Jackfruit doesn’t need to imitate meat to belong on the plate. Its real value appears when we stop forcing substitutions and start respecting ingredient identity.

Jackfruit became popular by pretending to be meat. But its real value begins when we stop asking it to imitate—and start letting it be what it is.

Sufu is not just aged tofu—it is tofu transformed at a molecular level. Inside its softness lies a precise balance of biology, flavour chemistry, and restraint.

Long before fermentation was understood by science, sufu was shaped by intuition, climate, and necessity. Its history is a story of preservation, patience, and cultural continuity.

Sufu is often called “Chinese cheese,” but that comparison only scratches the surface. This fermented tofu is creamy, bold, and deeply expressive—less a condiment, more a philosophy of flavour.

Miso isn’t clean, mild, or polite. It’s salty, fermented, and alive—and that’s precisely why it creates depth, balance, and umami no other ingredient can replace.

It’s overlooked, underrated, and often misunderstood. But when prepared properly, TVP becomes one of the most powerful tools in your plant-based kitchen.

Soy curls may look rough, but their whole-food purity, rich nutrition, and incredible flavour absorption make them a plant-based powerhouse—if you prep them right.

Seitan is a shape-shifting plant protein — chewy, satisfying, and endlessly adaptable. Learn the methods, science, and flavours to make it unforgettable.

Tempeh has a reputation problem. Nutty, firm, fermented—and often misunderstood—this ancient soy food is either adored or avoided. Here’s why tempeh divides us, and why it deserves a second chance.