Stock versus Broth? This is often the most pondered question when it comes to this pantry staple. The difference between the two has to do with how each one is made. Stock is created by simmering, in water, left over bones, trimmings of meat and/or vegetables making a mild flavored base for soups. When making [...]
Black pepper is known to be one of the world’s most traded spices, making it almost a given that it would be a part of the Pantry 20. Native to southern India and Indonesia, and grown as the fruit of the Piperaceae vine, grape-like clusters are picked and dried, becoming what we know as peppercorns. [...]
As you scan the ingredient lists from your Fresh 20 meal plans each week, you’ve probably noticed we use whole wheat flours for more than just baking. Maybe you hadn’t considered using them when making a roux, as a breading for chicken breasts, or as a thickener when making sauces. Are you’re left wondering if [...]
Oregano became popular in the United States during World War ll. Soldiers returning referred to it as, ‘The Pizza Herb’, after enjoying in the cuisine they ate while stationed in southern Italy. Today, we enjoy this marjoram relative for the fragrant, warm flavor it’s dried leaves bring to not only Italian dishes, but Latin and [...]
Paprika is often the spice we associate as the red adornment sprinkled atop deviled eggs. While that is true, there’s so much more to this spice than that. Made from the dried fruit of a variety of bell peppers and chilies paprika is a deep red-orange spice with a mild, smoky flavor that adds little [...]
