What is hoisin sauce, and what to use instead
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Kitchen basics
How to cook rice noodles without them going sticky
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What is panko, and why it stays crispier
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What is mirin, and what to use instead
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What is dashi, and how to make it
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What is kimchi?
Kimchi is a Korean side dish of vegetables, usually napa cabbage, salted and fermented with chilli, garlic, ginger and other
What is gochujang?
Gochujang is a thick, red Korean chilli paste made from chilli powder, fermented soya beans, glutinous rice and salt. It
How to season a wok
Seasoning a wok builds a natural non-stick layer of baked-on oil so food stops sticking. You do it once before
What does tofu taste like?
Plain tofu tastes very mild, almost neutral, with a faint milky, beany note. Its real strength is that it soaks
What is katsu sauce?
Katsu curry sauce is a mild, smooth Japanese-style curry sauce, gently thickened and lightly sweet, usually poured over breaded chicken