Did you know lemongrass was a natural meat tenderizer? Use it in your beef marinade!
There are 186 Master Sommeliers in the world. Devon Broglie is one of them. Broglie sees himself as entrusted with the task of expanding public taste, rather than enhancing snobbery, choosing to use his tasting powers for good. He reads a wine’s flavor, vapor, vintage, geography, memory and time. Saddle leather, cardamom, oak, blackberry jam, and just a soupçon of asparagus: this is how to taste.
Sorry New Englanders, but you don’t have to have a clambake outside by the ocean to be considered a clambake.
Learn how to have a clambake at home from ChefSteps!
How much do you know about man’s oldest and most important ingredients?
Watch: Salt of the Earth
Salt is one of man’s oldest, most-used and most important ingredients. But do you have any idea where your salt comes from? See how Jacobsen Salt makes their acclaimed finishing salts along the seashores of Oregon. (via Original Fare)
When Wes Mickel was 15, he made his first batch of hard cider with some store-bought apple juice and a little packet of yeast. His passion was born. Years later, he started production for Argus Cidery, turning his hobby into a career that currently markets five varieties of hard cider to Austin and beyond. His dry and crisp ciders are the first to be made wholly from Texas apples and native yeast.
You really shouldn’t drool on your screen. We can’t blame you though.
Puree your fresh strawberries into a rich sorbet. It makes a decadent frozen treat!
Top Cookbooks of July 2014 from PBS Food
- The Ice Creamery Cookbook by Shelly Kaldunski
- How to Love Wine by Eric Asimov
- Natural Wine by Isabelle Legeron
- The Better from Scratch Cookbook by Ivy Manning
- The Banh Mi Handbook by Andrea Nguyen