Aromatics, Herbs & Spices
Garlic, onion, ginger, chilli - the sharp things that mellow with heat.
Garlic
How garlic tastes raw, why mincing makes it harsher than slicing, and what blanching, sautéing, roasting, frying and pickling each do to it.
September 18, 2026Onion
Why raw onion stings, how the direction of your cut changes its bite, and what sweating, roasting, deep caramelising and pickling each do to it.
September 18, 2026