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How to Keep Lettuce Fresh

Keeping Lettuce Fresh

by Mary Sacks

Browning usually results from oxidation caused by exposure to air when the leaves have been bruised or cut.

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Fresh Fish or Frozen Fish

Fresh Fish or Frozen Fish

by Mary Sacks

I just heard an ad for a local market that boasted “our fish is always fresh, never frozen.” Hmmm, I thought, even Mr.

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Cleaning Greens

Cleaning Greens

by Mary Sacks

Cleaning greens is a big deal. Cooked foods are exposed to a high temperature that kills off bacteria; therefore uncooked

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Simple Chicken Soup

Chicken Soup Simplified

by Mary Sacks

Chicken Soup is probably the most uncomplicated item in cooking. All you need is six ingredients;

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Keep Food at Safe Temperature

100 Degrees of Doom

by Mary Sacks

The pro's keep in mind what is called the "100 Degrees of Doom." That is the 100 degrees between 40° and 140° F.

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Stew or Braising

In a Stew or Just Braising?

by Mary Sacks

Stewing and braising are so similar that they are almost identical. Both are cooked over low heat, in a liquid in a covered pot,

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Soup or Stew

Is it Soup or Stew?

by Mary Sacks

The only difference is the amount of stock used in the dish. Depending on ingredients, soups can take as little as 20

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Sweet Sauce or Savory Sauce

A Sweet or Savory Sauce?

by Mary Sacks

It's easy! All sauces divide into two categories - sweet or savory. If it does not taste sweet, it is savory. 

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