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  • How to Naturally Dye Eggs
    April 4, 2017

    How to Naturally Dye Eggs

    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.

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  • How to Blacken Chicken
    April 3, 2017

    How to Blacken Chicken

    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!

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  • No Salt Needed: 5 Tips for Adding Salt-Free Flavor
    January 20, 2017

    No Salt Needed: 5 Tips for Adding Salt-Free Flavor

    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.

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  • Chasing BBQ: Kentucky, Illinois, and St. Louis Recipe Favorites
    September 23, 2016

    Chasing BBQ: Kentucky, Illinois, and St. Louis Recipe Favorites

    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.

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  • Chasing BBQ: Kentucky, Illinois, and St Louis Meats & Spices
    September 15, 2016

    Chasing BBQ: Kentucky, Illinois, and St Louis Meats & Spices

    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

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  • Hibiscus: Potential Peanut Allergen
    August 31, 2016

    Hibiscus: Potential Peanut Allergen

    As a company, although we have hundreds of years of collective spice experience, we strive to continue to learn and to share this education with our customers. We recently became aware of the fact that, in many regions where it is cultivated as a crop, hibiscus is intercropped with peanuts. For our customers with severe peanut allergies, you can rest assured that we do not currently and have not previously used hibiscus in any of our seasonings or spice blends.
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  • #REF!
    July 8, 2016

    Chasing BBQ: An Alabama & Georgia Feast

    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.

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