According to the USDA, garlic confit stored at room temperature is at risk for the development of botulism, so never keep it out on your countertop. Botulism thrives in low oxygen, low sugar, and low ...

I always seem to have extra fresh herbs left over from a recipe. I do plan my menu according to the herbs I use. But ...

Yes, you can cook with canned goods in a way that's both delicious and original. These four recipes with canned foods are proof of that, and we encourage you to try them as soon as you get the chance.