We're eagerly anticipating the announcement of the winners at tonight's Good Food Awards (and to try all the exceptional winning products). In the meantime, here's an inside look at the judging process, as well as a few jam tasting tips.
I hold onto the belief that sugar makes me sweet, and have long held a soft spot in my heart for jams, jellies, and fruit preserves. So, when I was invited to help judge the preserves category for this year's Good Food Awards, I signed up with no reservations.
As one of 28 judges for the preserves category, I was assigned to the western US states, and along with three other judges blind tasted more than 30 varieties of preserves from this bountiful region, including the usual suspects (jams, jellies, marmalade, and preserves) as well as vinegars, verjus, and even a dried fruit bar or two. And while I can't share the winners with you 'til after tonight — I don't even know who won our category as it was a blind tasting — I gleaned a few tips and tricks for analyzing what makes a truly ribbon-worthy preserve.
Keep reading for the (unofficial) guidelines that I've learned to use to distinguish between a preserve that's good and one that's great.
If you've got a powerful gas stove like mine, you'll know it's virtually impossible to set the flame to low; all too often I'll turn the nob, only to watch the flame flicker and burn out before I can settle on the right amount of heat. If you're the owner of a gas-lit stove and frequently encounter the same issue, I've got a solution for you. It's called a heat diffuser. 
When it comes to brunch drinks, there's nothing like a mimosa, but if you have them on a regular basis (like I do!), for a special occasion, it's nice to change things up. My favorite new libation is this amazing cocktail that combines limoncello with mint, lemon juice, and sparkling wine. There's a little bit of work involved because you puree the mint, lemon peel, and limoncello in a food processor or blender — however, this can be made the day before the party. Although the recipe serves two, it's pretty easy to increase the proportions of the ingredients. I was worried the sugar rim was going to make the beverage too sweet, but it was just right: it's tart, refreshing, springy, and just plain wonderful. To get the recipe, 
Have you bought a 
Have you met bok choy? If not, get yourself to the nearest supermarket posthaste, and snap up a bundle. Slightly sweet and grassy in flavor, the 
While there are many reasons to love this weeknight-friendly side — it's affordable, easy, quick as all get out, and, most importantly, delicious — what I love most is how such simple ingredients translate into a dish far more exciting than one would assume on the outset. Little more goes into this loose recipe of sorts than the vegetable at hand, oyster sauce (a magical ingredient if there ever was one), sriracha, soy sauce, and sesame seeds, but a quick turn in a screaming-hot cast-iron takes it to the next level by imparting an essence similar to wok hei, a wok-imbued flavor prized in Chinese cuisine. 
What are you waiting for? 
Chewy oatmeal cookies, loaded with chocolate and homemade candied orange peel. 