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Rooted in the American South’s agricultural abundance and complex history, these Southern confections tell
Blind-baking is an essential baking technique used to ensure that pastry shells turn out
Thanksgiving is celebrated not only for the roasted turkey but also for the myriad
Custard, with its rich, velvety texture, is one of the oldest and most versatile
Sambar is the heart of South Indian cuisine—a fragrant, tangy, and nutritious lentil stew
Some of the best things in the kitchen require patience. Hung curd is one
Few things capture the essence of French art de vivre like salted butter caramel
A beloved dessert from Brittany, Far Breton is a rustic baked custard with a
Originating from Douarnenez in Brittany, Kouign-Amann (pronounced queen-ah-mahn) is a decadent, caramelized pastry that’s
Cotriade is a traditional fish stew from Brittany, France, similar to bouillabaisse but with
Kig Ha Farz is a traditional Breton dish from Northern France, known for its
Galette de Sarrasin, or buckwheat galette, is a savory French crêpe originating from Brittany.
There are few dishes as deeply woven into Bengali identity as Shorshe Ilish —
Few ingredients define Indian regional cooking as boldly as mustard oil (sarson ka tel).
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