This Underrated Italian City Is A Dream Destination For Cheese Lovers

Posted on 24/01/2026 by Boris Clair

With a last name like Bologna, I suppose I shouldn’t be surprised that I am one of many Italian Americans who love travelling to “Il Bel Paese”. Italy is by far my most-visited destination outside the United States, and I’ve been fortunate to spend time in eight of the country’s 20 regions.

Although delicious foods are available in abundance across Italy, I recently explored an area that should probably be high up on cheese lovers’ travel bucket lists: Parma.

As you might’ve deduced, Parma – along with its neighbour Reggio Emilia – is the namesake of the beloved hard cheese, Parmigiano Reggiano.

The so-called “king of cheeses” can, in fact, only be legally produced under that name in those two provinces, plus Modena, Mantova and Bologna.

The Parmigiano Reggiano moment

It’s no secret that Parmigiano Reggiano is having a moment, finding its way into headlines (and bellies) around the world. This past November, news broke that United Talent Agency had signed the Parmigiano Reggiano Consortium to help place the cheese in movies and shows and raise awareness about these official products.

That came just two months after the governing body for the Italian cheese announced a strategic partnership with the New York Jets football team – an initiative that included stadium concession offerings, video segments and more.

Around the 2024 Paris Olympics, Parmigiano Reggiano also made waves as fans of Italian gymnast Giorgia Villa discovered her previous sponsorship deal with the consortium – complete with amazing photos of the athlete posing with big wheels of cheese. (Whether we’ll be seeing more cheese-y sponsorships at the upcoming Milan-Cortina Olympics remains to be seen, but given the host location and the consortium’s PR push, the synergy feels almost inevitable.)

My visit to Parma included a stop at Azienda Agricola Bertinelli, a family-owned dairy that offers Parmigiano Reggiano tastings and tours to educate visitors about the production process behind this highly regulated cheese.

With protein’s dominance in our culture, the cheese is getting extra attention for its naturally high protein content. Italian scientists have published studies highlighting the health benefits of authentic Parmigiano Reggiano.

And then there are the seemingly endless social media videos of mouthwatering pasta prepared in hollowed-out wheels of Parmigiano Reggiano tableside at restaurants and in home kitchens. The Italian brainrot trend naturally featured a “Parmigiano” character as well.

I was pumped to visit the home of the king of cheeses in Parma, a lovely province and city in Italy’s Emilia-Romagna region.

Despite its world-famous food exports, Parma still flies under the radar compared to flashier Italian destinations that dominate most itineraries, like Florence, Rome and Venice. And as it turns out, there’s plenty to do there beyond stuffing your face with dairy goodness.

What to eat in Parma

Reaching Parma is fairly easy. You can drive from Milan in less than two hours or take the train from many destinations around Italy, including Milan, Bologna, Florence, Venice and more. The train station was a breezy stroll to the centre of the action and the whole city felt very walkable.

As the first Italian destination to earn UNESCO’s “City of Gastronomy” title, Parma is unsurprisingly filled with excellent eateries. I had great multi-course meals at Cortex and Croce di Malta, wine and snacks at Tra L’uss e L’asa and Tabarro, and sandwiches at Pepen and Bel Grano Focaccia.

Other restaurants recommended by locals in town included Osteria del 36, Ombre Rosse, Ristorante Cocchi, Trattoria Corrieri and Trattoria del Tribunale.

Cured meat and torta fritta are local staples.

In the broader province of Parma, I dined at Trattoria Antichi Sapori, Al Vedel and Trattoria Ai Due Platani. But the most exciting stop was Azienda Agricola Bertinelli, a family-owned dairy that offers Parmigiano Reggiano tastings and tours to educate visitors about the production process behind this highly regulated cheese.

Indeed, authentic Parmigiano Reggiano can only be made using three ingredients: raw cow’s milk, salt and rennet. Each wheel is aged for a minimum of 12 months, with most varieties on the market aged between 24 and 36 months.

Beyond the cheese, Parma’s rich food culture also centres on the iconic Prosciutto di Parma and highly-prized Culatello di Zibello, aka the “king of salumi” – a rare cured meat that’s aged in a pig’s bladder. Cold cuts in the province are often served with torta fritta, a puffy fried dough.

I had the chance to try Culatello di Zibello and “Duchess of Parma” cake.

Local restaurants tend to offer tortelli d’erbetta (pasta stuffed with cheese and greens), anolini in brodo (beef-filled pasta in broth) and a minced horse meat delicacy known as caval pist.

Other highlights of a Parma trip

Although my Parma visit understandably centred around food, I also took some time to explore the history of the city and province in between meals.

The Palazzo della Pilotta complex houses multiple interesting museums and sites, including the National Gallery of Parma, the National Archaeological Museum and the Bodoni Museum. The Palatina Library is particularly stunning, as is the wooden Farnese Theater, one of the largest baroque theatres in Europe.

Beyond food, visitors to Parma can check out sites like the Palatina Library and Parma Cathedral.

Just across the street is the Glauco Lombardi Museum, a unique museum featuring personal belongings and items related to the life and times of Napoleon’s second wife, Marie Louise, Duchess of Parma. I fittingly followed my visit with a mini “Duchess of Parma” cake at a nearby cafe called San Biagio.

The impressive Parma Cathedral and octagonal baptistery next door were also worthwhile stops on my trip. The same goes for the Correggio frescoes in the former Monastery of San Paolo.

And I enjoyed strolling the Piazza Giuseppe Garibaldi and Parco Ducale in the afternoons, embracing the “slow travel” ethos and getting a real feel for the city.

I ventured to Modena to try some authentic balsamic vinegar and then strolled around Piazza Giuseppe Garibaldi back in Parma.

Visitors to Parma can also add stops in other parts of the Emilia-Romagna region or plan a few easy half-day jaunts. I visited a small balsamic vinegar producer, Acetaia di Giorgio, in Modena and had lunch at the Michelin-starred Osteria del Viandante in Reggio Emilia. Many people also add in the Ferrari and Lamborghini museum experiences as well.

At a time when overtourism is straining destinations like Florence, Rome, Venice and the Amalfi Coast, travellers craving a relaxing and authentic Italian experience might want to consider adding Parma to their itineraries.

And if travel budgets are tight, a taste of real Parmigiano Reggiano at home may also help scratch the itch in the meantime.

An Expert Has Shared Their Comments On The Chinese Hot Water Trend

Posted on 16/01/2026 by Boris Clair

TikTok users are ‘becoming Chinese’ this month by embracing traditional cultural habits to level up their modern beauty and wellness routines. If you haven’t heard of this, you may need to get working on your algorithm as there have been 3.2 million views of this topic on the clock app.

The practice that they’re all racing to take part in is formally known as Yang Sheng (meaning “nourishing life”) and users are joking that they are ‘turning Chinese’ by taking part. The most common practice, and the one that has gone wild in the app is drinking hot water before bed which promises glowing skin and a healthier body.

The trend focuses on removing “internal dampness” and aiding digestion by moving away from iced drinks in favour of thermal flasks. That’s right. Iced coffees are finally out of fashion. I never thought I’d see the day, either.

But, does it work? And how does introducing this to your night time routine affect your sleep? To answer this, nutritionists and sleep experts at Mattress Online explain the benefits and potential drawbacks of this practice.

Does the Chinese hot water trend work?

Helen Ruckledge, Registered Nutritionist at Mattress Online advises: “There is no consistent research that suggests hot water aids digestion or reduces bloating more than cold water. It is certainly not the case that hot water speeds up the metabolism or makes you wake up with a flat stomach.

“Hydration is fundamental to many aspects of health. For example, it is well established that being dehydrated can increase your risk of constipation.”

Ruckledge assures that whatever works best for you when it comes to drinking water is what you should stick to, saying: “The key to hydration is to drink water in whichever way you enjoy the most, to encourage you to drink plenty. There is certainly no research to suggest that cold water is detrimental. Many people find it more refreshing when cold.

“Others find hot drinks comforting and prefer drinking water hot. Just a cautionary note, if you opt for hot, do boil the water and cool it rather than taking it out of a hot tap. And of course, ensure the water is not scalding hot when you drink it.”

As for whether drinking hot water before bed helps us to sleep…

Hannah Shore, Head of Sleep Science at Mattress Online says: “Drinking a cup of hot water before bed probably won’t directly affect your sleep; however, it could have some benefits. Taking the time to sit and drink a hot cup of water could be the perfect thing to build into your wind-down routine.”

She emphasises that the habit of slowing down before bed with a hot drink may be more beneficial than the drink itself, saying: “As adults, we often forget the importance of a wind-down routine, which should help relax the mind and body, prompting us that it’s time for sleep.

“In turn, if this is done in the right environment, it can prompt the body to create sleep-promoting hormones, such as melatonin, helping you to drift off to sleep more easily.”

Stay hydrated and rested wherever possible, basically.

Christmas Dinner Foods That Can Be Prepped In Advance

Posted on 20/12/2025 by Boris Clair

Confession: I love Christmas Dinner but I am deathly afraid of cooking it. I’m actually a great cook (if I do say so myself…) but the thought of spending almost the entire day in a roasting hot kitchen cooking and keeping up with timers etc is frankly unbearable.

I am wholly grateful to my lovely partner who takes on the duty every year as I swan about the living room reading my festive books and watching Christmas flicks on tv.

Don’t worry, I am the cook throughout the year.

This year though, I am determined to play more of a part in my festive feast and spoke with two chefs about what can be prepped and frozen ahead of the Big Day.

Which foods can be frozen ahead of Christmas Day

Robbie Smith, head chef at Glasgow restaurant Zique’s says: “There are plenty of things you can do ahead of time to make Christmas dinner feel a lot less daunting. Making your stuffing in advance is a big one. Roll it in clingfilm, freeze it, then simply slice and cook it on the day.

“If you’re making gravy, the stock can also be done well in advance. Roast your bones and vegetables, simmer, strain and freeze it, then bring it straight back to the stove on Christmas Day, adding the resting juices from your meat, of course.”

UM. Who knew?!

As for veg, he advises: “Braised red cabbage and roast potatoes are also ideal for prepping ahead. Parboil the potatoes, cool and freeze them, then defrost on the day and put them straight into hot oil in the oven.

“If I’m cooking Christmas dinner, I also like to have a batch of croquettes in the freezer, cooked straight from frozen, so people have something to snack on and are not constantly asking when the turkey will be ready.”

Snacking croquettes is definitely something I can get behind…

Danny Carruthers, head chef at Sebb’s advises that changing your choice of meat could help: “Beef is a brilliant alternative to turkey, especially if you need something that can be pre-cooked without losing quality.

“Cuts like beef short rib, feather blade or ox cheek are rich in fat and collagen, which means they really come into their own when slow-cooked or braised, and they reheat beautifully in the oven or even the microwave in small portions.”

As for vegetables, he suggests a good slow roast: “For veg, keep things whole or in large pieces and roast them slowly. You’re aiming for a deep, caramelised crust, which helps protect the veg when thawing and re-roasting.

“Think slow-roast carrots with plenty of butter and salt, or even those viral glass parsnips from chef Adam Byatt.”

Gosh I’m hungry…

Chef Shares How To Prevent Pigs In Blankets From Splitting

Posted on 20/12/2025 by Boris Clair

Call me a hypocrite: even though I toss and turn when I sleep, I hate when my sausage bigs in their bacon blankets wiggle out of their salty duvets as they cook.

I’m always left with tough, rubbery rashers and half-burnt, half-pale sausages, neither of which taste anything like as good as their combined selves.

But executive head chef Aaron Craig at The Milner York said I may be “making Christmas dinner harder than it needs to be” – preventing them from bursting is simpler than you might think.

How can I stop pigs in blankets from splitting open?

It’s down to one factor, Craig said: your oven settings.

“If your pigs in blankets burst, it’s not the sausages – it’s the temperature,” he said.

“Once you’ve wrapped them, chill them. Pop them in the fridge for about 30 minutes or into the freezer for 10. It firms up the fat, so they cook evenly without splitting,” he explained.

Want even more delicious festive food? Try coating the pigs in blankets in a delicious dressing.

“Right before they go in the oven, brush them with a little honey and wholegrain mustard,” the chef said.

“You get a glossy, golden coating and a lovely sweet–savory kick.”

Any other tips?

Yes. The chef said gravies really complete the Yuletide meal, but too many of us rush the process.

“Most home gravies end up way too pale,” he said.

“If you want proper rich flavour, don’t rush the roasting stage. Get your onions, carrots, celery, garlic and any poultry trimmings really deep brown ― not just lightly golden. That colour gives you depth.”

After you add your stock, simmer it gently.

“And here’s a little chef trick: a teaspoon of soy sauce or Marmite gives it an incredible umami boost without making it taste any less ‘Christmas’. It just rounds everything out,” he added.

How To Make Delicious Festive Cocktails Without A Shaker

Posted on 14/12/2025 by Boris Clair

The thought of making cocktails for your friends and family right from your own home is extremely glamorous but in reality, you could end up playing mixologist for the evening and not getting a chance to actually enjoy the company of your loved ones.

Cocktail expert Abi Clephane from Bruichladdich Distillery agrees. She says: ”“I love the theatre of shaking cocktails,

“But when you’ve got people arriving in waves, you want drinks that taste brilliant without needing to stand there making each one like you’re on a shift. Christmas should be fun for the host too.”

Plus, how many of us just have a cocktail shaker kicking about?

The bottle-and-freezer method that replaces shaking entirely

Clephane says her number one hack is to pre-dilute your cocktails, bottle them, and then freeze them.

She explains: “Make your cocktail exactly as you normally would, same ingredients, same ratios, and then just add water. For a stirred drink, add 20%. For a shaken drink, add 25%. That gives you the dilution you’d normally get from ice, but without having to shake or stir anything.

“Freeze the bottle and pour it straight into a glass. It comes out cold, smooth, and perfectly balanced.”

She adds that this one trick avoids the classic hosting nightmare: “There is never, ever enough ice at Christmas for the amount of cocktails people expect. This solves that immediately.

“Just make sure you’re using a sturdy bottle. The ones we use at Bruichladdich are 60% recycled glass and can handle the freezer, so you can batch everything days ahead and not stress about anything breaking.”

Speaking of freezing glassware…

Clephane swears by frozen glassware because it improves everything without any effort at all: “A frozen glass just makes a drink so much more enjoyable. You don’t need fancy ice or special equipment.

“If you’ve got space to chill a few glasses before people arrive, that alone will make your drinks feel more intentional. You can use it for cocktails, wine, even beer – it improves every drink!”

If you want clear ice, the boiling water trick doesn’t actually work

Clearing up an old myth, Clephane says: “People always think boiled water will give you clear ice, but it genuinely doesn’t make a difference.

“If you actually want those really clear cubes, the only method that works is directional freezing. Get a small cool box, fill it with good-quality water, leave the lid off and put it in the freezer.

“It freezes from the top down, and that’s what creates proper clarity. Then you can cut it into cubes or use stretchy silicone moulds if you want to shape it.”

Can’t wait to impress my guests.

Let’s Settle It: Are Corked Wines Really ‘Better’ Than Screw Tops?

Posted on 29/11/2025 by Boris Clair

There are some wine “rules” that I, a non-expert, always believed all experts stood by – things like never putting ice in white wine and using the exact right glass for each drink.

Luckily, Lauren Denyer, a WSET School London wine educator, previously disabused me of those notions. Speaking to HuffPost UK, she said: “There is a certain amount of pretension that can come with wine, which can be very off-putting and often incorrect”.

But does that extend to what I thought was wine’s cardinal rule? In other words, are corked bottles always better than screw-top kinds?

Here’s what Lee Issacs, a WSET Educator Development Manager who previously taught us how to read a wine bottle, had to say on the topic.

Are corked wines always better?

“Seeking closure on a challenging life experience can often end with one needing a glass or two of wine,” the expert told us.

But, he explained, “Closure in wine… refers to how the bottle has been sealed”.

Wines can be closed by a variety of corks, including natural, synthetic, grainy, and even Champagne-specific types. They can also be closed with screw caps and, more rarely, crown caps.

“Thankfully,” Issacs said, “the days of people being judgmental and wary of screwcaps are almost completely behind us. The type of closure does not reflect the overall quality of the wine.”

In fact, the wine educator thinks even canned versions can hold their own these days.

“The days of canned wine just being a vehicle for any old naff alcohol” are gone, he wrote.

“As consumers globally look to moderate their alcohol intake, wine in cans are a
great option.”

Why do different wines have different closures?

I was surprised to hear from Isaacs previously that “Most wines are made to be consumed without the need for ageing, and a good rule to follow is if the wine is particularly cheap and more than a year old, it may be a bit past it”.

That’s partly why screw caps are quite common.

“Screwcap wines tend to be designed for younger, fresher drinking, with cork stoppers still the choice for wines aiming to change and develop over time in bottle,” the pro advised.

“If nothing else, a screwcap bottle is easy to reseal and stick in the fridge to keep [for] the next day… and there’s no need for a corkscrew.”

How Much Matcha Does It Take To Cause Health Issues?

Posted on 23/10/2025 by Boris Clair

Mataha is having a bit of a moment – especially in the age group the BBC has dubbed “the matcha generation” (Gen Z).

The TikTok-viral drink, which is packed with antioxidants, is touted as both a luxurious treat and a health booster: it offers potentially anti-inflammatory ingredients, tastes great with strawberry, and looks grid-worthy in a see-through cup.

But, a video by surgeon Dr Karan Rajan revealed, too much can sometimes cause health issues.

Very high consumption over a long period of time can inhibit iron absorption, and women “of reproductive age” (so a lot of the trendy drink’s fans) might be at a higher risk, he added.

Here, we spoke to Dr Suzanne Wylie, GP and medical adviser for IQdoctor, about how much matcha is too much, and why it might affect your health.

Some matcha may be good for you

Speaking to HuffPost UK, Dr Wylie said that there really may be some health advantages to the popular green drink.

“Matcha, a finely ground powdered green tea, is celebrated for its high antioxidant content, notably epigallocatechin gallate (EGCG), which is linked to various health benefits, including improved focus and metabolism,” she explained.

“However, matcha also contains tannins and catechins, polyphenolic compounds that can bind to non-heme iron (the type found in plant-based foods) in the digestive tract, reducing its absorption.

“This effect is more pronounced in matcha due to its concentrated form, which retains the whole tea leaf, unlike traditional steeped teas.”

Therefore, she explained, it’s important to drink it in moderation.

Wondering how much is too much? “For most individuals, moderate matcha consumption, typically one cup per day, is considered safe and unlikely to cause significant health issues,” she said.

“However, excessive intake, especially when consumed with iron-rich meals or supplements, can lead to decreased iron absorption over time.”

How can I lower my risk of developing anaemia from matcha?

The first step is to drink less of it if you’re having loads, but Dr Wylie said those aren’t the only steps matcha lovers can take.

“It’s advisable to consume matcha between meals rather than with or immediately after meals rich in non-heme iron,” she said.

“Additionally, pairing iron-rich foods with vitamin C can enhance iron absorption. If iron supplementation is necessary, it’s best to take it at least one to two hours apart from matcha consumption.”

Those who should pay particular attention to their intake include vegetarians, vegans, menstruating individuals, and those with known iron deficiencies.

“Symptoms of iron deficiency may include fatigue, weakness, and pale skin,” the GP ended.

If you think you might have iron deficiency anaemia, the NHS says you should see your doctor.

The Fridge Setting An Expert Says Could Be Ruining Your Wine

Posted on 10/10/2025 by Boris Clair

If (like me) you feel pretty intimidated by the world of wine, Lauren Denyer, a WSET School London wine educator, has some words of reassurance.

“There is a certain amount of pretension that can come with wine, which can be very off-putting and often incorrect,” the expert, who regularly breaks “the rules,” previously told HuffPost UK.

She’s not above popping ice in white wine, drinking red as a mixer, putting good wine in your spag bol, and using the same glass for Christmas champagne as you do for your midweek supermarket Chablis.

But if you want to keep your wine tasting its best for as long as you can, wine expert Colin Simpson of Into the Vineyard said you keeping an eye on your fridge setting actually is a rule worth sticking to.

What’s the best fridge setting for wine?

It depends on the type of wine and how long you’re keeping it refrigerated. But in all cases, Simpson advised, we should avoid “Keeping wine at temperatures well below ~7°C for long periods.”

This, he says, is because “Fridges can store wine temporarily, but prolonged cold may dry out the cork, allowing air in and risking spoilage”.

When corks dry out, they shrink. This allows oxygen to enter the bottle, “accelerating chemical reactions that can spoil flavour and aroma,” he stated.

By the way, if you have a bottle of wine standing up in your fridge door shelf, you might be placing it in double jeopardy.

That’s not just because this part of your cooler sees the most temperature fluctuations, Simpson said.

Lying your wine on the side also, “Keep[s] the cork in contact with the wine. This prevents drying and unwanted oxygen exposure”.

How should I store wine, then?

Again, it really does change per bottle. But Simpson says that in general, “Chemical reactions in wine happen faster at higher temperatures, which is why cool, consistent storage is ideal.

“It slows reactions to a steady, desirable pace. The pH of wine shifts slightly with temperature, but its actual acidity remains stable unless extreme conditions trigger chemical changes.”

Store your wine on its side, away from direct sunlight, in a cool, still area. A wine fridge is ideal for really special bottles, but whether you have one or not, try not to go below ~7°C.

“Tastes Like Stomach Bile And Feet” – These Are The 6 Dishes That People Think Are Overrated

Posted on 10/05/2025 by Boris Clair

I tried Dubai chocolate last week.

It was fine. Just fine. I love pistachios, I love chocolate and the combination was delicious but was it worth the £10 my friend and I spent on it? Absolutely not. I wasn’t thinking about it for days afterwards, I wasn’t in awe.

Its not like I’m hard to please, either. My favourite snack is carrot sticks dipped in hummous – we keep it real simple around here!

This kind of disappointment is common. So common, in fact, that when Reddit user Fly-Astronaut asked the /r/Cooking community what the most overrated dishes they’d tried were, over 3,000 people raced to respond.

Marry Me Chicken

Zyx-Darkshine says: “I want a divorce. I’ve moved on. I’ve been having an affair with Chicken Cacciatore anyway, but you already know that.”

CONTROVERSIAL. Marry Me Chicken, a tuscan-inspired chicken dish has been a social media sensation since as early as 2016.

Jkfromjh adds: “I made it once, it was good, but I don’t feel tempted to make it again anytime soon. TBH, the only reason I made it was because I had some heavy cream in the fridge and wanted to use it up before it went bad.

“I don’t think its revolutionary or anything, and its hard for a recipe with heavy cream, tomato, and spices to really taste bad.”

Honestly, this has just made me want it more.

Beef wellington

Listen, I love beef wellington but would I ever cook it at home? Nope. Boring.

MrEvil1979 agrees: “I mean it was nice, but not ’slaving around in the kitchen for 6 hours” nice.

“Much rather smoke meat, aka drink beer for 4 hours in the sunshine.”

Amen to that.

Baked feta and tomato pasta

Remember this pasta? It was HUGE on TikTok during lockdown. You simply filled an oven dish with tomatoes, added a block of feta and some herbs and then baked for around 20 minutes.

Once ready, the tomatoes and feta make a delicious pasta sauce. I LOVED it.

SunGlobal2744, however, did not. They say: “It was sooo tangy. I absolutely couldn’t eat it.”

8edibles adds: “Tastes like stomach bile and feet. I absolutely love all the ingredients…but prepared like that? No thanks💀”

If you feel similarly, I really recommend using Boursin in place of the feta. Delicious.

Macarons

101bees says: “They’re just okay. No right being as overpriced as they are usually.”

MissSassiFras1977 adds: “As a baker I have to agree 100%.

“I think it is more about achieving a cute, little, pain in the ass to execute cookie than anything…..”

I agree. Plus, the texture is not the one.

Chicken parmesan

Flowerfoxcanyounot says: “Chicken parmesan. It’s just dry, breaded chicken made soggy with marinara with mozzarella on top. Even if the chicken is made well and stays juicy, it’s still ruined by marinara soggy breading and cooling melted mozzarella.”

Hard. Agree.

Basic_Ask replies: “I like chicken parm, and can’t disagree with you.”

Steak

Already, I agree. I like a good steak but if one food can be called overrated, it’s this.

Previous_Bed_6586 says: “Don’t get me wrong, it’s delicious. It’s also extremely easy to make an equally delicious steak at home for a fraction of the price. I just can’t justify going to a restaurant for it.”

‘Unami Is Your Daddy’ – Home Cooks Reveal Their Secrets To Resaturant-Style Dishes

Posted on 04/05/2025 by Boris Clair

When you get into taking home cooking seriously, suddenly you are speaking about the joys of a ‘good, fresh lemon’, and having minor meltdowns over running out of onions – “but we always have onions!!”

The other thing that happens is you continue to challenge yourself. Yes, having a good meal rotation is the most important thing, but trying to reach gourmet-level is the real home cook dream.

Now, home cooks have taken to Reddit to share their ‘stupidly simple’ ingredients that have made their cooking taste more professional.

When it comes to cheese, choose quality when you can

Unsurprisingly, the cooks have a lot to say about cheese. User CompanyOther2608 says: “It’s a no-brainer, but blocks of good cheese instead of pre-grated or shredded”.

Breddy adds: “Good quality parmesan cheese.”

While Revolutionary-Bus893 changed my life saying: “I’m amazed how a few tablespoons of cream cheese can richen up sauces.”

When life gives you lemons, zest up your dishes

Sphinxyhiggins adds that they love to add lemon to spicy or savoury food, while crippledchef23 says: “I started adding lemon pepper to my spaghetti sauce and it changes things it a way I can’t describe. More tomato-y, but not acidic. Savory and deep and somehow sweet without any sugar.”

Revolutionary_Sir_76 is knocking the pineapple on pizza debate out of the park, saying: “Lemon on pizza or any kinds cheese sends me.”

As a fellow lemon fiend, I’m not writing it off.

MSG is almost always a good idea

Carpe-Bananum says: “A little MSG. Umami is your Daddy.”

If you’re not familiar, MSG (monosodium glutamate) is a flavour enhancer that’s common in Chinese cuisine but is also frequently used in tinned foods to enhance umamu flavours.

User BumblebeeNo3833 adds: “Came here to say this! MSG has made SUCH a difference in my cooking.”

Make the most of onions

Uncle_Rat_21 says: “Not really a swap, but I caramelise a bag of onions every other week or so. Add it to all kinds of things.

“Spaghetti sauce, mashed potatoes, omelettes. Made some quesadillas the other night with some leftover rotisserie chicken and some of the onions. So good!”

Dasookwat adds: “Most important one: time. take a bit more time for things to sear, onions to glaze etc.”

Joro65 advises: “In a lot of dishes, shallots, instead of onions will take it up a notch.”

Making white sauce? Add some mustard

Catfist says: “Not really a substitute, but I add a dash of mustard powder to pretty much every white sauce I make, it adds just a bit of depth and everyone seems to love it.”

Itsnotnews92 adds: “I add a dash of mustard powder to my mac and cheese. Not enough that anyone would say “this tastes like mustard,” but just enough to give it a bit of pop.”

Rcoop020 says it even works with boxed mac and cheese.

I can’t wait to try some of these.

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