Name: Things I've Learned While Cooking and Blogging at Trial and Eater
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Things I've Learned While Cooking and Blogging at Trial and Eater

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I’ve learned many things about cooking, baking, and blogging since starting Trial and Eater. I thought it would be fun to share some of these bites of knowledge with you all.&nbsp;This is a constant work in progress!
I’ve learned..
Balsamic is for drizzling.
To triple check&nbsp;whether ingredients call for dried or fresh herbs (I once made an egg dish with 1/4 cup dried parsley instead of fresh – I was chewing parsley for days)
How to wrap a nori roll (well, at least I’m better than I used to be)
Tomatoes on the stove-top make a MESS.
Hot toddies&nbsp;are a fun way to help ease a sore throat.
Don’t touch your eyes or face after cutting a jalapeno!
My favorite way to get an apple a day.
I like quinoa!
How to make bagels.
Avocados work well in smoothies (when cold!)
I actually can grow herbs without killing them (update: the verdict is still out on this)
Pimento‘s are a pepper.
Tomato’s help protect against skin damage (because of lycopene).
A red onion and a purple onion are the same thing.
Pomegranate seeds are called “arils.”
Squash is a fruit, not a vegetable!
The difference between a crisp, a crumble, and a cobbler.
How to get spaghetti squash to look like spaghetti.
Remove pits from dates before putting in food processor. Obvious?
Pizza doesn’t always have to have carbs.
About 10% of the population hates cilantro and thinks it tastes like soap. It’s genetics!
Latex allergies might mean you have a sensitivity to avocados + bananas.
Rhubarb is a fruit.
You can eat the skin of kiwi.
Red bell peppers are just ripened green bell peppers.
An acorn squash is also called a pepper squash.
All about what makes a traditional Irish soda bread.
How to bake with coconut flour for gluten-free and paleo.
If you’re too lazy to make the icing for hot cross buns, you can call them not cross buns!
Bunny rabbits aren’t actually supposed to eat a lot of carrots.
Bang bang sauce doesn’t have to be made with mayonnaise.
Reserving pasta water is great for adding flavor and controlling thickness of sauces, since it’s salty and starchy.
North Carolina is one of the states that has more pigs than people.
Deer love sweet potatoes, but don’t like regular potatoes or onions.
Acai means “the fruit that cries.”
It’s spelled “Brussels sprouts” not “brussel sprouts.”
A little lavender goes a long way!
How to cut bartender-style lime wedges.
Barùka nuts contain more antioxidants than any other nut.
Shirataki (meaning “white waterfall” in Japanese) noodles are super low-calorie and made from a soluble fiber known as glucomannan, which can absorb up to 50 times its weight in water! Known as “miracle noodles“.
The key to making a delicious frittata.
Blueberries make banana bread so much better.

I’ve learned many things about cooking, baking, and blogging since starting Trial and Eater. I thought it would be fun to share some of these bites of knowledge with you all.&nbsp;This is a constant work in progress!
I’ve learned..
Balsamic is for drizzling.
To triple check&nbsp;whether ingredients call for dried or fresh herbs (I once made an egg dish with 1/4 cup dried parsley instead of fresh – I was chewing parsley for days)
How to wrap a nori roll (well, at least I’m better than I used to be)
Tomatoes on the stove-top make a MESS.
Hot toddies&nbsp;are a fun way to help ease a sore...

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Things I've Learned While Cooking and Blogging at Trial and Eater

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