How to Win the KitchenAid Giveaway Today Just leave a comment on this post telling me your favorite zesty dessert post. HINT: To find a list of the desserts you can click here… Remember, you can still enter the contest from previous days at the bottom of this post! – – – – – – [...]
{ 77 comments }
Good morning. A slightly different twist than my traditional post today. I wanted to talk to you about the power of the hen and the high quality food source called the “EGG”. Now I often don’t go on rants about health and protein balanced meals and if you saw my physique in full form you [...]
{ 3 comments }
Hi All and Happy Wednesday. Let’s just say I have somewhat of a different post in store today. Not that I usually talk about low calorie ideas specifically but on occasion I drop in a low cal dish here or there. With that said, I got an interesting question from a zesty reader yesterday. He [...]
{ 6 comments }
Hi everyone, Julie from Savvy Eats here! For those of you who are unfamiliar with my blog, I am a Food Science & Engineering student at the University of Wisconsin-Madison, graduating in May. I’m an unusual engineering student in that I don’t want to do super-technical work when I graduate. What I really want to [...]
{ 7 comments }
Well the end of the week is here and what a week it was. Lets end the week with an educational post to take you through the weekend. I get a lot of questions about what knife to use when you are chopping versus what knife to use to slice bread etc. This post will [...]
{ 18 comments }
Here are some common tips to making your burger experience better. The type of meat in the patty is important. Do not use extra-lean meat. Instead look for meat that is 80 percent meat and 20 percent fat. The ideal size for a burger patty is 6 ounces. When forming the patty, make an indent [...]
{ 0 comments }
How to Shock Vegetables A simple do-ahead method for delicious veggies every time. Shocking, or refreshing, refers to the technique of plunging just blanched vegetables into ice water to halt the cooking. (They’ll keep cooking if you simply take them off the heat.) It locks in flavor, texture, and color, and you don’t have to [...]
{ 6 comments }
If you’re like me, you are probably intimidated by a big chunk of beef. Did you purchase the right cut? How should you cook it? What happens inside the piece of meat while it cooks? And how can you best bring out the flavor and juiciness? Most people serve large cuts of beef only on [...]
{ 0 comments }
I am constantly thinking about food, reading about food, trying new interesting and exciting ways to prepare food and of course eating food. Ever since I was a little boy — I have always been fascinated with food.
Download our free e-book that includes our top recipes combined with top recipes from other bloggers. Free for RSS subscribers only. Subscribe here, and we'll send you the download link.
