Kitchen guides

Practical guides to the ingredients and techniques behind the recipes, each written from numbered sources.

• Aleppo Pepper: What It Is and the Best Substitutes: Aleppo pepper is a flaky, fruity, moderately hot red pepper, and when you cannot find it, several close swaps and one easy homemade blend can fill in.
• Bulgur: Fine vs Coarse, How to Cook It and What to Substitute: Fine bulgur is usually soaked and coarse bulgur is usually simmered, so matching the grade to the method is the key to good texture.
• Cups vs Grams: Why Weighing Ingredients Works Better: A practical look at why grams give more repeatable results than cups, and how to start weighing at home.
• How to Cook Dried Chickpeas: A practical guide to soaking and simmering dried chickpeas until they are soft but still hold their shape.
• How to Cook Lentils: Red, Green and Brown: Red, green and brown lentils cook differently, so here are the ratios, times and tips for each, with notes where sources disagree.
• A Plant-Forward Mediterranean Pantry: What to Buy: A practical list of what to stock, what to look for on the label, and how to store it, so quick plant-forward dinners are always within reach.
• Pomegranate Molasses: What It Is and What to Use Instead: A practical guide to the tart, sticky Middle Eastern syrup, plant-forward ways to use it, and the swaps that make sense when your jar is empty.
• How to Store and Reheat Cooked Beans and Lentils Safely: Cool cooked beans and lentils quickly, store them covered, and reheat them to 165°F or hotter.
• Sumac: What It Tastes Like and What to Use Instead: Sumac is tangy, bright and lemony rather than spicy, and this guide covers how to use it, what to reach for when the jar is empty, and how to keep it fresh.
• Tahini: What It Is and How to Buy, Store and Use It: A practical guide to choosing, storing, stirring and cooking with tahini, with a simple homemade method.