We apologize for our strong opinion, but we think that supermarket marshmallows are terrible. Hard in texture, cottony in the mouth, they’re the Wonder Bread of marshmallows. If they’re your only frame of reference, we’re not surprised if you don’t particularly like marshmallows.

Here’s a cooking video that shows you how to make good marshmallows from scratch. It’s pretty easy. (The cute kids at the beginning will go away shortly so as to not interfere with the cooking.)

If you decide that you like making marshmallows, you can try other recipes until you’re as good as our favorite artisan marshmallow makers. (Different emulsifiers achieve lighter or heavier textures, for example, and you can make any flavor under the rainbow.)

Find more of our favorite old-fashioned candies in our Gourmet Candy Section.

Save your produce! Photo courtesy
HealthQuest Technologies.

The average family throws out more than $400 per year in spoiled fruits and vegetables. We can attest to that problem.

We’re always looking for a solution, and we may have found it with the MiniMate. A battery-operated appliance that sits in the fridge, it prevents the growth of mildew and kills the bacteria that cause food to spoil. And it claims to eliminate E. Coli and Salmonella, which can survive in the freezer as well as the fridge.

The MiniMate generates activated oxygen, or ozone. This technology is used as an antimicrobial agent in the fresh-cut produce industry. As it makes produce last longer, it saves money in spoilage. We think the MiniMate will earn back its $29.95 cost in just a few months.

And at 5″x5″x2.5″, it fits into our seriously packed refrigerator.

We conducted our test-run on the two items that we throw out the most: fresh raspberries and strawberries. Under our observation, the MiniMate doubled their shelf life in our fridge.

Learn more, and purchase, at OrderMiniMate.com.

Part of the joy of eating is discovering new ingredients. They don’t have to be exotic (like fiddlehead ferns), just different.

We always walk down the produce aisle looking for something we haven’t tried before. Then, we look at all the ways we can use it to add fun and flair to our dishes.

We love the miniature bell peppers that have gotten broad distribution over the past couple of years (we found them at Costco).

Their tiny size and bright colors—green, orange, red and yellow—bring a smile to our faces. Their flesh is sweet and crisp. They’re so cute, kids will look forward to eating their veggies.

And they’re very versatile. Ordinarily, we wouldn’t chop up something that’s been miniaturized, but check the price tag: The minis can be less expensive per pound than regular bell peppers.

We’ve been using them for:

 
How would you use them?

What are your favorite produce “discoveries?”

Find more of our favorite veggies and recipes in our Gourmet Vegetables Section.

The Swiss Army Knife of bar tools.
Photo courtesy Bartule.

BarTule aims to tackle this challenge with its space-saving all-in-one bar set. Neatly nested are an ice bucket, a bottle opener, a corkscrew, a 4-ounce jigger,* a citrus juicer and an ice bucket lid that doubles as a coaster or salt-rimmer. There are no extraneous parts.

*That’s the size of a wine pour, and four times the size of a normal jigger.

After use, the pieces fit back in place. The manufacturers call it an “abstract sculpture,” but to us, it looks like what it is: a bar set.

Made from high-density polycarbonate and stainless steel, the Bartule is available in six colors—blue, clear, green, red, smoke and yellow. It’s $49.91 at Amazon.com. And yes, it’s dishwasher safe.

The best-known chocolate covered raisins in the world are Raisinets, made by Nestlé. Some fun Raisinet facts:

To celebrate National Chocolate Covered Raisins Day, Nestlé has launched the Star Struck Sweepstakes: Upload a photo of you with Raisinets, and you could win your choice of a trip for two to Hollywood or New York City, plus $2,500. The contest continues through June 21, 2011.

Final factoid: There’s a town in America called Raisin City, located in the heart of California’s San Joaquin Valley. Home to nearly 5,000 raisin growers, it’s where 99.5% of U.S. raisins are produced—including those that become Raisinets.