delicious. team
Showing 1873-1888 of 1895 features by delicious. team
Cook's dictionary
Borlotti beans
Borlotti beans are popular due to their sweet flavour, meaty texture and soothing creaminess. If you’re using the dried kind,...
Cook's dictionary
Bulgur wheat
No, nothing to do with Bulgaria. Bulgur (or sometimes spelled bulgar) is a cereal made with wheat – usually durum...
Cook's dictionary
Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's...
Cook's dictionary
Amaretto
Amaretto is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple. Surprisingly,...
Cook's dictionary
Gratin
A wonderful dish of French origin, typically made with multiple layers of finely sliced potatoes (though other vegetables could be...
Cook's dictionary
Jerusalem artichoke
The Jerusalem artichoke (in season between November and February) is pinkish in colour and looks like a large lump of root...
Cook's dictionary
Vacherin
The Swiss and the French are still bickering about who first came up with the recipe for the pongy but...
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What is ghee?
Ghee is a form of clarified butter which is made by removing the milk solids from melted butter. However, it...
Cook's dictionary
Butterfly
This French technique is used when a piece of meat is too thick to cook through without it drying out,...
Cook's dictionary
Acidulated water
Is it a bit obsessive-compulsive to worry about your apples and potatoes going brown once peeled? Possibly, but to avoid...
Cook's dictionary
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold water to halt the...
Cook's dictionary
Tabbouleh
What is tabbouleh? It's a Middle Eastern dish, usually packed full of gorgeous colour and vibrant flavours, and made with...
Cook's dictionary
Sashimi
Sashimi is a Japanese dish of very fresh, raw fish, sliced thinly and often served with daikon, soy sauce, pickled ginger...
Cook's dictionary
Spelt
Spelt is a type of wheat with a nutty and sweet flavour. Although it was once widely used, spelt grain...
Cook's dictionary
Reduce technique
A technique for making sauces thicker and more intense. Simply boil or simmer your sauce until enough water has evaporated...
Cook's dictionary
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the grilled Portuguese chicken dish bearing the...
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