Olive oil is best fresh pressed and is not a product that benefits from aging. So if you happen to live next to olive grove your golden. For everybody else there are four basic precautions that will … [more]
To use the good olive or the cheap olive, that is the question. A general rule of thumb is to reserve the expensive olive oils for dishes that don’t expose them to high heat. In those cases use … [more]
Great! A steak recipe calls for cutting against the grain. What the heck does that mean? How do I do that? The answer is simple. Imagine a piece of wood with clear lines in it. The lines are all … [more]
Tomatoes don’t like the refrigerator. The cold air slows down the ripening process and kills that wonderful flavor. Instead, leave them on the kitchen counter. If you need to speed up the … [more]
Don’t ask me why, but tomatoes don’t like iron or other reactive surfaces like aluminum or copper. Basically acidic foods absorb a metallic flavor and can discolor as well. So when … [more]
People ask me all the time why their cookies run flat when they bake them. The answer is easy. They are skipping a critical step which is to let the dough cool in refrigerator for at least 30 minutes … [more]
Have you ever gone on vacation and forgotten to pack your pastry bag & tip…for piping frosting onto cupcakes? You can use a Ziploc bag as a substitute. Cut a small slit in one of the bottom … [more]
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