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How to Reheat Paella: Keep It Delicious
Leftover paella dries out fast, and the shrimp on top are usually the first thing to go rubbery. A covered heavy-bottomed pan…
Food Basics
Guides in Food Basics
Is Paella Healthy? Nutritional Insights
Around 270 g of average paella is enough to reach the WHO limit of 2,000 mg sodium for a whole day. USDA…
What Is a Paella Pan? A Complete Overview
Spanish cooks call it a paellera, and a carbon-steel pan on a grill is the traditional setup in Spain, according to America’s…
What Rice for Paella? Best Types to Use
Bomba is the rice most paella cooks should buy. It’s a short, round Spanish grain that soaks up stock without splitting and…
What Is Paella Made Of? Key Ingredients
Paella came out of Valencia, and the basic idea hasn’t changed: short-grain rice goes into a wide, shallow pan, soaks up the…
What to Serve with Paella: Perfect Sides
Most paella tables need a fresh salad, some crusty bread, one small starter and a drink. That’s about it. The rice already…
How to Make Paella: A Step-by-Step Guide
Most of making a good paella happens after the rice goes in, and it mostly means leaving it alone. Short-grain rice goes…
What Is Paella? Discover This Spanish Dish
The pan does most of the work in paella. It is wide and shallow, it has no lid, and the rice sits…
What Sauce Goes with Falafel? Top Choices
Ask for falafel anywhere from Cairo to Beirut and the sauce that lands on top is tahini sauce. Cucumber yogurt sauce, toum,…
What Makes Falafel Green? Secret Ingredients
Fresh parsley, cilantro, dill and scallions put the green in falafel, and how green it gets depends on how much of them…
Is Falafel Greek or Middle Eastern? Origins Explained
Falafel isn’t Greek. Egypt gets the credit, and the dish is filed under Middle Eastern cooking, Levantine cooking more precisely. Greece does…
How to Eat Falafel: Tips for Every Meal
Eat falafel hot, straight from the fryer, in a warm pita or a laffa with tahini sauce, pickles and chopped cucumber and…
What to Eat with Falafel: Delicious Pairing Ideas
A fried chickpea or fava bean fritter is crisp outside, dense inside and a little dry, which is why the sides matter…
What Is Falafel? A Guide to This Middle Eastern Dish
Falafel starts as soaked, uncooked chickpeas or fava beans ground up with parsley, cilantro, onion, garlic, cumin and coriander, then fried into…
Is Falafel High in Protein? Nutritional Facts
A normal serving of falafel doesn’t count as high in protein. Three 17 g patties give you about 6.8 g, and the…
Best Fish for Ceviche: Top Choices for Fresh Flavor
Ceviche is mostly fish, lime and chile, so a weak fish has nowhere to hide. Red snapper, corvina, sea bass and grouper…
How Long Is Ceviche Good For? Storage Tips
Raw fish ceviche keeps 24 hours at most in a refrigerator at 40 F (4 C) or below. If it’s made with…
What to Serve With Ceviche: Best Side Dishes
Ceviche rarely gets served by itself. In Peru it comes with sweet potato and corn next to the fish, and in Mexico…
What to Serve With Poutine: Best Side Dishes to Try
Poutine already covers fat and salt, so whatever sits next to it should bring something different. Coleslaw, dill pickles or a salad…
Where Is Poutine From? The Origins of This Classic Dish
Poutine is from Quebec, and that part is settled. The town is not. Warwick (1957) and Drummondville (1964) both claim the first…
What Does Shawarma Taste Like? Flavor Profile Explained
A bad shawarma gives the whole dish a worse name than it deserves, and I’d say that’s most of the reason some…
What Is Shawarma Made Of? Ingredients and Preparation
Marinated meat and fat go onto a vertical spit, roast slowly, and get shaved off in thin slices. The result is shawarma,…
Is Shawarma Healthy? Nutrition Facts and Tips
Whether shawarma counts as healthy depends almost entirely on what you order. A chicken wrap with lean chicken in a whole wheat…
Difference Between Gyro and Shawarma: Key Comparisons
Gyro and shawarma look nearly identical on the spit, and plenty of people assume they’re one dish with two names. They aren’t.…
How to Reheat Fufu: Best Methods for Freshness
Fufu straight from the fridge is stiff and a little dry, and the fix is mostly water. Add a splash of water,…
Pounded Yam vs Fufu: Key Differences Explained
Nigerian recipe sites use “fufu” to mean the cassava dough, while the American Heritage Dictionary lists yam as an acceptable base for…
How to Eat Fufu: Tips for Beginners
Pinch off a walnut-sized piece of fufu with your right hand, press a dimple into it with your thumb, dip it in…
Types of Fufu: A Guide to Popular Variations
Fufu comes in cassava, plantain, yam, cocoyam and mixed versions, and the base starch is what separates one from another. Preparation form…
What to Eat With Fufu: Best Soups and Stews to Try
Fufu has almost no flavor of its own, so what you eat with it has to be a soup or stew. Light…
Scottish Traditional Dish: What is Haggis?
What is haggis? This simple question opens the door to a dish that holds deep roots in Scottish culture. Haggis, a classic Scottish cuisine,…