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Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
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Even though our pears ended up baked toa brown color, we didn’t want them tooxidize before baking. Photo by LouisHiemstra | IST. When we received a generous gift of juicy Royal Riviera Pears from Harry & David, we were excited to explore all kinds of pear recipes: pear tarts, pickled pears, pear sorbet, and…
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If you’ve noticed that your baked foods are overcooked or undercooked—and you’ve followed the instructions to the letter—you need an oven thermometer. Just like a piano needs tuning, an oven needs to be calibrated to the correct temperature. While calibration is set at the factory, ovens easily lose their calibration over time and will run…
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An organic apple orchard. Photo byPatrick Hajzler. Earth Day celebrates the Earth’s natural environment. Earth Day takes place on April 22nd, but all of April is Earth Month. Think of the small steps you can take to help save the planet. Start with these earth-saving supermarket tips from the Bulk is Green Council. Buy…
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Nuts are full of heart-healthy nut oil. But whether in the nut or in a bottle of oil, nut oils turn rancid more quickly than other oils. If you don’t plan to use the nuts within a couple of months, store them in resealable plastic bags in the refrigerator or freezer. The fridge will extend…
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