Add a bay leaf

Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one.

Usually, in a recipe, it's a single line such as "Add a bay leaf...", which we tend to follow to the letter and therefore throw the leaf in question into the pan, but is this the right method?

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Last modified on: July 31^th 2025

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