Kajmak: A Guide to Central Europe's Oldest Dairy Tradition
What kajmak is, how it is made, why salt and fat work as natural preservatives, and how to source or substitute it in your kitchen today.
#Ingredient Guide
6 articles
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Ingredient Guides -
Ingredient Guides Agar-Agar: The Seaweed That Set the Table
From a Japanese innkeeper's accident to European kitchens and bacteriology labs — the long.
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Ingredient Guides Five Unusual Vegetables Worth Buying (and Eating)
Celeriac, kohlrabi, okra, Jerusalem artichoke, chayote — five vegetables left on the shelf. What they are, how they taste, and how to cook them.
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Ingredient Guides Green, Yellow, or Flat: A Guide to Bean Varieties in the Kitchen
What is the actual difference between yellow wax beans and green beans? And what about those long, flat ones? A cook's guide to bean varieties.
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Ingredient Guides Why Fresh Peas Taste Different Every Time
Fresh peas convert sugar to starch within hours of harvest. Here is the science, what to look for at the market, and when frozen peas are the better choice.
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Ingredient Guides Edible Mushrooms Around the World: A Continent-by-Continent Guide
A culinary and scientific overview of the world's most notable edible mushrooms by continent — from European porcini to Australian saffron milk caps.