Food Basics

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About Blackberries

Blackberries: Picked firm, the many offspring of the wild Pacific blackberry are tart-good for canning and pies. Picked fully ripe, they are fully soft, fragrant, sweet, and best eaten raw. One form of blackberry or another is in season from June through mid September. Select all forms as for red raspberries. They do not last for more than a day.

Preparing a Bell Pepper

Learn How to Prepare a Bell Pepper – it’s easy if you know how! From The Diabetic Gourmet Magazine Cooking Lessons.

All About Hors d’oeurves – the Food Before the Meal

Hors d’oeurve, or as we usually spell and say it, hors d’oeuvres,are small portions of food served before a meal to accompany drinks, alchoholic or otherwise. In the United States, we tend to use the term hors d’oeuvre interchangeably with appetizer.

How to Chop a Tomato

Learn how to chop a tomato – it’s easy if you know how! From The Diabetic Gourmet Magazine Cooking Lessons Department.

Learn About Eggplant

There are many varieties of eggplant, ranging in color from rich purple to white, in length from 2 to 12 inches, and in shape from oblong to round.

About Olive Oil

Olive oil is graded according to the degree of acidity. The best olive oil is made from olives that are hand-picked and then cold-pressed (that is, without heat or chemicals), a process that produces a naturally low level of acidity.

Learn About Fennel

There are two types of fennel, both with pale green, celerylike stems and bright green, feathery foliage. Find out more about fennel!

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