“Profits are measured in pennies,” one of my culinary school instructors often repeated to remind us of the importance of maximizing our use of ingredients. Smart chefs--those who want to stay in business--do this all the time and now, thanks to a stagnant economy, it’s a practice budget-conscious cooks are bringing home.
Buying eggs used to be so simple: Grab a carton off the shelf, open it to check for any cracked shells and go on your merry way. These days, however, you need to interpret a myriad of claims before deciding which carton goes into your cart. What do they all mean? Find out here.