India is known for its rich and diverse culinary traditions, but one of its most iconic foods is enjoyed throughout the country. Almost every region in India has its own version of the biryani, and there are over 26 types of biryani in India.  Biryani …

As monsoon begins, it brings a breath of fresh air and a sigh of relief after a sweltering heat wave. Being my favourite season, I am a little biased. But hello! Can you ignore how the leaves look bright emerald green or how the earth exhales petrichor …

Tapioca starch forms a light, clear gel that’s never cloudy, slimy, or gloppy. A 4:1 ratio of fruit to sugar raises tapioca’s gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for …

Adding egg yolks to the béchamel helps thicken the sauce and contributes to a custardy texture. Allowing for a choice between ground beef and lamb, or some combination of the two, in the meat sauce means home cooks can have it any way they like it. Frying …

Cornstarch in the beer batter limits gluten development for a less tough coating. Beer and baking powder in the batter aerate it for a very light texture. Having to choose my favorite fried seafood dish would be like having to choose my favorite child…if …

4 ratings Frito pie is the handheld meal our busy times demand, but why hasn’t it been adapted to the busiest time of day: the morning? This recipe takes a single-serving bag of Fritos and tops it with soft scrambled eggs, salsa roja, a drizzle of crema, …

The tomato mix is cooked twice, first to soften the edge of the raw, tart vegetables, and then again with seasoning to further develop the flavorful stew base that defines jollof. Using the right kind of rice is important. In this case, parboiled rice …

Misting the lavash strips with water helps to soften them, which will prevent cracking and allow them to stick together once formed into a bundle.  Brushing the triangles with oil before and midway through baking lets them crisp up without the hassle …

There is no single Croatian cuisine, as the food of the country is made up of food traditions and influences from various regions. While the overall cuisine has roots in ancient Slavic traditions, many influences include Turkish, Italian, Hungarian and …