Category: Weekly Tips

  “Miss Child is never bashful with butter.” ~ Phil Donahue  How Fats Are Used In Baking I love butter, the liquid gold of desserts. Everything tastes better with butter. However, every health professional tells us to limit our fat … Continue reading →

  “Love and eggs are best when they are fresh.” ~ Russian Proverb  Eggs 101 The “incredible edible egg” that we know and love has a big job when it comes to baking.  Eggs provide: Structure – think of a … Continue reading →

“To eat is a necessity, but to eat intelligently is an art.” ~ La Rochefoucauld Sugar 101 This week is all about sugar, that crystal that is prevalent in our food.  At one point in history, this crystal was so … Continue reading →

“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food.  They are very bite-sized and personal.” ~ Sandra Lee   Flour 101 The stores are already stocked with holiday decorations; and before you know it we … Continue reading →

“Nothing is too much trouble if it turns out the way it should.” ~Julia Child A Homemade Fruit and Vegetable Wash After last week’s tip, I received a question from Tracy, a co-worker of my husband.  She asked about the … Continue reading →

 “We all eat & it would be a sad waste of opportunity to eat badly.” ~ Anna Thomas  How Baking Soda Damages Vegetable Nutrients Preparing for this post involved an at home science experiment. My husband, who helped me, even gave me … Continue reading →

 ”A person buying ordinary products in a supermarket is in touch with his deepest emotions.”  ~ John Kenneth Galbraith, Canadian-American Economist  Help for your Grocery List The grocery list – that piece of paper where you scribble down the items you … Continue reading →

 “A Penny Saved is a Penny Earned” ~ Benjamin Franklin  Four Ways To Save Money When Restocking Your Pantry Fall has definitely arrived in upstate New York.  The temperatures have dipped; and although we have not had a killing frost … Continue reading →

  “You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.” ~Emeril Lagasse, Chef   Extra Virgin Olive Oil Quality Issues In Tom Mueller’s book … Continue reading →