The leaf is doing three jobs at once: container, cooking vessel and seasoning. Which leaf is used depends entirely on what grows nearby, and the flavour it contributes is part…
What distinguishes these is what was left in rather than what was taken out. Highly refined sugar tastes of nothing but sweet; everything below tastes of its source. Here are…
The pattern across these is that something edible does the work a fork would do, and the food is built around that. Here are sixteen dishes where hands are the…
The variable is what is fermenting and which organisms are doing it. Bacteria produce acids and a sour taste; yeasts produce gas and alcohol; most of these involve both in…
The white sets at a lower temperature than the yolk, which is the fact every egg technique is built around. Here are sixteen ways different kitchens exploit it.
1. Kuku…
Two properties do most of the work: how hot a fat can get before it degrades, and how much flavour it brings. Everything below is a different combination of those…