Archive for September 2023

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Baking (5)

Why You Shouldn't Use Your Oven's Convection Setting For Baking

Does your oven have a convection setting? The setting can be useful for fish or roasts, but you'll want to avoid using it for baking.
By Allie Sivak Read More
Actually, Sheet Pans And Baking Sheets Are Not The Same Thing

Though the look similar and have nearly the same name, baking sheets and sheet pans are meant to be used for separate and unique purposes.
By Hilary Wheelan Remley Read More
The Reason You Should Be Salting Apples Before Baking

There's one unconventional (but also super simple) step that could help improve your apple pie and other apple desserts: salting your apples.
By Justina Huddleston Read More
The Baking Staple That Gets Stuck-On Labels Off Of Glassware

While repurposing glass jars is sustainable and cost-effective, there's no denying the hassle it can be to remove the label. A common baking staple can help.
By Allie Sivak Read More
The Baking Staple That Helps Get Rid Of Used Cooking Oil

When discarding used cooking oil, most people wait until the oil cools and solidifies, then toss it in the trash, but there is a much more convenient approach.
By Kalea Martin Read More

Beer and Wine (5)

The Water Hack That Chills Wine Faster Than You Can Drink It

If you think the best way to chill wine is in an ice bucket than you're wrong. In fact, this water hack can help you chill wine even faster.
By Neha GK Read More
How Many Glasses Are Actually In Your Bottle Of Wine?

There's a good chance that what you think is a glass of wine doesn't actually count as one serving. So do you really know how many glasses are in a wine bottle?
By Justina Huddleston Read More
The Brewing Difference Between Ginger Ale And Ginger Beer

Besides the slight name variation, do you know what makes ginger beer and ginger ale different? It all comes down to how they are made.
By Samantha Sied Read More
The Etiquette Rules You Should Follow When At A Winery

Too often, people avoid visiting wineries because they're nervous about committing a breach of etiquette. Don't worry; there's really just one rule to follow.
By Samantha Sied Read More
Why You Should Think Twice Before Bringing Wine To A Dinner Party

One of our favorite things to share at dinner is a bottle of wine, but perhaps it's not actually the best choice to bring to the gathering.
By Nancy Mock Read More

Cocktails and Spirits (4)

For The Dirtiest Cocktails, Reach For Your Trusted Ice Cube Tray

People want their drinks served with an edge, and to get it, cocktail makers are looking to ice cubes to help them serve the dirtiest cocktails.
By Tani Levitt Read More
Why Some Mini Bottles Of Fireball Aren't Considered Real Whiskey

Have you been drinking Fireball Cinnamon rather than Fireball Cinnamon whisky? It's a small change in the name, but the product is very different.
By Tani Levitt Read More
How Borgs Took Over The College Drinking Scene

Borgs (those personal gallon-sized jugs of diluted alcohol) first appeared on the college drinking scene in 2020. Soon after their popularity skyrocketed.
By Kalea Martin Read More
You Should Be Infusing Your Cocktail's Simple Syrup More Often

Homemade infused simple syrup is an easy way to add a special touch to your drinks. Once you get the hang of it, you'll wonder why you don't do it more often.
By Samantha Sied Read More

Coffee and Tea (1)

How To Order Coffee In Europe Without Sounding Like A Tourist

When traveling abroad Americans are often surprised to find ordering coffee looks different than it does at home. In other countries, there are rules to follow.
By Nancy Mock Read More

Cooking (4)

10 Tips You Need To Know When Cooking Oatmeal

From adding milk or fruit to understanding how to cook different types of oats, these are the 10 tips you need to know when cooking oatmeal.
By Deirdre Mundorf Read More
The One Ingredient Martha Stewart Hates Cooking With

Despite eating food that most of us could only dream of Martha Stewart is no food snob. Still there's one ingredient she simply won't use.
By Kalea Martin Read More
The Foolproof Way To Ensure Hard-Boiled Eggs Are Perfectly Cooked

There is a foolproof way to tell whether you'll find a jammy center or a crumbly yolk when you peel a hard-boiled egg, and it's a facepalm of an answer:
By Maggie McReynolds Read More
12 Facts You Didn't Know About Tomatoes

Juicy and tasty, tomatoes are one of the best culinary ingredients. To master this ingredient, here are 12 facts you didn't know about tomatoes.
By Buffy Naillon Read More

Drink (4)

Use Leftover Champagne To Make The Fluffiest Pancakes

The trick to the fluffiest pancakes is actually in your liquor cabinet or chilling in your fridge. For impossibly light pancakes, grab some Champagne.
By Kalea Martin Read More
The Not-So-Obvious Mistake You've Been Making With Mojitos

Mojitos are classic cocktail that are pretty easy to pull off, but there's one mojito mistake that you don't even realize your making.
By Kalea Martin Read More
How To Properly Open A Bottle Of Champagne Without Going To The ER

If you're hosting a party, the last thing you want to do is fumble with the Champagne bottle. Luckily, with the right technique, it's easy to pop open a bottle.
By Allie Sivak Read More
The Reason Water Usually Isn't Free At Restaurants In Europe

If your travels bring you to Europe, the water situation may throw you for a loop. At most restaurants, you have to pay for it.
By Kalea Martin Read More

Entertainment (12)

Giada De Laurenttiis' Go-To Dish To Repurpose Leftover Spaghetti

Have a big pot of spaghetti, and don't have any idea what to do with it? Giada De Laurenttiis has the answer, her go-to recipe for leftover spaghetti.
By Kalea Martin Read More
Anthony Bourdain's Favorite Paris Restaurant Is An Absolute Classic

In a city filled to the brim with Michelin-starred dining experiences, one restaurant in particular was marked by Bourdain as a must-see.
By Hilary Wheelan Remley Read More
The Common Fruit Ree Drummond Absolutely Loathes

Everybody is entitled to be a picky eater sometimes, and the Pioneer Woman is no exception. She's been very vocal about her distaste for a common fruit.
By Kalea Martin Read More
The 2 Foods You'll Never See In Giada De Laurentiis' Kitchen

Through her cookbooks and TV shows, Giada De Laurentiis has utilized all types of ingredients, but there are 2 foods you'll never find in her kitchen.
By Kalea Martin Read More
The Classic Brand Of Mayo Julia Child Swore By

Although Julia Child was known to advocate for making her own homemade ingredients like dressings and sauces, she preferred using this classic mayo brand.
By Kalea Martin Read More
Guy Fieri's Number One Tip For Building A Not-Boring Party Menu

Guy Fieri isn't known for hosting fancy dinner parties, but he does know how to feed a large gathering while keeping things exciting.
By Kalea Martin Read More
The Granola Tip Guy Fieri Learned From His Mom Is So True

Guy Fieri and his mom don't always agree when it comes to food since they have very different palates. But he always abides by her tip for making granola.
By Kalea Martin Read More
Why Ina Garten Always Picks The Smallest Chicken From The Supermarket

Ina Garten shared that when shopping for chicken, she sticks to ones that are no more than five pounds. Here's why she avoids bigger birds.
By Kalea Martin Read More
The Childhood Reason Ina Garten Can't Stand Canned Harvard Beets

Ina Garten isn't the biggest fan of canned Harvard beets, and her dislike for them actually stems all the way back to her childhood.
By Kalea Martin Read More
Ree Drummond's Favorite Way To Make Toast Isn't In The Toaster

According to the Pioneer Woman, if you're making cinnamon toast by simply adding butter, cinnamon, and sugar to a piece of toast then you're missing out.
By Nancy Mock Read More
Martha Stewart's Tip For Removing The Garlic Smell From Your Hands Is Genius

Considering she's been cooking on TV since 1993, it comes as no surprise that Martha Stewart knows just what to do to rid your fingers of a garlicky smell.
By Kalea Martin Read More
Where Ree Drummond Actually Films Pioneer Woman (It's Not At Her House)

In almost every episode of "The Pioneer Woman" viewers catch glimpses of what looks like a well-loved, lived-in home, but it's not Rhee Drummond's actual house.
By Kalea Martin Read More

Facts (14)

The Most Expensive Watermelon In The World Is Worth Over $6000

It's true, the most expensive watermelon in the world is worth over $6000. Here's where you can find this kind of melon, and why it can be so expensive.
By Tani Levitt Read More
The Laborious Reason Maple Syrup Is So Expensive

Maple syrup has a unique flavor that can't be faked so why do people still buy the imitation stuff? That's easy to answer: real maple syrup is super expensive.
By Nancy Mock Read More
The Not-So-Spooky Reason We Eat Candy On Halloween

Have you ever wondered why we give out candy on Halloween? Is it to bribe the ghosts and ghouls? Almost, but the history is a little less spooky than that.
By Justina Huddleston Read More
What All Those Labels On Your Egg Carton Really Mean

Before, it seemed like the only decision you had to make when buying eggs was whether to opt for white or brown. Now there are a ton of labels to sift through.
By Justina Huddleston Read More
Maine And Connecticut-Style Lobster Rolls Have More Differences Than You'd Think

Do you prefer a Maine-style or Connecticut-style lobster roll? Do you even know the difference? There's actually a lot that sets them apart.
By Justina Huddleston Read More
We Finally Know What Edible Glitter Is Made Of

Edible glitter looks and functions a lot like craft glitter, but its made of completely different ingredients, which is a good thing since you plan to eat it.
By Kalea Martin Read More
You Should Think Twice Before Eating Green Potatoes

A potato that's turned green isn't nearly as dangerous to eat as one that's mushy, has black spots, or extra growths, however, it's still best to avoid them.
By Kalea Martin Read More
Expiration Dates On Food Don't Mean What You Think

Do you know what all those date labels on your food mean? Best-by, sell-by, use-by, and freeze-by are so similar, but they all mean different things.
By Kalea Martin Read More
Why Fried Ice Cream Doesn't Melt

How does fried ice cream manage to maintain its integrity despite being dipped in hot oil, especially considering ice cream is so sensitive to heat?
By Kalea Martin Read More
The Creamy Difference Between Mozzarella And Burrata Cheese

Burrata has several striking similarities to mozzarella, at first glance, but there's a creamy difference that sets these two stretched cheeses apart.
By Allie Sivak Read More
Sorry, But Wagyu And Kobe Beef Are Not The Same Thing

At times you'll see Wagyu and Kobe beef used interchangeably on menus. However, this is not okay since the two types of beef (though similar) are not the same.
By Allie Sivak Read More
The Reason Food Tastes Off When You're On Planes

Have you ever noticed that airplane food tastes strange? Perhaps you've assumed it's just low-quality, but there's a reason airplane food tastes a bit off.
By Kalea Martin Read More
Now We Know What Cream Of Tartar Is Actually Made Of

Cream of tartar frequently pops up on the ingredient list for baked goods made with whipped egg whites, but does anyone know what this ingredient actually is?
By Allie Sivak Read More
Actually, A Bell Pepper's Color Affects How Long They Last In The Fridge

Have you ever brought bell peppers home from the store and noticed that your green bell pepper lasted longer than the red or orange one sitting next to it?
By Allie Sivak Read More

Fast Food (1)

Actually, McDonald's Didn't Invent The Iconic Chicken Nugget

McDonald's McNuggets have become the representative (maybe even the standard) of all chicken nuggets, but the company didn't invent the now iconic menu item.
By Kalea Martin Read More

Grilling And Smoking (2)

15 Essential Tips For Grilling Perfect Burgers

There's nothing quite like the smell of charcoal and burgers. Whipping up a batch? Follow our 15 essential tips for grilling perfect burgers.
By Deirdre Mundorf Read More
Your Grill Turns Boring Frozen Pizza Into Something Extraordinary

There's no denying that frozen pizza usually pales in comparison to pizzas from your local pie shop or one made from scratch, but your grill can change that.
By Justina Huddleston Read More

Grocery (2)

The Worst Time To Go Grocery Shopping Is Sadly The Most Convenient

Does it seem like grocery stores are always crowded, but their shelves are empty? If so, you must be shopping when it's convenient, which is the wrong time.
By Nancy Mock Read More
11 Unexpected Foods You Actually Don't Have To Refrigerate

Need fridge space? From basil to butter, here are 11 unexpected foods you actually don't have to refrigerate. Trust us, it'll taste better too.
By Buffy Naillon Read More

Kitchen (42)

You Already Own The Perfect Container For Transporting Deviled Eggs

Deviled eggs are a great pick to bring to a potluck or picnic, but transporting them can be tricky. Here's a hack using the perfect container you already have.
By Tani Levitt Read More
How To Tell When Your Yogurt Has Gone Bad

Determining if your yogurt has gone bad isn't as simple as checking the best-by or use-by date. Here's how to really tell if your yogurt has gone bad.
By Neha GK Read More
How Paper Towels Can Keep Your Salad Greens Fresh All Week Long

Most people settle for keeping salad greens in the crisper drawer of their fridge, but there's a better way to keep them fresh. You just need a paper towel.
By Kalea Martin Read More
6 Mistakes You're Making When It Comes To Banana Bread

If your banana bread ended up gummy, tough, or flavorless, you might have fallen prey to some very common mistakes. Here's what to avoid next time you bake.
By Sarah Keeler Read More
Salt Spray Is The Secret Ingredient Everyone Should Have In Their Kitchen

Usually you think of salt spray as something you experience at the beach. But bottled salt spray can be found in the kitchen, and it's a helpful cooking tool.
By Nancy Mock Read More
The Saucy Ingredient That Will Level Up Homemade Lasagna

While lasagna made with ricotta can be tasty, if you want to upgrade this pasta dish the next time you make it, you need to add a particular sauce instead.
By Kalea Martin Read More
9 Innovative Ways You Should Be Using Leftover Watermelon Rinds

Next time you're done with a watermelon, save the rinds. From jams to curry, try these 9 innovative ways of using leftover watermelon rinds.
By Deirdre Mundorf Read More
The Key To Impossibly Crisp Fish Is All In The Flour

If you want light and crunchy fried fish, don't worry so much about your breading and frying techniques. Look at the flour you're putting into the batter.
By Neha GK Read More
Anything Can Be A Dip If You Put Your Mind To It

Dips are a must-have when you're entertaining guests, and they're also easy to whip up using any ingredients you have on hand. Here's what you need to know.
By Tani Levitt Read More
The Best Way To Clean Your Oven May Seem Like The Most Daunting

Cleaning you oven can be a real pain. It's something we all try to avoid. Unfortunately, the best time to do it, is when it seems the least appealing.
By Neha GK Read More
Why You Should Always Chill Your Cookie Dough

It might feel like chilling your cookie dough for a bit before you bake is a step you can skip without consequence, but that's not the case.
By Hilary Wheelan Remley Read More
Mayo Is The Secret Ingredient You Should Be Marinating Chicken In

If you're only using mayonnaise on your sandwiches and in your salad than you're missing out. This condiment is a perfect chicken marinade too.
By Kalea Martin Read More
Caramel And Butterscotch Have One Sugary Difference

Butterscotch and caramel could easily be mistaken for twins. However, there is one key difference that sets the two confections apart.
By Hilary Wheelan Remley Read More
The Microwave Hack That Prevents Fried Garlic From Becoming A Burnt Mess

For fried garlic, there's a fine line between perfectly fried and completely burnt. This microwave hack will help you stay on the side of perfectly fried.
By Kalea Martin Read More
The Flavorful Ingredient That Takes Mashed Potatoes To The Next Level

Mashed potatoes are filling and comforting, but they can be bland. Thankfully there's a flavorful ingredient you can use to take them to the next level.
By Kalea Martin Read More
The Easy Tricks To Help You Pick A Great Cantaloupe

Nothing is more disappointing then biting into a slice of cantaloupe to find you've picked an underripe, flavorless fruit. Here's a few tricks to avoid this.
By Justina Huddleston Read More
The Cut Of Chicken You Should Use To Make Nuggets

Making chicken nuggets at home is easier than you might think, but to get the best (most flavorful) results, you need to use the right cut of meat.
By Kalea Martin Read More
The Creamy Secret Ingredient That Levels Up Scrambled Eggs

Scrambled eggs are a go-to breakfast food, but they can get a bit boring. Thankfully, there's a secret ingredient that can instantly level up this classic dish.
By Justina Huddleston Read More
The Quesadilla Hack That Will Have You Reaching For Your Toaster

While you're probably accustomed to only adding slices of bread to your toaster, you can actually use the appliance to make a quesadilla too.
By Kalea Martin Read More
The Paper Towel Trick That Makes Hardy Herbs Last Longer

Herbs infuse food with wonderful flavors so it's such a waste to thrown them out when they wilt! Thankfully, this paper towel trick can help them last longer.
By Neha GK Read More
The Key To Perfectly Caramelized Onions Is Patience (And Then More Patience)

If you've been caramelizing onion in about 15 minutes then you've probably not been caramelizing onions at all. The process takes a lot longer than you think.
By Kalea Martin Read More
Why You Should Be Using Your Stove's Back Burners More Often

When you're standing at the stove trying to get dinner ready, you probably don't think much about which burner you use, but you really should be.
By Samantha Sied Read More
The Easiest Way To Jazz Up Boxed Brownies Is All In The Eggs

If you can't part with the convenience of boxed brownies but want them to taste more homemade, ignore everything the instructions say about eggs.
By Kalea Martin Read More
The Cookie Trick You Should Try With Your Next Batch Of Brownies

When it comes to classic desserts like brownies, it really takes something special to stand out. To do that use this trick taken from cookie recipes.
By Tani Levitt Read More
Brown Sugar Is The Key To A More Balanced Chicken Salad

Chicken salad can come out gloppy and bland, but that doesn't have to be the case. Add a little brown sugar to take your chicken salad from dry to delicious.
By Justina Huddleston Read More
12 Dishes You Can (And Should) Make In Your Waffle Maker

Your trusty waffle maker can do a lot more than just waffles. From fried rice to cookies, here are 12 dishes you can make in your waffle maker.
By Deirdre Mundorf Read More
The Reason You Should Be Blooming Your Spices

If you've never bloomed your spices than you're severely missing out. This simple technique adds just a few minutes of cooking time, but a whole lot of flavor.
By Samantha Sied Read More
The Creamy Difference Between Gelato And Ice Cream

At first glance these sweet bites may not look that different from one another, but ice cream and gelato are two very different creations.
By Nancy Mock Read More
Take An Almost-Empty Jar Of Peanut Butter And Make A Savory Sauce

It's really tough to get the last bits of peanut butter out of a nearly empty jar, but it would be a shame to waste it. So what's a frugal foodie to do?
By Maggie McReynolds Read More
Sauerkraut Is The Secret Ingredient That Keeps Chocolate Cake Moist

It's only natural for cakes to dry out over time. To prevent this in chocolate cakes, you can add a secret ingredient to the batter.
By Kalea Martin Read More
14 Off-The-Wall Ingredients You Should Be Adding To Homemade Chili

Chili is amazing, but there are plenty of ways to upgrade it. From root beer to tofu, here are 14 off-the-wall ingredients you should be adding.
By Buffy Naillon Read More
12 Mistakes You Should Avoid Making When Reading A Recipe

Getting ready to try out that new recipe? For a smooth cooking experience, here are 12 mistakes you should avoid making when reading a recipe.
By Deirdre Mundorf Read More
The Easiest Substitute For Accidentally-Dumped Pasta Water

Imagine this: while you were straining your pasta, you forgot to set aside some of that starchy water to bring your sauce together later. So what do you do now?
By Kalea Martin Read More
Soft, Medium, And Stiff Peaks Are Not The Same When It Comes To Whipped Cream

When making whipping cream, the threat of over whipping can be a little nerve-wracking so it's important to learn how to identify soft, medium, and stiff peaks.
By Nancy Mock Read More
The Extra Step You Shouldn't Skip When Scrambling Eggs In Butter

To make seriously delicious scrambled eggs, use butter as a base of decadent fat to add flavor and prevent sticking. Just don't forget this one other step.
By Allie Sivak Read More
Fish Sauce Is The Umami Key That's Missing From Your Tomato Sauce

You can make a solid tomato sauce only using pureed tomatoes and a few aromatics. For an absolutely delicious tomato sauce, add fish sauce.
By Kalea Martin Read More
The Easy Thumbprint Trick That Can Make Your Burgers Better

Many people assume that to stop burgers from forming a dome while cooking you have to keep pressing them onto the grill, but there's actually a better way.
By Kalea Martin Read More
The Secret Salty Ingredient That Creates The Perfect Cheese Pull

If you've ever tried to heat up a dry aged cheese, you know it's almost impossible to make it melt well, but there's a salty ingredient that changes everything.
By Kalea Martin Read More
What You Should Be Looking Out For When Searching For Real Olive Oil

Because high-quality extra virgin olive oil is so sought after, there are unfortunately a lot of fraudulent bottles out there claiming to be the real deal.
By Allie Sivak Read More
Stop Throwing Out Leftover Ramen Broth And Make Eggs Instead

After eating a bowl of ramen, you probably end up with some leftover broth. You can actually turn this into a second meal if you have an egg on hand.
By Kalea Martin Read More
The Restaurant Hack For Peeling Garlic Is A Game Changer

Peeling garlic is no big deal, unless your peeling a lot, which can actually be very time-consuming. Thankfully, there's a chef's hack that can make it easier.
By Nancy Mock Read More
Kewpie Mayo Is The Secret Ingredient That's Missing In Your Egg Salad

If you haven't experimented with Kewpie mayo, you've been missing out. This iconic Japanese mayo can definitely take your egg salad game up a notch or two.
By Samantha Sied Read More

Kitchen Tools (2)

Cleaning Wooden Spoons In Boiling Water May Not Be The Best Idea

If you listen to TikTok then you might believe that you should be cleaning all of your wooden spoons in boiling water, but that's actually a horrible idea.
By Kalea Martin Read More
Martha Stewart's Double-The-Trouble Knife Trick For Faster Prep

It's certainly unconventional, but Martha Stewart's unique trick involving two knives is meant to get your prep work done extra fast.
By Kalea Martin Read More

Non-Alcoholic (2)

Starry Soda And Sierra Mist Are Not The Same Thing

Pepsi recently replaced Sierra Mist with a new lemon-lime soda called Starry. The product's are similar but there's more than just a name change going on here.
By Kalea Martin Read More
The Soda You Should Start Adding To Your Boxed Brownies

Want to make boxed brownies that are particularly tender and moist with a depth of flavor that goes beyond your standard recipe? Then add this soda to the mix.
By Justina Huddleston Read More

Restaurants (9)

The Restaurant Etiquette Rule You Shouldn't Break When Splitting The Check

Splitting a check between a group of people can be fraught with miscommunication and, worst of all, can breaking restaurant etiquette.
By Justina Huddleston Read More
The Reason Restaurants Use Red Light To Amplify The Dining Experience

Recently there's been an emergence of red lighting in restaurants to elevate the ambiance. The reason it works is not happenstance; psychology has answers.
By Allie Sivak Read More
Pizzerias In Spain Give Even Italy A Run For Its Money

There's not really a debate about which country makes the best pizza, but when it comes to other European countries vying for 2nd place, Spain is turning heads.
By Allie Sivak Read More
Read This Before Ordering At A Fine Dining Restaurant

Got a reservation for dinner? From silverware usage to decoy wines, you'll want to read our guide before you visit that fine-dining restaurant.
By Deirdre Mundorf Read More
11 Etiquette Rules To Keep In Mind When Bringing Pets To A Restaurant

Going out to eat, but you don't want to leave your pet behind? Here are 11 etiquette rules to keep in mind when bringing pets to a restaurant.
By Deirdre Mundorf Read More
The Best Days Of The Week To Eat At Restaurants (Hint: It's Not The Weekend)

While it's nice to have a dinner date or brunch over the weekend, in many ways, the best days to eat out are actually earlier in the week.
By Samantha Sied Read More
You're Probably Making One Big Mistake When Using A Menu

Ordering from a restaurant menu seems pretty straightforward, but even folks who dine out a lot might be making this big menu mistake without even realizing it.
By Kalea Martin Read More
10 Rules You Shouldn't Break When Dining With A Big Group

Planning a social get-together at a restaurant? For the best experiences, here are 10 rules you shouldn't break when dining with a big group.
By Deirdre Mundorf Read More
The Best Themed Restaurants To Put On Your Travel Bucket List

Looking for a culinary adventure? From haunted houses to colonial America, these are the best themed restaurants to put on your travel bucket list.
By Buffy Naillon Read More

Shopping Tips (4)

13 Groceries You Should Buy At Dollar Tree

Looking to save a few bucks grocery shopping? From energy drinks to spices, here's 13 groceries you should buy when shopping at Dollar Tree.
By Buffy Naillon Read More
Why You Shouldn't Put Misplaced Groceries Back Where They Belong

When you find misplaced items in the grocery store (like produce left in the bread aisle), it might seem helpful to restock them yourself. But it really isn't.
By Kalea Martin Read More
The Grocery Cart Habit You Should Really Break

Grocery cart collectors already have a pretty tough job collecting carts all day long, and you might be making their jobs harder without even realizing it.
By Kalea Martin Read More
Why You Shouldn't Buy Grocery Store Produce In The Middle Of The Day

If you often find yourself at the grocery store sifting through produce that has been sitting out for too long, it's time to rethink when you go to the store.
By Kalea Martin Read More

Storage And Preservation (3)

The Best Way To Store Fresh Berries Requires No Fancy Equipment

Berries have a relatively short shelf life, which means they never last as long as we'd like them to. But all you need to keep them fresh is a paper towel.
By Neha GK Read More
There's A Better Way To Store All-Natural Peanut Butter

Natural peanut butter has a texture problem. The peanut solids and the oil tend to separate when it's left at room temperature. But there's a super easy fix.
By Justina Huddleston Read More
You've Probably Been Storing Your Tomatoes Wrong

Where do you store your tomatoes? If you said in the fridge, you might want to reconsider. Keeping them at room temperature ensures the best possible flavor.
By Maggie McReynolds Read More

Stores And Chains (3)

No, Trader Joe's Employees Are Not Paid To Flirt With You

Trader Joe's employees are so friendly and chatty, that some people have started to wonder if the chain actually trains its employees to flirt with customers.
By Kalea Martin Read More
Secrets About Trader Joe's You'll Wish You Knew Sooner

From hidden stuffed animals to the bells to the samples to sustainability, these are the secrets about Trader Joe's you'll wish you knew sooner.
By Deirdre Mundorf Read More
The Reason Trader Joe's Doesn't Have Self-Checkouts

Today you can find self-checkout machines installed at almost every retailer. At Trader Joe's, however, they're nowhere to be found.
By Kalea Martin Read More

Travel (3)

The Rarest Pasta In The World Requires A 20-Mile Hike To Eat It

The rarest pasta in the world is made by only a handful of people, and you have to survive a 20-mile hike just to get a bowl of it.
By Kalea Martin Read More
The Easiest Way To Spot Quality Gelato Whether Or Not You Are In Rome

It's hard to pass up gelato especially on a hot summer day. The cold, creamy dessert is always delicious, but do you know how to spot high-quality gelato?
By Kalea Martin Read More
The Overlooked Region You Should Be Visiting For Unique Pizza

There's one region that spans two Midwest states that all pizza lovers should visit, but it's not surprising if you haven't heard of its standout pizza pies.
By Allie Sivak Read More