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Many people assume couscous (pronounced KOOS-koos) is a grain, but it is actually a wheat product made from semolina (coarsely ground durum wheat) that has been steamed and allowed to dry.  »

While it's certainly true that sugar makes life sweeter, it is perhaps one of the most modest ingredients in our pantry ¿ so unassuming that we often take it for granted. In fact, the white stuff we now consider a staple was once so rare and expensive, it was commonly referred to as "white gold." »

Ginger, whether fresh, dried or in some other distinct form, has become the trendy ingredient in many specialty foods in recent years, making its versatile presence known in everything from chocolate to cheese to marinades, even popping up in ice cream and yogurts. »

Truffles (of the tuber family, not the chocolate variety) have been highly prized for thousands of years. And rightfully so. Their limited supply and amazing flavor have elevated them to cult status among gastronomes worldwide, yet to many, they still remain a mystery. »

Salt is a plentiful natural resource that is found throughout the world. Totally versatile, salt is used in more than 40,000 different applications, from manufacturing to medicine, but our most beloved use of it is in our culinary endeavors. »

Basically, there are two methods of cutting food. In the first, a blade moves down through the food, while in the second, the food is moved over a blade. Typically, chefs employ a knife in the first method and a grater, or mandoline in the second.  »

The mortar & pestle is practicality mashed with romance. Its design, said to have originated more than 5,000 years ago when people perceived that grain could be separated from chaff to procure digestible food, still does the job and does so in a romantic way.  »