Here are some quick cuts on preparing meats. Step 1: Chill the meat – that’s right, putting the cut of meat in the fridge for 10 – 15 minutes makes it stiffer and easier for slicing. Step 2: Always defrost frozen meat in a container in the refrigerator.

Do you know? Our Square Rounds come in matching colors so you can pair up your leftover cooked meats with separately kept gravy and you’ll know what to combine when you eat it again. Learn more about Square Rounds here >>

Here’s a quick tour on how to see fresh to buy fresh. Cauliflower and broccoli – the tops should be tight and compact, their stems firm and tight. Broccoli tops should be dark green while cauliflower tops creamy, white and without black spots.

You can easily keep garlic and onions fresh for months without molding in punctured paper bags! Before storing them, make sure they are firm and blemish free. Cut off the bad part and use it right away; or toss it so it doesn’t contaminate the others.

Have a duplicate set of metal bowls. Break the head of garlic into the different garlic pieces. Place them into one bowl. Cover it with the duplicate (rim-to-rim). Shake hard for a few minutes. Remove the top metal bowl and all the garlic would have been peeled. Whoa!

Chicken is a nutritious, healthy food – low in fat and cholesterol and an excellent source of protein. The benefits of chicken certainly stack up, yet there are some basic food safety guidelines that should be followed when preparing and cooking chicken.