18 ratings This focaccia pizza is the perfect combination of Italian focaccia bread and toppings, and it takes just minutes to throw together. All you need is about 1 1/2 hours to let the dough rest and proof. There’s minimal kneading required to develop …

Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape. Making small …

A cast iron skillet gives our chicken skin a crisp, deep brown sear while high temperature cooking and a thermometer ensure meat that cooks quickly and stays juicy. Par-cooking root vegetables delivers superior flavor and texture in the finished dish. …

Throughout these first few months of quarantine cooking we have embraced a “component cooking” approach to meal-planning, which helps alleviate some of the workload of preparing most, if not all, meals at home. Simmering a big pot of beans or roasting …

Layering heat with different forms of chiles and pepper gives depth to the sauce. Sweet ingredients balance out the spiciness and help with charring on the grill. Grilling chicken thighs whole before cutting them into bite-size pieces keeps them from …

Irish cuisine is known for using local ingredients and traditional cooking techniques which provide an authentic taste of Ireland. These hearty and filling Irish dishes include the freshest seafood available on Ireland’s shores from summer, beef and lamb …

India is known for its rich and diverse culinary traditions, but one of its most iconic foods is enjoyed throughout the country. Almost every region in India has its own version of the biryani, and there are over 26 types of biryani in India.  Biryani …

As monsoon begins, it brings a breath of fresh air and a sigh of relief after a sweltering heat wave. Being my favourite season, I am a little biased. But hello! Can you ignore how the leaves look bright emerald green or how the earth exhales petrichor …

Tapioca starch forms a light, clear gel that’s never cloudy, slimy, or gloppy. A 4:1 ratio of fruit to sugar raises tapioca’s gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for …