Hoisin sauce and oyster sauce are two classic Chinese sauces that are not quite as well-known to Westerners as soy sauce. Even so, they play major roles in Chinese cooking and anyone attempting to replicate traditional Chinese flavor profiles should have both in their refrigerator. The two sauces look a …
Oyster sauce and soy sauce are both used to enhance the umami character of savory dishes. Both work well for building savory flavors but use different ingredients to provide their effects. If you are trying to decide between them or want to use one in place of the other, use …
Potato starch and potato flour are often confused for each other. In many places, you will see the two names used interchangeably and many people believe that the terms refer to the same thing. Potato starch and potato flour are two different products that have different properties and applications. Both …
White sugar is the most commonly used sweetener in the west. It is used to sweeten everything from coffee to pastries. If a recipe calls for sugar and doesn’t specify the type, it’s safe to assume that you are meant to use white sugar. Raw sugar is a little harder …
Raw sugar and brown sugar are very similar products. Both refer to crystallized sugar with a significant percentage of molasses; however, there is more to each of these sweeteners. They are not always interchangeable for a number of reasons, which means that you will need to learn what sets each …
Chickpea flour and white flour are among the many flour options that you might see on grocery store shelves. Despite the fact that both have the word flour in the name, they are not always interchangeable. You can sometimes use one in place of the other but you may need …
Hazelnut flour and almond flour are two similar gluten-free nut flour options. While they both have a similar nutritional profile and can play the same role in many recipes, they do have some differences. See how they compare in the SPICEography Showdown below. How does hazelnut flour differ from almond …
Ponzu sauce and soy sauce are both widely used in Japanese cooking. In recent years, they have both become familiar in the West as Japanese food has grown in popularity. Both may be used as marinades and dipping sauces and are sometimes combined to make ponzu shoyu. Even though they …