Twelve chiles ranked by heat, and the flavor behind it
Twelve chiles on the chile pepper heat scale, ranked with the flavor behind each burn: fresh against dried, the seeds question, and the four worth stocking.
14 min read
Author: Daniel Okafor
Daniel Okafor writes SuperCooking's flavor column. He is interested in why a dish tastes flat and what specifically fixes it, which usually turns out to be acid, salt, or a missing bitter note. He keeps about ninety spices and grinds most of them the week he uses them.
Sherry, rice, cider, balsamic, malt: which bottle finishes which dish
The five types of vinegar cooking guides treat as one bottle, ranked by acidity and sugar: the pair that swaps, the three that never do, and the best value.
13 min read
When a shallot cannot stand in for an onion
The types of onions cooking guides call interchangeable, tasted raw, sweated and browned, with a substitution chart and three dishes where the swap fails.
13 min read
Tamarind, green mango, sumac, verjus: four acids that are not lemon
Four types of sour ingredients tested against lemon in one dressing and one braise: what tamarind, green mango, sumac and verjus each add, and how much.
14 min read