With options for dried, canned, and frozen food, you don’t always have to spring for fresh ingredients. Food preservation not ...

The aroma should be fresh and pungent. Use the same method to check ground spices every six months and dried herbs 2 to 3 times a year. Because spices and herbs are expensive, refrigerating or ...

and even lavender –- which though not commonly used for cooking really should be because it's delicious in everything from honeyed roast duck to ranch dressing. You can dry herbs like basil ...

Spike meat, poultry and game with rosemary - alternatively, chop it and use in stuffings and sauces for fish, lamb or chicken. Remove leaves or sprigs after cooking. When cooking with dried ...

Do you need to cook with fresh herbs and spices to reap their health benefits or are dried spices just as good? We asked a dietitian to clear things up. Welcome back to Just Curious, Strong Women ...