Author: Martin at The Sauce Lab

Brainsed Oxtail – From Structure to Perfectly Braised Dish
November 16, 2025

Brainsed Oxtail – From Structure to Perfectly Braised Dish

Introduction Braised oxtail is a dish made by slowly cooking oxtails for a few hour in combination with aromatics and stock. In cooking, the term oxtail refers to the tail of cattle in general, not specifically the tail of an ox. It is a piece …

Main Dishes
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Sauce Chimichurri: From Asado Tradition to Global Kitchens
November 9, 2025

Sauce Chimichurri: From Asado Tradition to Global Kitchens

Introduction Chimichurri is an uncooked, rich, and fresh sauce coming from South America (Argentina and Uruguay, but also Paraguay, Chile, Brazil, Peru), made with chopped green herbs like parsley and oregano, together with aromatics like garlic and chili peppers, in combination with olive oil and …

Sauces
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Parsley Uncovered: The Herb That Elevates Every Dish
November 2, 2025

Parsley Uncovered: The Herb That Elevates Every Dish

General Information about Parsley Parsley is one of the most commonly used culinary herbs. It’s a member of the Apiaceae family of plants and is a leafy, herbaceous herb with a bright green colour. It’s a cousin of other well-known herbs and vegetables such as …

Spices & Flavors
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Baked meatballs — Bulgarian style
October 26, 2025

Baked meatballs — Bulgarian style

Baked meatballs is ground meat tossed together with herbs and spices, then baked in the over at high temperature until golden brown and perfectly cooked.  There is a myriad of ways you can make them, but the combination of those spices and herbs, along with …

Main Dishes
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Core Principles of Food Fermentation
October 19, 2025

Core Principles of Food Fermentation

What Is Fermentation In this article I will try to explain some of the scientific principle and processes involved in fermentation. Interestingly, this process is older than humas species itself. In fact, it was and it’s an ongoing process even before the first human was …

Fermentation weeks, Food Science
Gastrique: The Sweet-and-Sour Balance
October 12, 2025

Gastrique: The Sweet-and-Sour Balance

Sauce gastrique is a French vinegar-based sauce, a cousin to the Italian* and Asian** sweet and sour sauces. You, like me have maybe heard Gastrique because of the classic dish duck à l’orange (Duck breast with orange sauce). It the backbone of some sweet-and-sour or …

Sauces
Za’atar: The Middle Eastern Spice That Delights the Senses
October 5, 2025

Za’atar: The Middle Eastern Spice That Delights the Senses

Za’atar (also spelled Zaatar or Zatar) is one of the most common middle east spice mixtures. It is made from dried spices and herbs which make it a very versatile seasoning for bread, hummus, meat and other types of seasoning. Za’atar is the common name …

Spices & Flavors
Sumac spice – The Salt and Pepper of the East
September 28, 2025

Sumac spice – The Salt and Pepper of the East

General Information Sumac is widely utilized in the Middle East as a spice, used in food, desserts, and drinks. The name derives from the Arabic root summaq, “red,” referring to the red color of the fruit (1). Sumac belongs to the genus Rhus, which is …

Spices & Flavors
Sumac Fresh Lemonade
September 22, 2025

Sumac Fresh Lemonade

🧪 Science Note: Why Sumac spice Works in Lemonade Using interesting spice for refreshing drink Sumac is used in Middle Eastern cuisine for its sour, citrus-like flavour in variety of dishes and spice mixes, but what about drinks? If you’re looking for very unique tasting …

Drinks