I’ve learned many things about cooking, baking, and blogging since starting Trial and Eater. I thought it would be fun to share some of these bites of knowledge with you all. This is a constant work in progress!
Balsamic is for drizzling.
To triple check whether ingredients call for dried or fresh herbs (I once made an egg dish with 1/4 cup dried parsley instead of fresh – I was chewing parsley for days)
How to wrap a nori roll (well, at least I’m better than I used to be)
Tomatoes on the stove-top make a MESS.
Hot toddies are a fun way to help ease a sore throat.
Don’t touch your eyes or face after cutting a jalapeno!
A fun way to get an apple a day.
I like quinoa!
How to make bagels.
Avocados work well in smoothies (when cold!)
I actually can grow herbs without killing them (update: the verdict is still out on this)
Pimento‘s are a pepper.
Tomato’s help protect against skin damage (because of lycopene).
A red onion and a purple onion are the same thing.
Pomegranate seeds are called “arils.”
Squash is a fruit, not a vegetable!
The difference between a crisp, a crumble, and a cobbler.
How to get spaghetti squash to look like spaghetti.
Remove pits from dates before putting in food processor. Obvious?
Pizza doesn’t always have to have carbs.
About 10% of the population hates cilantro and thinks it tastes like soap. It’s genetics!
Latex allergies might mean you have a sensitivity to avocados + bananas.
Rhubarb is a fruit.
You can eat the skin of kiwi.
Red bell peppers are just ripened green bell peppers.
An acorn squash is also called a pepper squash.
All about what makes a traditional Irish soda bread.
How to bake with coconut flour for gluten-free and paleo.
If you’re too lazy to make the icing for hot cross buns, you can call them not cross buns!
Bunny rabbits aren’t actually supposed to eat a lot of carrots.