisine?
Ebi (shrimp) is one of the most common ingredients in Japanese cuisine. But there's more than one kind, with some types having different sizes and preparations. -
What Is Shiso And How Is It Used?
Shiso is a popular item across Asia, and if you've ever eaten sushi, you've probably seen its plastic knock-off nestled between your wasabi and ginger. -
What Is A Bao?
Though often compared to Asian-style dumplings, bao differs significantly in texture and preparation. Here's everything to know about these fluffy treats. -
What Are The Different Types Of Fish Eggs In Japanese Cuisine?
You've likely had sushi topped with roe, or fish eggs, and you may have noticed many different types. These are the main varieties popular in Japanese cuisine. -
What Is Lap Cheong And How Do You Cook With It?
Lap cheong is a quintessential cured meat in Cantonese cooking, and we've got all the info you'll need before you taste or cook the sweet-spicy dried sausage. -
What Is Huitlacoche And How Do You Cook It?
Corn smut, fungus, Mexican truffle -- these are just some of the aliases of huitlacoche. But what exactly is this soft, spreadable, dark-as-night ingredient? -
A Guide To The Regional Cuisines Of Mexico
Discover and appreciate the nuances of the culinary traditions and histories from a variety of regions throughout Mexico with this helpful guide. -
What Is Sambal Oelek (And How Do I Use It?)
Sambal oelek has roots in Malaysian and Indonesian cooking, and there are many ways to use it. Let's take a look at this unique spicy condiment. -
What Are Calçots And How Do You Eat Them?
Don't mistake them for oversized scallions - calçots are exceptionally long, tender, and mild-flavored stalks that boast a sweet, nutty taste. -
14 Essential Ethiopian Dishes And Drinks
Ethiopian food is one of the world's most nutritious and most flavorful cuisines. With our help, it's time to find your next favorite dish.
