I’ve been eating all my life and, I hate to brag, I’m quite skilled. Until recently, I thought I knew pretty much everything there is to know about the way things taste. Salty, sweet, bitter and sour; each respective segment of my tongue has always expertly identified the taste for which it is responsible.  But, as I became more adventurous with eating and cooking creatively, the more I noticed there was a hard-to-describe taste that made all my taste buds swoon with delight.

Professional chef candidates are often evaluated based on their ability to execute an egg recipe perfectly. Similarly, a home cook’s ability to master egg dishes only adds to his or her culinary range—not to mention the cook’s brunch-producing prowess. Ingredients in egg-based dishes, such as quiche and frittata, should be unfailingly fresh. Otherwise, the egg dish will fall short of fabulous. The Decisive Test I decided, then, to put Litehouse Instantly Fresh Herbs to the test in an egg recipe.

The happiest memories of my childhood are centered around my regular summertime visits with my paternal grandparents, Grandpa and Granny. These were kind, loving and wise people well-into their older years by the time I was born. Even though they were older, they were spry and active well into their 80’s.