You can follow a recipe to the letter, but you don’t really begin to cook until you learn to play with your food. To be precise, learn to play with a few key ingredients and cooking techniques to boost the flavor of a dish, moving it from boring to beautiful.
Consider a simmering pot of split pea soup we made the other day. Followed the...
When it comes to herbs, we’ve gone from parsley and chives to a new world of flavors.
“People are asking for shiso and ginger root,” said Meg Gray, buyer for Green Acres nursery in Sacramento, Calif. “Stevia is at the top of everyone’s list.”
Herbs spice up our meals and gardens. And as interest in global cuisines grows, so does...
It’s time to soak foods. Douse them. Drench them. Why? It’s an easy way to punch up flavors.
Chefs do it, though they may not call it “drench” — they marinate, macerate or infuse foods — there are differences. Explains “The Food Lover’s Companion”:
Infuse: Pull flavor “from an ingredient such as tea leaves, herbs or fruit by...
