Generally there is no association with any of the gourmet dishes when we think of dried products. However even relatively small amount of the sun-dried tomatoes gives dishes the rich gourmet flavor. Easy to store and use sun-dried tomatoes is a product that is really worth having in your kitchen. People in ancient Italy dried tomatoes on their tile roofs. This way they had great substitute for fresh tomatoes for winter season. Tomatoes were brought to America by Thomas Jefferson in the 1700’s. Nowadays sun-dried tomatoes are not as popular in Italy as they are in United States. They were gaining popularity in United States for the past couple of decades. Sun-dried tomatoes initially consumed as gourmet item are now gaining popularity in American home kitchens. The great think about sun-dried tomatoes is that they keep their nutritional value after procedure of drying. Sun-dried tomatoes are great source of dietary fiber, thiamin, niacin, riboflavin, magnesium, phosphorus and lycopene which helps to reduce the risk of cancer and heart disease. It is also a great source of iron, vitamin C and vitamin K. Sun-dried tomatoes can be used in cooking as a substitute for fresh tomatoes for a wide variety of recipes. As it takes about 20 pounds of fresh tomatoes to produce 1 pound of sun-dried tomatoes, they are much richer in taste comparing to fresh ones. Chopped sun-dried tomatoes are especially great in breads and pizzas. It can also be used for pasta sauces and Chile.

We see eggs scrambled, fried, poached, and hard-cooked. But there is a lot more to them than you ever imagined.
Let’s face it, eggs serve so many functions in the kitchen that its practically impossible to cook without them. But aside from eating them for breakfast or using in baking, have you ever stopped to think without eggs quirkier characteristics? Like what is the difference between white and brown ones? (Nothing) Or why are some hard-cooked eggs so difficult to peel? (Because they are too fresh.) These are just two of the mysteries behind this culinary wonder.
An egg is born: A hen requires 24-26 hours to produce an egg, and then 30 minutes later she starts all over again. After the eggs are collected and washed, they are candled, or passed over high intensity lights. This process reveals any internal and external characteristics or defects in the eggs without breaking them. Based on the results of candling, the eggs are then sorted by grade.
Free range and organic: Hens that are raised outdoors are considered free-range. Organic eggs are from hens fed ingredients grown without chemicals or hormones. So far, there is no scientific evidence indicating free-range or organic eggs are more nutritious than standard ones. Due to higher production costs and lower yield, free-range and organic eggs cost more.
Nutrition: It is true that eggs are a bit high cholesterol, but they still play a part in a healthy diet, and are one of the best forms of protein you can eat. At 75 calories, a large egg contains 13 vitamins, is one of the only natural sources of vitamin D.
Selection and safety: When purchasing eggs, avoid those that are cracked, broken, or leaking. And although the shell is a great protective barrier, it is porous and not impenetrable, so make sure the outside of the egg are clean. The best way to avoid salmonella poisoning is to store eggs properly and cook them thoroughly (that is, until the yolks are firm). Refrigerate the eggs in their carton on an inside shelf, not in the door-it tends to be warmer there which can cause them to spoil faster.

Saffron deserves such a description not only for the bright yellow or orange color, which gives the dish its distinctive look, but also because of its price, allowing this spice to be called the world's Most Expensive and most counterfeited as well. It takes 150 000 hand picked crocuses blooms to produce 35 ounces of spice. The largest crocus plantations are in Iran. It produces about 80 percent of world's need of saffron. Saffron is also being produced in India, Spain and Greece. Some small gourmet shops have saffron available for purchase from New Zealand, France and Switzerland and even U.S

Noble spice

Historians and biologists decided to prepare saffron documents of origin, the first record of it was found in the current Iraqi territory. Saffron-based pigments have been found on 50 000 years old paintings depicting wild animals.

Alexander the Great used saffron for various sauces with rice dishes during his conquest of Asia campaign 3500 BC. He also used saffron in baths, to treat battle wounds. Around the same time Chinese medical expert Wan Zhen wrote that saffron is the homeland of Kashmir, where people used it as a sacrifice for Buddha. People there used to dry crocuses blooms for few days and then produced saffron, valued for its yellow coloring feature. In addition, it was used for flavoring wine.

Perfume manufacturers in Egypt, physicians in Gaza, and Greek goddesses used saffron to produce perfumes, oils, scented mixtures of dried plants, face painting, to sacrifice it to the gods and to treat a wide range of physical and mental disabilities. It was even sprinkled into bed sheets to boost energy and vitality. It was also being added to herb teas as a cure for melancholy.

Worthless substitutes

There are medieval documents stating that counterfeiters were punished to death for saffron falsification. Today, the usual methods of counterfeiting saffron are mixing it with beet, pomegranate fibers, red-colored silk threads or tasteless and odorless parts of crocuses. Other options are immersing the saffron threads into honey or oil. Soaked saffron gain more weight. In fact powdered saffron is being counterfeited most often. Spices like curcuma, marigold petals, yellow peppers, and other "thinners" are being used. Selling saffron without labels is another deception as it will usually be the saffron mixture of inferior quality, presented as the highest quality flavor.

The king of culinary

Even saffron it self does not have a pleasant taste, saffron greatly emphasizes the characteristics of dishes and give them a nice color. It is regularly being used in Iranian, Central Asian, Indian, Turkish and Moroccan cuisines. In Spain, Italy and France, it is being added to soups, sauces, fish and rice dishes. United Kingdom and Scandinavian countries use saffron then baking biscuits, pastries and cakes.
Only tiny pinch of golden spice is needed for dish. Too much of saffron makes dishes bitter. It is recommended to soak saffron in warm water before using it so it improves its features. For the preparation of baked goods, saffron is being mixed with dough. Then cooking other dishes, saffron is added few minutes before the end of cooking.