I say this with utmost sincerity: I love product reviews. When a company reaches out to me with their food, asking for my time and opinion, I take it seriously. I take it scientifically. However, my curiosity knows no bounds, and sometimes that poses challenges to a marketing agency.
Expiration dates are not actually tied to food safety at all, though that is how we think of them. Instead, they’re chosen by the manufacturer to indicate the date at which optimal flavor has passed. But that doesn’t mean your food is unsafe to eat. Here's the full breakdown on how it all works!
There are many vegetable fats to consider when we walk down the grocery aisle these days. Do we cook with olive oil or should we use canola? What’s the difference between sunflower and safflower? Though these are all produced from various plants, they differ considerably in their application once we step into a kitchen
Let’s start the new year on good footing, yes? For centuries we’ve found fortune and favor in the foods we eat, interpreting shapes, and colors to portend success and harmony. Many countries, and indeed, cities, have their own traditions and today I will investigate three of my favorite
Though champagne can be consumed year round, most of us turn to the bubbly stuff when December pushes its last seconds through the hourglass. As I pour myself a cold flute of the golden liquid my mind turns to the more technical aspects of this spectacular drink. It’s time to investigate the physics of champagne!
Pick up any carton of eggs today and you are bombarded with language meant to obfuscate the truth. Free Range one carton exclaims, while another touts Cage Free! What's the difference? Here's a handy list that will help you interpret the marketing on egg cartons across the country.
Gingerbread houses can be the cause of much frustration. After spending hours planning, baking, and then constructing, it can all fall apart due to simple mechanical issues. The prime culprit in any gingerbread house disaster is the cement used to hold everything together. Do you know what kind of icing you’re using?
You’ve certainly heard chefs say loudly, “Make your own stock, it’s better than anything you can buy.” And they aren’t wrong. But if you’ve been holding off because you think it’s too labor-intensive, then now is the time to tune in and pay attention. Making stock (or bone broth if you insist on pop-culture terminology) is easy and you should start today.
At the end of the year when snow is glittering on pine needles, the flavor my brain calls out for is reflective of that sentimental weather: cool, crisp, fresh, and bright. Peppermint candy canes have stolen my heart.
Infusions are easily personalized, you could very well make a few different batches and hand out various treats to your family but I like to brew one big batch of something flavorful, label it with the particular year it was made, and then give it away with a bow on top. Over the years I have infused many different liquids, and I will now look at the options with you.