One of the questions I saw when I was researching forcemeat was asking whether forcemeat is healthy. But since “healthy” is such a hotly debated topic, I wanted to ask the question in the context...

Before I started making pâté, I only knew one numbered spice mix: Chinese five spices. But as I read more pâté recipes, I kept seeing “four spices” and “quatre épices” and I wondered...

Confit, compote, confiture, coulis and jam are sweet fruit concoctions. But what are they exactly and what makes them different? And do they all go nicely alongside your favourite pâté? I...

The question of fatback going rancid never crossed my mind until I opened a large pack of it, and it smelled off. But how off is too off when it comes to vacuum-packed meat? I didn’t know so I...

Chicken liver pâté isn’t for everyone but the smoother and creamier it is, the more likely people will love it. However, grainy and gritty chicken liver pâté disappoints even the most fervent...

Confit is associated with poultry and pork, but did you know there’s a whole sub-category of confit dedicated to vegetables? While vegetable confit may not be real confit to some, it’s another...

Pâté and forcemeat are culinary terms, one common and one obscure, yet very much intertwined. But what exactly are they, what makes them different or are they actually the same thing? If you’re...