We answer the question “does tofu melt?” which is surprisingly asked frequently by people who land on this food blog. Well, does it?
An ingredients-first approach frees you from the limitations of a recipe. After all, who wants another to-do list?
Learning how ingredients work, how to prep them, and how to release their flavors results in faster and more intuitive cooking. Ultimately, this means dinner on your table faster.
Combine techniques with ingredients so you can improvise tasty dishes in less time.
Ever wondered “how do spring onions differ from green onions?” especially when translating between American and Kiwi (or UK and Aussie) recipes? Read on to find out.
Learn how to prep, cook, and enjoy silken tofu. Plus learn the difference between silken and soft tofu. Are they the same? Recipe recommendations included.
It’s no secret that Alex started a new hobby growing mushrooms. His hobby led us to discover exotic mushrooms that we’ve never seen before at the 2018 Fungi Fair in Santa Cruz. Have you ever tried any of these mushrooms before? Leave us a comment to tell us which mushroom was your favorite.
10 different types of tofu you’ve probably never heard of and tips on how to enjoy them, including silken tofu, tofu sponge, and tofu noodles.
With hundreds of garlic varieties, learn how to distinguish the different types of garlic, how to cook softneck vs. hardneck garlic and where to buy.