Chili sauce is a spicy sauce made from chili peppers combined with other ingredients like tomatoes, vinegar, spices, and sweeteners. It can range from hot to sweet, and its composition varies widely depending on the cuisine and intended use. Some American styles are similar to a spiced ketchup, while Asian versions often feature ingredients like fish sauce, shrimp paste, garlic, and shallots, according to The Spruce Eats. Common characteristics Primary ingredient: Chili peppers are the main component. Flavor profiles: Can be hot, sweet, or a combination of both. Other ingredients: Common additions include tomatoes, vinegar, garlic, onions, and various spices. Regional variations: Recipes and styles differ significantly by region, leading to diverse products like American chili sauce, sweet Thai chili sauce, and various Asian pastes. Types of chili sauce American-style: Often a tomato-based condiment with a consistency similar to ketchup, sometimes called a "ketchup's elegant cousin". Sweet Thai chili sauce: A popular condiment made with red chili peppers, vinegar, and sugar or honey. It is often used as a dipping sauce for fried foods. Asian chili pastes: Typically includes ingredients such as roasted chilies, garlic, shallots, shrimp paste, and fish sauce. Some are oil-based. American hot sauce: While related, many distinct types of American hot sauce, such as Tabasco and Louisiana Hot Sauce, have their own specific ingredients and histories.

A corn arepa filled with mozzarella cheese is a warm, crispy, golden-brown corn cake with a gooey, melty mozzarella center. This version of the popular Latin American street food is a favorite in both Colombia and Venezuela. Key characteristics Crispy on the outside, tender inside: The arepa patty is cooked on a griddle or skillet, giving it a toasted, golden exterior while the inside remains soft. Stuffed with cheese: A generous portion of mozzarella is stuffed into the center of the cornmeal dough before cooking, so it melts as the arepa heats up. Simple ingredients: This dish is made from a few basic ingredients, including pre-cooked cornmeal (masarepa), water, salt, and mozzarella cheese. Versatile: Cheese arepas can be eaten for breakfast, lunch, or a snack. They can be enjoyed plain or with other toppings and condiments. Colombian vs. Venezuelan versions The way the cheese is prepared inside the arepa can vary slightly depending on the regional style: Colombian style: In some Colombian cheese arepas, the mozzarella is mixed into the dough itself before cooking. Sometimes, extra cheese is also added as a filling. Venezuelan style: Venezuelan arepas are often split open after cooking to create a pocket for the filling, including mozzarella or other ingredients like shredded meat and avocado. Arepas con queso vs. Arepas de choclo There are two main types of cheese arepas: Arepas con queso: These are savory arepas made from pre-cooked white or yellow cornmeal. They have a more traditional, toasted corn flavor. Arepas de choclo: These are Colombian arepas made with fresh sweet corn kernels in addition to masarepa. The addition of sweet corn gives them a sweeter flavor profile that balances the salty cheese.

Unflavoured gelatin is a colorless, odorless, and flavorless gelling agent made from animal collagen, commonly used in both sweet and savory dishes. It is created by processing animal parts like bones and skin, and its primary function is to thicken or set liquids into a jelly-like consistency. What it is Composition: Unflavoured gelatin is a protein derived from animal collagen, which is found in connective tissues, bones, and hides. Properties: It is brittle when dry but becomes a flexible, jelly-like substance when hydrated and heated. It does not add any color or flavor to the recipe. Uses: It is a versatile ingredient for thickening and stabilizing, found in products like jams, jellies, panna cotta, marshmallows, and even savory dishes like aspic. How to use: It must be "bloomed" or softened in cold water before being heated to dissolve and activate its gelling properties. Other considerations Vegan alternatives: Since it comes from animals, it is not suitable for a vegan diet. Vegan alternatives include agar-agar, pectin, and carrageenan. Health benefits: Gelatin is made of 18 amino acids and may offer some health benefits, though consuming it as a supplement in high doses is not recommended without further research.

Makrut lime leaves are the fragrant leaves of the Makrut lime tree, which are a staple in Southeast Asian cuisine, especially Thai cooking. They have a strong, aromatic citrus flavor and are used to infuse soups, curries, and stir-fries, similar to how bay leaves are used in the West. The leaves are typically added whole and removed before serving, or can be thinly sliced into dishes. Characteristics and appearance Unique shape: Makrut lime leaves are easily identifiable by their "double-leaf" structure, where two leaf-shaped lobes are joined end-to-end on either side of a single stem, forming an hourglass or figure-eight shape. Appearance: They are thick, glossy, and emerald-green on top, with a matte pale green underside. Flavor profile: They offer a bright, potent citrus scent and a distinct flavor that is a complex mix of lime and other citrus notes, with a fresh, peppery quality. How to use them Infusing dishes: Add the whole leaves to dishes like curries, soups, and stocks to impart their flavor. They should typically be removed before eating. Bruising: To release more of their aroma, gently bruise or crush the fresh leaves in your hands before adding them to the dish. Slicing: For a different texture and more intense flavor, you can also slice them very finely or pound them into a pulp to add to spice pastes or other ingredients. Dried leaves: Dried leaves are also available. You can use more of them than fresh leaves, as their flavor is not as strong. Where to find them Asian supermarkets: You can find fresh leaves in the produce section. Spice aisle: Dried versions are often available in the spice aisle of mainstream grocery stores. Online retailers: Fresh and dried leaves can also be purchased online.

Semolina flour is a coarse, pale-yellow flour made from grinding durum wheat, a hard type of wheat known for its high protein and gluten content. Its high gluten content makes it ideal for creating structured foods like pasta, pizza dough, and bread, and it also has uses in couscous, puddings, and cakes. What it is Made from durum wheat: Semolina is specifically made from durum wheat, which is a hard, high-protein wheat variety. Coarse texture: It is ground more coarsely than all-purpose flour, giving it a texture that can be compared to cornmeal. High in gluten: The high gluten content is a key feature, giving elasticity to dough and providing structure to baked goods. Golden color: It has a pale yellow or golden color due to the durum wheat it's made from. Common uses Pasta: Semolina is the traditional flour used to make dried Italian pasta. Bread and pizza: It's used in many breads and pizza doughs because its high gluten content provides a good structure and chewiness. Couscous: It is the primary ingredient for making couscous. Puddings and porridges: It can be cooked with liquid to create a hot cereal or pudding, according to WebstaurantStore and Healthline. Important note Not gluten-free: Because it is made from wheat, semolina flour contains gluten and is not suitable for those with celiac disease or a gluten intolerance.

Chuck roast is a flavorful cut of beef from the cow's shoulder, which is a heavily worked muscle, making it rich in flavor but also tough. It is best cooked using slow and low-heat methods like braising or stewing, as this breaks down the connective tissues and results in tender, fall-apart meat. It is a versatile cut that can also be used for ground beef, or when trimmed and cut differently, can yield tender steaks like the chuck eye. Characteristics and uses Flavor: Because it comes from a well-exercised muscle, chuck roast is known for its deep, beefy flavor. Toughness: The toughness comes from the high amount of connective tissue, which can make it chewy if not cooked properly. Versatility: Chuck roast is popular for a variety of dishes, including: Pot roast: The classic method of slow-roasting in a pot, resulting in moist, tender meat. Stew meat: When cubed, the connective tissue melts during slow, wet cooking to make the meat tender. Ground beef: Due to its good fat-to-meat ratio, it's a common cut for ground beef for burgers. Shredded beef: A slow-cooked chuck roast easily pulls apart into tender shreds, ideal for recipes like barbacoa. Steaks: Certain parts of the chuck, like the chuck eye or Denver steak, are well-marbled and can be cut into steaks and quickly seared. Cooking methods Braising: The most common method for a traditional pot roast. The roast is seared, then slow-cooked in liquid, which allows it to become moist and tender. Slow cooker: An easy and popular way to prepare chuck roast, yielding the same tender results as oven braising. Pressure cooker: A faster alternative to braising or slow cooking that also results in tender meat.

Beef flank steak is a lean cut from the abdominal muscles of the cow, known for its rich flavor, long flat shape, and prominent muscle fibers. Due to its muscular nature, it can become tough if overcooked, so it is often marinated, grilled, or pan-fried and sliced thinly against the grain for tenderness. Characteristics Cut: From the flank, or lower chest/underbelly, of the cow. Appearance: Long, flat, and relatively thin with a very noticeable grain of muscle fibers. Lean: It is a lean cut with less fat than other steaks. Flavor: Very flavorful with a distinct beefy taste. Cooking and prep Marinating: Recommended to help tenderize the muscle fibers. Cooking methods: Ideal for high-heat cooking like grilling or pan-frying. It can also be braised or slow-cooked for increased tenderness. Slicing: Crucially, slice the cooked steak against the grain to ensure it is tender and easy to chew. Cutting with the grain will result in a tough, stringy texture. Uses: Versatile for dishes like fajitas, tacos, and steak salads, or it can be served on its own with a sauce.

What is Freekeh? (And How Do You Cook It?)Freekeh is an ancient Middle Eastern and North African grain made from young green durum wheat that is roasted, rubbed, and polished. This process gives it a smoky, nutty flavor and a slightly chewy texture, similar to bulgur wheat. It is available as whole or cracked grains and is used in a wide variety of dishes, such as salads, soups, and stews. How it's made Harvesting: The wheat is harvested while the grains are still young, green, and soft. Roasting: The harvested wheat is piled and set on fire, which burns off the straw and chaff while the high moisture content in the green seeds prevents them from burning. Rubbing: The roasted wheat is then rubbed to remove the remaining hulls and char. The name "freekeh" comes from the Arabic word farik, meaning "rubbed". Cracking: The grains can be sold whole or cracked into smaller pieces. Nutritional benefits Freekeh is a good source of protein, fiber, and prebiotics. It contains several minerals, including manganese, zinc, and magnesium. It has a low glycemic index (GI). How to use it Cooking: Whole grains take about 45 minutes to cook, while cracked grains cook in about 20 minutes. They can be boiled in water or broth, similar to how you would cook rice. Serving: Use it as a base for salads, pilafs, or stuffings. It also works well as a hearty side dish or a way to thicken soups and stews.