Today I learned that Alaska (walleye) pollock is a cod
Pollocks and cods belong to different genera. Pollocks are members of the genus Pollachius but what is sold as Alaska or walleye pollock belong to the genus Gadus …
Cooking ingredients
To cook any dish properly, a good introduction to the ingredients that go into it is a must. For example, when a recipe lists scallions as an ingredient, does it refer to onion leaves, or are scallions and onion leaves different from one another? What is the proper way to rehydrate dried mushrooms? What is fish sauce and why is salt not a worthy substitute? What is shrimp paste and why is it such an important ingredient in Asian cooking? All these and more in this section.
Spare ribs or baby back ribs?
The thoughtful answer would be: it depends on how the ribs are meant to be cooked. Most associate pork ribs with the grill / smoker but, really, they are more versatile …
Shichimi togarashi is a Japanese spice mix
In the U.S., the spice mix is marketed as nanami which is easier for English-speakers to pronounce and remember. Both names, shichimi and nanami, translate to seven …
Averrhoa bilimbi (kamias)
Kamias fruit is sour. In the Philippines, dipping it in salt and eating it raw as a snack is not uncommon. My husband does it. But my taste buds are not that brave. I …
Capelin (shishamo) and its eggs
My introduction to shishamo was via Izakaya Bottakuri, a manga series that had been adapted for television. Each episode features Japanese dishes that are actually cooked …
Are you a fan of kimchi?
We are. My daughters became kimchi afficionados long before I learned to appreciate it. In fact, it was through them that I learned to acquire a taste for kimchi. So, …
Cherry tomatoes are not baby tomatoes
It is tempting to jump to the conclusion that all small vegetables are just immature versions of their adult selves, but this isn't true about cherry tomatoes.