International cooking techniques & world kitchen secrets

The world’s kitchens are filled with time-tested techniques that transform simple ingredients into extraordinary meals. If you’re looking to level up your cooking game, drawing inspiration from global cuisines can bring bold new flavors and methods to your kitchen. Here’s a look at some of the most interesting international cooking techniques and secrets from around the globe.

Bloom spices for maximum flavor

Indian cooks have mastered the art of intensifying flavors by blooming spices. This process involves heating spices like cumin, coriander, and mustard seeds in hot oil before adding them to the dish.

The heat releases their essential oils, creating a deeper and richer flavor profile. This step is crucial for building the foundation of many flavorful curries and stews.

Save your pasta water & trust the Italians

Pasta isn’t just boiling water and tossing in some noodles. In Italy, cooks save some of the pasta water to help create a velvety, cohesive sauce. 

The starchy water acts as a natural thickener and helps the sauce stick to the pasta. This technique can also be applied to other starchy foods like potatoes and beans. It turns their cooking liquid into a rich, flavorful addition to soups and gravies.

Smoking with tea leaves in Chinese cuisine

In China, tea smoking is a revered technique used to infuse meats with a delicate, smoky flavor. By combining tea leaves with wood chips, sugar, and other seasonings in a wok, you can create dishes like tea-smoked duck.

The result is a complex blend of smokiness and sweetness, with flavors that penetrate deeply into the meat.

Thank the French for cold butter & finish sauces with it

French cuisine is famous for its rich sauces, and one of their best-kept secrets is finishing a sauce with cold butter, known as monter au beurre. 

Adding butter at the end thickens the sauce and gives it a glossy finish. This technique elevates dishes by adding richness and smoothness without overpowering other flavors.

Cooking in clay pots for tender dishes

Clay pot cooking is an ancient method used across many cultures, including Spain and Morocco. The porous nature of clay allows heat and moisture to circulate evenly, resulting in tender, juicy dishes that retain all their natural flavors. 

Whether it’s a Moroccan tagine or a Spanish stew, clay pots help slow-cook food to perfection without the need for additional oils or fats.

Steaming in banana leaves for aromatic dishes

Throughout Southeast Asia, banana leaves are used to wrap and steam food, adding a subtle, earthy aroma to dishes. 

It can be sticky rice or marinated fish, the banana leaf seals in moisture while infusing the food with a delicate flavor. It’s also a natural and eco-friendly way to cook and serve food.

Try substitutions & experiment

One of the joys of cooking international cuisine is experimenting with new ingredients and techniques. But don’t stress if you can’t find every ingredient. 

Feel free to make substitutions while staying true to the essence of the dish. For example, if a recipe calls for an exotic ingredient like fish sauce, you can use a combination of soy sauce and vinegar to mimic its salty-sour complexity.

Cook with an open mind

When diving into global cuisine, it’s important to understand the cultural roots behind the techniques you’re using. After all, cooking isn’t just about food—it’s about connecting with the traditions, stories, and history of a culture. 

Whether you’re preparing a Mexican chiminea barbecue or experimenting with Thai bamboo cooking, immerse yourself in the process and enjoy the culinary adventure.