What is sourdough? What about 'levain' - sourdough? starter? preferment? All of the above? And when does afternoon stop and evening begin?

I talk about posh versus plain rice puddings, rice varieties, and how the French and British express measurements in recipes.

Macaron mishaps, macarons vs macaroons, different words for 'gran' and homogeneity.

I talk about meat cut 'equivalents', why 'water the beef' doesn't work, and the tendency for French recipes to leave much unsaid.

This week I attempted to make soufflé, with mixed results. I talk about French uber-specifity, English vagueness and more

This week, I made French onion soup, and talk about onion varieties, colours, and cool cooking terms.

This week I made Cramique, a Belgian brioche filled with raisins. I talk about 'Sirop de Liège', family baking vs home baking, and more.

What makes the perfect cookbook? Step-by-step pictures? Anecdotes? A certain style of writing? See my recipe for the ultimate cookbook!

This week I made a seafood chowder using a Canadian recipe. Here, I discuss how its style and terminology differed to recipes from France.

This week I made a savoury cheesy loaf. But its French name is very different - in fact, it's a 'cake' - in the post I explain why.

In this week's post, I discuss casseroles and similar terms, regional variations, and 'Marmageddon' - marmite shortage in New Zealand.

This week features a vegetable soup. I talk about the French terms potage, soupe, and chaudrée, and their English equivalents.

Galette des rois is a typical French treat enjoyed on 6 January. In this post, I talk about the different types of galettes.

This week's recipe was brioche, made by a guest chef! I talk about different types of yeast, and French word with opposite meanings.

This week I made a traditional French festive treat, a bûche de noël, or a yule log. In the blog post I talk redundancy and tricky verbs.

This week's recipe is leek tart. I discuss different pastry types and how recipes need to be user-friendly.

In this week's post I'm introduced to a new culinary term, and adapt flowery introductory text to the English cook.

A review of a French/English culinary translation workshop held in Manchester by the North West Translators' Network of the ITI.

I made Speculaas biscuits, often gifted on 6 December. My recipe was very brief, missing a lot of detail I would expect from an English one.

Turkey and potato soup, using leftover roast turkey. I discuss conflicting culinary terms, the recipe genre and whether to conform.