France’s lightest melted cheese, made with aged metton and a little butter. Cancoillotte is one of those dishes everyone knows in Franche-Comté and almost no one knows elsewhere. It’s a melted cheese that’s loose, slightly tangy, and perfect spread on bread or spooned hot over potatoes. At just 120 kcal […]
Pandan is one of Southeast Asia’s signature aromatics, sometimes described as the “vanilla of the East.” Tear a leaf and rub it between your fingers, and the kitchen fills with the scent of jasmine rice, warm popcorn, and freshly cut grass (seriously). You’ll find it in pots of rice, custards, […]
Matcha can taste of tender green shoots, with an umami note reminiscent of miso soup, or it can turn unmistakably bitter. That difference is often decided before the powder even touches the whisk. Unlike most teas, matcha is not steeped and strained: you consume the leaf, suspended in water. As […]
Oita’s delicately fried chicken, dipped in tempura batter and finished with kabosu and karashi mustard. The chicken arrives hot, pale gold, and lightly crisp. Steam softens the finely shredded cabbage…
Tempura batter is a Japanese batter for frying just about anything. Vegetables, meat, shrimp, even sushi—nothing escapes the glory of tempura. It’s one of Japan’s most popular styles of food. Basic tempura batter can be made with wheat flour, rice flour, or a combination of both, along with salt, baking […]
Small fermented rice cakes, steamed until sponge-light and perfect with coconut chutney or a piping-hot bowl of sambar. Soft, white, and springy, idlis emerge from the steamer with a warm, grainy aroma. They bounce back under your finger, then soak up sauce without falling apart. In the broad family of […]
Soft, golden naan cooked in a skillet and brushed with butter, perfect for serving with curry or enjoying piping hot. Freshly cooked naan is served blazing hot, shaped like an elongated teardrop, speckled with charred spots, and glossy with ghee. Tear it open and a little steam escapes, revealing an […]
Soft naans stuffed with mozzarella and a touch of chili, cooked in a pan, then held over a flame until beautifully blistered and golden Golden and puffed, cheese naan can mean different things depending on the kitchen: either a savory, melty center or a warm filling of well-spiced paneer. The […]
You can land in Kuala Lumpur, drop your bags, then, in under ten minutes, find yourself beneath a neon-lit awning. The smell of fried shallots and fried garlic hangs in the air, a sambal waits on the table, and you are served like a regular. You grasp it at once : Malaysian cuisine is […]
From the moment you arrive in India, you sense it before you even eat : the aroma of cumin warmed in ghee, the freshness of coriander, the tart note of tamarind. « Indian cuisine » is less a single menu than a shared way of building flavour. You’ll notably find the use of […]
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