America's Test Kitchen Cooking School

I'm taking online cooking classes! I've been considering this for a while, and decided now is the right time.

Here are some things I've learned so far:

• Basil, chives, and parsley should never be used dried, because they lose their flavor dried.
• Basil can be stored in water (change daily) on the counter for several days to prolong its freshness.
• Use dried, Turkish bay leaves only and store them in the freezer. California bay leaves have a medicinal flavor, and are harder to find anyway.
• Sage should be cooked; it's not a good finishing herb because of its cottony texture.
• Goal: learn how to use marjoram and tarragon.
• Spices shouldn't be kept on the counter or by the stove. This is one rule I'm breaking, because I just organized them all in my turn-table, and I can never find them when I store them in the cupboard.
• Goal: try cumin seeds, not ground cumin.

I'm calling it a night; I've been up since 5am!