March 31, 2011
Before we talk about the Kung Pao Shrimp recipe that I wrote for Craftzine, let’s talk about capsaicin. Capsaicin is the active ingredient in chili peppers. It’s what gives them spice, flavor and it’s what your fingers will be covered in after you cut or crush chili peppers for this recipe. Red chilies might sound [...]
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February 2, 2011
So, as you can see, things are looking a little bit different around here. After many many weeks of driving my designer crazy, In Good Taste finally has a new look, a new layout and will soon be launching some new features, new columns and of course, new recipes. That’s a whole lot of new. [...]
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