Category Using ingredients

Once you start using food ingredients in your cooking, or your production process, all sorts of changes will happen to the ingredient. It may soften, change colour or thicken.

You might also be using an ingredient for a very specific role in your food. Why would you use sour cream in cakes for instance? Or why would you use a zucchini in that same cake?

All these posts focus on digging into what happens to a specific ingredient once you start using it and it’s fascinating science!

If you want to learn more specific details of ingredients, check out our posts on researching ingredients.
If you want to compare ingredients and know which one to choose for which application, we have a category for that too!

Previous step: all these ingredients started out at a farm!

Why Oxtail Is Perfect For Soup

oxtail bones
For years I’d been making a family recipe for brown bean soup with a packet of dried oxtail soup, not thinking much about it. The soup always turned out great, with a lot of flavor. Never did I think twice…

Why Would You Use Black Beans in Brownies?

black bean brownie stack
Always looking for a new experiment, I decided to try my hand at some black bean brownies the other day. Looking for a fun variation on brownies, and having some left-over sweet potato, I ended up making sweet potato-black bean…

How to Make Oat Milk Pancakes

oat milk pancakes with cheese
Just because you are allergic to milk, use less dairy milk out of concern for the environment doesn’t mean you can’t eat pancakes anymore! It so happens, pancakes don’t really need (cow’s) milk. They’re actually very flexible regarding the type…