Cajun Seasoning: What's In It and How to Cook With It
Smoky, peppery and built for the grill. What goes into Cajun seasoning, how it differs from Creole, and three dishes that make a tub disappear fast.
Recipes & Guides
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Dijon Mustard: What Makes It Different (and How to Use It)
Read nowSharp, smooth and the secret behind half the sauces on a French menu. What sets Dijon apart from yellow and wholegrain mustard, plus a vinaigrette and a steak sauce worth memorising.
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What Are Capers? How to Use Them (and 3 Dishes Chefs Love)
Read nowTiny, briny and seriously underrated. What capers actually are, how to use them like a chef, and three dishes that prove a spoonful changes everything.
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Shichimi Togarashi: What It Is and How Chefs Use It
Read nowHeat, citrus and crunch in one shake. What goes into Japan's seven-spice blend, how it differs from ichimi, and three dishes where a pinch makes all the difference.
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Mascarpone vs Cream Cheese: What's the Difference (and How to Make the Best Tiramisu)
Read nowMascarpone is a rich, silky Italian cream cheese; cream cheese is firmer and tangier. Here’s how they differ, when to swap them, and an easy tiramisu recipe — plus where to buy mascarpone in Dubai.
