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Culinary News (167)
Herbs and Spices (66)
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Food and Flavour News

Herbs and spices can reduce salt intake

Herbs and spices can reduce salt intake

January 4, 2011

Chefs concerned with overusing salt in their cooking may want to consider replacing the seasoning with herbs and spices instead, as recommended by the Shasta County Health and Human Services Agency.

In an article for the Record...

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Cinnamon is an excellent ingredient

Cinnamon is an excellent ingredient

January 5, 2011

Professional chefs keen to impress customers with creative cuisine this year may want to consider using cinnamon in savoury dishes, a spice that has been...

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Chefs advised to keep Christmas spices to hand

Chefs advised to keep Christmas spices to hand

January 5, 2011

Christmas may be done and dusted but this doesn't mean the kitchen need neglect festive tastes until December returns once more.

The Irish Times advised cooks interested in making

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Brits hoarding out of date spices

Brits hoarding out of date spices

January 6, 2011

It may well be time to stock up on some new culinary herbs and spices, as research has revealed that the typical household has nine out-of-date items - worth...

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Spice advice provided by Mr Food

Spice advice provided by Mr Food

January 7, 2011

Professional cooks seeking spice advice may wish to consider replacing their bottled dry products every two years, as recommended by TV chef Mr Food, also known as Art Ginsburg.

The gastronome explained that as air is let into the jars...

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Different salt varieties an option for chefs

Different salt varieties an option for chefs

January 11, 2011

Trying out different types of salt is one way chefs may be able to put a fresh take on beef or chicken recipes.

According to Kerstin Rodgers, a writer...

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Cooks urged to evaluate spice stocks

Cooks urged to evaluate spice stocks

January 12, 2011

The new year is an ideal time for cooks to take a look at their stock of culinary spices and evaluate which substances they use on a regular basis.

This...

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Saffrons popularity down to colour and flavour

Saffrons popularity down to colour and flavour

January 12, 2011

The brilliant yellow colour of saffron and its intense flavour are two reasons why it is one of the culinary spices that are in demand among chefs, one writer has...

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Five spice ideal for Chinese stir fries

Five spice ideal for Chinese stir fries

January 18, 2011

Five-spice is a "wonder-ingredient" that helps to improve the flavour of Chinese stir-fries, one celebrity chef has observed.

Writing for the Guardian, Hugh Fearnley-Whittingstall noted the substance is great for making a...

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Chefs urged to monitor spice quality

Chefs urged to monitor spice quality

January 19, 2011

Chefs need to keep track of how long spices have been in their kitchen to ensure the quality of their dishes does not suffer because of out-of-date ingredients, it has been suggested.

Noelle Carter, manger of the test kitchen at the Los...

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