Kitchen Questions, Answered

Usually, if you choose well. Pick busy stalls with high turnover, food cooked to order and served hot, and vendors who handle money and food separately. A queue of locals is the best review there is. Be more careful with raw garnishes, ice and tap water where water safety is uncertain, and follow your own government's travel health advice.

Most work through contrast (salty with sweet), balance (fat with acid or heat) or shared aromas. Watermelon with feta, and vanilla ice cream with olive oil and flaky salt, are easy proofs. More in Odd Pairings That Actually Work.

You can, but the dish changes. Holy basil is peppery and clove-like, while Thai sweet basil has an anise note. It still tastes good — it just will not be classic pad kra pao.

Keep it in the fridge in a clean jar, always use a clean spoon, and finish it within about two weeks. Oils containing garlic carry a food safety risk at room temperature. Recipe on our trends page.

A heavy cast-iron skillet or a carbon-steel wok. Both hold heat well, so meat sears instead of steaming. Preheat until very hot and cook in small batches.

Go early on a weekday, avoid public holidays and cruise ship days, and check opening hours in advance. Night markets are usually calmer right at opening time. See Great Food Markets of the World.

Umami is the savoury taste identified by Japanese chemist Kikunae Ikeda in 1908, linked to glutamate. Find it in miso, soy sauce, fish sauce, parmesan, ripe tomatoes, mushrooms and kombu.

No. We do not accept paid placements or free meals in exchange for coverage. Brands and markets mentioned are included only because we find them useful or interesting.

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