Cooking, Ingredients

Paprika Varieties: What’s the difference?

No Comments 26 February 2013

Paprika comes in different varieties – hot, smoked, sweet, Spanish, Hungarian. But what’s the difference between the names – isn’t it all just the same stuff?

Absolutely not! While all paprika is made in a similar way from a similar combination of peppers, the taste varies greatly. As such, it’s important to know what characteristics each type has. Here, we’ll break it down for you, so the next time you reach for a spice, you’ll know it’s the right one.

Paprika Continue Reading

Cooking, Ingredients

How Gelatin Is Made

No Comments 21 February 2013

As you may have noticed, we’ve lately been covering a wide variety of different food and cooking-related topics, from how to season a cast iron skillet, to the types of nonstick coating in cookware, and even the different types of leafy greens available in the winter. We’re aiming to produce stellar content that is useful, relevant, and interesting to our readers! So if there’s anything you’re ever curious about, don’t hesitate to ask, and we’ll do a post on it!


Gelatin sheets, granulated gelatin, and a popular consumer brand Continue Reading


Common Winter Leafy Greens

No Comments 03 February 2013

When the days get short, and the nights drop below freezing, the selection of fresh produce plummets. Unlike at the peak of summer when you could stock your entire fridge with local fruits and veggies, in the winter you’re lucky to get your hands on much at all. Root vegetables and dark, leafy greens are the name of the game – but fortunately if you educate yourself a bit, you’ll find that there are a lot of leafy green veggies that actually hit their peak in this season, and with a variety of ways to prepare them they’ll never get old.

Common Winter Leafy Greens Continue Reading

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