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Spoiler alert: The majority of balsamic vinegar on the market is fake balsamic. Of course, there’s nothing wrong with enjoying fake balsamic. It’s just nowhere as glorious as the real thing, but it is a heck of a lot more affordable. The production of authentic balsamic vinegar is governed by two consortiums of producers in…
Continue reading “TIP OF THE DAY: Fake Versus Real Balsamic Vinegar”
Photo by Martin Walls | SXC. Peeling garlic can be messy business, especially if you do it in bulk. To remove the skin more quickly, simply remove the cloves from the bulb and soak them in water for a few minutes. Then, cut off the root end, or smash it with the flat of…
Continue reading “TIP OF THE DAY: How To Peel & Crush Garlic”
15 Ways To Use Leftover Cranberry Sauce Add 1/2 cup cranberry sauce to pancake batter. Make cranberry syrup for French toast, pancakes and waffles: Combine 1 cup cranberry sauce and 2 tablespoons maple syrup in saucepan, then mix over low heat for 10 minutes. Cool or serve warm. Purée and mix into a cocktail with…
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We love a good pepper jelly—and not all of them are good. Many are just too sugary, throwing the sweet/heat balance way over to the sweet side. In eight years of reviewing specialty foods, the only pepper jelly lines we’ve liked enough to review are Aloha From Oregon, Cherith Valley and Diane’s Sweet Heat. And…
Continue reading “PRODUCT: Hellfire Pepper Jelly, Cream Cheese & More”
Tabasco has been a table staple since 1868, when the McIlhenny Company first produced it (read the story). Over the past few years, the company has expanded its line beyond Original Red Tabasco to Green, Garlic, Habanero and Chipotle Tabasco and Sweet & Spicy Sauce. Few people know of a seventh product that the company…
Continue reading “PRODUCT: Tabasco Reserve Pepper Sauce (Grab It While You Can)”
