These tips are for those who are tired of ala pancakes, which have nothing to do with real, delicious, tender American pancakes. Often you see cute pictures on the internet of mouth-watering looking pancakes, but in reality too dense and tasteless, and with a hint of baking soda The most important things All ingredients (except … Read more
The time mankind spent in quarantine has not been wasted in culinary terms either. Sitting at home, people started cooking more and more interestingly and even from simple inexpensive products came up with dishes that became global hits. Surely many cooks can boast of the signature dishes they’ve invented in their home kitchens this year. … Read more
How to make liver pâté is one of the most popular questions from our readers and, it seems to us, one of the easiest tasks a cook can face. It’s delicious, it’s easy, it’s quick. The main thing is not to get distracted. Of course, there are not only a great many very complicated recipes … Read more
There are many ways to cook and use white cabbage in cooking. We decided to figure out how heat treatment affects the taste and texture of cabbage and which cooking option is best. 1. Braising White cabbage is very succulent, so it’s easy to braise it in its own juice, with a little salt and … Read more
Many drinks from Asia are “new” – not counting, of course, plum wine and sake, which were popular in the late 20th and early 21st centuries. We decided to find out more about the novelties and talked about them with Alexei Trunov, head barman and sommelier at Balzi Rossi. Chinese wine Now common grape varieties … Read more
Salami is a sausage that was invented in Italy and then completely trivialised in the USA. In the original idea, it was made from a mixture of minced pork and salt that was carefully air-dried in a casing, but mass production and Americans’ passion for the fastest and most ready-to-eat meal possible made it into … Read more
Fillet of meat is expensive. And if you don’t chase the flesh and buy meat on the bone, does it make sense? We find out what Kenji Lopez-Alt, The New York Times columnist, food consultant and author thinks about the effect of the bone on the flavour and aroma of meat. Trust us, after reading … Read more
There isn’t a person who hasn’t dreamt of tasting ratatouille from Remy the Rat or spaghetti and meatballs eaten by Lady and the Tramp to Bella notte. In the most magical place on earth, your dreams come true. It doesn’t matter if you’re ten or sixty years old. Whether you’re from Russia or Brazil. Disneyland … Read more
Spanish wines are considered some of the best in the world, many of them produced in family-owned wineries with centuries of tradition. Here’s a story about one of them. The history of this Cordoba bodega began in 1922, when its founder, José María Toro Albala, decided to plant La Noria vineyard on the slopes at … Read more
Street food in South Korea is part of the national culture. In stalls and kiosks, you’ll find dishes with complicated names: pungopang bean-filled sweet buns, oden fish cutlets, pontagi boiled silkworm larvae… But they also serve hot dogs, kebabs, sandwiches, and omelettes. The cooking is fascinating. <iframe width=”1904″ height=”800″ src=”https://www.youtube.com/embed/HNmmKCDxn7w” title=”YouTube video player” frameborder=”0″ allow=”accelerometer; … Read more