When picking up chicken, buying organic makes a difference. Not only are you avoiding consuming antibiotics (gross), but the flavor is far superior. “That old saying ‘it tastes like chicken’ means is tastes like nothing,” says former Bon Appetit Deputy Food Editor Janet McCracken. “This tastes like chicken should taste.”
2. Olive oil
Put some money towards the primo stuff for finishing dishes–not for cooking them. There are so many good ones on the market, but one national brand that we like that’s not even that expensive is Columela. It’s important to keep in mind that olive oils can range from tasting buttery and mild to being pungent and peppery, and the only way to know what you prefer is to taste them. So, cook with a cheaper oil that’s mild and finish–meaning drizzle it on meat or pasta once they’re plated, or on a salad–with the more expensive oil. Whether it’s buttery or peppery is up to you.
We’re getting into heavy baking season, and you want to really taste the butter in those cookies. If you fork over some extra dough for the good stuff–Kerrygold and Plugra are two European brands that are fairly ubiquitous in the States now–you’ll be sure to taste butter “instead of just ‘some fat’ in the background,” says McCracken.
Buy organic, and you’ll see that vibrant gold yolk instead of a pale yellow. You’ll also taste the richness of it. You’ll taste the difference between the yolk and the white, too, instead of just eating “egg” flavor. Seriously, the difference is huge. Cook an organic (preferably farm fresh) egg next to a non-organic one and prepare to have your mind blown.
If your market has an olive bar, check it out. If not, look for oil-cured olives or olives in brine, not the canned stuff packed in water.
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