American barbecue has evolved over hundreds of years, mostly in Texas and the Southeast, and can mean different things in different parts of the country. Food historians and anthropologists will tell you that barbecue requires slow cooking with...
Mochi is a Japanese sticky rice product made by pounding cooked short-grain rice into a paste, oftener with sweeteners and thickeners such as cornstarch, and then made into different shapes, bringing a nice chewiness to a variety of dishes...
Fried chicken breast on a biscuit has long been a staple breakfast in the Southeast, but the growing popularity of fried chicken sandwiches in general has paved the way for this item to break out as a new favorite in the rest of the country, and...
Crema, which simply means “cream” in Spanish, is a tangy ingredient very similar to French crème fraîche, or like thin sour cream. Made from heavy cream and buttermilk, or simply cream that’s cultured with a starter and allowed to thicken, it’s...
Black cherry is a robust-flavored stone fruit indigenous to North America that is used to make jam, pie, liqueur, soda, ice cream and more, including sauces for savory meat dishes. But its growth on menus in recent years is mostly due to its...
A Middle Eastern fried cake or ball made from ground chickpeas and seasoning, falafel is a longtime staple in Middle Eastern and Mediterranean cuisines.
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A variety of lentil that’s light in color, quick-cooking and, like other pulses, high in protein and fiber, yellow lentils are most widely used for thickening purees, soups and stews.
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Queso blanco, which simply means “white cheese” in Spanish, is a category of creamy, soft, mild, unaged cheeses found throughout Latin America. Although available in a variety of forms, on menus in the United States it’s often used as a sauce or...
