Nestlé Reports That Products Rated As 'Healthy' Make Up 37% Of Its Sales
Since it's one of the biggest food brands on the planet, Nestlé's stated commitment to nutrition improvement matters – as do benchmark stats of accountability.
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The Hack To Freeze Bacon For Single Servings
If you freeze your bacon, you have to thaw the entire package every time you want to use a piece. Instead here's a hack to freeze bacon for single servings. -
The Canned Soup Shortcut For Quick And Inexpensive Risotto
If you don't have the time to slowly nurture rice into mouth-pleasing risotto, don't feel like you have to settle for something else. Canned soup can help. -
What Happens To A Restaurant's Leftover Oil?
Leftover oil is no stranger to the amount of frying and cooking in a restaurant. Here's the process behind the disposal of this ingredient. -
The Textural Reason You Shouldn't Refreeze Defrosted Meat
If meat was frozen once, why would freezing it again make anything different? It turns out nature works in inconvenient ways that can affect the texture. -
16 Mistakes To Avoid When Making Carrot Cake
With spring in the air, the craving for carrot cake can be satisfied with a few simple steps. Here are 16 crucial mistakes to avoid when making carrot cake. -
Is Pre-Minced Garlic Just As Good As The Fresh Stuff?
When it comes to garlic, you can go the easy route with pre-minced or keep it fresh with cloves. Here's why you may want to reconsider the former option. -
Mung Bean Sprouts Date Back 5,000 Years
Mung bean sprouts are an ancient ingredient that has stood the test of time in Asian cuisine. Here's how you should be using them in your home cooking. -
What Is A Salt Box?
Instead of using a traditional grinder or shaker, consider storing your salt in a salt box. Here's why it's beneficial and handy to have in the kitchen. -
Tulumba Tatlısı: Turkey's Beloved Sweet And Crispy Dessert
Like a Turkish version of the churro, tulumba tatlısı is the street food dessert you need to try -- and it's easy to whip up in your own kitchen. -
14 Places To Order An Easter Feast For 2023
Whether you don't feel like cooking or want to switch it up, try ordering out for your Easter dinner. You may be pleasantly surprised by some of these options. -
What's The Difference Between Hot Dogs And Frankfurters?
From Frankfurt to Coney Island - see how the traditional central European sausage evolved into the American favorite, the hot dog, and how the two differ. -
14 Fruits Uncommon In The U.S. You Need To Try Once
For adventurous eaters and culinary explorers, the produce aisle can be an exciting place. Check out 14 fruits uncommon in the U.S. you need to try once. -
Martha Stewart's Trick For Easily Extracting Water From A Coconut
Though the process of breaking into that hardened husk may seem intimidating, leave it to Martha Stewart to come up with a simple trick that makes it easy. -
The Tangy Whipped Topping For Fancier Desserts
If you're a host who wants to impress your guests after the main course, there is one tart addition guaranteed to make your dessert elegant. -
15 Popular Lemon-Lime Sodas, Ranked Worst To Best
Lemon and lime is an all-time classic soda flavor, but not every brand does justice to the tangy citrus combo. -
OpenTable Plans On Having ChatGPT Make Restaurant Recommendations
While some people may have reservations about AI, online reservation company OpenTable announced it has partnered with ChatGPT to help recommend restaurants. -
Italy's Coccoi E Corcoriga Flatbread Made Almost Entirely Of Vegetables
If you can't make it to Sardinia, this tasty treat might be the next best thing. -
The Best Zesting Tool For Your Desired Texture
You can scrape off the flavedo away from the albedo in several ways. The tool you use depends on whether you want curly strips or finely grated zest. -
Why You Probably Don't Need A Braiser
If the recipe calls for braising, you need an airtight seal and a large shallow area for cooking. There are other ways to achieve that. -
What Is A Braiser And How Does It Differ From A Dutch Oven?
It comes down to height and surface area, really. While one is good for meat, the other is better for soups and stews. -
How Dubious Cyber Activity Hindered Restaurant Operations Across The US
The importance of food distributors is never more evident than when supplies are unavailable, and that was the case for many restaurants last week. -
Ardbeg 10-Year Single Malt Scotch: The Ultimate Bottle Guide
Ardbeg 10-Year whisky is one of the peatiest scotches on the market. Here is everything you need to know about the one-of-a-kind scotch and the brand behind it. -
14 Wines To Serve At Easter Brunch
Put aside those heavy reds and grab some bottles of light and refreshing varietals to celebrate your Easter brunch. -
Frankfurter Kranz: Germany's 18th-Century Crown Cake
Originally made for the German Emperor's coronation, it's the cherries and caramelized croquant that give it the appearance of a crown. -
What Are Pea Shoots And Can You Eat Them Raw?
If you happen to catch pea plants before they turn into full-grown peas, you may be able to get your hands on light, delicate pea shoots. -
Why Some Cheeses Are Easier To Slice With Wire
So you want to build the perfect cheese board for your next event? Although a knife could be effective, try using a wire to achieve even, portioned slices. -
The Butter Tip To Combat Gluey Mashed Potatoes
The order in which you add your ingredients is crucial to the chemical reactions that are occurring in your potatoes. Find out how to avoid a gluey result. -
How Hellmann's Mayo Became An American Favorite
There are plenty of ways you can use mayonnaise in your cooking. That said, we have the details behind the famous Hellmann's brand we all know and love.
