In this episode of The Kitchen Drawer, Jeri talks about Charcuterie, what it is, and how you can even do it at home. Whether it's your own cured bacon, or a beautiful salami or pate. It's something that you can do in your own kitchen with minimal equipment. And don't forget to check out these products that were mentioned in the podcast Charcuterie and Umai Dry. *We may receive a small commission if you purchase through these links to help support our podcast.

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On this week's episode, Jeri skims the surface about wines and how you can begin your own journey in the world and taste of wines. They can be light, complex, full bodied and expensive. But more money doesn't always mean a better tasting bottle. Find out more on this episode of The Kitchen Drawer

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Welcome to another episode of The Kitchen Drawer! In this week's episode, Jeri discusses the concepts of Mise en Place and why you should incorporate the restaurant technique in your home kitchen. She also references a book by Dan Charnas called ">Work Clean.

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On this week's episode... Jeri's talks about being able to make food at home. Getting involved in food projects are a great way to find that connection to food. The best part about it, you know exactly what is in your food and you know that you can trust it. After all, you' the one that made it.

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In this episode of The Kitchen Drawer, Jeri talks about how we accept the bad food that is out there. In the name of saving time, convenience, and ease we allow manufactures and fast food to dictate what we are putting into our bodies. Even if the food is subpar we accept it. We shouldn't have to. We don't need to eat bad food. We don't realize that making our own food can save us money, help us eat better, and really truly find the foods and flavors that we love.

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This week, Jeri talks about using some of the alternative growing systems on the market, Though many of us would love to be able to grow more of our own food, we might simply not have the space or the place to do so. How can you make it work for you? There are a number of systems out there designed to allow you to grow your own food regardless of where you live.

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On this episode of The Kitchen Drawer, Jeri talks about the idea of food authenticity in a recipe. Can you create an actual authentic recipe? Is it possible in this day and age to make a dish that claims to be authentic Italian, Japanese, Mexican, or another ethnic recipe? How do we go about doing this? What can we do to make sure that we are being true to the roots of a dish, and make it authentic?

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In this week's episode, we are talking about using up those veggie scraps. What if I told you that you could get more out of your product than you thought? Check out this week's show as Jeri takes a dive into the things that we can do to make those vegetables and fruits give up all of their wonderful goodness. These tips are also a great way to save money, and in some cases, get more food for free.

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