Though I have ALWAYS disliked cranberry sauce from a can, I’m beginning to love the tart accompaniment of a nice cranberry gastrique alongside my Thanksgiving turkey. Of course, I always say “the more you know the better it tastes,” and that adage has CERTAINLY played a part in my newfound cranberry love.
There are so many things to consider when we walk into the kitchen, from the food we buy, to how we’re going to cook it, that sometimes the simpler things get overlooked. But, as we all know, simple doesn’t mean unimportant. And that is certainly the case with today’s topic: cutting boards
Ever wonder where America's favorite condiment comes from? Poke around the globe to see how we got ketchup in its current form! Trust me, it didn't always start out bright red and tomatoey...
