I came across these little gems in a free supplementary cookbook. These little pieces of advice not only stir your culinary imagination, they also promote a healthier eating habit. Choose extra-lean cuts of meat and trim off any visible fat [ahh .. we all know how yummy the crispy skin on those chicken legs can be, indulging once in a while is no crime, but make trimming skin and fat off the meat a regular habit] If using ingredients such …

Orange and Lemon zest not only add flavour to dishes, they also serve as pretty decorations. A little list of handy things you can do with your citrus fruits.

The origin of vinegar is closely related to the history of wine. Shortly after the discovery that undisturbed grape juice turns into a pleasantly intoxicating liquid [wine], came the realisation that exposing wine to air for a period of time will turn it sour. The sourness comes from bacteria, which turns the alcohol into acetic acid. The word vinegar comes from the French term vin aigre which means sour wine. While there are many different types of vinegar, including those …

Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years. The length of fermentation affects the flavour and colour of the miso, which can range from white [pale yellow] to red and almost black. Darker …