Today is January 27, 2025 / /
Today is January 27, 2025 / /
While most home cooks are familiar with the classics — Ritz Crackers ad French’s Fried Onions come to mind — there are a plethora of ways to top a casserole when you want a little crunch. Check out our list to branch out your next comfort food dinner: 1. Cereal Casseroles and cereal may seem Continue Reading »
How is maple syrup made? Pure maple syrup is a one-ingredient sweetener made from boiled maple tree sap. It takes a lot of sap to produce a relatively tiny amount of syrup: At Baird Farm in Vermont, 90 percent of the water is removed in the first step of the process. The concentrated sap is then boiled until sweetened Continue Reading »
Should You Wash Mushrooms? Mushrooms that you purchase at a store are grown on sterile manure, that is the “dirt” that is clinging to them. And while it isn’t unsafe for you to consume, it isn’t delicious. If you have ever had a mushroom dish marred by grit, you know that you do really want Continue Reading »
Are Plastic Containers Microwave Safe? As a general rule of thumb, plastic containers should not be microwaved. The amount of risk associated with heating plastic varies depending on the type of plastic, but in order to avoid all possible negative repercussions on one’s health, it’s best to reheat in glass or ceramic as much as Continue Reading »
The Difference Between Evaporated and Condensed Milk There’s a reason evaporated and condensed milk get mixed up: Both evaporated and condensed milk and made using the same process. The difference between the two lies in the ingredients: Condensed milk contains added sugar, which impacts the overall taste, appearance, and consistency. What Is Evaporated Milk? Before refrigeration Continue Reading »
1. Dig Into Dates TikTok, the driving force behind many 2022 – and, I predict, 2023 – food trends, is obsessed with dates. Videos showing users stuffing, coating and sprinkling this antioxidant-rich, pocket-sized superfruit have millions of views. But stuffing dates isn’t new: Moroccan Jews are long-time masters of the art, proving this trend is not Continue Reading »
Choosing Your Eggs “From a scientific perspective, the best way to peel an egg and keep the white intact is to use old eggs,” says Rosemary Trout, the program director and assistant clinical professor of Culinary Arts & Food Science at Drexel University. Lisa Steele, a fifth-generation chicken keeper and author of The Fresh Eggs Daily Cookbook, Continue Reading »
Slimy, spoiling foods exhibit many characteristics like changing colors (for example, blue mold), wilting leaves, and a putrid smell. These foods that have passed their prime are typically gross to us. Dr. Donald Schaffner, extension specialist in food science at Rutgers University, told Southern Living, “I think that the sniff test is generally a reliable indication Continue Reading »
The white stuff on baby carrots is called “carrot blush,” and it’s a thin layer of film that may develop on the carrots when they become dehydrated. “The white forms on baby carrots when they lose moisture and are exposed to the atmosphere,” says Ilyse Schapiro MS, RD, CDN. “Regular carrots have a protective thin layer Continue Reading »
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