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Food Facts and Tips

Choose small portions of lean meat, fish, and poultry; use low-fat cooking methods (baking, poaching, broiling); trim off all fat from meat and remove skin from poultry

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Food Safety

Thaw foods in the refrigerator or the microwave oven, or put the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.

When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.

Also, marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.

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Good food demands the
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Watkins Herbs and Spices

Watkins goes many extra miles to find the very best of the world's herb and spice crop: Premium Jamaican allspice. Choice Turkish bay leaves. High-oil Korintje cassia (cinnamon) from Sumatra. The best nutmegs from the East and West Indies. Stemless Dalmatian sage from Greece and Croatia. Fancy-grade Jamaican and Cochin ginger. The finest peppercorns from Sumatra and from India's Malabar Coast. They buy the highest grade possible from every region, then lovingly process it to preserve the maximum amount of essential oils possible. Taste the difference and enjoy the journey.