Three-quarters of American homes serve store-bought cranberry sauce for Thanksgiving, and many people actually prefer it. It's useful to have on hand if you forget to make your own—and there are plenty of ways to use it!
Created in the late 19th century, liquid smoke replicates the flavor of smoke-curing without all the hassle of actually preparing the food that way. It's a widely used ingredient to this day.
There are a range of products in red and yellow bottles that are labelled as liquid seasoning - but what are they, what are they used for, and what makes them different?
Soy sauce is the standard salty/savory additive in Japanese cuisine, but anyone looking for an alternative that offers a citrusy twist will want to get familiar with ponzu.
Demystifying the origins and uses of salsa, the familiar spicy red sauce that isn't always spicy, isn't always red, and isn't always used as sauce.
The anchovy is not a universally loved fish, but it is the key ingredient in fish sauce, the delicious and essential seasoning that provides much of the saltiness in Southeast Asian cuisine.
Earlier this year Lay's invited the American public to vote to keep one of three new potato chip flavors. Now Canadians have their own chance to pick a chip, and they've gone one better than their neighbors to the south with four flavors to choose from, all created by members of the public. I sat down with bags of Creamy Garlic Caesar, Perogy Platter, Maple Moose and Grilled Cheese & Ketchup, gorged on carbs, and tried to pick a favorite.
Vinegar is one of the most versatile and ubiquitous ingredients in any kitchen. It's also an ingredient you could easily find yourself owning in half a dozen different varieties. How many types of vinegar do you really need in your cupboard?
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