Regional Cuisines
Tasting and Pairing
Balancing sour, salty, sweet and heat in a dish
A dish that tastes flat or harsh usually needs one element adjusted. Learn how sour, salty, sweet and heat change one another, using one salad and one soup as worked examples.Cooking Techniques
Braising with aromatics: a step-by-step method
A step-by-step braise: sear for color, build an aromatic base, add liquid at a gentle simmer, cook low until tender, then reduce the sauce and store leftovers safely.Spices and Herbs
Choosing a first set of spices for a new cook
A small starter set of eight versatile spices covers a surprising amount of home cooking. This guide explains what to buy first, how the set fits common cuisines and what can wait.Tasting and Pairing
Choosing drinks for bold, spiced home meals
The right drink for a spiced meal depends on how hot, rich and acidic the food is. Here is how to match wine, beer and non-alcoholic drinks to different levels of spice.Sauces and Marinades
Chutneys and relishes: what each one adds to a meal
Chutneys and relishes add sweet, sour, spicy or cooling contrast beside a main dish. Learn how they differ in texture, how to serve them and how to store them safely at home.Pantry Staples