There are thousands of different ways that you can top your homemade ramen. Some people like to focus on texture with green onions and herbs, whilst others like to spend their time making the meat the best they possibly can. When it comes time for me to make myself an … Read More
Part plum, part apricot, a pluot is exactly what it sounds like. Its name is a portmanteau of the two fruits it was bred from. That’s right, this bizarre fruit was not a victim of genetic engineering, rather it was simple cross-breeding and years of hard work that led to … Read More
If you are new to the pickling and canning scene, then you may not have heard of this powdered substance before, but don’t worry – you will wish you hadn’t. The use of pickling lime has thankfully fallen out of favor in recent years, but before then it saw widespread … Read More
You might not know it, but there are dozens and dozens of different cucumber varieties, ranging from the remarkably solid Persian cucumber, all the way to the Armenian cucumber (which is confusingly a melon in disguise). But what makes the English cucumber the crowd favorite is that it has been … Read More
Hailing from one of the food capitals of the world, France, cornichons are tiny pickled cucumbers that are usually found nestled amongst cured meats and creamy cheeses on a charcuterie board. These tiny pickles are bursting with a sweet and acidic kick that is perfect for cutting through the rich … Read More
I know what you’re thinking, is mortadella just another cold cut that is having its time in the spotlight? Maybe it is enjoying its 15 minutes of fame for now, but given time you are sure it will die down and we’ll all be back on bologna? I’m sorry to … Read More
Considered one of the healthier fishes you can eat, a typical branzino fish comes in at under 300 calories – a steal for the amount of flavor and food that you are able to get out of it. Rich in omega-3 and fish oil (what a surprise!), it is one … Read More
Sometimes called Italian mushrooms, the distinguishing characteristic of a Cremini mushroom is its tell-tale brown color size. Sitting somewhere between white button mushrooms and portabello mushrooms, the only thing that separates these from each other is how long they spent in the ground before they were picked. Because if you … Read More
What Is A Mangonada (Or is it Chamangos) Sweep me away to the dusty streets of Mexico City, where I can get a Chamango (also called Mangonada) on the side of the street made with mangos so fresh you can almost still hear them growing. Just waiting to be transformed … Read More
Whether it’s fried, grilled or used as a standing for a sandwich filling, halloumi cheese has exploded in the past decade. Partially spurred on by the increased uptake of vegetarianism, this social feed filling cheese is seemingly in everything – but what is it? What Is Halloumi Cheese? Hailing from … Read More
