The roots of Louisiana cuisine reach deep into the soil of a dazzling array of cultures. There’s Cajun cooking, a rustic, hearty, game-heavy cuisine that has its origins in rural France via Acadia. Creole cuisine is an urban fusion of West African, Native American, French, Spanish, German, and Italian traditions. Today, Cajun and Creole traditions overlap and together comprise most of what we call Louisiana cuisine. Its multicultural influences—rooted in, but not limited by, tradition—make this cuisine uniquely American. Here are the ingredients you need to know to celebrate the brassy boldness of Louisiana cooking.
Can you freeze whole lemons?
Measuring semisoft ingredients such as mayonnaise and peanut butter can be a challenge. Should you use a dry measuring cup or a liquid measure?
Can “ground turkey breast” be used in recipes that call for “ground turkey”?
How does ultrafiltered milk compare with the regular stuff?
Why do recipes call for water to be at a rolling boil before dropping in the pasta? Can you just start it in cold water?
Does hot salsa lose some of its spiciness when refrigerated?
What's the difference between dark brown sugar, and organic dark brown sugar in recipes?
Why do purple baby potatoes take longer to cook than yellow or red ones all sold together in the same mixed bag?
While all blue cheeses get their flavor from harmless blue mold, different types vary wildly. Here’s a guide to 12 funky blues.
If you don't use both frozen pie crusts sold together in a pack, is it okay to refreeze the one that’s already been thawed?
What is the weight or volume equivalency of a single carrot in recipes?
What’s the difference between broccoli rabe, broccolini, and broccoli?
How does nonstick aluminum foil differ from regular foil?
Are there benefits to cooking chicken in a bundt pan, or is it just a gimmick?
Can you brine a frozen turkey while it thaws to kill two birds with one stone?
Will Carolina Gold and Charleston heirloom rice work in recipes that call for regular long-grain rice?
Acorn and butternut squash can vary greatly in size. How do you know how much you should buy for a recipe?
Dried herbs can be more complex and flavorful than fresh. We use them in many dishes—and not just in a pinch.
What's the optimal brewing temperature for black tea?
When a recipe calls for a tomato, what size and type should be used?
The best way to eliminate food waste in your kitchen is to take a second look at what you might be discarding. Reconsider some of these gems and their untapped potential.
Can brown and yellow mustard seeds be used interchangeably in recipes?
Why do some recipes call for "pulsing" a food processor a number of times when chopping ingredients, rather than running the processor continuously for a few seconds?
Does it really matter if you switch and rotate your cookie sheets during baking?