Tagged With oil

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When it comes to confusing labels and price points, I find olive oil to be second only to wine. Once you get a handle on the whole virginity thing, there is the matter of region to contend with, and it can be hard to know which one you "should" cook with.

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I put a lot of unnecessary items on my wedding registry, including a set of violently green margarita classes, but the most unnecessary item was this weird salad dressing bottle, which had a little handle you could squeeze to stir and emulsify the dressing. I honestly don't know how it got on there, but I assume it had something to do with that damn registry gun, and how powerful I felt with it in my sweaty little hand.

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When I first got my wooden cutting board, I was excited to use it, but also very sure I was going to ruin everything. I got over it, but I would have gotten over it a lot faster if I had'd Food 52's comprehensive guide on caring for the things.

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Global stock markets have been in a tailspin this week. And the sinking price of oil received at least some of the blame. Producers keep pumping more oil, even as prices are falling to fresh 12-year lows every day. What's driving this?