The Vintage Appetizer From The '50s That Turns Celery From Drab To Fab
If you have some extra celery on hand and you need an app for hosting, try this vintage offering straight out of the 1950s.
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One Quick Snap Reveals If Your Cinnamon Stick Is High-Quality Or Low-Grade
If finding the highest quality spices is important to you, you'll want to learn this trick for spotting this harder-to-find type of cinnamon.
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Anthony Bourdain Ate This Simple-But-Delicious Appetizer In Rome
It's no secret that Anthony Bourdain loved Rome, but there was one appetizer he enjoyed there that especially caught his eye.
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The Effortless Hack That Makes Peeling Potatoes A Total Breeze
To better peel your potatoes, try this simple and effective trick that requires basically no effort on your part. You won't regret it.
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10 Calcium-Rich Fruits You Might Be Overlooking
If you're hoping to add a bit more calcium to your diet, then you ought to add one (or maybe several) of these foods to your diet.
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The One-Ingredient Vinegar Upgrade For Better Charcuterie Boards
For an even better charcuterie board experience, try elevating your offerings with one simple vinegar upgrade perfect for pairing with cheese and other foods.
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The Old-School Southern Condiment That Was Overshadowed By Maple Syrup
Before maple syrup was the go-to topping for stacks of pancakes and waffles, another old-school southern condiment was the most popular choice.
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The Old-School Dining Rules Your Grandparents Actually Lived By
If you've eaten with your grandparents, they might've had a bunch of dining etiquette rules that you had to follow. We'll share some of the most common ones.
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The Nut To Snack On If You Want A Big Magnesium Boost
There's one nut that is a powerhouse of magnesium and selenium, but you don't want to eat too many as too much of a good thing can cause health problems.
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The Old-School Southern Salad Dressing That Came Before Ranch (And Tastes Even Tangier)
Before there was ranch, there was buttermilk dressing. Here's what makes the old-fashioned sauce different from the dressing we know today.
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For Tastier Pickled Onions, Keep Switching Up Your Vinegars And Citrus
If you want pickled onions that will become irresistible, heed one vegan chef's advice and switch up your vinegars and citrus.
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The Comfort Fish Dish Everyone Ate In The '50s That We Never See Anymore
A lot of comfort foods have become classics. Others, like this seafood packed dish, shine for a short time and then fade into obscurity.
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The Three Countries That Supply The Most Sugar In The World
Sugar is one of the most fundamental food products in the world, and these are the top three countries that supply the most sugar to the world's population.
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What Exactly Are Normandy Blend Vegetables?
We delve into the history of this mix of colorful veggies, and why it has a French name, as well as what is usually included in the blend and how to use them.
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The Ethical Reason Some People Avoid Ordering Arby's
Of the many ethical culinary conundrums to ponder, overuse of antibiotics in cattle is worth pondering when deciding whether to dine at chains like Arby's.
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The 5 Most Nutrient-Packed Beans To Add To Your Diet
If you're looking for a way to boost your vitamin and protein intake, beans are an excellent choice. Here are some varieties and recipes to consider.
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This Southern Side Turns Humble Potatoes Into Pure Comfort — You'll Want To Make It On Repeat
Potatoes are one of the most adaptable ingredients we have. This side was born out of economic hardship, but it tastes incredibly decadent.
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For Truly Southern Biscuits, Use This Flour
Southern biscuits are a culinary gem that cannot be beat, but they're made even better if you follow one expert's advice and use a specific type of flour.
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15 Clever Ways To Use Frozen Vegetables In Your Cooking
Frozen vegetables can be so much more than just a boring side dish to your meals. You can use them in many dishes to add more nutrients and flavor.
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How To Choose The Right Thickener For Your Homemade Pie
To help texturize your homemade pie, you need to pick the right thickener for the process. One pro baker offers some notable suggestions.
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Why You Ought To Cook Squid On Really High Heat
Before you get started on your next squid recipe, take one professional's advice and cook it on high heat. It's really the best way.
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Martha Stewart's One-Ingredient Upgrade For Soup Adds Instant Flavor
If you want to infuse your homemade soup with more flavor, take a page out of Martha Stewart's playbook with this simple upgrade.
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Why You Might Not Want To Use Fresh Berries In Your Crumbles
Before you start your next homemade crumble, note one expert's warnings against using fresh berries in the dessert. Try these instead.
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This Classic Chocolate-Caramel Candy Tastes Way Better Frozen
With Halloween around the corner, chances are you have a lot of candy in the house. Throw some of these in the freezer. Trust us, you'll love it.
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Bored By Milk? Transform It Into This Old-School Version For A Sweet Treat
A glass of warm or cold milk can be good with certain foods, but there's a way to turn it into a standalone treat with one simple additional ingredient.
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Americans Consume The Most Ultra-Processed Calories From This Unexpected Type Of Food
Believe it or not, Americans eat far more ultra-processed foods than we thought, often through this traditional lunchtime meal.
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The Case For Waiting To Eat Your Beef Stew Until The Second Day
It's not *just* your imagination. A bowl of beef stew does taste better the day you make it. Here's what chefs and scientists have determined.
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