Cookthink

The best substitute for nutmeg is mace, the red membrane that surrounds nutmeg when harvested. Though it's a bit more delicate in flavor and lacks nutmeg's bittersweetness, mace will work in a pinch. Cinnamon is brighter, sweeter and less woodsy than nutmeg, but it fills in nicely in smaller amounts. Allspice and garam masala are both reminiscent of several spices, and will also work in place of nutmeg in small amounts.

What's the difference between cinnamon and nutmeg?

Nutmeg is the seed of a fruit and cinnamon is made from the bark of a tree. When purchased whole, both are easily identifiable as such. When ground, nutmeg is a speckled brown, coarse-grained powder, while cinnamon is usually finer in texture and a brighter rust color. In terms of flavor, nutmeg is warm, aromatic and deeply woodsy with flavors of camphor and clove. Nutmeg often gives a subtle background lift to rich dishes like gratins and other rich, creamy dishes. Cinnamon, while similarly aromatic with hints of clove, is more floral and sweeter than nutmeg. It has a brighter almost citrusy tinge. Cinnamon tends to stand out more than nutmeg in both sweet and savory dishes.

What is vanilla extract?

Vanilla extract is a vanilla-flavored liquid made from vanillin, one of the organic components that creates the aroma in vanilla beans. A century ago, vanilla extract was produced in apothecary shops and taken to soothe upset stomachs. Today, it's used to flavor desserts (and has become a popular flavoring for savory dishes as well). Pure vanilla extract is made by extracting the vanilla flavor by macerating the bean in alcohol and water. The FDA requires at least 13.35 ounces of vanilla beans per gallon of at least 35 percent alcohol (and 65 percent water). But the quality of the beans is not regulated and can vary accordingly. And even though vanilla is naturally sweet, the extract may contain added sugar, corn syrup, caramel, colorings or stabilizers. Vanilla extract deepens with age and will hang out until you need it in a cool, dry place. You really get what you pay for when it comes to vanilla. Beware of imitation vanilla flavoring, which is harsh-tasting and no match for the real thing. You can make your own vanilla extract by soaking split vanilla beans in vodka or rum in a sterilized bottle and allowing it to steep in a cool, dark place for about 8 weeks, shaking it every few days.

What is cocoa powder?

Like chocolate, cocoa powder is made from the pod-covered cocoa beans of the cacao tree. Cocoa powder is produced from a dried paste called chocolate liquor that is left after 3/4 of the cocoa butter is extracted from fermented, dried, roasted and cracked cocoa nibs. Hardened chocolate liquor is ground into unsweetened cocoa powder, which can be used to make hot chocolate or in baked goods. Dutch cocoa is treated to neutralize its natural acidity and has a rich chocolate brown color.

What is hoisin sauce?

Hoisin sauce is a thick, glossy, reddish-brown sauce used in Chinese cooking. Made from soybeans, garlic, vinegar, chile peppers and spices, hoisin sauce is spicy-sweet and is used as a dipping sauce and is a classic ingredient in savory dishes like Peking duck and mu shu pork. Hoisin sauce is sometimes called Peking sauce and is occasionally confused with both plum sauce (which looks similar) and duck sauce -- a sugary and viscous orange-colored American invention that is used as a dubious dip with Chinese-American egg rolls and other fried pupu platter foods.

What's the difference between light and dark rum?

Rum is a liquor made from both fermented sugar cane and its syrupy by-product, molasses. The rum is aged in casks of various materials which determine its final color. Light rum (also called silver or white) is fermented in steel and filtered and has a clear color and a light, slightly sweet taste. Gold or amber rums are aged in oak, which produces a more caramel color and richer, more pronounced flavor. Rich, caramel dark rum is made by aging clear rum in charred oak casks, giving it a deep brown color and a full flavor. Note that spiced rum, which is flavored with spices and (often) caramel, does not qualify as dark rum.

Baking soda vs. baking powder

Both baking soda and baking powder are leaveners, which means they make cakes and muffins rise. So what's the difference? Baking soda is pure sodium bicarbonate. Not only will baking soda fluff up your muffins, it can also put out a grease fire, clean your teeth and deodorize your carpet. When you cook with baking soda, you need to balance it out with an acid like lemon juice or buttermilk. Otherwise, your muffins may have a bitter, soapy flavor. Baking powder, which usually comes in a can, is a combination of baking soda and a few other ingredients, most notably cream of tartar, a dry acid. Out of baking powder? Make your own by mixing one part baking soda with two parts cream of tartar.

What is a leavener?

Leaveners or leavening agents are substances that are used to make bread and other baked goods -- such as cakes, cookies and muffins -- rise. Bread rises thanks to yeast, a fungus that ferments when mixed with dough, converting sugar and starch into ethanol and carbon dioxide that allows it to rise. Yeast comes in fresh or dry forms. Pure sodium bicarbonate, baking soda will not only fluff up your muffins, it can also put out a grease fire, clean your teeth and deodorize your carpet. When you cook with baking soda, you need to balance it out with an acid like lemon juice or buttermilk. Otherwise, your muffins may have a bitter, soapy flavor. A combination of baking soda and a few other ingredients, most notably cream of tartar, a dry acid, baking powder usually comes in a can. Out of baking powder? Make your own by mixing one part baking soda with two parts cream of tartar.