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.

Lemongrass is a fragrant, citrus-scented grass native to Asia and Africa that is widely used as a culinary herb in Southeast Asian and other cuisines. It has a lemony flavor and aroma, despite not being sour, and can be used in soups, curries, salads, and teas. It is prepared by finely chopping the tender inner part of the stalk or by bruising the whole stalk to release its aromatic oils. Culinary uses Soups and curries: The stalk is often added whole to infuse broths with its flavor before being removed, or it can be finely chopped and cooked into the dish. Salads and sauces: Finely minced lemongrass adds a bright, citrusy note to fresh salads and various sauces. Tea: Lemongrass leaves can be used to make a fragrant and refreshing tea, often for its perceived health benefits. Marinades: It is used in marinades for meats and seafood to add a unique, aromatic flavor. Preparation To use the stalk for cooking, trim the bottom and peel off the tough outer layers. For recipes, only the lower 7-8 cm of the stalk is typically used and can be chopped finely or pounded into a paste. Bruising the stalk with a rolling pin helps to release more of its aromatic oils when added to a dish whole. Other uses Insect repellent: Lemongrass contains citronella, which is a natural insect repellent. Aromatherapy: The essential oil is used as a natural air freshener and can be used in homemade candles or potpourri for its pleasant scent. Traditional medicine: In some traditional medicine systems, lemongrass is used for its purported properties, such as its calming effects, antibacterial and antifungal agents.

Snow peas are a type of edible-pod pea with flat pods and undeveloped, tiny seeds inside, known for their crisp texture and subtly sweet flavor, often used in stir-fries or eaten raw; they are also called mangetout and harvested when young and tender, distinct from sugar snap peas which have rounder, thicker pods.

Shredded meat is meat that has been cooked until very tender and then pulled or cut into small, thin strips. This preparation makes the meat moist, easy to eat, and excellent for absorbing sauces. It is often made by slow-cooking cuts like chuck roast or brisket until they fall apart easily. How it's made Slow cooking: A suitable cut of meat, such as a beef chuck roast or brisket, is slow-cooked in a pot, slow cooker, or oven for several hours until it becomes extremely tender. Pulling: Once cooked, the meat is removed and easily pulled apart into strands using two forks. The term "pulled" is sometimes used specifically for pork, but the methods are similar. Shredding: Alternatively, the meat can be cut into pieces with forks or knives after cooking. Alternative method: A stand mixer can also be used on a low speed to shred the meat quickly and efficiently, especially if the meat is already tender from braising. Why it's a popular cooking method Tender and moist: Slow cooking breaks down connective tissue, resulting in a very tender and juicy texture. Absorbs flavor: Shredding the meat creates more surface area, which allows it to absorb sauces and seasonings more effectively. Versatility: Shredded meat can be used in a wide variety of dishes, from tacos and sandwiches to pasta and curries.

Yellow masarepa is a pre-cooked, finely ground yellow corn flour, primarily used as the key ingredient in traditional dishes from Venezuelan and Colombian cuisine, such as arepas, tortas, and empanadas. It is gluten-free and is a good source of certain B vitamins, like thiamine and niacin. Key characteristics: It is made from pure, selected yellow corn and is pre-cooked, making it easy to prepare. Primary use: Its main function is as the essential base for making arepas, which are a type of flatbread or patty. Other uses: It is also used for other dishes like tortas, breads, and empanadas. Nutritional profile: It is fat-free and gluten-free, and it provides energy and is a source of vitamins B1 and B3 (thiamine and niacin) and folate.

Dried summer savory is a fragrant herb from the mint family with a warm, peppery flavor, similar to thyme or marjoram. It's commonly used in soups, stews, and sauces, and is particularly good with beans, poultry, and other meats. The drying process intensifies its flavor, making it a popular choice for a variety of savory dishes, and in some regions, it's used in place of sage in dressings. Flavor profile Aromatic and pungent: It has a strong, peppery aroma when crushed. Warm and peppery: The taste is herby with a distinct peppery bite that gets stronger when dried. Notes of thyme and marjoram: It's often compared to the flavors of thyme and marjoram. Culinary uses Soups, stews, and sauces: Add to slow-cooked dishes and remove the sprigs before serving. Beans and pulses: It has a natural affinity for beans and can help make them easier to digest. Meats and poultry: Use as a rub for chicken or pork, or in stuffing for fowl. Vegetables: Sprinkle on cabbage, sauerkraut, or add to the water when steaming vegetables. Other dishes: It works well in egg dishes like omelets and frittatas and is a key ingredient in herb mixes like Herbes de Provence.

A beef cutlet is a thin, boneless slice of meat, typically from the leg or round of the cow, or a patty made from ground beef. These are prepared by pounding a steak until thin or by forming ground meat into a patty. The term can refer to a simple thin steak that is quickly pan-fried or to a breaded and fried dish that is popular in various cuisines.

A roasted peanut is a peanut that has been cooked with dry heat, either in an oven, using hot air, or in a pan, which intensifies its flavor and creates a crunchy texture. The roasting process can happen with or without the shell and is often done without oil or water. Roasting extends the shelf life of peanuts and is a popular method for preparing them as a snack, sometimes with added salt or seasonings.