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It is often used in sauces, marinades, and stews to enhance flavour and aroma. They are specifically used in many Italian dishes.
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It adds richness and depth to sauces, particularly in French cuisine. It's commonly used in dishes like coq au vin and certain desserts like cherries jubilee or flambeed bananas.
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It adds a nutty, slightly sweet flavour to sauces, soups, and marinades. It's a key ingredient in certain Spanish and Chinese recipes.
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It's a fortified wine that's frequently used in Italian cooking, particularly in dishes like chicken marsala and veal scaloppine. It lends a rich, caramelised flavour to sauces.
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Both sweet and dry vermouth can be used in cooking to add complexity to sauces, risotto, and braised dishes. It's a common ingredient in classic cocktails as well.
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It adds a smoky, robust flavour to sauces, glazes, and desserts. It's often used in barbecue sauces, as well as in dishes like whisky-glazed salmon or bourbon bread pudding.
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It adds sweetness and depth to desserts like cakes, pies, and sauces. It's commonly used in tropical dishes and desserts like rum balls or rum-infused sauces for fruits.
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It is a Japanese rice wine used in Asian cooking, particularly in marinades, sauces, and soups. It adds a subtle sweetness and depth of flavour to dishes like teriyaki chicken or miso soup.
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These liquors can elevate the taste of various dishes.