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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…
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Common misconceptions about dietary cholesterol and its impact on heart disease keep many people from eating eggs, despite their nutritional benefits and “comfort food” taste. However, almost 40 years of research* shows that healthy adults can enjoy an egg every day without significantly impacting their risk of heart disease. Since February is American Heart Month,…
Continue reading “TIP OF THE DAY: Unscrambling The Myth Of Cholesterol In Eggs”
Says Chef Johnny Gnall: “One of the most important roles a chef can play in a restaurant is that of dumpster diver. Sometimes the scraps you throw away are potential ingredients in other foods. Making use of of them, instead of throwing them into the compost pile, can mean added revenue—as well as some tasty…
Continue reading “TIP OF THE DAY: Use Those Carrot Peelings To Make Carrot Oil & Carrot Stock”
Focaccia (foe-KAH-cha) is a thick Italian snack bread that is served with meals, used as a base for pizza and as sandwich bread. Basic focaccia is simple, sprinkled with salt; it can be topped with fresh herbs and ingredients as elaborate as any pizza. Popular toppings include sautéed onions and mushrooms, diced tomatoes, prosciutto and…
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Bánh-mi, a Vietnamese submarine sandwich on a baguette. Photo © Ppy2010ha | Dreamstime. A BRIEF HISTORY OF BANH MI SANDWICHES When Europeans colonized Asia, they brought Western bread to the table. In French Indochina, Vietnam, that emblem of French cuisine, the baguette, was introduced; as were sandwiches. Baguette-based sandwiches were called bánh mì (pronounced…
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