Blog

Aug 4, 2026

Pine Nuts: Why They Are Pricey and How to Make the Most of Them

Pine nuts are the buttery, soft seeds from certain pine cones, and a small handful toasted in a pan lifts pesto, salads and pilafs.

Aug 4, 2026

Pistachios: Green Kernels, Split Shells and How to Choose Them

Pistachios are creamy, sweet and slightly resinous nuts that work equally well in desserts, grain dishes and snack bowls.

Aug 3, 2026

Pecans: Buttery Nuts for More Than Pie

Pecans are sweet, rich and soft-textured North American nuts that shine in baking, salads and savoury crusts as well as pie.

Aug 3, 2026

Macadamia Nuts: The Rich, Creamy Nut From Australia

Macadamias are round, buttery nuts with the highest fat content of common nuts, so a few go a long way.

Aug 3, 2026

Brazil Nuts: Selenium-Rich Seeds From the Amazon, and Why Moderation Matters

Brazil nuts are big, creamy seeds from tall Amazon rainforest trees, and they are famously high in selenium, so just one or two a day is enough.

Aug 2, 2026

Hazelnuts: Sweet, Toasty Nuts and How to Skin and Grind Them

Hazelnuts have a rich, sweet flavour that deepens when roasted, and they are the heart of praline, gianduja and many European sweets.

Aug 2, 2026

Cashews: Why They Are Never Sold Raw in the Shell, and How to Cook With Them

Cashews are creamy, mildly sweet kidney-shaped seeds that blend into sauces, creams and curries, and the "raw" ones in shops have already been heat-processed.

Aug 2, 2026

Almonds: Whole, Sliced, Ground and Milk, Plus a Note on Bitter Almonds

Almonds are the most widely eaten tree nut, and they come in forms for every kitchen job, from crunchy snacks to marzipan.

Aug 1, 2026

Walnuts: Brain-Shaped Nuts, Tannins and the Best Ways to Use Them

Walnuts are rich in plant omega-3 fat and have a tannic, earthy flavour that pairs beautifully with bitter greens, cheese and baked goods.