Ingredient
How to choose, store and use nigella seeds
A practical guide to identifying Nigella sativa, storing it well and bringing its distinctive flavor to breads, vegetables, legumes and dressings.
Kitchen notebook
Ingredient
Articles and guides about Ingredient: cooking ideas, explanations and tips researched and checked by KitchenPause.
Seasonal produce
A seasonal guide to choosing and storing fresh herbs
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
Latest additions
Latest additions
Available content that can be reviewed from the recipe collection.
Ingredient
Yellow mustard seeds: common preparation mistakes and how to avoid them
Whole, cracked and ground seeds do not taste alike. Learn how moisture, acidity, heat and grind affect the result, and choose a technique for the flavour you want without mistaking a cooking tip for a preservation guarantee.
Ingredient
Canned ackee: how to cook it without breaking it up
A practical guide to draining, seasoning and adding canned ackee at the right point, using ackee and saltfish as a starting point while leaving room to adapt the recipe.
Ingredient
How to choose, store, and make the most of cooking oil
The right oil depends on what you are cooking and the flavor you want. Learn how common options differ, how to use them with purpose, and why homemade infused oils need special care.
Ingredient
Common mistakes when making rose water and how to avoid them
A guide to choosing suitable petals, making an aromatic infusion without confusing it with a hydrosol, and handling homemade rose water cautiously.
Ingredient
Curry Leaves: How to Choose, Store, and Make the Most of Their Aroma
Learn to recognize true curry leaves, distinguish them from curry powder, and choose a practical way to store and use them.
Ingredient
Common mistakes when seasoning fish—and how to avoid them
Seasoning fish does not call for a complicated blend. Learn how to avoid overpowering it, decide when to add salt, and match seasoning to the cooking method without masking the fish’s flavor.
Ingredient
A practical guide to cooking with green bell pepper
Learn how to choose, cut, and cook green bell pepper without confusing it with paprika. A flexible guide to sautéing or grilling it and adjusting the finish to your taste.
Ingredient
How to Cook Better with Worcestershire Sauce: A Practical Guide
A strongly flavoured condiment can add depth to soups, stews, sauces and dressings. Learn to add it gradually, balance its flavours and check the label before serving.
Ingredient
How to Choose, Store, and Make the Most of Potatoes
A practical guide to choosing potatoes for their intended use, storing them carefully, and deciding what to do with each batch—without mistaking a canning recommendation for a universal cooking rule.
Ingredient
Cleaned, butterflied sea bass: a practical guide to cooking it well
A practical guide to making the most of butterflied sea bass: what to ask for at the fish counter, how to choose between griddle, grill and oven, what signs to watch for, and how to serve it without masking its flavour.
Ingredient
How to choose, store, and make the most of berries
A practical guide to choosing strawberries, raspberries, blackberries, and blueberries, storing them carefully, and using them beyond breakfast.
Recipes
Recipes to enjoy
South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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Iranian ghormeh sabzi
An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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Portuguese Arroz Doce with Egg Yolks
A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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Thai tom yum shrimp soup with nam prik pao
A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
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Pakistani aloo paratha
Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Egyptian ful medames
Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Portuguese arroz doce with egg yolks
Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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New Zealand seafood chowder
Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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