For many moms and dads, Monday will be the happiest day of year. Aside from a solar eclipse, the 21st marks the first day of school for thousands of kids across the country.
They’ve graduated bottle-feeding and mastered fruit and veggie purées, but you aren’t sure when toddlers are quite ready to feed themselves.
Most company refrigerators are filled with expired condiments and takeout cartons. At my first job, however, we always had a bottle of Prosecco on hand.
Just when we thought we’ve seen it all, somebody decided it’d be a fun idea to throw motorcycle engine parts into alcohol and sell it for over $1,000.
As you may have heard (and may be sick of hearing by now), the total solar eclipse is coming to North America this Monday.
If you haven’t already heard, the moon has been feeling a bit under-appreciated lately, so she’s decided to block out the attention-seeking sun and take a day entirely for herself.
If the prospect of sweater weather and squeezing into long underwear already has you terrified, you may want to steer clear of any Dunkin’ Donuts.
Ah, rice. A hardworking yet humble grain, often overlooked as a beautiful thing in its own right and valued most as a supporting player—and it is great at propping up other dishes.
When I think DIY projects, I automatically think kitchen. No, I don’t mean re-tiling the backsplash or giving the cabinets a fresh coat of paint—I’d rather leave that to the pros on HGTV.
Sriracha may have started as a trendy Asian condiment with a fiery kick, but it’s now found a permanent place in pantries nationwide.
Sugar is not so sweet for our health. Or at least that seems to be the new consensus. But just because you want to avoid the sweet stuff, doesn’t mean you can’t enjoy muffins or cookie dough or even ice cream (yes, ice cream!
If tuna is considered the steak of the sea, then think of swordfish like chicken. It’s meaty, easy-to-cook, and relatively mild in flavor—all of which make it an ideal canvas for strong, bold ingredients.
If you can’t handle the heat, stay out of the kitchen. Or at least when it comes to making hot sauce.
You now have an excuse (other than a horrible hangover) to eat Chick-Fil-A’s nuggets in the AM. The Southern-based fast food chain has officially rolled out a new breakfast option for on-the-go customers who simply can’t get enough fried chicken.
No, this isn’t a Fear Factor challenge. It’s a real question you might be asking yourself at the grocery store in the near future.
This article is brought to you by our friends at Stella Artois. The idea of farm-to-table cuisine isn’t something novel, but it may seem like an anomaly for the world’s largest concrete jungle: New York, a city in which the only thing you’re usually picking is gum off your shoes or a coveted empty seat on the subway.
Poaching, simmering, and boiling are all moist-heat cooking techniques that adhere to the basic steps of immersing food in a liquid in order to complete its cooking process.
These days, it seems as if every bar and home bartender were making infusions. The ultimate neutral palate, vodka is a natural place to start.
When I think about lettuce, I usually think of salad. And when I think of salad, I don’t usually think about throwing one of those bad boys on the grill. But it turns out that grilling lettuce is more than just possible—it’s delicious.
It’s easy to underestimate eggplants, but they’re far more valuable—and versatile—than you may realize.