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These unique pancake-like buckwheat flatbreads are a staple of Acadian cuisine in Northern Maine and Maritime Canada. Spread them with butter and maple syrup for breakfast, dip them into soups and stews for a filling meal, or drizzle with molasses and fresh fruit for dessert.
A lack of official labeling guidelines and a lot of overlap among the terms can lead to confusion. Culinary experts including chefs, corn growers, and mill owners explain how polenta, grits, and cornmeal are different, but also how they're often the same.
Adjusting pH can be a powerful tool when cooking. Here we explore how to manipulate pH to cook vegetables faster, and control their texture, appearance, and flavor, whether with acidic ingredients like lemon juice or with basic ingredients like baking soda.
This one-pot beef stew with carrots and daikon radishes is a Cantonese classic. Made with chu hou paste—a blend of fermented yellow soybeans, sesame seeds, garlic, ginger, hoisin sauce, soy sauce, and sugar—it’s a sweet and savory stew that’s deeply flavorful. Plus: It comes together in a single pot.
In the Indian state of Maharashtra, this savory breakfast known as pohé is a favorite. It features parched, flattened rice (also called pohé or poha) paired with onions, a medley of spices, and vegetables such as potatoes, green peas, cauliflower, or tomatoes.
Even if you're not typically an early riser, enjoying a great breakfast can put a positive spin on your morning. To help with that, we've gathered some of our favorite sweet and savory recipes that are totally worth getting up early for—from tender pancakes and baked goods to regional favorites and comfort classics.