Types of Salt:

~ Kosher - is just salt.
~ Table - is mined and has anti-caking agents and iodine added.
~ Sea - is my favorite. It is evaporated sea salt and contains trace minerals.

About Olive Oils:

~ Extra Virgin - comes from the 1st press of the olives. This has the most flavor.
~ Olive - comes from the 2nd+ presses of the olives and does not have as strong a flavor.
~ Light - goes through a super filtration process and is lighter in color and flavor. This filtration process is done to increase the smoking point. Use this type only when sauteing.

Fresh Herbs versus Dry Herbs:

~ I always prefer fresh herbs when I can get them. The ratio for fresh vs. dried for recipes is 3:1.
Spices:

~ I try to buy whole spices whenever possible and grate or microplane or grind them just prior to use. This provides for a better, fresh flavor.

Did You Know?

~ Cream of Tartar - is a white crystalline ACID on the inside of wine barrels during the aging process. It is chipped off and gives us cream of tartar.

~ Baking Soda - is a leavener that works in the presence of an ACID. You can test for freshness of your baking soda using warm vinegar. It reacts immediately when it gets wet. Bubbles make light and airy cakes and are why we cannot delay once a cake batter is ready to bake or the bubbles will run out of steam!

~ Baking Powder - is usually double-acting. Double-acting means it works when wet and when hot. You test for freshness by using water and looking for bubbles. It is used in doughs because of the need for handling before baking and the delay in cooking.