When you're cooking soups, rice, stews or sauces, your choice of liquid can make or break the flavor. Some people grab plain water, others swear by broths or stock but what's the real difference, and which one should you use when you're cooking. What's the Difference?     Stock: Made by simmering bones (often roasted) with vegetables and herbs. It's rich full bodied, and packed with collagen that gives your dish that velvety texture. Stock is the "backbone" of deep, savory flavor - perfect for sauces, gravies and hearty soups. Broth: made by simmering meat (not just bones)with vegetables and herbs....

There's something special about the way flavor can change your mood. A sprinkle here, a dash there, and suddenly the whole meal feels elevated. Herbs and spices might seem like a small part of cooking, but they're what bring food to life. They each play their own role - one light and fragrant, the other bold and commanding.   What Are Herbs? Herbs come from leafy green parts of a plant-usually soft-stemmed varieties like basil, thyme, parsley, mint, or oregano. They're often used fresh or gently dried to add brightness and aroma to your dishes.  Examples of herbs used in...

Salt is one of the most important ingredient; without it food would taste bland and quite unappealing.  Salt enhances and suppresses different flavors in our food depending on what your dish is. Salt has properties that release food molecules into the air giving your food aroma. However, not all salts are the same.