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How to Use Espresso Powder
We’re obsessed with espresso powder. It’s one of my favorite secret ingredients. I’m sharing my favorite ways to use it, the one I have in my kitchen, and more! I love using espresso powder for baking and savory recipes. It’s dehydrated brewed espresso (not coffee grounds), and it packs the same punch as a shot of espresso. Since it’s in powder form, it’s incredibly versatile. You can add it to batters, doughs, rich sauces, and even spice rubs! Someone once compared espresso powder to vanilla extract, and I think that’s a pretty good analogy. You don’t always specifically taste vanilla when you add it to a recipe, but it adds depth and complexity. That’s how espresso powder works. You won’t necessarily taste coffee in the final dish, but it elevates the other flavors and makes them more interesting, especially when baking with chocolate or brown sugar. Espresso powder lasts a long time, and a little goes a long way. My go-to brand is Medaglia D’Oro Instant Espresso with the green top. You can buy it at most US grocery stores. Look near the coffee and tea. It’s budget-friendly and works like a charm! Espresso powder is also available online from other brands, such as King Arthur Baking, The Spice House, and Delallo. Williams Sonoma even has one, but it’s a bit pricier. My Favorite Ways to Use Espresso Powder My favorite way to use espresso powder is in my easy chocolate chip cookies. Half a teaspoon added to the batter creates a richer, more complex flavor you won’t get without it. The espresso enhances the malty caramel notes in the brown sugar. Trust me, you’ll notice the difference! Chocolate and espresso powder are a match made in heaven. A quarter to half teaspoon of espresso powder intensifies the chocolate flavor in cupcakes, cakes, cookies, or brownies. My favorite chocolate recipes that benefit from this trick are double chocolate cookies, strawberry chocolate muffins, chocolate zucchini bread, and my easy one bowl brownies. Espresso powder also boosts the coffee flavor in my homemade lattes, especially my pumpkin spice latte. Since I don’t have an espresso machine, I usually use strong brewed coffee, which is good, but sometimes I crave an extra kick. A half teaspoon to a full teaspoon of espresso powder solves that problem! Beyond baked goods, espresso powder is amazing in homemade caramel sauce. Just a quarter to half teaspoon takes it to a new level of deliciousness. The same goes for homemade caramels! And don’t limit yourself to sweet treats! Espresso powder works wonders in savory dishes like spice rubs, rich brown or tomato sauces, and chili. Try adding it to my homemade chili recipe or this Texas red chili made with dried chile peppers. This list doesn’t come close to sharing all the wonderful ways to use espresso powder, but I hope it inspires you to pick up a bottle and try it yourself. If you do, come back and tell me how you used it! We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us
Oven Temperature Conversion
Here’s a helpful chart showing oven temperature conversions for Fahrenheit, Celsius, and gas marks. All common oven temperatures are below. Since this is such a common question, if you’re wondering what 350°F in Celsius is, it’s 177°C. We’ll often come across a recipe we would love to make but find the oven temperature listed in the recipe is not what we are used to. Here, in the United States, we use Fahrenheit. That shouldn’t stop us from making delicious recipes from other countries. The following oven temperature conversion chart are approximate for Fahrenheit, Celsius, and Gas Marks. For the exact conversion, we have shared formulas for converting Fahrenheit to Celsius and vice versa. How to Convert Fahrenheit to Celsius To convert degrees Fahrenheit to degrees Celsius, you will need to subtract 32 to the Fahrenheit temperature, multiply by 5, then divide by 9. For example, to convert 350 degrees Fahrenheit to Celsius you would complete the following equation: 350 degrees Fahrenheit – 32 = 318 318 x 5 = 1590 1590 / 9 = 176.66 degrees Celsius, which can be rounded to 177 degrees Celsius How to Convert Celsius to Fahrenheit To convert degrees Celsius to degrees Fahrenheit, you will need to multiply degrees Celsius by 9, divide by 5, then add 32. For example, to convert 177 degrees Celsius to Fahrenheit you would complete the following equation: 177 degrees Celsius x 9 = 1593 1593 / 5 = 318.6 318.6 +32 = 350.6 degrees Fahrenheit, which can be rounded to 350 degrees Fahrenheit We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Peach Cobbler Next Post: How to Use Rice Paper Wrappers
Maple Butter Roasted Endive Recipe
Maple syrup perfectly balances the bitterness of endive in this simple side. Jump to the Maple Roasted Endive Recipe or read on to see our tips for making it. YOU MAY ALSO LIKE: Easy roasted carrots recipe with a garlic parsley butter. The carrots are sweet, tender and completely delicious. Jump to the Roasted Carrots Recipe. How to Make Maple Roasted Endive Endive is a little bitter, but in a good way. Maple syrup is sweet and a little smoky, in a good way. Why not combine them? This is amazing served with roast turkey or chicken, especially if you had some mashed potatoes and gravy on the table at the same time. Start by cutting the endive into similar sized wedges. Add to a baking sheet and cover with a mixture of melted butter, maple syrup, salt and fresh thyme. Bake in a 350 degree oven for 20 to 25 minutes until tender and the edges start to brown. By the way, you can make the recipe with carrots or parsnips, too! If you do, peel the parsnips and/or carrots and cook in boiling water until the crunch is gone and they start to become tender, then follow the recipe as shown below. YOU MAY ALSO LIKE: Simple roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne. Jump to the Roasted Butternut Squash Recipe. Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Maple Butter Roasted Endive Recipe PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins This takes less than 10 minutes to prep and about 25 minutes to roast. I love how the maple syrup balances the bitterness of the endive. Makes 4 servings You Will Need 6 medium-sized endive 2 tablespoons butter 2 tablespoons real maple syrup 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon sea salt Directions 1Heat oven to 350 degrees F. 2Halve the endives or if large, cut them lengthwise into four wedges then remove as much of the core as possible (the core can be bitter). Arrange endive into one layer on a baking sheet. 3In a small saucepan, melt the butter the stir in maple syrup, thyme and salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes. 1Heat oven to 350 degrees F. 2Halve the endives or if large, cut them lengthwise into four wedges then remove as much of the core as possible (the core can be bitter). Arrange endive into one layer on a baking sheet. 3In a small saucepan, melt the butter the stir in maple syrup, thyme and salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes. Adam and Joanne's Tips If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Homemade Banana Pudding Next Post: Bacon Bourbon Barbecue Sauce Recipe
How to Cut and Break Down Chicken Wings
Watch this quick video showing you how to easily cut up and break down chicken wings. Some grocery stores sell them separated. If the wings you buy are not, you can do it yourself. All you really need is about 5 minutes and a little know-how to butcher chicken wings. Here’s how we do it: See how easy it is? Now you know how to break down a chicken wing into the drumstick and wingette! Baked Chicken Hot Wings: Skip the oil and fryer and make easy baked chicken hot wings instead. Jump to the Crispy Baked Hot Wings Recipe. Brown Sugar Baked Barbecue Chicken Wings: These barbecue baked chicken wings are sweet, smoky and just sticky enough to make us very very happy. Jump to the Brown Sugar Baked Chicken Wings Recipe. Sweet Chili Baked Chicken Wings Recipe: How to make baked chicken wings in an Asian sweet chili sauce. Jump to the Sweet Chili Baked Chicken Wings Recipe. It’s up to you whether you separate the chicken wings. You can just leave them unseparated. In both recipes below, we actually keep the wings intact and do not break them down. If you haven’t grilled chicken wings before, you absolutely need to start. To get you moving towards wing happiness, these Parmesan Dusted, Lemon Garlic Chicken Wings are here to help. Or try these Pho Inspired Grilled Chicken Wings with a marinade made from ginger, garlic, lime and fish sauce. Post updated, originally posted April 2012. Since posting this in 2012, we have tweaked the article to be more clear. – Adam and Joanne We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: How to Make S’mores Pops Next Post: Pho Inspired Grilled Chicken Wings Recipe
How to Clean Leeks
Leeks are one of my favorite vegetables. Add them to soup, a stir-fry, braise them or roast them. However you cook them, they will need to be cleaned. Since leeks are grown in sandy soil, they often have a little sand or dirt tucked in between the layers. Don’t worry though, it is easy to remove. Here’s how we do it in our own kitchen: Step One: Cut off the dark, tough green leaves about an inch from the white part of the stalk. Discard or save them for homemade stock. Step Two: Cut the leek in half, lengthwise, but don’t cut all the way through the root. Step Three: Place the leek into a bowl of water and move it around. Using your fingers pull apart the layers to check for hidden sand. (You can also do this under running water, but the bowl works well and uses less water). Step Four: Slice the leeks. If you are using them in a soup or stew you might want to slice the leeks thinner so the texture “fades away” into the dish during cooking, just leaving the flavor. Leeks also work really well in a stir fry, cutting them lengthwise works the best. There are always multiple ways to do things, here is another way to clean leeks: Pre-cut the leeks and place them in a bowl full of water. Leave the leeks for about 15 minutes and you will find the sand sinks to the bottom and the leeks float on the top. Take the leeks out of the bowl and rinse. Pat dry and you are ready to go. Updated, originally posted March 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Lemon Braised Leeks Recipe Next Post: Pork Milanese with Lemony Green Salad
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About Us | Cooking The World
Hi there, my name is Marta I am so glad you stopped by. Hi, I’m Marta — the heart and hands behind this blog dedicated to traditional, regional, and vegetarian cooking. I’ve had the joy of calling several countries home — from hearty kitchen of Germany, the comforting traditions of Poland, the vibrant streets of the London to the charming corners of Italy. Each place has shaped the way I cook, eat, and connect with food. Today, I live in Frankfurt with my wonderful husband and our curious little son, where we’re always cooking, tasting, and discovering together. My passion lies in traditional food — the kind passed down through generations, made with love, local ingredients, and a deep sense of place. I especially love exploring regional dishes and preserving the rich culinary heritage of the places I’ve lived. Many of the recipes I share come straight from my own family’s kitchens in Poland and Germany — lovingly recreated, sometimes with a modern twist, and always with heart. I love vegetarian dishes because I believe tradition and sustainability can go hand in hand. There’s something incredibly satisfying about preparing a meal that’s both nourishing and rooted in culture — a reminder that plant-based cooking has long been a part of many regional food traditions. This blog is also my travel diary — told through recipes. Wherever I go, I travel for food: tasting local specialties, learning from locals, and bringing those flavors home to share with you. Whether you’re here for a comforting Polish pierogi recipe, a rustic German dish, or inspiration for your next vegetarian meal, I’m so glad you’re here. Let’s celebrate food that tells a story — one plate at a time.
How To Make Quark With Buttermilk - Foolproof Recipe
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. How do you strain the mixture? To strain the mixture you will need a bowl that fits your sieve, sieve and cheese cloth or cotton towel. When is the right time to strain the cheese? I let the mixture of milk and buttermilk sit for 48 hours in a room at 20°C (68°F). The cheese’s consistency got pretty thick (similar to yoghurt). This is the right time to strain the mixture. Remove the whey every few hours Depending on how much you want your quark, you will be left with some acidic whey. Remove the excess whey from the bowl every few hours and keep it in a separate bowl in the fridge. Please don’t throw it away! Whey contains probiotics and has a bracing acidity, so you can use it in your smoothies or even to tone your skin. If you are looking for creative ways to use up whey, I recommend reading this helpful blog post: Creative ways to use leftover Whey.
Discover Authentic German Caramelised Chestnuts Recipe
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. If you’re on the hunt for a sweet treat that brings a cozy vibe to your fall or winter gatherings, look no further than German caramelised chestnuts! These delightful morsels are perfect side dish and an important part of our holiday traditions. Caramelised German chestnuts are sure to impress. So grab your apron, and let’s dive into the deliciousness of this seasonal favorite! German Carmalised Chestnuts No ratings yet INGREDIENTS 300 g peeled & cooked chestnuts6 tbsp sugar400 ml cold water 300 g peeled & cooked chestnuts 6 tbsp sugar 400 ml cold water INSTRUCTIONS Carmelise sugar in a large pan. Sprinkle an even amount of sugar with a setting of 5 out of 10 and, after a few minutes, switch to 7 out of 10. Don't stir the sugar; let it heat slowly. I know it is tempting! This process might take up to 10 minutes. As soon as sugar melts, add water and mix. The sugar might be set at the bottom. This is normal; wait; it will dissolve quickly. Add the chestnuts and cook them on the medium heat until the mixture thickens.Guten Appetit! Carmelise sugar in a large pan. Sprinkle an even amount of sugar with a setting of 5 out of 10 and, after a few minutes, switch to 7 out of 10. Don't stir the sugar; let it heat slowly. I know it is tempting! This process might take up to 10 minutes. Carmelise sugar in a large pan. Sprinkle an even amount of sugar with a setting of 5 out of 10 and, after a few minutes, switch to 7 out of 10. Don't stir the sugar; let it heat slowly. I know it is tempting! This process might take up to 10 minutes. As soon as sugar melts, add water and mix. The sugar might be set at the bottom. This is normal; wait; it will dissolve quickly. As soon as sugar melts, add water and mix. The sugar might be set at the bottom. This is normal; wait; it will dissolve quickly. Add the chestnuts and cook them on the medium heat until the mixture thickens. Add the chestnuts and cook them on the medium heat until the mixture thickens. Guten Appetit! Guten Appetit! VIDEO Ingredients & Substitutes Lorem ipsum – dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Tools that might come in handy Storage & Reheating Lorem Lorem Lorem Related Recipes In my Kitchen
German Bread Dumplings
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta October 10, 2022 Last updated on October 21, 2024 No Comments Marta October 10, 2022 Last updated on October 21, 2024 No Comments Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Candied Almonds
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 6, 2020 Last updated on April 30, 2025 No Comments Marta December 6, 2020 Last updated on April 30, 2025 No Comments There are plenty of different candied almonds that you can find at the German Christmas Market. The recipe below makes those sweet and a bit crunchy. If that’s what you are looking for, try it! It’s not that complicated. Be careful with the heat, and they will turn out just delicious! Crispy candied almonds from the German Christmas Market No ratings yet Prep Time 20 minutes Course Snack Cuisine German Servings 4 people EQUIPMENT INGREDIENTS 200 g whole almonds200 g white sugar100 ml cold water8 g vanillin sugar1 tsp cinnamon 200 g whole almonds 200 g white sugar 100 ml cold water 8 g vanillin sugar 1 tsp cinnamon INSTRUCTIONS In a medium pot mix together sugars with cinnamon.Pour the cold water and bring it to boil without stirring.Turn the heat to medium (I am using 6 out of 10), add the almonds and keep on stirring until the sugar carmelizes. Transfer the almonds into a backing sheet, spread them and let the ret for few minutes until the cool down.If you stir too long: add a bit water and keep on stirring until the sugar caramelizes again. In a medium pot mix together sugars with cinnamon. In a medium pot mix together sugars with cinnamon. Pour the cold water and bring it to boil without stirring. Pour the cold water and bring it to boil without stirring. Turn the heat to medium (I am using 6 out of 10), add the almonds and keep on stirring until the sugar carmelizes. Transfer the almonds into a backing sheet, spread them and let the ret for few minutes until the cool down. Turn the heat to medium (I am using 6 out of 10), add the almonds and keep on stirring until the sugar carmelizes. Transfer the almonds into a backing sheet, spread them and let the ret for few minutes until the cool down. If you stir too long: add a bit water and keep on stirring until the sugar caramelizes again. If you stir too long: add a bit water and keep on stirring until the sugar caramelizes again. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.