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Have you ever wanted to take a peek behind the scene at Savory? You’re in luck, because Denver publication 5280 Magazine recently visited our warehouse and broadcast the experience live on Facebook. 

Enthusiasm for eggs that can turn fun colors without the use of synthetic dyes or chemicals seems to be growing in popularity. Whether you’re dyeing easter eggs for a time honored Easter tradition or you’re just looking for a unique DIY project to usher in spring, here are our tips for making naturally dyed eggs from items in your spice cabinet.

Time sure flies. Savory turned twelve last September and our little company has grown far beyond our wildest dreams. When you sprout up as quickly as we have, you never seem to have the help you need for the next thing you need to get done—so it feels like you are constantly moving from one plate to another, then another, and still another just to keep them all spinning. All so you can grow a little more and have more plates to spin!

Who says going salt-free can’t be delicious? Whether you are avoiding it for health or preference, putting down the salt shaker doesn’t mean you have to sacrifice great food. Enhancing taste can be as simple as heightening our basic flavors like sour, sweet, and savory.

Our Test Kitchen Assistant Ashlee Redger is a culinary student at Johnson & Wales who is enrolled in a program that focuses on nutrition. Check out her expert tips for eating well on a low-sodium diet.

The second-to-last leg of founder Mike Johnston’s Chasing BBQ journey had him stopping at BBQ joints throughout Kentucky, Illinois, and St. Louis. It turned out to be a tour of Midwest barbecue with a little bit of the South thrown in. We spent time in the Savory Spice test kitchen recreating some of Mike’s favorite proteins and sides from these regions. We made a few things we’ve never tried before, including Kentucky mutton and burgoo stew. We got messy making sticky-sweet St. Louis style ribs. And we stumbled upon some Midwest-inspired sides like hash brown casserole and cinnamon apple baked beans. A lot of the dishes, though new to us, felt familiar and nostalgic…like visiting grandma’s house.

On the second-to-last leg of his Chasing BBQ journey, Savory founder Mike Johnston visited three different barbecue regions, each with its own special take on barbecue. Mike sampled barbecue from Kentucky, Illinois, and St. Louis, Missouri, each region showcasing its own signature style of ‘cue, but also dabbling in their versions of classics from around the country.

Barbecue in Kentucky highlights a meat that often gets overlooked—mutton. Mike tasted a barbecue sauce so unique to Kentucky that we absolutely had to feature it in our new line of barbecue sauces! 

Unlike more famous BBQ regions like Texas (known for brisket) and Memphis (known for ribs), it’s a bit harder to define Georgia and Alabama BBQ. While there are certain southern inspired dishes and sauces specific to Georgia and Alabama BBQ, you will also see various styles of barbecue throughout each state.

After leaving Memphis, the land of low-and-slow pork ribs, Savory founder Mike Johnston journeyed through Alabama and Georgia, the land of smoked chicken with white sauce and hot & fast spare ribs, for the third leg of his Chasing BBQ road trip. This is the region where he encountered classic southern inspired barbecue sides, like Brunswick stew, turnip greens, fried okra, and coconut cream pie. We recreated so many southern inspired BBQ recipes in the Savory Spice Test Kitchen that it’s hard to pick favorites, but I will. Here’s how I’d put together an Alabama & Georgia feast for friends.