Ingredients, Glossaries (cont'd)

tradizionale balsamic on a spoon
Confused about balsamic vinegar? Why does one bottle cost $5 and another $500? Read about the three main classifications: Tradizionale, Condimento, and Balsamic Vinegar di Modena. Find out how they are made, trade associations and labeling criteria, how to make balsamic syrup, and all about white balsamic vinegar. read more
sage leaf
Here is everything a cook needs to know about herbs and spices as well as a list of essential herbs and spices to buy, how to store them, substituting dried for fresh, substituting one herb or spice for another, toasting spices, blooming spices, and other preparations that get the most flavor out of them. read more
Morton's Kosher Salt
Here's what you need to know about table salt, kosher salt, pickling salt, sea salt, seasoned salt, curing salts, and how to use them. Learn also about brines, measuring different salts, and the health aspects of salt. read more
oil and vinegar
Want to know how vinegar works? What is acidity? What is the difference between distilled white vinegar and white wine vinegar? Read on to find out all about how different vinegars add brightness to food and balance richness and sweetness. read more
Famous Italian butcher Dario Cecchini wearing hat
Knowing a good butcher is more important than knowing a good broker. Here are more tips on buying meat in farmer's markets and other butcher shops, understanding meat labels, freezing meat, and thawing meat. read more


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