Skills & Techniques

Suquet de peix is a traditional Catalan seafood stew that originated with fishermen along the Mediterranean coast of northeastern Spain....

A Dumpling Like No Other Parisian Gnocchi is no ordinary dumpling. While its Italian cousin relies on potatoes and flour,...

The history of Tamil Nadu’s cuisine is as layered and time-honored as the culture it springs from. Stretching back to...

Whether you're a vegetarian or not, Chennai offers a range of delicious flavours that are sure to delight your taste...

Blanching and shocking is a two-step technique used to partially cook food and preserve texture or colour. It’s especially useful...

Cooking, like life, is often about balance. Too much of one thing—heat, spice, salt, or in this case, fat—can tip...

Tadka: The Tempering Technique Behind Every Great Indian Dish Ask ten Indian home cooks what makes their dal taste better...

Cooking, at its heart, is a game of transformation. An untouched and neutral raw ingredient becomes something greater than itself—more...

Reduction is a fundamental culinary technique that enhances flavour by simmering or boiling a liquid to evaporate water. This leaves...

Umami is the savoury, mouth-filling taste that gives depth to dishes like parmesan, mushrooms, soy sauce, or slow-cooked meat. Recognised...