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Food and Flavour News

Vietnamese broth could be the next big thing

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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Herbs could help reduce salt intake it has been suggested

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 could be a great ingredient to include in savoury dishes

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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Christmas spices could be used outside of the festive season

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Brits hoarding out of date spices

Brits hoarding out of date spices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time to stock up on some new culinary herbs and spices, as research has revealed that the typical household has nine out-of-date items - worth...

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Chefs may wish to check their spice use by dates

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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Spices are a key part of the 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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Stevie Parle has advised leaving the meat on the bone

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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There are numerous different types of salt available

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 have been urged to evaluate their spice stocks in the new year

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.


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