Today is January 30, 2026 / /
Today is January 30, 2026 / /
Kosher Salt- What Is It? There’s a little confusion over what kosher salt is and how it got its name. Kosher salt is used in the process of preparing meat according to Jewish customs. To make the meat kosher, it is first soaked in water and then rubbed down with coarse salt. Due to its large grains, Continue Reading »
Why Does Mayonnaise Make Potatoes Extra Crispy? Why does mayonnaise make potatoes so crunchy on the outside and fluffy on the inside? Mayonnaise is an emulsion that’s primarily made up of fats (oil and eggs) plus vinegar and seasonings. Because of this, mayo is thick but still easily spreadable. So, unlike butter or oil, the Continue Reading »
Follow us on our social channels! The history of Butternut Squash Today’s Object Do you ever wonder who first thought of Butternut Squash? Although many varieties of squash have been cultivated by Indigenous Peoples in North, Central, and South America for at least 6,000 years, butternut squash is a relative newcomer. It was created in Continue Reading »
Do you ever wonder who first thought of Canned Cranberry Sauce? Canned or jellied cranberry sauce is a unique condiment that’s popular at many Thanksgiving tables. But how did it come to be? Cranberry sauce made with whole berries dates back to when Indigenous people gathered berries and used them to make sauces (the berries Continue Reading »
Why Do Onions Sprout? Sprouting is a natural stage of an onion’s life cycle. They are considered a root vegetable in the culinary world, but botanically they’re technically a bulb. And just like other bulbs (including flowers), onions are essentially the resting stage for a mature onion plant. Sprouting starts when the onion is exposed Continue Reading »
Potatoes are typically harvested from the ground, but that doesn’t necessarily mean that they need dirt to grow. In fact, moisture and warmth are the only factors required for spuds to start sprouting. The ideal temperature for potato growth is actually lower than you’d think—think anywhere between 68-70°F. Farmer Jenny McNally revealed to The Irish Times that Continue Reading »
The Ultimate Guide To Juicy Chicken This One Ingredient Will Give You Juicy Chicken Every Time Don’t settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn’t just for sandwiches and macaroni salads. Oh no, it’s great for Continue Reading »
How To Clean Mushrooms The Basics: 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 Continue Reading »
Fresh produce is expensive, and it’s extremely frustrating when you bring fruit and veggies home from the grocery store, only to have them go bad a couple of days later. When buying a bag of baby carrots, you may notice that before long, they become covered in a fuzzy white coating. And while many people Continue Reading »
Never Buy First Cut Everyone from bloggers like Melinda Strauss of Kitchen-Tested to butchers like Fischer Brothers & Leslie in New York City agree: Second cut is the best cut for juicy, tender brisket. Since the second cut has more fat, it yields more flavor; first cut tends to be dry, not the adjective you want to use when Continue Reading »
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