The shape pasta dough takes after it’s made will make all the difference to how it’s served. Here is a guide to all the pasta shapes you’ll ever need.
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Paprika is one of our favourite spices. To really understand how to use smoked paprika, though, it’s important to understand the different varieties.
Canada Day is a time for friends and family getting together with lots of food, and this usually means feasting outdoors with a barbecue.
Paneer is a cheese with a mild, milky flavour that goes beautifully with strong, spicy flavours. It can be bought, but homemade paneer is always better.
The “traditional” Italian diet features lots of starches, oils, red meats, and wine, but it doesn’t seem to stop many Italians living to a ripe old age.
Italian tomatoes are integral to the country’s cuisine, and different types have different culinary uses. Here is a guide to the most popular ones.
The best national events have a good food tradition attached to them – haggis for Burns Night, coins in the Christmas pudding, dumplings for Chinese New Year, latkes for Hanukkah… However, one that UK readers may not be so familiar with is Anzac Day, and the delicious Anzac biscuits traditionally baked and eaten for it. Anzac Day Read the full article…
Italian cheeses go far further than just mozzarella and Parmesan. This handy breakdown will help you navigate what’s on offer.
What are the differences between the varieties of rice we see in shops? Here is a guide to some of the more popular ones, and their uses.
Olive oil Here’s the rule: extra virgin for salads and dressings, and straight-up olive oil for cooking. But what’s the actual difference? Extra virgin olive oil comes from the first press of olives. This makes for a grassier flavour and colour. It tastes stronger than olive oil made from later pressings, so less should be Read the full article…