Taste the Route
Cook the places you travel. For curious cooks who want to cook a place, not just visit it.
- Should pasta water be as salty as the sea? About a third as salty
Pasta water as salty as the sea is far too salty: well-salted water is about a third as salty, near 10 grams of salt per litre.
- Cook the places you travel: the travelling pantry and each cuisine's signature ingredients
Across 13 cuisines, five pantry staples—garlic, sugar, onion, olive oil, and eggs—form the base; each region then turns on two or three unique signature ingredients.
- Make Garam Masala and Panch Phoron Without Guessing the Ratios
Garam masala and panch phoron are useful starting points for exploring Indian spice blends, but their names do not tell you the proportions. Start with a named recipe, keep its measurements intact…
- Why water boils at 88 °C in La Paz, and what it does to cooking
In La Paz water boils at about 88 °C, not 100 °C, so pasta, rice and beans cook cooler and slower: why high cities use lids and pressure cookers.
- Italian regional pasta at home: three classics and the local ingredients behind them
Italian cuisine is renowned for its simplicity and reliance on high-quality local ingredients. With over 310 specific pasta shapes and 1,300 documented names, each region of Italy boasts its own…