Tags: ingredient IQ

• 

  How To

  Cocoa vs. Cacao vs. Dutch-Processed: What’s the Difference—and Does It Matter?

• 

  How To

  Meet Shiso, the Japanese Herb That Tastes Like Summer

• 

  How To

  Why Vegan Cooks Swear by Kala Namak (aka Black Salt) for Adding Eggy Flavor Without Eggs

• 

  How To

  Lemongrass 101: How to Prep, Store, and Use This Fragrant Herb

• 

  How To

  The Plant-Based Cook’s Guide to Cashews

• 

  How To

  Instant Umami: Why You Should Be Cooking with Black Vinegar

• 

  How To

  Sweet, Chewy, and Nutrient-Packed: A Deep Dive into Dates

• 

  How To

  Why New Potatoes Are a Springtime Must-Have—Plus a Crispy Recipe to Try

• 

  How To

  How to Cook Soy Curls, a Surprisingly Healthy Meat Alternative

• 

  How To

  Mirepoix 101: The Flavor-Boosting Trio Every Cook Should Know

• 

  How To

  How to Make Delicious, Healthy Popcorn Without Butter or Oil

• 

  How To

  Vanilla Bean Powder vs. Paste vs. Extract: What’s the Difference?