Jackfruit is enormous and prickly on the outside. It is oblong, green, and looks somewhat likedurian, though jackfruit can be even larger. In fact, the jackfruit is the largest fruit that comes from a tree, sometimes reaching 80 pounds and 36 inches long. The fruit is popular in Indonesia...
The Spruce Eats / Madhumita Sathishkumar Gruyère (pronounced "groo-YAIR") is a smooth-melting type of Swiss cheese that's made from whole cow's milk and generally cured for six months or longer. Gruyère is a great table cheese, a term that refers to any cheese that can be eaten in ...
The Spruce Eats / Abby Mercer In This Article Description Comparison Varieties Uses Cooking Taste Substitutes Recipes Purchasing Storing Back to Top A raisin is a dried grape. The grapes can be dried by the sun or a mechanical process, resulting in raisins. These dried fruits are produced ...
The Spruce Eats Tip Certain herbs are known to pair well with particular foods: rosemary with lamb, tarragon with chicken, basil with tomatoes, and fennel with fish so it is best to keep these combinations in mind when mixing your herbs. You might want to try making separate batches, each...
The Spruce Eats / Tim Liedtke In This Article What Is Fresh Mozzarella Production Types Substitutes Uses Storage Recipes Back to Top Fresh mozzarella is a sliceable curd cheese that originated in Italy. Traditionally made from the milk of water buffalo (not North American buffalo ...
The Spruce Eats / Lindsay Kreighbaum Suet is saturated fat that is used in many traditional British recipes, such as steamed puddings, pastry, and sweet mincemeat. Meat suet adds a dark and rich flavoring to dishes likemeat pies, while vegetarian suet is used for lighter foods. ...
The Spruce Eats / Lindsay Kreighbaum Origins Chemists John Lea and William Perrins developed this sauce in Worcester, England. They were experimenting with vinegar-based seasoning sauces and had abandoned a batch that didn't taste right. Sitting in the basement, the sauce fermented and developed ...
Plunge into ice water to stop the cooking and retain the green color. Drain thoroughly and place in sealed bags or containers. The Spruce Eats / Madelyn Goodnight Broccoli vs. Cauliflower At a quick glance, cauliflower looks like white broccoli. Cauliflower (which also comes in yellow or ...
The Spruce Eats /Madhumita Sathishkumar Cardamom is used to spice both sweet and savory dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground. Cardamom is found in the garam masala spice mi...
The Spruce Eats / Lindsay Kreighbaum In This Article What is Açai? What to Do With Açai What Does It Taste Like? Recipes Where to Buy Storage Back to Top Plenty of trendy produce items have stolen the spotlight in the health food scene over time, but açai berries are are ...