I'm a recent convert to the fermented cabbage dish Sauerkraut which I know is popular in Germany and Poland. On TV I've seen this served on hot dogs in The States and was wondering whether it is ...
Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair to say that the distinction is no ...
I've been told that I should be rinsing Chinese tea with the boiled water before the first full infusion intended for drinking. I make the occasional very-expensive tea from Taiwan and I feel it is a ...
I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high?
My girlfriend recently bought me "Curry Easy" by Madhur Jaffrey and I've been making some of the recipes from it but would like to know the Indian or traditional names for some of the recipes. All the ...
I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausages made from lamb and beef, moderately spicy. I have no ...
I'm about to make moule marinier and was surprised to see a lot of the recipes had cream in them. I'm sure I remember watching an episode of Celebrity Masterchef where they had to prepare moule ...