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Culinary News (167)
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Food and Flavour News

Is Vietnamese broth growing in popularity

Is Vietnamese broth growing in popularity

January 4, 2011

The unofficial national Vietnamese dish of pho bo - a bowl of broth with flat rice noodles, herbs, spring onions and shreds of meat - appears to be proving popular in the UK, if the success story of one restaurant chain is anything to go...

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Spices crucial to chefs pheasant recipe

Spices crucial to chefs pheasant recipe

January 10, 2011

Spices are a key ingredient in a pheasant recipe that helps to "bring out the best" in the bird.

This is according to chef Stevie Parle, writing for the Daily Telegraph, who has suggested a recipe of pheasant roasted in

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Boned pheasant preserves the meats flavour

Boned pheasant preserves the meats flavour

January 11, 2011

Leaving a pheasant on the bone while cooking helps preserve the flavour of the meat, according to one chef.

Writing for the Daily Telegraph, Stevie Parle advised those planning on making a Kashmiri pheasant curry to keep the joint in...

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Boost cabbage consumption with spices

Boost cabbage consumption with spices

January 13, 2011

One of the more maligned vegetables is undoubtedly the cabbage, but how can professional cooks encourage people to eat what has been described as comfort food?

Speaking to the New York Times, chef Marcus Samuelsson observed that many...

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Spices and herbs the backbone of vegan stew

Spices and herbs the backbone of vegan stew

January 14, 2011

Chefs considering adding a vegan stew to their restaurant's menu this winter will need a combination of spices in order to get the flavour of the dish just right.

This is according to Kimberley Stakal, writing for Organic Authority,...

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Cinnamon and cloves used to create pear dessert

Cinnamon and cloves used to create pear dessert

January 17, 2011

Spices are a common ingredient in dishes such as curries and pastas, however they can also be used to create dessert.

Renowned chef Marco Pierre White uses cinnamon and cloves in a recipe for pears poached in red wine and spices, which...

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North African spices used in lambs liver recipe

North African spices used in lambs liver recipe

January 19, 2011

A north African spice mix consisting of coriander, carway and cumin is the basis of a liver recipe favoured by Hugh Fearnley-Whittingstall.

The combination of flavours is traditionally used to add flavour to merguez sausage, but is also...

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Stuffed pepper dish makes leftover chicken scrumptious

Stuffed pepper dish makes leftover chicken scrumptious

January 21, 2011

A stuffed pepper dish that includes various different spices is ideal for using up the leftover meat after a roast chicken dinner, it has been suggested.

Writing for Yumsugar, Lauren Hendrickson said poblano chilies are a great base for a...

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Five spice on the drinks menu at New York restaurant

Five spice on the drinks menu at New York restaurant

January 25, 2011

One New York restaurant is using herbs and spices to put a new twist on a classic winter drink.

According to the New York Post, Kittichai on Thompson Street is serving a Thai Hot Chocolate, which contains five-spice powder and Thai-bird...

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Garam masala vital when making mulligatawny soup

Garam masala vital when making mulligatawny soup

January 26, 2011

Garam masala is a key ingredient in mulligatawny soup, which can be an ideal dish to serve up during the colder months.

This is according to Katie Scarvey, writing for US newspaper the Salisbury Post, who described soup as "the...

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