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Pantry & cooking: your questions answered

What's the difference between cacao and cocoa powder?
Cacao powder is usually made from beans processed at lower temperatures, while cocoa powder is roasted at higher temperatures and may be Dutch-processed for a darker colour and milder taste. Both work in baking, smoothies and hot drinks, though cacao tastes more bitter and fruity. Cacao nibs, from brands such as Zint, add crunch to granola, porridge and bakes.
How do I use nutritional yeast?
Nutritional yeast is a deactivated yeast sold as golden flakes or powder, with a savoury, cheesy flavour that's popular in vegan cooking. Sprinkle it over popcorn, pasta, roasted vegetables or salads, or stir it into sauces for a dairy-free 'cheese' sauce. Store it in an airtight container in a cool, dry cupboard. KAL and Frontier Co-op both offer it in flakes.
How do I bring American flavours into my cooking?
Cajun and Creole seasonings add a peppery, garlicky kick to chicken, seafood and rice dishes, while US hot sauces range from vinegary and mild to fiery. Seasoning blends usually contain salt, so taste before adding more. Store spices in airtight jars away from the cooker, and use ground spices within a year or so for the fullest flavour. A little saffron gives paella and risotto colour and aroma.