Whether it’s in a stir fry or cocktail, ginger is a big favorite in our house. Since it is also very handy for any stomach troubles and dealing with sea sickness, I went looking for a way of making my own preserved ginger. My hero’s at America’s Test Kitchen have this great recipe for Candied Ginger. But the best part I think (and cutlery related) is the technique for peeling ginger with a spoon. Easy and no waste by using a knife and a vegetable peeler never seems to work.