#historical-cuisine

#historical-cuisine

Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership.

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

In summer 1936, the French government passed a law that mandated paid holiday, a move that kickstarted the exodus of northerners to the Med every August, and it became a true emblem of the French vacances.

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

His innovative abstractions evoked both the art historical canon and the haunting afterlives of Atlantic slavery.

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

The 12-month-aged cheese is milder and more moist, resembling a sliceable cheese like cheddar, while the 26-month cheese is drier with crunchy salt crystals.

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

The best seafood to include in an ultra-rich bouillabaisse is a medley of seafood, starting with 'a collection of rockfish.' Traditional bouillabaisse, from my experience in Marseille where it's from, is made from a combination of rockfish that are easily sourced in that region.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes.

"The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter."

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

[To make] Cajun-style deviled eggs, which actually sounds like a great idea, I would mix Creole mustard, Cajun spice, and crispy andouille into the egg yolk mix and garnish a piece of crispy andouille on top with charred corn kernels or crispy fried onions as well.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Coriander and cumin aren't direct substitutes. Cumin is more pungent and earthy, so if used in place of coriander, I recommend using about half the amount and adding a touch of citrus zest or fennel seed to restore brightness.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.