STOCK, BROTH, BOUILLON AND CONSOMME – In recipes calling for chicken or beef stock, you can use homemade or canned stock prepared from purchased cubes or powdered bases. (Be sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty). Stock, broth and bouillon are basically the same – the clear liquid produced when meat, bones and vegetables are simmered in water to extract flavor and then strained. Stock can be made from meat, poultry, fish or vegetables. Consomme is stronger than bouillon; it is stock enriched with more meat and vegetables and then concentrated and clarified. Now you know!

PEEL GARLIC EASILY – Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then press down on it with the flat side of a large knife. Once you’ve pressed hard enough, you’ll hear a “pop” that tells you the peel has separated. Even with this trick, your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt,