Tiramisu – A Classic Italian Dessert

November 26, 2025November 14, 2025 culinaryjourneysllc

_{Image by Andrey Cojocaru from Pixabay}

Although Italian in origin, Tiramisu is a dish beloved all over the US. So many people order it when they go to their favorite Italian restaurant. It does not have to be limited to dining out, though. In this Cooking Tip, we will explain what it is and share tips for making the best tiramisu at home.

As is typical, historians disagree on when tiramisu was first created. Some say the 1700s. Some say the 1800s, and others claim it did not exist before the 1900s. Most do agree that it was invented in the Italian city of Treviso. It is an unbaked, elegant, rich and creamy layered dessert.

Typical Ingredients

Mascarpone

This is sometimes called Italian cream cheese. However, substituting American cream cheese is not recommended as mascarpone is smoother and milder in flavor.
Mascarpone should be cold before adding to the recipe.

Eggs

As opposed to the other ingredients, eggs should be at room temperature as they will whip much better than if cold.
The original tiramisu recipe probably used eggs that were separated. The yolks were mixed with the sugar, the eggs were whipped to stiff peaks, and then the whites were folded into the egg mixture. The concern with this is that you would be consuming raw eggs.
Most modern recipes use either whole eggs or just egg yolks, which are sterilized by slowly cooking over a bain marie as you whip the mascarpone mixture. Follow the recipe directions for the ideal temperature. This is sometimes followed by folding in whipped cream rather than raw egg whites.
Pasteurized eggs are difficult to find in supermarkets. They also do not whip up as well as fresh eggs, though this can be helped by adding some cream of tartar.

Whipping cream

For the best whipping, the cream should be very cold.
To get an optimal result, start whipping at a lower speed, gradually increasing the speed as you go. If you do this for about 10 minutes, the resulting whipped product will be much more stable.

Sugar

Regular granulated sugar can impart a grainy texture.
Either use superfine sugar or pulse your sugar in a food processor before using it.

Ladyfingers

These are called savoiardi in Italian and are dry, oblong-shaped sponge cookies.
Be sure to use crunchy ladyfingers, not soft cake-like ones.
They will be dipped in a liquid solution. The trick is to get them flavored with the liquid without allowing them to get soggy. To do this, they should be dipped only briefly, no more than about two seconds per side. Alternatively, you can also brush on the liquid rather than dipping.

Coffee/Espresso powder

The classic tiramisu is made by dipping the ladyfingers in a strong coffee or espresso mixture.

Alcohol

Many recipes include adding alcohol to the coffee. The classic is Marsala, but you can vary it according to your taste. You may also leave it out if you want an alcohol-free dessert.
Some recipes will add the alcohol to the cream mixture rather than just into the dipping mixture.

Cocoa powder or grated chocolate

This is sifted or scattered over the top, but also may be added to each layer.
Since cocoa powder is very bitter, you may want to cut it just a bit by whisking it together with a small amount of powdered sugar.

How to make it

The directions for all recipes are very similar, although you may see some slight variations. Always start by gathering all your ingredients, allowing some to come to room temperature as noted in the ingredient discussion.

Classic recipe

Prepare the mascarpone mixture.
- Whisk the egg whites until stiff peaks form.
- Whisk the egg yolks and sugar until thick and pale yellow.
- Add the mascarpone and whisk until smooth.
- Fold the egg whites into the mascarpone mixture.
Prepare the coffee/alcohol mixture by mixing in a shallow bowl.
Briefly dip the ladyfingers in the liquid and arrange them at the bottom of the baking dish.
Spread ⅓ of the mascarpone mixture over the ladyfingers.
Sprinkle with ⅓ of the cocoa powder.
Repeat two more times.
Chill thoroughly.
Note that this recipe contains raw eggs unless you use pasteurized eggs.

Modern recipe – Method 1

Whisk together coffee and alcohol and set aside.
Beat egg yolks and sugar until thick, creamy and light yellow. Stir in unwhipped heavy cream.
Cook mixture gently over a bain marie until mixture reaches 160°F. Allow to cool.
Beat mascarpone and alcohol, if using, into egg mixture.
Dip ladyfingers into coffee mixture and place in the bottom of your baking pan.
Spread ½ of the mascarpone mixture over the ladyfingers. Sprinkle with cocoa powder or grated chocolate.
Repeat with the rest of the ingredients.
Chill.

Modern Recipe – Method 2

This is very similar to Method 1.
The difference is that the whipping cream is not added in the beginning. Instead, it is whipped to peaks separately and folded into the mascarpone mixture.

Recap of tips for success

Mascarpone and cream, if using, should be cold.
Eggs should be at room temperature. If using separated eggs, separate them while cold, then allow them to come to room temperature.
For the most traditional flavor, do not substitute cream cheese for the mascarpone, as it will change the texture and flavor.
Do not overwhip the mascarpone, as it may split.
Do not overmix when folding the whipped cream into the mascarpone mixture to prevent graininess.
The finished dessert must set up for at least six hours, even overnight. Proper chilling not only helps the tiramisu set up but also lets the flavors meld.

Make ahead and storage

Tiramisu can be made up to two days before serving.
It will last in the refrigerator for about a week.
You can freeze tiramisu for up to three months. If you choose to do this, do not dust with cocoa powder. Wrap in plastic wrap, placing it directly on the surface. Cover tightly with more plastic wrap, followed by foil.
To defrost, allow it to sit at room temperature for 15-20 minutes. After it has defrosted, dust with cocoa powder.

Variations – A fun thing to do with Tiramisu is to vary ingredients.

In the summer, I make a Summer Berry Tiramisu. I follow my regular tiramisu recipe, but eliminate the coffee and cocoa. Instead, I use summer berries (fresh or frozen) for layering. I also make a simple syrup with the berry juices and use that for the dipping mixture. If you wish to add an alcohol, choose a berry-flavored one such as cassis.
At Christmas, use cranberries and apple cider for layering as well as the dipping liquid.
Make a lemon curd for a citrusy tiramisu. Add some to the mascarpone cream and use some in the layering step.
Instead of pumpkin pie, make a pumpkin-spice mascarpone cream. Add brown sugar and warm spices to the dipping liquid. Finally, layer crushed gingersnaps between the layers.
Instead of making in a baking pan, make individual tiramisus using pretty glasses or goblets.

Making tiramisu is not difficult, but it does take some patience. If you follow the above tips, I am sure you will be rewarded with success – and a delicious dessert.

Cooking Tips · Ingredients

Chili – My go-to freezer meal

November 19, 2025November 10, 2025 culinaryjourneysllc

If you are like me, there are busy days when the last thing you want to do is cook dinner. Those are the nights I reach for pre-done dishes in my freezer. One item I have in my freezer year-round is chili. I have my favorite recipe (see below), and I am sure you have yours. Chili can be a polarizing topic – beans, no-beans, beef, chicken, etc. This Cooking Tip will parse out some of those differences.

For me, I want both meat and beans in my chili, but others disagree. I really do not care about the different chili categories; I just want it to taste good. Others, though, feel passionately about what recipe can be called by what name.

Typical ingredients found in chili recipes include the following. Note, though, that regional differences exist.

Meat – beef, pork, turkey, chicken
Beans – kidney, black, pinto
Vegetables – tomatoes, onions, bell peppers
Chili peppers
Spices – cumin, chili powder, garlic, paprika, Mexican oregano
Toppings – jalapenos, onions, cilantro, cheese, sour cream, tortilla chips, bacon, avocado, lime wedges

The International Chili Society (ICS) is the sponsor of national chili cook-offs. For their purposes, they break chili into four categories.

Traditional Red Chili

Any kind of meat (or combination) cooked with red chili peppers, spices and other ingredients.
Beans, rice or pasta are not allowed.

Homestyle Chili

Any kind of meat (or combination) and/or vegetables cooked with beans, chili peppers (any color), spices and other ingredients.

Chili Verde

Any kind of meat (or combination) cooked with green chili peppers, spices and other ingredients.
Beans, rice or pasta are not allowed.

Vegetarian Chili

Any kind of vegetable, or meatless product cooked with chili peppers, spices and other ingredients.
Beans are allowed but not required.

Chili is one of those dishes that varies by region of the country. Here are a few of the most popular versions.

Chili Con Carne

Specialty of Texas
Other names include Texas Red, Traditional Red, Bowl of Red.
Typical ingredients are beef, red chili peppers, paprika, cumin and Mexican oregano.
Everyone agrees that authentic Texas chili does not include beans.
There is a bit of debate about whether tomatoes are allowed.

Cincinnati Chili

Specialty of Ohio
Also known as Skyline Chili
This chili is more of a sauce than a stew-like dish and is served as a topping over spaghetti.
Usual ingredients are beef, tomato paste, cinnamon, nutmeg, cloves, allspice, chili powder and cumin. It may also include cocoa powder.

Hoosier Chili

As the name implies, this chili hails from Indiana.
It is similar to Cincinnati chili, but the recipe calls for mixing the spaghetti (or elbow macaroni) into the chili.
It has more of a soup-like consistency.
A standard recipe includes beef, beans, tomato juice, pasta and chili powder.

Tavern Style Chili

This is also called Springfield chilli (spelled with two “l”s), named for the city in Illinois.
It is characterized by the use of beef suet or tallow, which lends an oily layer on top.
Other ingredients include beef, beans, tomato juice, chili powder, cumin, and at times, beer.

Oklahoma Chili

Named for the state, this type of chili resembles Texas red chili with beans.
Usual ingredients include beef, beans, tomatoes, tomato sauce/paste, chili powder, cumin and oregano.

Kansas City Chili

Hailing from Missouri, this is not just one type, but can have many variations.
Recipes usually include beef and/or brisket or pork shoulder, beans, tomatoes, Worcestershire sauce, cumin and chili powder.

Chili Verde

This is the green chili known throughout New Mexico.
It uses the Hatch green chili, which is grown in the town of Hatch, New Mexico.
Another difference from most chili is that the meat is pork shoulder, not beef.
Other ingredients include green chilis, tomatillos, and garlic. Other optional ingredients are onions, cumin, Mexican oregano and cilantro.

White Chili

White chili has become very popular and is white due to the absence of red meat and tomatoes.
It is made with chicken, white beans, mild green chilis and other spices.
It is typically less spicy than other types of chili.

Turkey Chili

This could be termed a white chili, but it is made with lean turkey rather than chicken.

My favorite chili would probably fall into the ICS Homestyle Chili category, as it has both beef and beans. It began as a recipe published in a 1978 Better Homes & Gardens cookbook. I have made some alterations to the recipe, and this is what is in my freezer at all times. The name is Spicy Hot Chili, but I tend to moderate the spice to a lower level.

Another source of chili recipes is the International Chili Society’s website. You can check out the winning recipes here. Link to ICS Chili Cookoffs Winning Recipes

Whether you just make chili occasionally or it is a freezer staple as it is at my house, it is a delicious and filling meal. I hope you have your own favorite style!

Cooking Tips · Techniques

Donut or Doughnut? Does it matter?

November 5, 2025October 25, 2025 culinaryjourneysllc

I am not much of a donut fan. It seems as if most people are. According to NationalToday.com, 91% of Americans either like them or love them. Plus, there is not one but two National Donut Days. Read on in this Cooking Tip to learn more about donuts.

Special Donut Days

National Donut Day – This is celebrated on the first Friday in June and again on November 5^th. Most consider the June date the original. According to National Day Calendar, it was created in 1938 by the Salvation Army to honor the women who served donuts to soldiers in World War I. More on that below. It was a fundraiser for Chicago’s Salvation Army, aimed at helping those in need during the Great Depression. It is unknown how the November day came into existence. Some speculate it might have been started by a retailer who wanted the date close to Veterans’ Day because of the relationship between donuts and soldiers.
Jelly-Filled Donut Day – June 8^th
National Cream-Filled Donut Day – September 14^th
Buy a Donut Day – October 30^th

Names

You may have noticed that some people use the spelling “donut” while others use “doughnut.” Both are correct, and they are used interchangeably. The shorter “donut” is often the preferred one in the US.

Historians say doughnut is the older term. Many cite the 1809 Washington Irving book, A History of New York, from the beginning of the World to the End of the Dutch Dynasty. He writes “balls of sweetened dough, fried in hog’s fat, and called doughnuts …” Some claim this is where the spelling “doughnut” began, but not all agree. Some say it refers to nuts added to the dough. Others claim it goes back to the technique of tying the dough into a knot, called a “dough knot.”

Definition

The dictionary definition of a donut is that it is a small ring of sweet fried dough. However, today we call other types of pastries donuts, despite them not being in a ring or fried.

History

Fried dough is a part of many different cultures around the world. This history generally traces back to Dutch immigrants in 17th- and 18th-century New York (then called New Netherland). These immigrants made dough balls stuffed with fruit and nuts, but not in today’s ring shape.

Part of the American history of donuts can be traced to wartime, especially World War I. Donuts were served to soldiers on the front lines by women called “Doughnut Lassies.” It is said that the women initially wanted to bake pies and cakes, but had minimal equipment. Doughnuts could be produced with only a kettle of hot oil.

The creation of the 1^st automated donut machine is credited to Adolph Levitt, a Russian refugee and owner of a New York City bakery. This machine was called the “food hit of the Century of Progress” at the 1933-34 World’s Fair.

Let’s look at the history of two of the most-loved donut companies – Krispy Kreme and Dunkin’ Donuts.

According to the Krispy Kreme website:

Vernon Rudolph bought a secret yeast-raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, North Carolina, and began selling its Krispy Kreme doughnuts on July 13, 1937, to local grocery stores. The delicious scents of cooking doughnuts drifted into the streets, and passersby stopped to ask if they could buy hot doughnuts. So, he cut a hole in an outside wall and started selling Original Glazed doughnuts directly to customers on the sidewalk.

Dunkin’ Donuts says the following.

In 1948, Bill Rosenberg opened a restaurant called “Open Kettle,” serving premium coffee and donuts. After brainstorming with some executives, he renamed his restaurant “Dunkin’ Donuts” in 1950. Why? Because what do you do with donuts? You dunk them in coffee! Through the years, the number of Dunkin’ Donuts restaurants grew and the menu expanded. Today, there are more than 12,000 Dunkin’ Donuts restaurants in 45 countries.

What about the hole in donuts?

This is another one of those historical items with a number of stories. Choose your favorite.

One says that in 1850, an American sailor, Hanson Gregroy, was supposedly unhappy that the center of the donut was not cooked totally through and is said to have punched a hole into it and then taught the technique to his mother. Another version of the story is that his mother made fried dough balls for him to take on his voyages. He is said to have put one on a spoke of the steering wheel to keep his hands free during a storm, making a hole.
Others say it was just because the center of the dough ball was harder to cook thoroughly without overcooking the exterior. Removing the center was an attempt to solve this problem.
Still others say it happened during the time that bagels were becoming popular, and they were stacked on dowels for storage and customer viewing. Donut makers copied this.

Types of Donuts

Yeast Donut– This type of donut is leavened with yeast, resulting in a fluffier product. Popular varieties of yeasted donuts include the following.

_{Image by WikimediaImages from Pixabay}

Glazed donuts – These are covered in a sugary glaze that gives a shiny finish and a sweet flavor.
Jelly-filled donuts – These are filled with jelly or jam and often coated in powdered sugar.
Boston cream donuts – Just as with this popular cake, these donuts are filled with a vanilla custard and topped with a chocolate glaze.

Cake Donuts – Cake donuts use chemical leaveners such as baking powder and baking soda rather than yeast. These are the most popular kind of donut. They can be produced more quickly because chemical leaveners act more rapidly than yeast. Their texture is denser and more cake-like. They are often fried but can also be baked. A couple of the popular varieties are old-fashioned and chocolate.

Old-fashioned donuts – These often have a golden brown, crispy exterior and a soft, tender interior. They are often glazed or dusted with powdered sugar.
Chocolate cake donuts – This is a style of cake donut that is made from a chocolate batter. They are often topped with chocolate glaze or sprinkles.

Donut holes – These are small fried balls made from the dough removed to make the hole in the donut. However, many bakers just roll small pieces of dough and call them donut holes.

Beignets, known throughout New Orleans, are another French-style donut. They can be made with yeast dough or choux pastry.

Long John donuts are bar-shaped and have no holes. They are called donuts as they use the same dough and have similar toppings.

Filled donuts are, as the name suggests, filled with custard, fruit, jelly or jam.

Crullers are French donuts made from twisted or curled dough, piped into the desired shape and deep-fried. They are meant to be crunchy on the outside but soft and moist on the inside.

Cronuts are shaped like a donut but made with croissant pastry. They are baked rather than fried.Image by WikimediaImages from Pixabay

Churros – Popular in Mexican culture, these are long, deep-fried tubes of choux pastry.

If you are part of the 91% of Americans who like donuts, you can certainly make them at home. I am indeed a proponent of making things yourself whenever you can. However, donuts are somewhat labor-intensive, especially if deep-fried. So, you may be better off just visiting your favorite local donut shop for that occasional sweet treat.

Cooking Tips · Ingredients

Dried Grapes – Aren’t they all raisins?

October 29, 2025October 14, 2025 culinaryjourneysllc

We all know what raisins are, and we can easily purchase them in both regular and golden forms. Once in a while, you may run across a recipe (especially from the United Kingdom) that calls for sultanas or currants. This Cooking Tip will explore what those dried fruits are, their similarities and differences.

Raisins

Many people use the term “raisin” as a sort of general name for any dried grape. However, different grapes are used to make different raisin-like products.
According to the company Sun Made,
“About 90-95% of raisins are made from the Thompson Seedless variety of grape, which includes Selma Pete, DOVine and Fiesta. The remaining percentage is made up of varieties including Flame Seedless, Ruby Seedless and Sultana.”
Some say the latter term, Sultana, is just another name for Thompson Seedless. This is a pale green grape, but as they are dried, they darken in color, becoming what we know as a “raisin.”
If the drying process is in the sun, they are known as “natural” raisins. The drying process takes about two to three weeks.
A vine-dried grape is just what the name says. The grapes are left hanging on the vine to dry. This takes longer than ordinary sun-drying, requiring several weeks. According to the organization, California Grown,
“This process allows the grapes to retain their flavor without taking on any unwanted flavors from sunburn. The resulting vine-dried grape is plump, meaty, juicy, and delicious.”
A third method of drying is mechanical. This requires the grapes to be treated with an alkaline solution to aid in the loss of moisture. Then, mechanical driers blow air past the grapes to continue the drying process. This entire process takes about two days.
Raisins are larger than sultanas or currants.
They have a soft and chewy texture.
The flavor is somewhat intense and caramel-like.

Sultanas

Sultanas are also known as Golden Raisins. They are typically made from the same green seedless grapes as raisins, Thompson Seedless.
The processing is different in that they are not sun-dried. Instead, they are put inside dehydrators and then treated with sulphur dioxide to stop oxidation and preserve the lighter color.
As compared to regular raisins, golden raisins have a softer texture and a higher moisture content.
The flavor is milder and somewhat sweeter.
They are smaller and juicier than regular raisins.

Currants

Things get a bit confusing with currants. There are plants that produce small berries known as redcurrants or blackcurrants. These plants are related to gooseberries.
Dried currants, though, are not made from these actual currant berries. Just as with raisins, they are dried grapes. The grapes used are smaller and seedless. The variety is typically Black Corinth or Carina grapes.
They are often called Zante currants, referring to the fact that the grape originated on Zante, a Greek island.
They are smaller than either kind of raisin.
Their texture is firmer than raisins.
The flavor of Zante currants is tangy and slightly tart.

Choosing which to use

As with many things, using the type of dried grape that your recipe calls for is best. However, if you want a sweeter and juicier fruit, use sultanas. For a deeper flavor, choose raisins. If you want a tart note, currants will be the best.

There you go – raisins, sultanas and currants demystified!

Cooking Tips · Ingredients

Nutmeg & Mace – Two Spices in One

October 22, 2025October 20, 2025 culinaryjourneysllc

As we approach the holidays, one spice you probably use more at this time of the year is nutmeg. In this Cooking Tip, we will explore just what nutmeg is, how to use it and how it is related to mace.

This spice is native to what were called the Spice Islands of Indonesia. These islands are located northeast of Indonesia, between Celebes and New Guinea. Today, these islands are called the Moluccas. Most nutmeg comes from these islands along with the West Indies, but it is also grown in South Africa, Grenada and Sri Lanka.

In its natural stage, nutmeg is really two spices in one. The part we are most likely to recognize is the inner kernel surrounded by a shell. Wrapped around this shell is a reddish lacey covering, called mace. It grows on trees that can reach up to 75 feet high. As the fruit ripens, it splits open, revealing the red lacey covering. This will be stripped off, dried and sold and used as mace. The remaining shell-like part will be dried in the sun until the nutmeg kernel rattles in the shell. These are then broken open, and the nutmeg kernels are removed.

Both nutmeg and mace are warm spices, although mace has a more delicate flavor with citrus notes. I will discuss them separately.

Nutmeg

Form

Nutmeg may be purchased whole or ground. Here is a link to a reputable source, Savory Spice. As I discuss in my Spices Cooking Tip, whole spices do have advantages over the ground variety. This is especially true with nutmeg, as ground nutmeg quickly loses its essential oils, resulting in a product that has lost its potency and flavor.
Whole nutmeg can last indefinitely if stored properly. This means storing it in a tightly sealed jar or container in a cool, dark place. You must grate it before using. The most typical way to grate it is using a microplane. Only grate what you need. Freshly ground nutmeg will be stronger and more potent than the bottle of ground nutmeg. Because of this, you may want to use a bit less of the fresh than of the pre-ground and adjust as needed.

Uses

Although Americans tend to use nutmeg more in baking, its use is not limited to sweet applications. It is more widely used in countries where it is grown. In the Caribbean, it is used in jerk seasoning as well as pastries and other desserts. In Indonesia, it is a component of curries and savory sauces. It is used in lamb dishes in Africa and the Middle East. It is also a common seasoning added to béchamel sauce. It works well with potatoes, squash, pork and lamb as well as cooked spinach and soft, tangy cheeses. On the sweet side, it is often added to baked or stewed fruit, custards and eggnog.
Both nutmeg and mace are also commonly found in spice blends such as pumpkin pie spice, quatre épices, ras el hanout and garam masala.
When using nutmeg, do so in moderation. Most dishes only require a small amount. Using too much can result in an overwhelming and bitter flavor. It is better suited to providing a background note.
In excess, nutmeg can be toxic. Experts say it only takes two to three teaspoons of this spice to make a toxic dose. A 10-year study done by the Illinois Poison Center listed the following as the most common effects among 30 cases of nutmeg toxicity.

Hallucinations
Drowsiness
Dizziness
Dry mouth
Confusion
Seizure (in two cases.

Substitutes

Nutmeg is very easily found in supermarkets, but if you are looking for a substitute, you may consider the following.
Mace – this is probably the best substitute.
Others that some recommend include garam masala, pumpkin pie spice, cinnamon, allspice, ginger, or ground cloves. As all of these alternatives tend to have more intense flavor profiles, use them sparingly when substituting.

Mace

Form

Mace is found in “blades”, which can be ground in a spice blender. It will be more difficult to find in stores, but it can be purchased online.
Just as with nutmeg, pre-ground mace loses its delicate notes quickly.

Uses

Most say that mace is lighter, subtler and sweeter than nutmeg. Serious Eats describes it as a “cross between nutmeg and coriander tinged with citrus and cinnamon.”
Mace is often used in savory dishes such as sauces, stocks, sausages, chutney and meat pies. It is also nice when nutmeg would be too heavy. For example, white fish, chicken, light dairy, pork, cookies, cream soups and fruit.
Some recommend toasting mace before using it, especially in Indian dishes.

Substitutes

The best substitute would be nutmeg. Experts differ on how the substitution should be done. Some recommend using equal amounts of nutmeg and mace. Most chefs would advise using only half as much nutmeg as mace. America’s Test Kitchen is a standout because it recommends using double the amount of nutmeg compared to mace.
Other possible substitutes are similar to those for nutmeg, including allspice, cinnamon, ginger and pumpkin pie spice.

Is nutmeg or mace on your list of holiday spices? How about branching out and trying it in savory dishes? You just might be pleasantly surprised.

Cooking Tips · Ingredients

Pumpkin Spice – Where’s the Pumpkin?

October 15, 2025October 12, 2025 culinaryjourneysllc

Every fall, some people eagerly await the “Pumpkin Spice” season, while others dread it. No matter where you fall on that spectrum, do you really know what it is and what the name means? That is the subject of this Cooking Tip.

The first thing to know is that there is no pumpkin in pumpkin spice. In fact, pumpkin has minimal natural flavor. According to King Arthur Baking, raw pumpkin is up to 90% water, which explains why it is so lacking in flavor.

Pumpkin is a type of squash. As you will learn from this Cooking Tip, Libby’s Pumpkin Puree is made from a Dickinson squash. As for classic pumpkin pie, one of the best you will ever make doesn’t even use pumpkin. Instead, it uses roasted butternut squash. Check out this recipe.

A pumpkin pie without some version of pumpkin pie spice would be very sad indeed. The deliciousness comes not from the pumpkin, but from the other ingredients, including the added spices. The blend of spices that gives pumpkin pie its characteristic flavor is known as pumpkin spice or pumpkin pie spice.

Each producer of pumpkin spice has their own recipe, but the most commonly included spices are the following.

Cinnamon
Ginger
Nutmeg
Cloves
Allspice

You can certainly buy bottles of pumpkin pie spice. McCormick even produces a liquid extract titled “Pumpkin Pie Spice Blend Extract.” If you do not think you are going to use a purchased bottle of pumpkin pie spice before next year, it would be better to make your own. It will be fresher, you only have to make how much you want to use, you can alter the ratio of the ingredients to match your preferences, and you won’t have a bottle of something that you are not using taking up precious space.

People like to talk about before and after the Pumpkin Spice Latte that Starbucks created in 2003. Pumpkin spice as a spice blend certainly existed long before then. A cookbook from 1798 actually has a couple of recipes in it that use nutmeg and ginger, as well as allspice and ginger. However, this Starbucks beverage created a new cult following for this flavoring profile, and decades later, it shows no signs of slowing down.

It is a trend that is not limited to Starbucks. Look at these other products cashing in on the Pumpkin Spice craze.

Dunkin’ Pumpkin Spice Goldfish
Target Favorite Day Pumpkin Spice Whipped Cream
Pumpkin Spice Cheerios
Pepperidge Farm Pumpkin Spice Cheesecake Cookies
Great Pumpkin Imperial Ale
Laughing Cow Pumpkin Spice Cheese Wedges
Ghirardelli Pumpkin Spice Caramel Chocolates
Pepperidge Farm Pumpkin Spice Milano Cookies
Pumpkin Spice Popcorn
Dawn Pumpkin Spice Powerwash
Dunkin Pumpkin Munchkin Creamer
Air Wick Pumpkin Spice Essential Mist
Febreze Air Mist Pumpkin Roll

Do you enjoy the pumpkin spice season? What’s your favorite product?

Cooking Tips · Ingredients

Pickles – A supermarket shelf of options

October 8, 2025September 21, 2025 culinaryjourneysllc

Almost all of us have likes and dislikes among foods. One food that is definitely on my dislike list is pickles – or anything that undergoes the pickling process. The only time they make it into my shopping cart is when my husband requests them. I typically look at the shelves of pickles and have to search my memory for the variety he likes. If you are the same, this Cooking Tip is for you, as we will delve into the world of pickles.

The word “pickle” can be either a noun or a verb. As a noun, it refers to food that has been preserved in a brine or vinegar solution. The verb applies to the process of preserving food in this brine or vinegar mixture. In this Cooking Tip, we will stick with pickle as a noun.

Many kinds of food can be pickled. What we all think of as the average pickle, though, starts as a cucumber. Here is a list along with descriptions of some of the most common pickles.

Dill pickle

This is the most popular pickle.
The brine is made with abundant amounts of dill in all its forms.
Dill pickles have a strong and herbaceous flavor.

Polish/German Dill

These undergo an extended processing time in wooden barrels, which impart a unique flavor.
The Polish variety contains more spices and garlic than traditional dill pickles. They tend to have a peppery bite.
The German variety has sugar added to the brine, giving them a sweet-sour flavor.

Refrigerator/Overnight dill

These are soaked in a brine for a short period of time (overnight to a few days) in the refrigerator.

Sweet Pickles

Sweeter than other pickles as they are made with sugar, vinegar, and spices.

Bread & Butter Pickles

Bread & Butter pickles tend to be made with vinegar, salt, sugar, mustard seeds, coriander seeds and celery seeds.
They have a tangy taste with sweet notes.

Candied Pickles

As their name implies, these are pickles soaked in a syrupy sugar &vinegar solution for at least a week.
They are much sweeter than sweet pickles because of the sugar concentration of the soaking solution.

Gherkin Pickles (baby pickles)

Gherkins are made from small cucumbers with bumpy skin. These cucumbers are mainly used for pickling.
Gherkins are usually jarred whole.

Cornichon

This is the French word for “gherkin”.
Some varieties of cornichons are sweet, and others are brined with tarragon.

Sour pickles

These pickles are fermented not with vinegar, but in a brine of water and pickling salt.
There are two varieties – half-sour and sour. The latter is fermented for twice as long as the former.
Actual fermentation times depend on the company, but they are said to range anywhere between a week and a few months.
Some sources say that if they are eaten before six weeks, they are called half-sour. After that time, they are termed sour.

There are other pickle types, including some unusual ones such as Kool-Aid pickles and Cinnamon pickles. However, the pickles mentioned above are the ones you will most likely see in your supermarket. I hope this Tip will help you as you stare at the supermarket shelf trying to decide what to buy.

Cooking Tips · Ingredients

Caraway Seeds – For more than just rye bread.

October 1, 2025October 20, 2025 culinaryjourneysllc

Caraway is a spice with a flavor that can be a bit polarizing. It is not extremely common in American pantries, although it is elsewhere in the world. This Cooking Tip will explain what caraway is, how to use it, and whether there are any substitutions.

Caraway comes from a plant in the parsley family. Holland is said to be the largest producer of caraway. It is also grown in a few other parts of Europe as well as in the United States.

In the US, caraway is probably most well-known for the characteristic flavor of rye bread. It is much more common in European, Asian, and African dishes. Examples are sauerkraut, sausage, cabbage dishes, cheese dishes, and soups.

The seed is small, measuring less than ⅛ inch in length. They are dark brown in color and have a crescent-shaped appearance. The aroma is pungent. The flavor is described as sweet and tangy with licorice notes that are similar to anise.

Although you can buy ground caraway, it is much preferable to buy caraway seeds in whole form. Savory Spice has an excellent supply of Dutch caraway. (This is an affiliate link and I may earn a commission if you decide to purchase.) Since it is a spice that you will probably not use frequently, you want it to stay fresh as long as possible. Since the whole seeds stay fresh much longer (up to 2 years), you will get more use out of the whole form. Also, most recipes will call for the whole seeds. Some people find the whole seeds somewhat unpleasant to chew. In that case, you may want to put them in a spice bag or cheesecloth to allow for easy removal.

Caraway seeds are one of many spices that benefit from a quick toast in a dry pan over low heat. Once they become fragrant, remove them from the heat and allow them to cool before using. You may then crush or grind them in a mortar/pestle or use them whole.

As with all spices, store in an airtight container away from light, heat, and moisture.

Since caraway is not the most common of spices, many ask about substitutions. There are some you can try, although none will be an exact replacement.

Anise Seeds

You may consider anise seeds, which will impart a similar licorice note. Anise can have a stronger flavor, which you should take into consideration if you substitute. This will work best in baked goods such as bread and cookies.

Fennel Seeds

Another choice would be fennel seeds. Fennel is more commonly found in Italian and Indian dishes, especially Italian sausage. This spice can also give a licorice flavor. However, caraway’s flavor is more earthy and nutty, while fennel is somewhat sweeter with a stronger licorice note. Fennel will do better in dishes with long cooking times, such as soups, stews, and curries.

Nigella Seeds

Some recommend nigella seeds, although they are not easily found in supermarkets. Their use is better in dishes such as soups and stews, as well as breads.

Dill or Star Anise

Other possibilities include dill seeds and star anise. The latter can be very powerful, so start with a small amount.

Cumin Seeds

Cumin seeds are in the same family as caraway, and visually, they look very similar to caraway seeds. Their flavor profiles, however, are different. Whereas caraway has that licorice flavor and sweet notes, cumin is nuttier, warmer, and more savory in flavor. They are not good substitutes for each other.

What can you use caraway seeds in?

Rye, pumpernickel, and spiced breads.
Potato salad or coleslaw.
Sauerkraut dishes.
Add to cooked carrot and potato dishes.
Add to a cheese dip.
Add to cabbage dishes.
A good meat pairing would be pork.

Do you have caraway in your pantry? Have you ever used it? I hope this short Cooking Tip will help you use it to its fullest potential.

Cooking Tips · Ingredients · Techniques

Almonds – Not just for snacking!

September 24, 2025September 7, 2025 culinaryjourneysllc

Almonds are certainly a popular snacking nut. In the stores, you can see flavors from just salt to honey to dill pickle to wasabi to habanero. They are also used in both sweet and savory recipes and come whole, sliced, and slivered. I have written a prior Cooking Tip on the differences and when to use which form. In this Cooking Tip, I want to discuss other products made from almonds.

Three culinary products that are made from almonds are Almond Paste, Marzipan, and Frangipane. All are made from a base of almonds and sugar, but depending on the desired product, they may also contain eggs, flour, butter, and flavoring extracts.

Almond Paste

Almond paste consists of pureed almonds, sugar, water, and maybe flavoring. The two main brands we see in our grocery stores are Solo and Odense. Solo states that the percentage of almonds in their almond paste ranges from 50% – 55%. Odense, on the other hand, lists its percentage as 45%.
As compared to marzipan, almond paste has a higher ratio of almonds.
It is less sweet and has a more pronounced nutty flavor than marzipan.
Its texture is coarser than marzipan.
Almond paste is used as a baking ingredient in cookies, cakes, tarts, and other desserts.
Although you can find it in the baking section of the supermarket, there are many recipes for making it at home, which involve processing almonds, sugar, and flavorings into a smooth paste. Some recipes start with almond flour rather than whole almonds. Some almond paste recipes use egg whites.

Marzipan

Marzipan is made from similar ingredients, but contains a higher proportion of sugar and a lower proportion of almonds than almond paste. As opposed to almond paste, where almonds are the first ingredient on the ingredient list, with marzipan, sugar is the first ingredient. Odense lists 28% almonds. Solo does not list the percentage of almonds. It may also be flavored with rose or orange water.
Marzipan is ready to eat out of the box. However, it is usually used to make candy or cake decorations. It can be rolled out to cover cakes or sculpted into marzipan fruits or other shapes, often with food coloring added.
It has a sweeter flavor and is smoother and more pliable than almond paste. Some say it has the texture of Play-Doh.

Frangipane

Frangipane is not something you buy in the supermarket, but rather, you make it at home. Ingredients include ground almonds, eggs, butter, flour, and sugar.
It is used most commonly as a filling in pies, cookies, and pastries.
There is another term – almond cream. Some will use this term interchangeably with frangipane, but French pastry chefs will define frangipane as a mixture of one part pastry cream and two parts almond cream.
Frangipane is very soft and has a spreadable consistency.

Substitutions

Some people ask whether one can use almond paste and marzipan interchangeably. The best answer is no. However, some sources say you can substitute 1:1, but they do list some caveats. First, the amount of sugar in the recipe would have to be adjusted since marzipan has a higher sugar content than almond paste. Secondly, the consistency is different, which may lead to a problem in the texture of the final product.
Almond paste can be used to make marzipan, but the reverse is not true. Solo lists the following recipe to make marzipan from almond paste.
- In a mixer, combine 1 pound of almond paste with three cups of powdered sugar. Slowly add two beaten egg whites, and once fully incorporated, knead into a smooth consistency.
- Other sources do not use egg whites, but use other ingredients such as water, corn syrup, and/or flavorings.
Since Frangipane is a very different product, it can not be substituted for either of the others.

Storage recommendations

If you are using commercially produced almond paste or marzipan, it will have a long shelf life. Once it has been opened, keep it tightly wrapped and stored in an airtight container in the refrigerator or freezer.
Both Odense and Solo say their products can be refrigerated for up to two weeks or frozen up to three months.
For homemade almond paste made with egg whites, it is best to make it no more than a few hours before you are going to use it. Keep it in the refrigerator until you use it. If your recipe does not use egg whites, it will keep for several weeks in the refrigerator or for up to six months when frozen.

Have you ever baked with any of these products? Using almond paste in your cookies or brownies lends a delightful nutty flavor. A French tart with a frangipane filling will impress any guest. And, who can resist those cute little marzipan fruits? Have fun and enjoy almonds in all of their forms!

Cooking Tips · Ingredients · Techniques

Homemade Stock – Is it really necessary?

September 17, 2025August 30, 2025 culinaryjourneysllc

We have all heard that you should make your own stock, whether it be beef, chicken, or vegetable. We have all heard that the difference in taste makes it all worth it. However, how many of us have the time to make a proper stock? And, once you make it, do you have freezer space to store it? I do make my own stock when I have the time, but there are many, many times that the only thing I have on hand is store-bought stock. Don’t feel ashamed if you are the same. That’s life, but there are some easy hacks you can do to make that box of stock in your pantry just a bit better. That is the topic of this Cooking Tip. For background, you may want to take a look at this prior Cooking Tips – Stocks & Broths – Is there really a difference?

You want to start with the best store-bought stock you can. See the above Tip for some recommendations. Also, start with the one with the lowest sodium level. Not only is this a good piece of advice at any time, but it is especially important when you are trying to add flavor to a store-bought stock, as some of the ingredients you are going to add contain sodium. The last thing you want is to end up with a too-salty stock.

Add a mirepoix

Put your stock in a pan and add diced carrot, celery, onion, and a few peppercorns. If you have the time, sauté your mirepoix until lightly browned before adding the stock. Depending on how you wish to use the stock, you may also consider adding garlic and herbs. Bring to a boil, reduce to a simmer, and cook for about 30 minutes or until you are pleased with the flavor. Strain and use.

Add chicken

For chicken broth, you can add more chicken flavor by actually also adding a chicken breast or any chicken bones you may have in your freezer. Another option is canned chicken. After straining, the chicken can be used for another purpose.

Add gelatin

Mixing a small amount of unflavored gelatin (about 1½ teaspoons per cup of stock) in some of the cold stock and adding it to the simmering pot will increase the body that you get from the bones when making homemade stock. In The Food Lab, J. Kenji Lopez-Alt recommends adding gelatin to his homemade stock to speed up the process and still end up with a flavorful stock with great body.

Add a Parmesan rind

Add three Parmesan rinds for each quart of stock, bring to a simmer, and cook for about 30 minutes. Remove and discard. Other hard cheeses, such as pecorino, will also work.

Add dried mushrooms

Toss umami-rich dried mushrooms into a pot of simmering stock. Recommendations are three to four mushrooms per quart of stock.

Add fermented pastes

Whisk in one tablespoon of miso paste for every quart of stock. Note the sodium content so you do not end up with a too-salty stock.

Add whole spices

Toast in a dry pan two to four whole spices (cardamon pods, allspice berries, cumin seeds, coriander seeds, mustard seeds, fennel seeds, star anise, peppercorns) per quart of stock. Add stock and simmer.

Add tomato paste

Cook one tablespoon per quart of veggie or beef stock in a dry skillet just until fragrant. Add stock and combine.

Add soy sauce

This is a great umami booster that can be added to your stock. Just be cautious of the sodium content. Worcestershire sauce or fish sauce can also be used.

Reduce the stock

One of the simplest tricks is to simmer the stock in a pan to reduce the volume by half to two-thirds. This helps to concentrate the flavors.

Add acidity

Acid will brighten up dishes. Consider apple cider vinegar, citrus juice, or wine.

Add olives

Olives add not only umami, but the brininess can add acidity.

Have you tried any of these hacks to boost the flavor of your store-bought stock? Did they work? Don’t feel guilty about using good quality, low-sodium store-bought stock, especially if you amp up the flavor with the above advice.