Toasted sesame oil and sesame oil both come from the same seed, but that’s about where their similarities end. They have different properties that you should understand before you choose one or the other. They are heavily used in Asian dishes, so it’s a good idea to keep both in …
Plum sauce and duck sauce are not the same. It is important to understand this since there are so many differing views on the matter. Many (mostly Western) cooking resources claim that they are the same ingredient. They are both versatile condiments, and it is a good idea to have …
Plum sauce and hoisin sauce are two sweet, sticky sauces that have many applications in classic Chinese dishes. If you plan to cook a lot of traditional Chinese food, you should keep both of them in your refrigerator. If you are trying to decide between plum sauce and hoisin sauce, …
Light olive oil and extra virgin olive oil are two popular forms of the same oil. They are not always interchangeable. If you want to make a substitution or want to decide between them, you should learn what each will bring to a dish. Let’s take a look at light …
Margarine and olive oil are both widely used as healthier butter substitutes. How healthy are they? Does it matter which one you use? The answer to both questions: it depends. Let’s compare these two popular fats in this SPICEography Showdown. How does margarine differ from olive oil? Margarine and olive …
Margarine and butter are two solid fats used for everything from baking to serving as a spread on bread. Margarine was invented as a less expensive butter substitute. If you want to use one or the other for a recipe, read the SPICEography Showdown below to learn more about them. …
Butter and coconut oil have a lot in common from a health standpoint. They are both full of saturated fats, which have had their negative health effects exaggerated (somewhat) in the past. Neither oil is particularly good for you even if they do have health benefits that help to offset …
Clarified butter and ghee are both made from butter, and you will often see them described as being identical or interchangeable. Ghee is often used as a synonym for clarified butter. From a culinary standpoint, this is wrong. Cooks who have experience with both can recognize that they are different …