Also visit our main website, TheNibble.com.
A tagine (tah-ZHEEN) is a Moroccan stew of vegetables with meat, poultry, fish or seafood. More specifically, it’s a Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked, originally over coals. (A similar dish, tavvas, is made in Cyprus.) There are traditional clay tagines, some…
Continue reading “TIP OF THE DAY: Try A Tagine”
A conventional egg separator (strainer). Photo courtesy Oxo. Everyone has a technique to separate eggs. We’ve tried five: 1. Hand Method. Crack the egg and pour it into the palm of your hand; let the whites drain through your fingers (this was probably the original technique). It’s a great technique to know if you…
Continue reading “TIP OF THE DAY: 5 Ways To Separate Eggs”
Arrope syrup. There’s also an arrope preserve with pumpkin (see photo below). Photo courtesy Miel de Palma. Arrope (ah-ROE-pay), a cooking and condiment syrup, is a product that few of us have in our kitchens. Yet, if you’re a serious cook (or eater), it’s an ingredient you should know about. If your parents are…
Continue reading “TIP OF THE DAY: Try Arrope”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!