Manchego is a firm, buttery sheep's milk cheese from the La Mancha region of Spain, known for its rich, nutty flavor with hints of sweetness that sharpens with age. It has a distinctive zigzag pattern on its rind from being pressed in woven esparto grass molds and is protected by a Protected Designation of Origin (PDO). Key characteristics Origin: La Mancha region of Spain, made from the milk of Manchega sheep. Texture: Ranges from semi-firm and supple in younger cheeses to firm and crumbly as it ages. Flavor: Nutty and buttery, with a slightly sweet taste that becomes more intense and sharp with age. Appearance: An ivory-to-yellowish color and a distinctive, inedible zigzag rind pattern from the traditional molds. Aging: Matured for a minimum of 30 days to up to two years, with different aging periods (like curado and viejo) resulting in distinct flavor profiles. How to enjoy it Enjoy on its own with fruits, nuts, or olives. Serve as part of a cheese board or tapas spread. Pair with crusty bread, a robust red wine, or a dry sherry. Use in recipes for a salty, nutty flavor, such as in baked dishes or with roasted vegetables.

Ground nutmeg is the powdered spice made from the seed of the tropical Myristica fragrans tree. It has a warm, sweet, and slightly pungent flavor that is used in both sweet and savory dishes, like baked goods, custards, curries, and soups. It's a more convenient alternative to whole nutmegs, but it loses its potency more quickly, so it's best to buy it from a fresh source and store it properly, or grind whole nutmegs as needed. Flavor and uses Flavor: A warm, subtly sweet flavor with nutty and woody undertones. Sweet dishes: Delicious in cakes, cookies, pies (especially pumpkin pie), and puddings, and adds warmth to drinks like lattes and mulled wine. Savory dishes: Pairs well with creamy sauces, mashed potatoes, and vegetables, and can add depth to stews, curries, and meat dishes. Sourcing and storage Source: It is made by drying and grinding the seeds of the nutmeg tree. Storage: Ground nutmeg loses its flavor faster than whole nutmeg, so it should be stored in a cool, dark, dry place and is best used within a few months of opening. Freshness: For the freshest flavor, it is recommended to buy whole nutmegs and grind them just before use. Did you know? Despite its name, nutmeg is a seed, not a nut. Mace is a related spice that comes from the outer covering of the nutmeg seed and has a similar but milder flavor.

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.

"Shortening cubed" refers to the state of solid vegetable shortening that has been cut into cubes, a common step in preparing it for baking recipes like pie crusts or biscuits. The process of cutting shortening into cubes and mixing it with flour helps create the "short" texture in baked goods, which is crumbly and flaky because the fat prevents long gluten strands from forming. How "shortening cubed" is used in baking Purpose: Cubing shortening is part of the process of incorporating it into dry ingredients to make a "short" dough. Method: You would cut the shortening into cubes and then, using a pastry blender, your fingers, or a food processor, cut the cubes into the flour until they reach the desired size. Texture: The final texture of the baked good depends on the size of the shortening pieces. Pea-sized pieces: Lead to a flakier result, ideal for pie crusts. Coarse grain size: Leads to a crumblier texture, like a streusel. What is shortening? Composition: Shortening is a solid fat made from vegetable oil that has been hydrogenated to become solid at room temperature. Function: It is used in baking to make baked goods tender, flaky, and soft. Characteristics: It has a neutral flavor and a higher melting point than butter, which helps baked goods maintain their shape and rise higher.

Strong white bread flour is a type of flour made from hard wheat, which has a high protein content (12-14%) and high gluten content. This high protein and gluten make it ideal for bread, pizza dough, and other baked goods that require a strong, elastic dough that can hold its shape and achieve a good rise. It is often referred to simply as "bread flour," especially in the United States. Key characteristics High protein: Contains a higher percentage of protein (12-14%) compared to plain flour (10-12%). High gluten: The high protein content creates strong gluten, which provides structure and elasticity to dough. Chewy texture: The strong gluten network leads to a chewier texture in the final product. Denser crumb: It allows the dough to rise but also gives it a denser, more structured crumb than products made with weaker flour. Color: Has a slightly off-white color. Ideal uses Yeasted breads, including sourdough Pizza dough Bagels Pretzels Baking biscuits Can be used to strengthen weaker flours when blending them togethe

Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central Europe, Cyprus and Israel. As with wine, there is a considerable range in quality. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegars. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris.

Paella[a] is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Types of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken, duck and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.

Bread flour is a high-protein white flour made from hard wheat that is ideal for baking because its protein content, typically between 12-14%, creates a strong, elastic gluten network when kneaded. This results in dough that can rise well and produce a chewier texture, making it suitable for loaves, bagels, and pretzels. What makes it different High protein content: Bread flour has a significantly higher protein content than all-purpose flour, typically 12-14% protein compared to 10-11.7% for all-purpose. Source: It is milled from hard wheat varieties, which are higher in protein. Gluten development: The high protein content allows for more gluten to form when the flour is mixed with water and kneaded. Elasticity: This gluten forms an elastic and stretchy structure that gives bread a chewy quality and allows it to rise with a good structure. "Thirsty" flour: Bread flour absorbs more water, so recipes may need adjustments for moisture. Best for Artisan loaves and sourdough bread Bagels and pretzels Any baked good that requires a strong structure and chewy texture Not ideal for Cakes, muffins, and other tender baked goods where you want a softer texture