These tiny, bold-flavored fish are most often available in their preserved form in tins. Anchovy paste is available in tubes. When selecting anchovies, go for whole anchovies packed in salt. Read more »

Cooking with alcohol

An important ingredient in many recipes, alcohol adds flavor to sauces, soups, marinades, and even ice cream. When heated, some but not all of the alcohol evaporates.

When selecting, match the type of alcohol to the food. For instance, flavor a raspberry sorbet with raspberry liqueur. There is no reason to use very expensive spirits for cooking, but keep in mind that if it’s not worth drinking, it’s not worth cooking with either. Read more »

Acidity in Food

Acidity in food imparts a sour (tart) taste on the tongue that is one of the four basic flavors. The most common forms are citrus juice, vinegar, wine and tomatoes. Acidic ingredients (yoghurt and buttermilk included) also affect the texture, color, and shelf life of foods. Read more »