Walnuts in a savory spread
Walnuts can add texture and richness to a spread without making it a dessert.
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Explore Middle Eastern flavors, Mediterranean eating, kitchen stories and ideas for your next shared table.
200 original articles · food, flavor and everyday meal ideas
Pistachio as filling, topping and finishing touch
Pistachio can be the main filling of a pastry or a small garnish on a finished sweet.
Read article →Dates bring more than sweetness to a cookie
A date filling has its own texture, fruit character and density.
Read article →Eggplant rewards attention to texture
Eggplant can be a soft base for a dip, a cooked component of a stew or a distinct vegetable piece.
Read article →Cauliflower can anchor a vegetable dish
Cauliflower has enough structure to remain recognizable in a cooked vegetable selection.
Read article →Zucchini works differently in small and large pieces
The size of a zucchini piece changes how you experience its skin, center and seasoning.
Read article →Tomatoes add moisture as well as flavor
A fresh tomato can change the juiciness of a wrap or salad, not just its color.
Read article →Onion in a mixture is not the same as onion on top
Onion can be part of a cooked mixture or a fresh garnish.
Read article →Cucumber is a texture ingredient
Cucumber often contributes a cool, crisp bite that is easiest to notice beside a softer food.
Read article →Cabbage keeps a different kind of crunch
Cabbage can give a salad a firmer bite than leafy greens.
Read article →Bulgur is not the same as a bowl of rice
Bulgur and rice are different grain ingredients with different textures and preparation roles.
Read article →Semolina gives a sweet its own structure
Semolina can contribute a grain texture and structure that differs from a pastry made only from thin sheets of dough.
Read article →Yogurt can be a base rather than a topping
Yogurt can form the body of a dip, with vegetables and seasonings worked into it.
Read article →Cheese blends create a balance of tastes
A cheese blend combines more than one flavor and texture, which can change how a bakery item or filled appetizer eats.
Read article →Garlic changes character with preparation
Fresh garlic, cooked garlic and garlic worked into a sauce can give very different impressions.
Read article →Chili heat is only one kind of intensity
A dish may feel intense because of garlic, sharp citrus, a fragrant spice or chili heat.
Read article →Cut size is part of the cooking plan
A recipe's cut size affects more than the appearance of the ingredients.
Read article →A sharp-looking garnish should still be easy to eat
A garnish belongs in the meal only if it works with the way the food is served.
Read article →Taste before adding a second sauce
Two sauces can create a new combination, but they can also hide the main ingredient.
Read article →Mix a dressing before pouring it over a salad
A dressing is a mixture, so the order in which you prepare and distribute it can affect how evenly the salad tastes.
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