A concentrated and syrupy extract derived from pomegranate juice, pomegranate molasses possesses much the same texture and nearly the same appearance as its name suggests, with a highly viscous and sticky form and a dark red to nearly brown coloring. Pomegranate molasses is primarily used as a marinade ingredient or as a sauce for fish and meat dishes, especially in ...

A form of unaged cheese originating from French cuisine, fromage blanc quite literally translates to the English words white cheese, a fitting name for the creamy and soft cheese produced primarily using cow’s milk or similar dairy products. Fromage blanc is said to impart a sweet and rich flavoring to a variety of desserts alongside its characteristically creamy texture, though ...

A form of fortified wine primarily found to be dry or sweet, marsala wine is either imbibed directly as a rather strong alcoholic beverage or utilized frequently in the culinary arts so as to impart a distinctly complementary flavor meant to be used alongside other savory ingredients in the recipe. Especially in its dry form, marsala wine can be used ...

A close cousin to the more commonly seen butternut squash, delicata squash is a beige to cream colored fruit with a distinctly sweeter flavor than many other kinds of winter squash, making it a primary ingredient of choice in dishes like roasted squash or soups where its delicate texture and flavor provide an excellent experience. However, certain circumstances or situations ...

An unripened type of cheese originating from specific Mediterranean cultures, halloumi cheese is known for presenting a semi-hard texture with a rather high melting point and a general source milk of both goat and sheep’s milk, creating a rather dense and strong cheese perfect for direct frying or grilling. However, certain situations and instances may require that halloumi cheese be ...

Common in Middle Eastern, Indian, Eurasian and African cuisines, fenugreek is a potent seed-based spice used in a variety of recipes for the purposes of imparting a tangy yet bitter flavor that becomes quite sweet when roasted prior to use or subjected to direct heat during the cooking process. However, despite its unique flavor and plethora of possible uses in ...

Among one of the most commonly purchased types of chili pepper is the green chili, noted for its distinctly smoky and ever so sweet flavor that is accented by a head of spicy pungency rated at an approximate medium level of 25,000 to 100,000 units on the scoville scale. Primarily used in a variety of cuisines as a spicy and ...

Among one of the most commonly found ingredients in practically any spice drawer, onion powder is the ground and toasted form of onion vegetables that has undergone some level of dehydration and subsequent processing in order to reduce its volatility and improve its relative shelf-life length. Onion powder is known to present a somewhat more subdued flavoring than its fresher ...

A specific cut of cow’s meat taken from the underbelly or plate of the animal, skirt steak is best known for its rather flat and long shape, alongside the fact that it may possess a distinctly more rich flavor than certain other cuts of meat, all of which act in opposition to its fairly chewy texture, which certain individuals may ...

Celeriac, also referred to as knob celery, is an edible portion of the celery plant primarily used as a vegetable for the purposes of eating either in its raw form or cooked through the methods of roasting, stewing, or blanching. Celeriac is found to present a rather intense flavor that shares many similarities with the taste profile normally found in ...