1. Homepage
  2. INGREDIENTS

April 26, 2019

Introduction To Thai Ingredients

Post by Cinde Little

This Introduction to Thai Ingredients is what I think you need to know to get started on your culinary adventure. Are you ready to explore the fresh flavours of Thai cuisine in your own kitchen? Thai cooking is all about the balance. Each dish strives to achieve the perfect balance between the four key flavours; salty, […]

READ MORE

March 29, 2019

How To Use Rice Noodles

Post by Cinde Little

Learning How To Use Rice Noodles opens up a world of possibilities to everyone, especially those who must eat gluten free. Commonly used in Asian cuisine rice vermicelli is the filling in those fresh tasting Vietnamese Salad Rolls while wider noodles are more common in dishes like Thailand’s famous Pad Thai. These are two well-known dishes […]

READ MORE

September 28, 2018

How To Use Lemongrass

Post by Cinde Little

Learning How To Use Lemongrass will open the door to the foods of Southern Asia and India. This herb has a subtle citrus flavour that is unique. Fresh lemongrass is no longer difficult to find but you can buy it frozen or dried so there is no reason not to try it. Sure, fresh is […]

READ MORE

October 21, 2016

Fermented Chinese Black Beans

Post by Cinde Little

Chinese black beans are naturally gluten free and their unique taste make them a special ingredient that is always in my pantry for many Asian dishes I make. However, they do go by many different names so a bit of an explanation may be helpful. This post contains affiliate links. When you purchase using these links […]

READ MORE

September 16, 2016

Gluten Free Asian Pantry

Post by Cinde Little

Whether you know it or not you have a gluten free Asian pantry. It may only contain gluten free soy sauce and that’s how it all starts. You create a system to purchase and replace the necessary staples you want to have on hand for everyday cooking. Whether it’s an app on your phone or a […]

READ MORE

June 17, 2016

Balsamic Glaze vs Balsamic Vinegar

Post by Cinde Little

Balsamic Glaze vs Balsamic Vinegar, does your pantry include both? I think it should. This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.   Balsamic in no longer considered a specialty item. Both […]

READ MORE

June 3, 2016

Gluten Free Coconut Milk

Post by Cinde Little

Do you keep gluten free coconut milk in your pantry? Canned coconut milk is naturally gluten free and is popular in the cooking of southern Asia. I always have cans in my pantry to use for tantalizing Thai curries, flavourful Jasmine Coconut Rice, heavenly Vietnamese soup. and my Dairy Free Coconut Ice Cream. Very occasionally I make a […]

READ MORE

February 16, 2016

Gluten Free Whole Oats vs Quick Oats

Post by Cinde Little

Gluten free whole oats vs quick oats, isn’t it nice to know you can easily buy both. In the gluten free world things change pretty fast. Every year there are more products available and companies are recognizing the needs and wishes of consumers for safe ingredients. It is well accepted that the consumption of moderate […]

READ MORE

January 26, 2016

Gluten Free Fish Sauce

Post by Cinde Little

Gluten free fish sauce is commonly used in Thai and Vietnamese cuisine. It is the secret ingredient that may intimidate home cooks but is essential to recreate the recipes you are familiar with from these countries. It is readily available in Asian supermarkets as well as grocery stores with a large Asian section. This post […]

READ MORE

January 12, 2016

Tamarind Concentrate vs Tamarind Paste

Post by Cinde Little

Tamarind concentrate vs tamarind paste is one better than the other? Here’s what I think. This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.   Tamarind Concentrate vs Tamarind Paste The pod of the […]

READ MORE

October 18, 2015

Gluten Free Soy Sauce vs Tamari Tasting

Post by Cinde Little

Gluten free soy sauce vs tamari; these are two soy products made using a different process. Soy sauce is traditionally a wheat product (oh, no wonder so many brands have wheat on the ingredient list). Tamari originated in Japan as a wheat free by-product of miso. Fast forward a few centuries and manufacturing has changed. […]

READ MORE

October 7, 2015

Gluten Free Panko Breadcrumbs

Post by Cinde Little

Gluten Free panko breadcrumbs are available so look for them. Panko breadcrumbs are prepared by a specific process using crustless bread and making a more flaky looking crumb rather than the more typical finely crushed breadcrumbs. The flakiness of Panko breadcrumbs results is the absorption of less grease than regular breadcrumbs therefore creating a lighter […]

READ MORE

September 30, 2015

How to Use Edible Flowers in the Kitchen

Post by Cinde Little

Edible flowers make the simplest and most beautiful garnishes. Their vivid colours and varied blossoms create a stunning presentation and draw rave reviews, so why not grow them yourself. Pluck some pansies to bring a splash of summer to a platter of cappuccino brownies, lay a chive blossom over a serving dish of noodles, or sprinkle bachelor […]

READ MORE

Subscribe

Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.