Travels at Table
Delia's Travels at Table articles were originally published in Sainsbury's The Magazine in the mid-90's.
For each ingredient, Delia travelled to their source to find out how they were produced, although they are slightly dated (inasmuch as all the ingredients are now widely available), we think they are wonderful features, all written by Delia and so we wanted to have them on Delia Online to share with you. Here you can find out how Parmesan, Marsala, Creme Fraiche and Smoked Salmon get to your kitchen
Sugar comes from two sources: cane and beet
Turning a plum into a prune is a special skill. It is not – as some suppose – a question of dehydration.
Have you ever stopped to wonder what life in the kitchen was like before the days of refrigeration?
Never simply settle for Parmesan cheese, only that which is branded with the magic words Parmigiano Reggiano.