So I was trying to bake a sourdough loaf for the first time, and it actually turned out pretty good. I followed a simple recipe, let the dough rise ov
Why does every food blogger insist on 'artisanal' sauce when it's just glorified jarred marinara?
I was at a pizza joint over the weekend and saw their 'signature sauce' described as artisanal. Give me a break. It's just Prego with some herbs thrown in. What's next, calling frozen dough 'hand-tossed'? Journalism types love to spout off about 'locally sourced' and 'small-batch' but sometimes it's just marketing fluff. When did 'artisanal' become code for 'we charged more for this'?
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