Whether you’ve been trained at The Culinary Institute of America, in your grandma’s kitchen, or behind the line at a restaurant, using a canned product – either by preference or necessity – is a nearly universal experience. So, when it comes to eating at home and cooking for a crowd at your restaurant, where do you draw the line on pre-prepared foods? This episode explores questions including:

• How many times can Nikos use the word “moisture” in 19 minutes?
• Are canned vegetables more flavorful or is that just the mystery syrup that they come in?
• Does it make a difference to the quality of the product if it is “canned” or “jarred?”
• Are there any foods that you actually prefer canned over fresh?
• Do you know how to make your own tomato sauce?