Some spices were often used as currency: 3,000 pounds of peppercorns, the world’s most popular spice, were required to ransom Rome from the Visigoths 410 C.E. (Learn more about pepper.)

But is there a difference between herbs and spices? Actually, yes: It depends upon what part of the plant the seasoning comes from.

• Herbs are the leafy parts or petals of plants. Along with basil, cilantro and oregano leaves, tea leaves are also herbs. Herbs can be used fresh or dried and stored.

There is a difference between herbs and
spices. Photo courtesy Allen-Cowley.com.

• Spices are derived from the bark, fruit, root, seed or other part of the plant. Saffron, for example, comes from the stigmas of the saffron crocus (Crocus sativus), a beautiful flower. Vanilla is the dried pod of an orchid plant, Vanilla planifolia. Peppercorns are the dried fruit of Piper nigrum, a tropical flowering vine.
• Salt, which falls into neither description, is a mineral—sodium chloride.

Most people have difficulty distinguishing between herbs and spices. The American Spice Trade Association describes spices as “any dried plant product used primarily for seasoning purposes.” While this is botanically inaccurate, it does simplify things for most people.

• Learn more and enjoy the recipes in our Salts & Seasonings Section.

Freeze ‘em while you can. Photo
courtesy BlueberryCouncil.org.

Since blueberries are still affordable, freeze as many pints as you have room for. It’s easy:

1. Rinse berries and place on a baking sheet covered with paper towels. Pat dry with more paper towels.

2. Transfer the baking sheet to the freezer until the berries are completely frozen, about 2 hours. Then transfer to self-sealing plastic freezer bags.

3. If you plan to cook with the berries, seal them in one-cup or two-cup portions. Berries become condensed when thawed, and can’t be measured with accuracy.

You can use the same technique to freeze all types of berries.

Find more of our favorite fruit recipes.

A whopping 30% to 40% of Americans are sensitive to gluten. One in 133 of us have the most serious form of gluten intolerance, celiac disease.

Deb’s Farmhouse Kitchen knows the joy a good brownie provides. Her gluten-free chocolate walnut brownie is so well crafted, you wouldn’t guess it’s gluten-free.

For those with a sweet tooth to satisfy, Deb’s also makes a snack-like cherry almond granola and oatmeal granola.

Make someone with a gluten-sensitivity happy; send a box of brownies today.

• Read the full review.
• Find more of our favorite gluten-free foods in our Gluten-Free Section.

Rich, chocolaty and gluten-free. Photo
by Katharine Pollak | THE NIBBLE.

There’s science in everything, including pouring a glass of Champagne.

According to a new study published in The Journal of Agricultural and Food Chemistry, Champagne is a drink best poured tilted—the opposite of how most people pour it, straight into a vertical glass.

Pour Champagne as you would beer: gently down the side of a tilted glass. It preserves the concentration of bubbles, the reason we choose Champagne in the first place.

According to the study, when Champagne (or by association, any sparkling wine) is poured into a vertically-held glass, it loses twice the amount of bubbles. (For those who think that pouring beer down the side of the glass is only to reduce the size of the head: It preserves the effervescence, too.)

The head scientist on the project, Gérard Liger-Belair, is the author of the consumer book Uncorked, The Science Of Champagne.

Professor Liger-Belair is on the faculty of the University of Reims, located in the Champagne region of France. Reims (pronounced RANCE) is the largest city in the Champagne region of France, an area where pouring a glass of Champagne is a common activity among residents.

Now, they (and we) can do it scientifically.

Five winners will be enjoying this tasty snack if they win this week’s Gourmet Giveaway—an entire case of the yummy corn chips that come in 11 flavors: Blue Corn, Cheddar, Chocolate, Jalapeño, Lime, Multigrain, Olive, Sweet Potato, The Works!, White Cheddar and Yellow Corn.

Each of the flavors are evenly baked in, not powder sprinkled on top. They’re all winners and will enchant your family and guests, not only with the taste but with the different shapes and colors, too—brown, orange, yellow, coral, circle, diamond, fan, hexagon, oval, rectangle, triangle.

The wholesome, all-natural, gluten-free chips have no cholesterol or trans fats, no GMOs, are lower in sodium than many chips, a good source of dietary fiber and certified kosher by OU.

Enjoy the great complexity of flavors that makes these, truly, chips of a different color.

Retail value: Approximately $40.00.

Try ’em all! Photo by Katharine Pollak | THE NIBBLE.

• To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Snacks Section and click to enter your email address for the prize drawing. This contest closes on Monday, September 6th at noon, Eastern Time. Good luck!
• Visit FoodShouldTasteGood.com to join their fan club and receive a $1.00-off coupon.