|
Allspice |
| Artichokes |
|
Arugula |
|
Basic
Cooking Stocks - Meat, Vegetable, Fish, and Chicken |
|
Broccoli
Rabe |
|
Best
Festivals In the West |
|
Blood Oranges
|
|
Buttermilk
- Substitutes, recipes, use leftover |
|
Can Sizes - Standard U.S. Can Sizes
and Equivalents |
|
Cardamom |
|
Cheese
& Wine Pairing Guide |
|
Cheesemaking
Recipes |
|
Chickens,
Squab, Capon Learn about poultry types and their uses |
|
Chili
Pepper Heat |
| Chipotle Chili |
|
Chocolate
|
|
Chocolate Pot - Learn about the
traditional pot used for serving drinking chocolate. |
| Cilantro |
|
Clean
Out That Refrigerator - When to throw out the foods we store |
|
Convection Oven - Tips
for recipe adjustments when using a convection oven. |
|
Corn,
Maize, Masa, Nixtamal |
| Corn Tortillas - Illustrated instructions |
|
Cut
Up a Whole Chicken |
|
Eggplant - History, information, nutrition,
recipes, how to grow. |
|
Epazote -
Mexican Herb |
|
Escargot - Out of the garden and onto your
plate! |
| Fingerlings - Fingerling potatoes |
|
Flat
Iron Steak |
|
Flour
Tortillas - Instructions & Information |
|
Fondue
- History, Recipes, Tools |
|
Garlic |
|
Granita
- History, recipes, information about
this Italian frozen dessert. |
|
Green
Garlic |
|
Ground
Beef - Make your own at home |
| Guide to Culinary Salts |
|
Herbs
& Spices - How to Store |
|
Huitlacoche
(cuitlacoche) - Corn Fungus - Mexican Corn Truffle |
|
Kampayo - Dried Gourd strips used for sushi and
other Japanese food "bundles" |
|
Lemon Grass |
|
Left Over Egg Whites |
|
Left
Over Egg Yolks |
|
Masala Dabba - Article about the
traditional Indian spice box |
|
Metate
y Mano - Flat corn grinding tool |
|
Mortar and Pestle
- Traditional tools including the suribachi, Thai granite mortar and
pestle, metates, molcajetes and more. |
|
Nopalitos |
|
Nutrition
Labels -
How to read and
understand U.S. standard nutrition labels |
|
Pandanas - or Pandan, uses for the leaves of
the pandan plant. Recipe links. Pandan essence. |
|
Papalo
- Also called Papaloquelite porophyllum
ruderale or macrocephalum. An herb, similar to cilantro used in Mexican
cooking. |
|
Pepitas - Pumpkin Seeds |
| Piloncillo - Mexican Dark Brown Sugar |
|
Plantain
- The Cooking Banana |
|
Pomolo |
|
Portion Scoop Size Equivalents
- A chart of food scoop sizes by number and their equivalent capacity in
ounces. |
|
Portobellos
(Portabellas) Mushrooms |
|
Radicchio |
|
Relish - Short article about the history and
types of relish. |
|
Rice Cookers - How to select,
learn about basic features |
|
Roast
Chiles - How to roast chiles at home |
|
Saffron
- The most expensive spice in the
world |
| Santa Cruz County Winery List |
| Santa Cruz County,
California Winery Map |
|
Savory - Winter and Summer
Herb |
|
Seitan
- Wheat Meat, Meat Substitute |
|
Soy - Health
Benefits of Soy |
|
Stevia
- Natural Sugar Substitute |
|
Substitutions - Nonalcoholic
Substitutes for Wines, Spirits and Liqueurs |
|
Substitutions - Cooking
Dictionary Including Equivalents and Substitutions |
|
Tamales
- History, Varieties Recipes |
|
Tamarind (Tamarindo) |
|
Thai
Granite (Stone) Mortar Pestle Favorite of the Naked Chef |
|
Tomatillo
- Husk tomatoes for salsa verde |
|
Truffles
- Fabulous Fungus |
|
Vanilla - A cook's guide to
the
various forms of vanilla, how
to use them and how to substitute one for the other. |
|
Verdolaga - A North American native green
also referred to as purslane. It is gathered wild in Mexico and used raw
in salads and cooked in stews. |
|
Verjus - Learn about this juice of unripened
grapes, history, uses, recipes. |
|
Yuzu
- Read about the Japanese citrus in various
forms, juice, vinegar, dried. |
