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What is inexpensive, versatile, and tasty? You would be correct if you said ZEG Sauces but you would also be correct if you said ground beef! Ground beef is one of those meats that are fast and easy to cook and can be used in almost any dish. It’s an excellent source of high-quality protein, […]

Let’s face it, we all want an easy to cook, economical meal with maximum flavour. And there is nothing like inexpensive chicken leg quarters paired with premium ZEG Sauces to make it a meal fit for royalty! Although you can cook whole chicken leg quarters on their own, separating them into thighs and drumsticks allows

With temperatures increasing, we often look for ways to cool down. Food can be a great way to cool you down and to balance your body temperature with the environment. The traditional ice cream, cold beverage or juicy watermelon are typically of preference during the warmer weather. But did you know that if you really

To loin, or not to tenderloin – that is the question! And knowing the difference between a pork loin and a pork tenderloin is the first step in answering this timeless question. Although both cuts are from the same back region of the animal, they are completely different cuts of pork not only in how

If you ever wanted freshwater fish, one of the tastiest has got to be the prized rainbow trout. Rainbow trout is now bred specifically for both food and sport. It’s called “rainbow” because of the shiny coloured scales on its sides but this happily named fish is more than it seems. Nutritionally, trout are an

The almighty cocktail sauce (aka seafood sauce) is one of several types of cold or room temperature sauces often served as part of a dish or as a condiment with other seafoods. The creation of cocktail sauce is often credited to British celebrity chef Fanny Cradock but cocktail sauces predate her 1967 recipe. For example,

The Art of Saucing is not only knowing what type of sauce to use but also when to use it! Depending on the cooking temperature and type of sauce, it could be the difference between having food that is juicy and succulent or gummy and burnt. As a rule of thumb, sauce should be applied

The Sandwich. The Sammich. The Sangwich. How ever you like to pronounce it, the sandwich is probably one of the greatest and simplest inventions that should have been invented earlier in our culinary cave days. Take any three items, stack them on top of each other and you technically have a sandwich! Voilà! Well not

We all know we should take care of ourselves and take time for a little self TLC. But how many times do we find ourselves at the end of the day exhausted, stressed out, and thinking about taking care of others instead? With so many demands competing for our attention, it’s easy to get lost

The practice of cooking meat on a stick or skewer originates in prehistorical times, possibly as long as a million years ago, when early humans began cooking with fire. Excavations in Santorini, Greece, unearthed stone sets of barbecues for skewers used before the 17th century BC. The word kebab is actually derived from the Persian