Cookthink

Extra-virgin olive oil is the precious unrefined first result of cold-pressing olives to make a fruity liquid that contains less than one percent acid. Extra-virgin olive oil is the most expensive olive oil variety, and it is best appreciated in salads or as a garnish to give preparations a final flourish. If you are using olive oil to cook, it's fine to use regular olive oil. Greece is the #1 consumer of olive oil in the world and also the leading producer of extra virgin olive oils, which account for 82 percent of their olive oil production. The U.S. is not a member of the International Olive Oil Council (IOOC), which regulates olive oil standards worldwide, and the IOOC does not recognize the U.S. standards for extra-virgin oil. There is much controversy in the olive oil world, with accusations of corruption and adulteration smearing consumer confidence and shedding doubt on the purity of so-called virgin olive oil.

What is basil?

Basil is an aromatic herb originally from India. Common sweet basil is green, with large, soft leaves. It is the star ingredient in Italian pesto, and iconic Italian dishes such as the caprese salad. It is also commonly used in Provençal dishes like soupe au pistou. Thai basil is an herb that can refer to three different types of basil used in Thai cooking -- Queen of Siam, Holy Basil or Horapa, which is the most commonly used Thai basil in the United States. It has purple stems, small greenish purple leaves, and a licorice taste that is distinct from Italian sweet basil. Thai basil adds a subtle anise flavor and perfume when plunged into hot soups (including Vietnamese Phở), stir-fried dishes or curries just before serving. Or it can be eaten fresh in salads, wrapped in a lettuce leaf with mint, or fried in spring rolls.

What is pistou?

Pistou is the French answer to pesto. A Provençal condiment made from basil, garlic and olive oil, it's primarily used to flavor a vegetable, bean and vermicelli soup known as soupe au pistou. Traditionally, pistou does not include parmesan, but in a borderless Europe, the neighboring cheese sometimes makes it into the mix.

What is an omega-3 fatty acid?

Omega−3 fatty acids are polyunsaturated fatty acids found in foods such as salmon. They're thought to help reduce circulatory problems, blood pressure and the risk of coronary heart disease. The American Heart Association recommends eating fatty fish at least twice a week for just this reason, although there are counter-concerns that high fish consumption will result in toxic levels of mercury. Some nutritionists also recommend eating tofu and other soybean products, as well as canola oil, walnuts and flaxseed, which contain alpha-linolenic acid, which can be transformed into omega-3 fatty acid in the body.

How to mince garlic

When you want a dish to have quintessential garlic flavor that permeates each bite, mince it. You can mince with a knife, or a garlic press. Either way, you need to free the individual cloves. To do that, press down on the head with the heel of your palm. Apply firm, even pressure so the cloves don't fly all over the place. To peel an individual clove, cut of the hard stem end where the clove attached to the bulb. Either stop the cut just short of the skin on the other side and peel the skin around to remove it, or make the cut all the way through and squeeze out the clove. The older the clove, the easier the skin releases. You can also peel it by setting the side of your knife blade on the clove and pressing down until you feel the skin release, though not hard enough to pulverize it, or the skin will get mixed in with the garlic. To mince with a knife, smash the peeled clove with the side of the knife. Then just run your knife back and forth across the smashed clove, chopping as you go until it's as fine as you like. If you don't want individual little pieces of garlic and have a press, just put the whole peeled clove (or cloves, if you can fit them) in the press and squeeze. Use your knife to trim away any clinging garlic.

How to make quinoa tabouleh-stuffed peppers

These quinoa tabouleh-stuffed peppers can be served as a main course for vegetarians, or as a lovely addition to non-vegetarian meals. After watching this video by Handmade TV, you'll be all set to make them on your own, from scratch.

What is bulgur?

Bulgur (also known as bulgar, bulghur, and burghul) is whole wheat that's been parboiled, dried and crushed (or cracked). The outer bran layer is then rubbed off by hand and then sometimes ground again to achieve a particular grain size. Bulgur is sometimes referred to as cracked wheat, which is not cooked during production, and takes much longer to cook. Chewy and nutty-tasting, bulgur is high in fiber, protein, iron, magnesium and B vitamins. Finely ground bulgur may be boiled and eaten as a hot cereal, while medium ground may be combined with minced meat or vegetables to make meatballs or burgers. Coarsely ground bulgur is often used as a substitute for rice in pilafs and as a main ingredient in salads like tabbouleh or kibbeh, or in casseroles, soups or stews.

What are the pros and cons of farmed fish?

The fishing industry has tried to control some of the variables by farming the most popular varieties of fish, like salmon, trout and catfish. Aquacultured fish grow faster than their counterparts in the wild, and they are often more tender and richer tasting. They are harvested without suffering the stress and damage of being hooked or netted, and they are processed closer to the time and nearer to where they are caught. Currently aquaculture provides about one-third of the world seafood supply (including shellfish), and this amount is bound to increase to meet the growing global demand for fish that can not be met by wild fishing alone. Although some popular farmed fish -- like trout, tuna and salmon -- are also caught in the wild, others, such as tilapia and catfish, are almost all farm-raised. Fish farming can be done responsibly, but not all fish farms are the same. Raising salmon and tuna in ocean pens has contaminated nearby water with waste products, food and antibiotics. There have been cases of genetically modified aquacultured fish escaping into the environment where they compete with the surrounding wild population, and there are studies showing that fish meal, which is the primary component of aquaculture feed for carnivorous species, like salmon and tuna, has elevated levels of environmental toxins, particularly dioxins, like PCB (polychlorinated biphenyl), which accumulate in the flesh of farmed fish. Omnivorous fish, like tilapia and catfish, are fed vegetarian pellets, and don’t have dioxin problems. Raising fish in inland ponds, lakes and tanks is less environmentally invasive than farming in the ocean (although there is some concern about untreated wastewater discharged from poorly run fish farms contaminating ground water), so the most benign aquaculture products tend to be freshwater fish and the few saltwater varieties farmed on land (sturgeon and turbot). Farmed Fish Freshwater: Carp Catfish Eel Rainbow Trout Tilapia Saltwater: Char Mahi mahi Salmon Sea Bass Sturgeon Steelhead Trout Tuna Turbot Yellowtail (amberjack, himachi)