So I've got a whole lot of fat that I trimmed off of a pork shoulder. I'd hate to see it go to waste, so what's the proper way of rendering this stuff? Should I leave it as it is, and store it in the freezer, or melt it on the stove first?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy