Cinnamon or Cassia Bark is harvested from the bark of the cinnamon tree. Cinnamon is much finer than cassia.
Everything you love about the gooey-centred, golden-topped pie - in bar form. Thank you, Ina Garten!
A recipe that takes time (to cook the semolina on the heat) and attention (so you do not burn it!) and, in the end, a flavour with a hint of toasted grain and...
One of the most popular exports of Scandinavian cuisine is the humble cinnamon bun.
Bunny chow is a street food dish from Derban, South Africa that Reza puts his own spin on using duck and a brioche bun.
The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy.
Here’s some almost-instant sunshine in a bowl from the Bengali coastal region.
This recipe is from Tamil Nadu, where they use peppers in every possible form, from black pepper to chilli peppers. What I love about food from this part of the...
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.
The shell is made of traditional Italian pasta frolla (sugar pastry). The filling, on the other hand, is devised by Mum and tweaked by me. Soft, creamy and...
These are pretty much a fried scone and are packed with long-lasting dried fruits, perfect for those colder nights.
Teacakes are easy to make and even easier to devour. This has spicy notes of chai tea and a sweet cinnamon dusting.
The name translates as 'three or five', as this blend traditionally has three or five ingredients (although every cook in Sri Lanka has their own recipe).
An incredilbly popular Sri Lankan snack, these patties blend colonial Portuguese flavours with traditional ingredients.