cuisine

From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.

Doubles: Trinidad's addictively spicy street snack
When I visited my father's Caribbean home of Trinidad & Tobago from our New York base, I'd trail behind him as he walked the streets and byways of his youth. Most exciting were the stops he made at street food vendors, who hawked everything from peppered fruits to peanuts and spiced chickpeas, hand pies stuffed with seasoned potato, and shaved iced cones liberally doused with fruit syrups and sweetened condensed milk.
By Ye few an3 years ago in Feast
Why only Quebec can claim poutine
"It is the unofficial official dish of Canada. In fact, if they could make it look good on a flag, the maple leafs days might be numbered," Jamie Oliver quipped in an article about making the perfect poutine. As harmless as Oliver's comment appears, it's the perfect example of how a dish that stirs real feelings of heritage and culture in the Canadian province of Quebec may slowly be losing its regional identity.
By Thai Sha Na3 years ago in Feast
How to Eat and Drink Like a Local in Vietnam
The cuisine in Vietnam is quite different to other popular South Asian food. A significant aspect is how food is made mostly by boiling and steaming as opposed to the hugely popular stir-fried versions of others. This clean method of preparation seems to have earned Vietnamese cuisine a huge place in the hearts of foodies across the globe. To enjoy the best of Vietnamese food while touring the nation here are some tips on how to eat and drink like a local in Vietnam.
By Daphne Olga3 years ago in Feast
Food hacks to assist you with eating more products of the soil
Many investigations show that the human body is better when you feed it more plant food varieties. But, moving to an eating routine that incorporates more plants as well as a more prominent assortment of them can challenge.
By Julie Gross3 years ago in Feast
The Best Part of Cooking
There’s a cut of meat I always look for in the supermarket. Not a big roast, nothing showy, not unless I’m having a dining room full of guests and that’s vanishingly rare in these pandemic days.
By Britni Pepper3 years ago in Feast
BBQ Meatloaf
BBQ Style Meatloaf Tips and Substitutes Some people like to add diced peppers, I recommend any but green pepper. They overpowers the flavor of your spices which changes the entire flavor of your meatloaf and not in a good way! If you don’t eat meat, substitute the beef for Beyond Meat. You can find this at your local grocery store. You can also use ground turkey, chicken or pork.
By MoriaCavandish3 years ago in Feast
How rice shaped the American South
Just before the American Revolution, a woman whose name I may never know disembarked a ship in the harbour of Charleston, South Carolina, destined for a rice field. She was a member of the Mende people of Sierra Leone. Her back bore the letters "R.A.C.E." – Royal African Company of England – seared into her flesh with a brand. The ship on which she was brought started its journey in Liverpool or London and made its way south along the upper Guinea Coast. It waited at Bunce Island in the Sierra Leone estuary, bobbing in the water, waiting for supplies and a cargo of "choice healthy slaves" that would be sold at auction by scramble on the deck or by the wharf when it landed at its final destination: the swampy, moss-draped Carolina Lowcountry.
By Haas Tash3 years ago in Feast
Pakistan's beloved 'poor man’s burger'
Every morning before sunrise in Karachi, Pakistan, while the city is largely asleep, Abdul Ameen ducks through a tunnel and crosses dilapidated railway tracks to the more affluent side of town. Here, parked strategically between a mosque and a marketplace, his pushcart awaits him.
By Gay3 years ago in Feast
Jaggery: South Asia's sweet, sentimental cure-all
A staunch follower of the unwritten manifesto of South Asian mothers and grandmothers everywhere, my mother thinks there are few ailments she can’t treat at home with food. One ingredient in particular features regularly in her remedy arsenal. And unlike many of the peculiar poultices she applies and acrid concoctions she brews, this one is an easy pill – or lump – to swallow.
By Gay3 years ago in Feast
Steaming crab tips 🦀
Some people don't like to eat pork, some don't like to eat mutton, but rarely have I heard of people who don't like to eat crab, which has been loved by people since ancient times for its freshness. With the improvement in living standards, the crab has come into the common household, and people know more and more about crab, which is not only delicious but also a good tonic for autumn. Crab is rich in amino acids, unsaturated fatty acids, vitamins, and trace elements such as iron, calcium, and phosphorus, which help to strengthen the bones and bones and enhance immunity.
By Alessandro Algardi3 years ago in Feast
The crucial legacy missing from US food
One big bubbling stew of flavours, American cuisine has never stopped shifting shape and adding accents, with successive waves of immigrants happily swapping and blending their culinary traditions for centuries. There is, though, one crucial legacy missing from the raucous mix, and that's ironically America's own Indigenous cuisine. Native American food, if it's recognised today at all, usually only materialises on the Thanksgiving table, where it is represented by a token squash or a pumpkin centrepiece.
By Gay3 years ago in Feast
The Chinese noodle dish whose name doesn't exist
A rhythmic thumping sound echoed through the restaurant-lined street in north-west China, emanating from multiple directions, their cadences briefly falling into sync before disbanding once again. I reflexively turned my head in the direction of the nearest thud to see a chef working in front of his shop, swinging a hefty rope of dough between his hands.
By Gay3 years ago in Feast