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.

Is arugula the same as rocket?

Eruca vesicaria is rocket in some regions but is widely known as arugula in North America. It is my favorite salad green.

What is garam masala?

Garam masala which translates to “warm spice mix” is an ingredient often used in South Asian cooking. It isn’t one spice but a blend of several spices.

Okra: how to grow and how to cook

It is not hard to grow okra in a home garden. Cooking it is more challenging. We've learned that smaller pods are more tender and less fibrous. And we have techniques to …

That pinch of pricey saffron

So, you're making paella and you want it to be authentic. Is that pinch of pricey saffron really necessary? Will its omission detract from the quality of the paella?

What is Chinese five-spice powder?

Have you ever wondered why every time you buy Chinese five-spice powder, the flavor of the cooked dish is never exactly the same?

Are crab sticks made with real crab meat?

If you’re allergic to crabs (or all crustaceans) and wondered why eating kani (crab sticks) never made you sick, it’s because there is no creab meat in crab sticks.

What is shirataki noodle made from?

We just had shirataki, chicken and shiitake stir fry for lunch. Our first shirataki experience and, as we were eating our meal, I announced that it’s probably going to be …