Pomegranate is a low-calorie autumn fruit, rich in potassium and ideal for people with high blood pressure. Its tannins and flavonoids offer antioxidant, digestive, and anti-inflammatory benefits. Enjoy it at its best during autumn.

This post explores mixed cooking techniques, where heat is transferred to food through fat, water or both. We cover stewing, ideal for vegetables and meats slowly cooked in their own juices; braising, involving long, slow cooking with aromatic ingredients; and stewing (guisado), which enhances flavour through caramelisation and concentration. Even paella is featured as a variant due to its combination of sautéing and liquid-based cooking. A must-read guide to traditional cooking methods!

In summer, peppers are in peak season and become a highlight in our meals. Part of the Solanaceae family, they stand out for their high vitamin C content and antioxidant properties. Low in calories and highly versatile in the kitchen, from Lamuyo to Padrón, there’s a pepper for every dish. Make the most of their season to enjoy all their benefits!

The microwave is a practical and common household appliance found in most homes. It works by heating foods that contain polar molecules such as water, proteins, or carbohydrates. Although it does not allow frying or browning of food, it is useful for cooking, reheating, and defrosting quickly. It is essential to control the cooking time, properly cover the food, and keep the appliance clean for safe and efficient cooking. It does not leave radiation residues in the food and can help better preserve its nutritional properties.