Food Facts

Kefalotyri – a head of cheese

Guest blogger Theodore Koukouvitis introduces us to a Greek hard cheese that’s shaking off its “bullet-proof” reputation and undergoing a renaissance!

Kasseri: the “other” Greek cheese

Guest blog by Theodore Koukouvitis, introducing Greece’s “other” cheese: kasseri!

Cocoa Solids – what do all these numbers mean?

Luxury chocolate bars aew required to state the percentage of cocoa solids they contain, but what does it all mean?

How chocolate is made – from bean to bar

Master chocolatier Jacques Torres talks us through the process of how chocolate is made in his “from bean to bar” video.

Fresh water chestnuts

How to prepare fresh water chestnuts. Much nicer than the tinned version.

Dairy dilemma

Faced with a carton of date-expired whipping cream, Not Delia gets some expert advice…

Blackbelly Rosefish

Not Delia tries a blackbelly rosefish – ugly as sin, but delicious!

The Story of Worcestershire Sauce

Not Delia delves into the history of one of Britain’s most famous sauces

Rib eye steak – the cut

Not Delia gives some ideas about how to cook a rib eye steak

What is Thai basil? Bai horapha

Not Delia describes the three types of Thai basil, including bai horapha also known as Thai sweet basil

What is an escalope?

Not Delia gets the real definition of “escalope” from Larousse.

Confused about Aus/NZ cream?

Two Types of Tamarind

Confused about US cream?

Sushi – Facts

Confused about cream?

Do you ever get confused with all the different types of cream on sale in the UK? Here’s an explanation.

Mussels – a shut and open case

Healthy but High

How to make self-raising flour

Wine and Vegetarianism