@hellocookly

class="content__text" “So many of the good times traveling this world relate directly to finding a human face to associate with your destination, the food you eat, and the memories you’ll keep with you forever. The best times are when it’s impossible to be cynical about anything. When you find yourself letting go of the past, and your preconceptions, and feel yourself and your basic nature, the snarkiness and suspicion, the irony and doubt, disappear, at least for a time. When, for a few moments or a few hours, you change.” Read the review of Anthony Burdain’s World Travel on cookly.me/magazine Contributed by @tysonpeveto #bookreview #cookly #anthonybourdain #worldtravel #foodguide

February 26, 2022

class="content__text" A little known fact is that Puglia is the “breadbasket of Italy” producing tremendous amounts of wheat. From all this wheat comes amazing artisanal breads. Apulian bread has a particular characteristic that distinguishes itself from other breads in Italy. If you're curious about artisanal Apulian breadmaking, Chef Franco hosts private online baking classes, where you will get a taste of one of his bread recipes and learn to make traditional Apulian bread. LINK IN BIO #cooklylive #cookly #breadbaking #bakingclass #apulianbread #onlinecookingclass #apulianfood

February 26, 2021

class="content__text" Mezcal is a produce of so many different cultural intervenes. Agave, that's considered to be a sacred native plant Mexican during the pre-Hispanic times, was used excessively to produce alcohol. But there's no actual evidence that they knew how to distill it back then. And you can't make Mezcal without distilling it. So how did all come together? For a very long time, Native Mexicans made a drink called Pulque from the agave plant. It's a slimy, milk looking drink that has a taste of sour yeast. It's safe to say it's an acquired taste. The legend goes that people first learned about this thanks to a lightning hitting an agave plant and extracting the alcohol by cooking the sugar inside. Not surprisingly, they named it Elixir of the Gods. When the Spanish arrived to Mexico, they learned about Pulque but were not impressed with it right away. They brought their distilled hard liquors with them after all. Though when they ran out of them, they started to look for alternatives to produce there. So they started distilling the agave sugar with their distillation method learned from the Arabs. That's when they realized the importance of Agave. When distilled, it produced an alcoholic beverage that tasted noting like what they knew from back home. And that's the drink we now call Mezcal. From Mesopotamia to Andalusia to all the way to Mexico. Every step had a crucial point in the history of Mezcal. Next time you have a glass of Mezcal, don't forget to thank all all the bloody wars that happened to help create this delicious drink. Written by our Cookly ambassador @cookingupamuseum #cookly #mezcal #mezcaltour #foodhistory #foodresearch #agave #pulque

February 26, 2021

class="content__text" Follow the Mexican culinary journey of our Cookly Ambassador and food history researcher, Can ( @cookingupamuseum ). For the next days he will be taking over our Instagram stories and walk you through Oaxaca's unique food culture. #realfoodiescook #cookly #oaxaca #mexicancuisine #cookingclass

February 26, 2021

class="content__text" We want to know what you'd love to see more of here on our Instagram! 🔪🥘🍙 Traditional recipes, stories of our community, cooking techniques, food guides, ingredients, you name it! Feel free to share your thoughts in the comments below 🙌

February 26, 2021

class="content__text" Thai Green Curry Paste. If you missed our last cooking live stream, check out the link in our bio to see the full recipe and video recap on our YouTube channel. What Thai green curry dish would you like to see in our next videos: Chicken Green Curry or Green Curry Fried Rice? Leave us a comment below! #cookly #cooklylive #cookingclass #thaigreencurrypaste #greencurrypaste #thaicooking #thairecipes

February 26, 2021

class="content__text" Sai Oua is a spicy pork sausage famous to the mountainous area of Chiang Mai. It is no doubt a traditional must-try food when you're up in the North of Thailand. You'll easily spot them at street food stalls in their signature spiral shape. The flavourful taste comes from the herbs used, which are similar to the ingredients used for a red curry paste. Mark Wiens @migrationology says "it has to be one of the best sausages in the entire world." Don't hesitate to give it a try! And if it's your thing, we even have cooking classes where you can learn how to make Sai Oua from scratch. #saioua #cookly #chiangmai #northernthaifood #streetfood #thaisausage

February 26, 2020

class="content__text" Something's cooking at Cookly #cooklyoriginals 🙊 #cookly #junglecookingexperience #onlyoncookly #comingsoon

February 26, 2020

class="content__text" If you're going to make pasta, do it with a view and a glass of wine. What could be better!?⁠ ⁠ ⁠ #realfoodiescook #cookly #cookingclass @pastamaking #rome #italy #cooklikealocal #cooklyitaly #italiancookingclass

February 26, 2020

class="content__text" #FoodieEscape to #Veracruz 🇲🇽⁠ Photos by @katiefresca ⁠ ⁠ Known as the San José Market, this is the go-to place to find everything from local produce, condiments, spices, medicines and even grab a bite to eat in Xalapa.⁠ ⁠ Though it may seem like a typical market, it represents and honors a key time in Mexican history. San José Market is officially named "Alcalde y García" Market, after two Xalapan historical figures who were put to the firing squad during the American occupation of Mexico in 1847.⁠ ⁠ Today, it's a thriving local hub that's a must-visit for every traveling foodie in town 🙌 #cooklyfoodguide⁠ ⁠ #foodiehistory #localmarkets #localstories #mexico #xalapa #cooklyfoodieescape #travellingfoodies #localcultures #preservinglocalcultures #markettour #supportlocal #visitmexico #oaxaca #AlcaldeyGarcía

February 26, 2020

class="content__text" Meet our community: A cookbook author and professional cook for 10 years, Sara Khong’s love for home-cooked Malaysian food started when she was a child. Today, Sara continues to share her love for Malaysian cuisine with locals and travelers in Kuala Lumpur, where she teaches her secrets of Malaysian cooking at her home. In her garden, Sara grows over 50 types of vegetables, herbs, spices and flowers used in everyday cooking, including turmeric plants, which most people only ever see in its yellow powdered form. Sara loves showing her guests how to cook Malaysia’s popular hawker foods, as well sharing the Chinese, Indian and Malay influences behind the cuisine. “As travelers have very little time and Malaysia has an almost never ending list of great food, I’d recommend the best and most popular Malaysian dishes, such as Nasi Lemak and Teh Tarik. I also love letting people smell belacan (shrimp paste) and see their reaction. To many people, it’s pungent. To me, it’s perfume!” We’re glad to have you as part of the Cookly family @sarakhong #cooklycommunity #cooklyfam #cookly #cookingclass #malaysiancooking #sarakhong #cookbookauthor

February 26, 2020

class="content__text" Today we were in Ibaraki in Japan, where we learned how to make vegan Ramen from scratch! 🍜 The result was a delicious and rich Ramen bowl full of umami! Guess what ingredients we used to make the vegan broth? 🤤 #ramen #cookingclass #cookly #vegan #vegancooking #cooking #foodie #japan

February 26, 2019