cuina

Alicante experts warn: creamy rice is not made with water, but with broth from...

The foolproof fish recipe in sauce for sea bass, hake, and more

Why do professionals never boil rice directly without...

The Andalusian remojón: the surprising orange and cod salad

Discover the affordable and acclaimed daily menu at Bar Diversus in Sant Boi

Why Valencian chefs consider seafood stock key

The French trick for a creamier and more delicious mashed potatoes with roasted garlic

Bilbao-style anchovies: the surprising secret for a spicy and unique flavor

The chefs' tricks for frying the perfect egg that you've never been told

The French secret for a creamy mashed potato: add roasted garlic

The secrets of Valencian chefs to make the perfect rice: choose the grain and the oil

What to cook first: garlic or onion? The order that changes the dish

Karlos Arguiñano and the secret of stewed artichokes with lemon

The trick of Catalan cooks to save a salty broth with potato

The best way to cook salmon according to Catalan chefs: the trick

Why do all chefs put vinegar in the paella to fry the chicken breast?

The chefs' secret for a perfect roast chicken: salt, sugar, and lemon

Can Sardà, the restaurant in Cerdanyola with the best calçots

Samantha Vallejo-Nágera’s surprising zucchini frittata

The secret of hake with peas and garlic for a healthy diet