Rachel Nania, wtop.com
WASHINGTON – Put away the liquid nitrogen. When it comes to food, more traditional techniques are taking the spotlight.
Chefs, home cooks and diners are returning to dried or cured meats, house-infused beverages and handmade treats over modern approaches. And one technique that has gained traction in the culinary and home kitchen arena is canning and preserving.
Sherri Brooks Vinton, author of “Put
