Native to South Asia, holy basil is prized in India and Thailand as a remarkable aromatic herb, cultivated for its distinctly spicy flavour. As its name implies, it is anything but ordinary! What is Thai holy basil? Thai holy basil, also known as Thai basil, “Tulsi” in India, or liquorice […]
Culantro, scientifically known as Eryngium foetidum, is a tropical herb native to the Americas and the Caribbean. It is similar to cilantro in aroma and flavor, but is distinguished by its long, serrated leaves. Its intense flavor and its ability to be added during cooking make it unique (cilantro is […]
Air fryers have become an essential fixture in our kitchens this year, radically changing the way we prepare meals. They let you cook everything, from meat to fried favorites to cakes and desserts. These appliances, which use far less oil, offer a healthier alternative to traditional oven cooking or classic […]
With its citrusy taste, it is somewhat reminiscent of Sichuan pepper or Timut… Sansho pepper, like its lemony counterparts, has been a staple of Japanese cuisine since time immemorial. Exotic flavors guaranteed on your plate! What is Sansho pepper? Sansho pepper, or Zanthoxylum piperitum, is actually a false pepper, like […]
The term “Chinese sausage” encompasses a range of sausages originating from China, each one specific to a region. The best known is the Cantonese sausage, called lap cheong or lap chong (1d8178), which literally means “winter stuffed intestine” or “waxed intestine” in Cantonese. Over time, the name “lap cheong” has […]
Used for over 4000 years now, it goes without saying that sesame seeds have earned a special place in our daily lives; and with all the culinary and cultural richness that comes with it, from the United States to Asia! What Are Sesame Seeds? The sesame seed itself comes from […]
If you browse through my articles dedicated to Japanese cuisine, you’ll notice that kombu is an ingredient I frequently mention. But what is kombu, and why does it occupy such an important place in Japanese gastronomy? This article aims to answer these questions. What is Kombu? Kombu, also known as […]
If you regularly read my articles on Chinese cuisine, you’ve probably noticed I reach for Chinese five-spice often. But what exactly is this intriguing ingredient, and why does it play such a big role in Chinese cooking? Let’s dig in! What is Chinese five-spice? Five-spice, sometimes called five-flavor (wu xiang), […]
When we talk about tea, we often think of black tea—a hallmark of English culture. Yet this beloved brew traces its roots to Asia. So how did this Asian beverage capture Britain’s imagination? How should you enjoy it? What does it bring to the kitchen and to your health? In […]
Tare is the foundational seasoning that defines ramen, the beloved Japanese noodle soup. Think of it as the dish’s secret sauce, the element that gives every bowl its unmistakable character. In this article I will lay out the theory behind tare, which I will put into practice in my upcoming […]
English
Français (French)
Español (Spanish)
日本語 (Japanese)
Deutsch (German)
Dansk (Danish)
Nederlands (Dutch)
Norsk bokmål (Norwegian Bokmål)
Italiano (Italian)
Português (Portuguese (Brazil))
Português (Portuguese (Portugal))
한국어 (Korean)
Magyar (Hungarian)
Polski (Polish)
Română (Romanian)
ไทย (Thai)
繁體中文 (Chinese (Traditional))
Svenska (Swedish)
العربية (Arabic)
עברית (Hebrew)
Türkçe (Turkish)
Ελληνικά (Greek)
हिन्दी (Hindi)