Chocolate

Cordial, rich, slightly sweet flavor. Once sweetened, used to flavor drinks, cakes and other confectionery, however, in Mexican cuisine, flavors meat, fish, chicken or tomato dishes adding a lush, exciting taste.

Chocolate & cocoa

(theobroma cacao)
STERICULACEAE

 

intro

Curious Facts about chocolate & cocoa

 

How to Identify chocolate & cocoa

 

How to use and store chocolate & cocoa

 

How to grow chocolate & cocoa

 

Cooking with chocolate & cocoa

Cooking with chocolate will let you try some adventurous innovations. Use chocolate not only in sweet dishes, but savory as well; use it as condiment and as main flavoring ingredient.

Cooking your way with chocolate & cocoa

 

theobroma cacao: cocoa, chocolate - French cacao, chocolat - German kakao, schokolade - Italian cacao, cioccolato - Spanish cacao, chocolate.
 

A Hint of Herbs

Myrtle's bitter rather than sweet taste calls out for thriftiness in its use.

Read more...

Choice Tidbits

Before cleaning your barbecue or smoker, you should check the Manufacturers Manual for cleaning recommendations and safety tips, especially when dealing with gas grills.
Read more...

Seasonal

A selection of recipes with mushrooms to flavor the golden season.

Full of Flavor

Horseradish has a hot and piquant flavor, reminding of strong mustard, mainly used in sauces –in Western cooking, more precisely, North European cooking- for roast beef, chicken or fish; an ingredient for dips and served with vegetables such as beets or cabbage.

Wasabi –the Japanese horseradish- is used –in Japanese cooking, of course- to make a dip, more of a paste, for fish. Try wasabi paste along sushi, quite flavorful.
Read more...