Monthly Archives: April 2013
The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books, she specializes in travel, culture and education.
Leaders in the restaurant industry know that the strength of an entrée depends on the quality of its ingredients. A fresh piece of salmon, for example, is going to taste considerably better than frozen fish.
If you use top-notch ingredients, but the food coming out of your kitchen tastes “off,” the problem could be lie within one of the most basic ingredients: water. Read on to learn how water quality could be affecting the flavor of your food.
Hard water in the kitchen
Hard … Keep reading