Veal is the pale, tender meat from young cattle, typically calves aged between four weeks and six months. Unlike beef from mature cattle, veal derives its delicate flavour and soft texture from the animals’ youth. Historically veal has featured prominently...
The mocha’s story intertwines the worlds of coffee and chocolate, merging two beloved flavours into a harmonious union. The name traces back to the port city of Mocha on Yemen’s Red Sea coast, which in the fifteenth century served as...
Hogget is the meat of a sheep between one and two years old, sitting between the tender lamb and the more robust mutton classifications. Historically British farmers distinguished hogget to describe an animal that had outgrown the delicate lamb stage...
Foo Yung, sometimes anglicised as Egg Foo Young, is an omelette dish that emerged from Cantonese culinary traditions and found favour in Chinese‑inspired restaurants around the world. Its name in Cantonese suggests “hibiscus egg,” evoking the dish’s petal‑like folds. In its homeland chefs...
Halal is an Arabic term meaning permitted or lawful. In the context of food, halal meat refers to meat that complies with Islamic dietary laws derived from the Quran and the teachings of the Prophet Muhammad. These laws govern which...
Hennessy is a renowned cognac produced in the Cognac region of France. Its story begins in 1765 when Irishman Richard Hennessy, a former officer in the Irish Brigade of the French Army, established a trading house in the town of...
Heavy cream, as known in American and Canadian kitchens, refers to a dairy product containing between 36 percent and 40 percent milk fat. In the United Kingdom the nearest equivalent is double cream, which typically contains at least 48 percent milk fat. Double...
Honeyed wine better known as mead is one of humanity’s oldest alcoholic beverages. Archaeological evidence from China, India and Europe suggests people were fermenting honey mixed with water and wild yeasts as early as 7000 BC. In medieval Europe mead held...
Gram flour, known variously as besan or chickpea flour, has a longstanding culinary heritage across South Asia, the Mediterranean and parts of Africa. Its roots trace back thousands of years to the Indian subcontinent where chickpeas were cultivated as a...