- [Sheri] I'm Sheri Castle.
I write cookbooks, I write for food magazines.
I cook, I teach, and I collect stories, and my favorite stories are the ones behind our best-loved home recipes.
Can you eat just rice like this, or is it hard?
It's not good?
- No, it's soft.
- You could try it.
- You could try it.
- All right, here we go.
A little bit of chopped flat-leaf parsley.
This is gonna add a little pretty green color.
So what do chickens eat?
- [Man] This is a mix of greens.
- [Child] Every day chickens lay eggs.
- Every day.
The point of this is, this is like a fish scooper.
That is amazing!
[water splashing] [pulsing electronic accent] - This is where the magic starts.
- Okay.
- [Man] Make sure you rub it all over.
- Yeah.
- Can't leave anything untouched.
- The vinegar in here acts as a preservative, and we're gonna be able to keep these for probably too long.
- I love your technique of squeezing the seeds through your fingers, and if you lose a seed in there, we're never gonna find it.
Oh, that's awesome!
I will go out and explore from the ground up a few of the best ingredients that go into some of our most beloved family recipes.
It's all about the food, the flavors, and finding "The Key Ingredient."
[bright horn music]