Today is March 16, 2026 / /
Today is March 16, 2026 / /
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 »
The History of Birthday Cakes The Greeks Start The Candle Tradition Long before celebrating birthdays became a common tradition, the Ancient Greeks were decorating cakes with candles as an act of worship to Artemis, the goddess of the moon and the hunt. The candles were meant to make the cakes glow like the moon, and Continue Reading »
How to Tell if Raw Ground Beef Has Gone Bad First things first: If you see gray, don’t toss it right away. Beef gets its red color from exposure to air. This means that the exterior of the ground beef might be red while the center (the part not yet exposed to air) will still be Continue Reading »
HOW TO INTERPRET THE LABELS ON YOUR CHICKEN Free Range Generally the U.S. Department of Agriculture (USDA) allows these words on a label when the chicken has had access to the outdoors for part of the day. Not all free-range chicken is organic, but all organic chicken is free range. Organic This USDA-regulated term Continue Reading »
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