#culinary-differences

#culinary-differences

Sponge cakes get their height and light texture from whipped eggs, relying on air incorporated into eggs for lift, with minimal fat in the batter.

Japanese fried chicken, or karaage, often uses boneless filets and smaller, bite-sized chunks for quicker cooking and easier eating with chopsticks, while Korean fried chicken utilizes familiar cuts like wings and drumsticks.

Fish sauce is a base sauce made with fermented anchovies, it's naturally salty and pungent, thin like soy sauce, and it adds umami to a dish.

Russian dressing, created in the U.S. with caviar and spices, delivers a spicy kick, while Thousand Island, from the Thousand Islands region, leans towards a sweeter profile.

Chicken tandoori is an Indian dish whose history dates back to 3,000 BCE in Harappa, Punjab, characterized by a deep flavor from its yogurt marinade.

Unlike classic American pancake batter, the Swedish version typically does not include sugar. Instead, these eggy beauties are made from a straightforward combination of milk, flour, egg, butter, and a pinch of salt to taste.

Matchstick fries tend to be around ⅛ inch thick and require only one trip into the hot oil, offering a crispness that shatters upon biting.