In the centuries before refrigeration, folks cooked up some pretty inventive (or, shall we say, strange) ways of preserving fresh food. We took a look at several methods for keeping uncooked eggs fresh for years on end--at least according to a 19th-century magazine and some half-crazy people who have attempted, despite modern technology, to put these time-honored techniques to the test.
Once a breakfast-only tradition, eggs have made their way into every meal of the day and we couldn't be more egg-cited. Wake up to lots of egg styles -- like scrambled, fried or sunny side -- take a mid-day break for deviled eggs, try a refreshing tuna tartare with an egg plopped on top, stir one into a hearty bowl of pasta or whip them into a delicious sauce to pour all over the perfect entree.
Sometimes we feel like another photograph of perfectly stacked French toast might send us over the edge. Call it brunch fatigue. But then came Jessica Koslow, today's podcast guest and the creator of jam-and-ricotta-smothered brioche toast and deep-fried brown rice "Kabbouleh" that renewed our faith in mid-afternoon hangover feasts.
When an animal food product in your grocery store is proudly labeled "USDA Organic," you would think that means the animal had exposure to fresh air, sunshine, and significantly more space to move than on standard non-organic farms. But in reality, the "organic" label provides no clear requirements for either space or outdoor access for most animals.