It’s always great to have the tools of a professional chef. I was in Norway doing a pastry appreticeship in my young twenties when I was taught how to make gravlox using smoked sea salt. The delicate flavor of these naturally made salts gives a distant smoky appeal without overpowering the food that you are using to season with. How the salt is made and some different uses for it are all part of this tip of the day. To watch the video click on the picture of the salt above.

Garlic can be a very wonderful thing, but most people don’t want to have garlic breath for three days after enjoying it. One way to soften the effects of this is to roast the garlic. In this video tip of the day chef Jon Mortimer demonstrates this easy process and explains that the roasting process can allow the garlic to be a complimentary part of a dish without taking over the entire flavor profile. Click on the garlic bulbs to watch the video.

Anyone who’s looked at a honeycomb absolutely marvels at its structure. Typically, each piece of the comb is hexagonal (six-sided), with a precise 120-degree angle for each side. This can bend a bit when the comb is cut or processed, but the pattern is almost identical between one hexagon and the next. People are amazed at the precision with which bees build each section of the comb, but the size is important for the bees. They store food there, excrete honey into the comb and use each comb to raise young bees. You can find honeycomb at natural foods stores, some specialty markets, and sometimes at local farmer’s markets. It’s definitely worth trying. As a food for people, honeycomb does have some practical applications when still loaded with honey and one of my absolute favorites is to simply enjoy it with a piece of flavorful cheese. Just Click the honeycomb to watch the video.