Category: Cooking ingredients

Most standard-sized cans of full-fat coconut milk contain either 13.5 fluid ounces (400ml) or 14 fluid ounces (400ml). Understanding the quantity and consistency of the liquid is crucial for countless recipes, from rich curries to creamy desserts, making this a vital piece of kitchen knowledge.

Due to its high smoke point and neutral flavor, corn oil is a staple in large-scale food manufacturing, making it a primary ingredient in countless products found in grocery stores. Understanding what foods are made with corn oil can help you navigate ingredient lists and make informed dietary choices about common pantry items and snacks.

Despite both being wheat-based products, ramen noodles are not made of atta flour, which is a whole wheat flour typically used for Indian flatbreads. The distinct characteristics of ramen come from the use of high-protein wheat flour and a special alkaline ingredient called kansui.

According to manufacturer specifications, the primary ingredients in Lyle's Black Treacle are cane molasses and partially inverted refiners syrup. This blend creates the distinctively dark, bittersweet flavor profile that has been a staple in British kitchens since its introduction in 1950. Its rich, deep taste comes from the unrefined nature of the molasses, setting it apart from other syrups.

Mirin, a staple of Japanese cuisine, is often mistaken for a savory seasoning, but it naturally contains a high concentration of sugar. This sweetness, derived from its unique fermentation process, is a key component that balances the flavor profile of many popular dishes.

With over 100 years of history, Oxo beef bouillon has been a kitchen staple, known for its deep, savory flavor, first developed for soldiers in WWI. But what exactly is in those iconic, foil-wrapped cubes that deliver such a consistent and hearty taste?

Before the advent of modern chemical processing, all flour was, by definition, unbleached, naturally whitening over several weeks as it aged. This practice of natural aging is how we get today's unbleached flours, which are favored by many for their integrity and subtle differences in flavor and texture. Understanding which flours are unbleached is key to achieving optimal results in your recipes.

First introduced in Chicago in 1934, ReaLemon is a familiar pantry staple made with a specific list of ingredients that allow for a long shelf life and consistent flavor. Unlike freshly squeezed juice, ReaLemon is made from lemon juice concentrate to provide a uniform taste and strength bottle after bottle.

Plain white flour, also known as all-purpose flour, typically has a medium gluten-forming protein content, ranging from 8-11% depending on the brand. This versatile flour is milled from a blend of hard and soft wheats, giving it a balance of strength and tenderness. Understanding how much gluten is in plain white flour is essential for achieving the perfect texture in your cakes, cookies, and breads.

Tamarind, a pod-like fruit with a distinctly sweet and sour flavor, is a key ingredient in numerous global cuisines, particularly across Asia and Latin America. Its versatility adds a unique tang to everything from savory curries to refreshing beverages, surprising many who only recognize its flavor in commercial products like Worcestershire sauce.