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Ground Pistachio Adjika Agar-Agar Aji Amarillo Paste Aji Amarillo Paste yellow chili pepper paste Aji Amarillo Pepper thinly sliced Aji Mirasol Paste or red bell pepper paste All-Purpose Flour T55 Allspice Almond Flour Almond Meal Almonds Aromatic Herbs Avocado Avocados Bacon Stripes Bacon or smoked rib Baguette (sliced) Baking Powder Balsamic Vinegar Bay Leaf Bay Leaves Bean or Tiny Figurine Beef Fillet Beef or Chicken Bell Pepper Boiled Egg Boiled Potato Bread Slice Breadcrumbs Brown Sugar Buckwheat Flour Buckwheat Seeds (Optional) Butter Butter (at room temp) Butter (optional, for greasing the skillet) Butter (softened) Butter at room temperature Butter for the mold Butter or Ghee CHICKEN SATAY CRAB AND AVACADO SPOONS Canario Beans or substitute with a similar creamy white bean Candied Fruit Candied fruits mix small cubes Canned Tuna Carrots Carrots peeled and cleaned Cassava Starch Cassava or Yucca Crisps Cherries Chicken Chicken Breast Chicken Breast or Chicken Tenders Chicken Breasts or 12 Chicken Tenders Chicken Broth Chicken Broth Cube Chicken Livers Chicken chicken breast Chicken or Vegetable Stock Chickpea Flour Chili Pepper Chives Chocolate Chips Chopped Le Veneziane Coconut Biscuits Chopped Tomato Chopped Tomato and Coriander Leaves Chopped shallots Chorizo, fresh Cilantro Coarse Sugar for sprinkling Cocoa Powder Coconut Milk Cognac Cold Butter Cold Water Common Wheat Flour Cooked Brown Chickpeas Cooked Chickpeas Corn Starch Cornstarch Costeño Cheese Cottage Cheese Couscous Crab Meat Cream Cheese Crème Fraîche (or sour cream or mascarpone) Crême Fraîche (or sour cream) Cucumber Cumin Seeds Curry Powder Dark Chocolate Dark Chocolate (70%) Dark Chocolate at 60 or 70% Desiccated Coconut Dried Blue Fenugreek Dried Coriander Seeds Dried Marigold Dry Active Yeast Dry Sherry Dry White or Red Wine Duck Breasts Egg Egg + 1 Yolk Egg Whites Egg Yolk Egg Yolk (for egg wash) Egg Yolks Eggs Escargots Espelette Chili Pepper Extra Virgin Olive Oil Fine sea salt Finely Chopped Cilantro to taste Finely Chopped Onion Finely Chopped Parsley to taste Fingerling Potatoes Fish Carcasses Fish Stock or Water Flat Parsley Fleur de Sel or Maldon Salt Flour (T45 if available or all purpose) Flour T55 or All-purpose Flour for Coating Flour for Fresh Pasta For the Dark Chocolate Ganache For the Lemon Jelly Fresh Eggs Fresh Ginger Fresh Ginger, peeled Fresh Mint Fresh Roma Tomatoes Fresh Spinach Fresh Thyme & Rosemary Fresh Yeast Fresh Yeast or 10 grams dry yeast Freshly Ground Pepper Fried Kachori Frying Oil Garlic Garlic Clove Garlic Clove minced or finely grated Garlic Cloves Garlic Cloves minced or finely grated Garlic Paste Glass Marsala Wine Granny Smith Apple Grated Fresh Ginger Grated Lemon Zest to taste Grated Parmigiano Reggiano Grated Parmigiano Reggiano Cheese Grated Raw Green Mango Grated Rind of 1 Lemon Green Asparagus Ground Almond Flour (Almond Meal) Ground Cinnamon Ground Cumin Ground Ginger Ground Pork Half Lemon Juice Ham Handful Italian Parsley Hard-Boiled Egg optional Hazelnut Spread Heavy Cream Heavy Cream at 35% Herbs like mint, parsley, basil, cilantro.. Honey Horseradish Sauce Hot Water Hot water (for the water bath) Ice Cubes Icing Sugar Instant Madera Gelée Integral flour Lamb Chops Large Egg Large Onion sliced Large Onions Large Red Onion finely chopped Large Tatashe Peppers Leek cleaned Lemon Lemon (juiced) Lemon Juice Lemon Soda (like 7-up) Lemon zest only Lemons Lentil Flour ( can also use Chickpea flour) Lime Lime (Zest) Lime Juice Lime Juice or Tamarind Pulp Long Flat Beans Long Red Pepper Long Wooden Skewers Long-Grain Parboiled Rice Manzanilla or Fino Sherry Mayonnaise Meat Stew Liquid to wet the breadcrumbs Meat Stock Medium Potatoes Medium-size Potatoes Melted Butter Milk Milk Chocolate Milk or Dark chocolate or both Minced Beef Minced Pork Mini Samosas Mother Starter Mushrooms Mustard Nutmeg Nutmeg (optional) Nutmeg, herbes de provence, chili pepper Oil Oil for Frying Oil sunflower or peanut Olive Oil Olive Oil (extra virgin) Olive Oil or any other oil Olives optional Onion Onion Powder Onions Orange Blossom Water Orange juice Oregano Parmigiano Reggiano Parsley Parsley or Coriander Peanut Butter Pectin or 1/2 a packet if using standard pectin sachet Pepper Pepper to taste Piches Salt Piment d’Espelette Pimenta de la vera or smoked paprika Pistachio Pitted Sour Cherries frozen or fresh Plantains cut in half & halved lengthwise Pomegranate Seeds for garnish Pork Neck (fatty part) Pork chop (no bone) Port Wine Potato peeled and cleaned Potatoes Powdered (Confectioner's) Sugar (optional) Precooked Cornmeal (e.g., P.A.N.) Prepare Easy Pie Crust Prosciutto di Parma Quarts Water Rabbit or Chicken or both Red Bell Pepper Red Chili Powder Red Chili Powder or Fresh Chili Paste Red Curry Paste Red Hot Chili Pepper Flakes to taste Red Onion finely chopped Red Onion thinly julienned Ricard or Pernod Rice (red from Camargue is best) Rice for paella (La Bomba or Arborio rice) Riz de Camargue (black or red) Saffron Pistils Saffron pistils or powder Salt & Pepper Salt and Pepper Salt and Pepper to taste Salt to taste Salted Butter Salted Cod Fish Sandwich Bread Sardines (canned in oil) Satay Sauce Sausage Scotch Bonnet Peppers Ata Rodo Scotch Bonnet or Habanero Pepper Sea Salt Sesame, poppy seeds, sunflower, or Squash Seeds Shallot Shallots Sheep’s Milk Ricotta Sherry Vinegar Shredded Cheese Shredded Cheese (Mozzarella, Queso Fresco, or Monterey Jack) Shredded Swiss Cheese Simmering Water Small Bunch Coriander Small Carrot Small Green Chilies Small Onion Small Raw Mango Small White Onion Smoked Paprika Smoked Paprika or Pimenton de la Vera Smoked salmon Soft Butter Soft Butter cut into small cubes Softened Butter Sour Cream Soy Sauce Spaghetti Spinach Sprig Thyme Sprig of thyme Sprigs Tarragon or Fresh Basil Sprigs Thyme Sprigs of Tarragon Spring Onion Spring Onions Squid Stale White Bread Stalk Celery Stew Meat Sticks of Celery Stock Cubes Sunflower Oil Swiss Cheese (grated) Tablespoons Water Tamarind Pulp Tamarind or Coconut Chutney Thick Coconut Milk or Cream Thick Slices of Bread Thyme Thyme Leaves Tomato Paste Tomato Puree Tomato Sauce Tomatoes Turmeric Powder Ucho-Suneli Vanilla Bean Vanilla Pod Vanilla Sugar Vanilla Sugar (optional) Vegetable Oil Vegetable Oil (for deep frying) Vegetable Oil as needed Vegetable or Olive Oil Vermouth Walnuts Walnuts, ground Warm Milk Warm Water Water at room temp Water or Beef or Chicken Stock (fresh, cube or concentrate) Wheat Flour Whipping cream White Flour White Rice White Wine (or rosé) White Wine Vinegar White beans White wine Whole Milk Whole Scotch Bonnet or Small Chili Whole Shrimp Whole-Wheat Flour (at least T80) Wholemeal Rice Flour Yellow Onions (thinly sliced) Yellow Potatoes low-moisture variety Zest of 1 Orange a pinch Salt all-purpose flour black pepper cinnamon (optional) flour of Salt red onion rosemary salt sugar water

Spanish Potato Omelet (Tortilla de Patatas)

Learn the history and simple techniques behind Tortilla de Patatas, Spain’s iconic potato omelet. A beginner-friendly recipe full of flavor.

Maccheroni al Pettine al Ragù

This traditional pasta dish from Emilia-Romagna features hand-rolled maccheroni al pettine paired with a hearty meat ragù from Chef Ilaria Bertinelli. It’s a delicious highlight of our Let’s Eat Parma tour.

Zanzibari Mix (Urojo)

Zanzibar’s Urojo Soup (Zanzibar Mix) is a tangy, flour-thickened broth enriched with coconut milk and raw mango, poured over crispy bhajia, potatoes, and chutneys — pure street food comfort in a bowl.

Nigerian Party Jollof Rice

This classic Nigerian dish features smoky, flavorful rice cooked in a rich tomato stew. Perfect for celebrations, this recipe yields enough to serve a party of 12. If somehow the rice didn’t get eaten up at the party, it tastes even better the next day.

Causa Limeña Layered Peruvian dish shaped by history, women, resistance.

Causa Limeña Recipe

Elegant yet rooted in resistance, Causa Limeña is a dish with stories to tell. From Inka traditions to wartime women, uncover the layers of meaning behind this Peruvian favorite.

Tacu Tacu

Tacu Tacu is more than a clever way to reuse rice and beans — it’s a flavorful reflection of Afro-Peruvian culinary creativity. This post explores its layered history, the debate around its name, and how one humble dish continues to carry meaning on Peruvian tables today.

Croquants aux Amandes

This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.

Ricotta and Cherry Tart

Piadina (Italian Flatbread)

Piadina is a traditional Italian flatbread that is quick and easy to make. This versatile bread can be enjoyed with a variety of fillings, making it perfect for a light meal or snack. The dough is simply mixed, kneaded, and rolled out before being cooked on a skillet until slightly browned and puffy. Enjoy piadina warm with your favorite fillings for a delightful and satisfying treat.

Crispy Skin Duck Breast With Stewed Cherries

A Bite of Semana Santa: Make Torrijas at Home

Crisp on the outside, soft and cheesy on the inside, authentic Colombian arepas are a cornerstone of Colombian cuisine. Whether served at breakfast, as a mid-day snack, or alongside dinner, this versatile dish has been a cherished part of Colombian life for centuries.

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