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Selecting Ingredients
Tangy, spicy, and salty condiments are central to many classic Israeli dishes.
Source:
Saveur
While commercial turkeys are bred to yield abundant breast meat, these older varieties promise juicy and richly flavored meat from all over, especially the legs and thighs.
Source:
Saveur
Some French cuts and sausages used in choucroute garnie aren’t available in the U.S., but it’s easy to find very close substitutes.
Source:
Saveur
Some 50 different plants belonging to the genus Cinnamomum are cultivated throughout the world. Below is a guide to both spices’ predominant forms, aliases, and uses.
Source:
Saveur
The flavor and the texture of lamb can differ considerably from place to place, reflecting everything from what the animals eat to the physical characteristics of particular breeds.
Source:
Saveur
Here are 12 versatile lamb cuts and suggestions for how to cook them.
Source:
Saveur
A thorough guide, with photos, to all types of pears.
Source:
Cooking for Engineers
