No matter how hard we try, we can't quite get our food to taste like it does in a restaurant. What's missing?
Well, salt, maybe, but the list has got to be longer than that.
We get some kitchen insider knowledge from a couple of people who make their livings making food for others. Billy Buscher is the chef at Alchemy in Ashland, Melissa McMillan works at Sammich and Pastrami Zombie. We pick their brains about the keys to making a meal memorable.
