Product Guide
MSG - monosodium glutamate, E621 - is pure umami. Here is what it is, what the research says about health, how much to use, and which pack to choose.
What separates the Thai curry pastes is dry spices, not colour. Here is what sets red, green, yellow, panang and massaman apart, and why tom yum and tom kha are not curry pastes.
Halloumi keeps its shape in the pan because the curd is cooked in whey before the cheese is finished. Here is the explanation, what the type of milk means for the flavour, and how to fry it.
Ancho, guajillo, pasilla and árbol taste completely different. Here is the guide to the key dried chillies and how to use them.
Chipotle is smoked, dried jalapeño with a deep smoky flavour. How to use chipotle in adobo, dried chipotle and chipotle powder.
Sambal sits next to the sriracha and the chilli sauce and tends to be used...
Tapas is not a table of fifteen small dishes, but a way of eating. How tapa, ración and pincho work, and how to put a table together at home.
Tofu explained: how it is made, the difference between silken, firm and pressed, why you need to press it, and how to get it crisp.
Bubble tea is tea with chewy tapioca pearls at the bottom. Learn the difference between tapioca and popping boba, how to cook the pearls properly, and which tea to use.
Shoyu, shio, miso or tonkotsu? Learn the difference between the broth types, which instant noodles are worth buying, and the three moves that turn a packet of ramen into a proper meal.
Sriracha is garlicky, sharp and milder than its reputation. Learn the difference between Huy Fong and Flying Goose, five ways to use the sauce, and which bottle to start with.