cuina

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

How to make the 6-cup sponge cake: easy, tender, and quick for everyone

LaCurra de Torrent: 150 years of breakfasts at €8 and wood-fired rice dishes

Experts say: garlic with sprouted shoots is safe

The secret key to chickpea stew according to the great chefs

Why should oil be the last step in dressing the salad?