Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Our brains know it, but does our mind understand it?
Many shoppers are drawn to the bright and shiny tables of heirloom tomatoes but flee from the exorbitant price tags.
I almost forgot to whip out this trick before summer was over.
A recipe can be a tricky beast; one day your best friend; the next, a plate of inedible smudge. What is a recipe? Why do we have them, and what's the best approach?