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Tag: food

  • Panera Bread data breach exposes 5.1M customers

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    Another major consumer brand has joined the growing list of companies hit by serious data breaches. Panera Bread has confirmed a cybersecurity incident after the hacking group ShinyHunters claimed it stole millions of customer records.

    The breach exposes a wide range of personal details, raising real concerns for anyone who has ever placed an order, created an account or shared contact information with the popular bakery chain.

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    SUBSTACK DATA BREACH EXPOSES EMAILS AND PHONE NUMBERS

    Panera Bread confirmed a data breach after hackers claimed they stole millions of customer records containing contact information.  (AP Photo)

    What happened in the Panera Bread data breach?

    ShinyHunters added Panera Bread to its data leak site earlier this year, initially claiming it had stolen more than 14 million customer records. According to the group, the stolen data includes names, email addresses, phone numbers, home addresses and account-related information.

    Panera Bread has since confirmed a cybersecurity incident. In a statement to media outlets, the company described the exposed data as customer “contact information” and said it has contacted law enforcement and taken steps to address the incident. Panera has not shared technical details about how the attack occurred or whether customers need to take specific actions.

    Even “contact information” can be dangerous in the wrong hands. When combined, these details can be used for identity theft, targeted phishing and highly convincing social-engineering scams.

    ShinyHunters claims the attackers accessed Panera’s systems through Microsoft Entra single sign-on (SSO). While Panera has not confirmed that claim, it closely mirrors recent warnings from Okta about a surge in voice-phishing attacks targeting SSO platforms.

    In these attacks, criminals pose as IT or helpdesk staff and call employees directly. They pressure targets to approve authentication requests or enter login credentials on fake SSO pages. Once attackers capture session tokens or credentials, they can bypass some forms of multifactor authentication and move laterally through company systems. This approach relies on human trust rather than technical exploits, making it increasingly effective.

    How many people were actually affected?

    At first glance, claims that 14 million customers were affected suggested an enormous breach. However, researchers at Have I Been Pwned? later clarified that the attackers stole 14 million records, not data tied to 14 million unique individuals.

    After reviewing the leaked dataset, researchers now estimate the breach affected approximately 5.1 million unique people. The exposed information includes email addresses along with associated names, phone numbers, and physical addresses.

    That distinction matters, but it does not eliminate risk. Once stolen data is released publicly, it can spread quickly across criminal forums and be reused for years.

    149 MILLION PASSWORDS EXPOSED IN MASSIVE CREDENTIAL LEAK

    The hacking group ShinyHunters leaked stolen Panera customer data online after an attempted extortion failed.

    The hacking group ShinyHunters leaked stolen Panera customer data online after an attempted extortion failed. (Panera Bread)

    Hackers leaked the data after extortion failed

    ShinyHunters reportedly attempted to extort Panera Bread before publishing the stolen data. When those efforts failed, the group released a 760MB archive containing millions of customer records on its leak site.

    This reflects a broader shift in cybercrime. Instead of locking systems with ransomware, many groups now focus on quietly stealing data and threatening public exposure. These attacks are faster, harder to detect, and often just as profitable.

    ShinyHunters has used similar tactics in other high-profile incidents involving Bumble, Match Group, Crunchbase and other consumer platforms.

    Lawsuits filed after Panera breach disclosure

    The breach has already triggered legal fallout. Multiple class-action lawsuits have been filed in U.S. federal court, alleging that Panera failed to adequately protect customer data.

    The lawsuits claim Panera knew or should have known about security weaknesses and seek damages, improved security practices, and long-term identity theft protection for affected customers. Panera has not publicly commented on the litigation.

    A troubling pattern for Panera Bread

    This is not Panera Bread’s first major security lapse. In 2018, a cybersecurity researcher revealed that Panera had left millions of customer records exposed online in plain text. That incident later led to lawsuits and settlements.

    Repeated breaches often point to deeper challenges. Large organizations can struggle to secure cloud services, identity systems, and employee access at scale. When attackers target identity platforms instead of infrastructure, a single mistake can expose millions of records.

    We reached out to Panera Bread for a comment, but did not hear back before our deadline. 

    GRUBHUB CONFIRMS DATA BREACH AMID EXTORTION CLAIMS

    Person typing on their laptop.

    Exposed contact details like names, emails, and addresses can fuel phishing scams and identity theft long after a breach becomes public. (Donato Fasano/Getty Images)

    7 steps you can take to protect yourself following the Panera data breach

    When a major consumer brand suffers a breach, customers often don’t realize the risk until weeks or months later. These steps help limit what attackers can do with your information if your Panera data falls into the wrong hands.

    1) Use a strong, unique password for every account

    If you ever created a Panera Bread account, reset its password immediately. If you reused that password anywhere else, those accounts are now at risk, too. Attackers routinely test breached passwords across email, shopping and banking sites.

    A password manager helps by generating strong, unique passwords for every account and storing them securely so you never need to reuse credentials. Many password managers also alert you if your email or passwords appear in known data breaches, giving you an early warning to lock things down fast.

    Our No. 1 password manager pick includes a built-in breach scanner that checks whether your email address or passwords have appeared in known leaks. If you discover a match, immediately change any reused passwords and secure those accounts with new, unique credentials.

    Check out the best expert-reviewed password managers of 2026 at Cyberguy.com.

    2) Enable two-factor authentication (2FA) wherever possible

    Two-factor authentication (2FA) adds a second step to the login process, usually through an app or device you control. Even if someone gets your password through phishing or a breach, 2FA makes it much harder for them to access your account.

    3) Be cautious of phishing messages

    Cybercriminals often follow up breaches with fake emails or in-app messages pretending to offer help or security updates. Always double-check the sender and avoid clicking links. When in doubt, open the app or website directly rather than responding to the message. Using strong antivirus software adds another layer of protection by flagging malicious links and blocking known threats before they can do harm. This protection can also alert you to phishing emails and ransomware scams, keeping your personal information and digital assets safe.

    Get my picks for the best 2026 antivirus protection winners for your Windows, Mac, Android and iOS devices at Cyberguy.com.

    4) Limit the personal details you share

    When names, email addresses, phone numbers and physical addresses are exposed, identity theft becomes a real risk. Identity theft-protection services monitor your personal information, alert you if it appears on the dark web, and watch for attempts to open new accounts in your name.

    If something does go wrong, these services often include recovery support to help freeze accounts, dispute fraud, and guide you through the cleanup process.

    See my tips and best picks on how to protect yourself from identity theft at Cyberguy.com.

    5) Reduce your digital footprint with a data removal service

    Scammers don’t rely on one breach alone. They combine leaked data with information from data broker sites to build detailed profiles. Data removal services help remove your phone number, home address and other personal details from hundreds of these sites.

    While no service can erase everything, reducing what’s publicly available makes it much harder for criminals to target you with convincing scams or identity fraud. This is one of the most effective long-term ways to lower your risk after any major breach.

    Check out my top picks for data removal services and get a free scan to find out if your personal information is already out on the web by visiting Cyberguy.com.

    Get a free scan to find out if your personal information is already out on the web: Cyberguy.com.

    6) Secure your email account

    Your email account controls password resets for most services. Protect it with a strong password and 2FA. Regularly review login activity and recovery settings, so attackers can’t use your email to take over other accounts.

    7) Watch for account changes after breach news

    Not every breach leads to immediate account takeovers. In some cases, attackers quietly test access weeks later. That is why staying alert after breach reports matters. Watch for password reset emails you did not request, profile changes you did not make, or new messages you did not send. Unexpected logouts or security alerts are also red flags. If you notice anything unusual, change your password immediately and review your security settings.

    Kurt’s key takeaway

    The Panera Bread data breach is another reminder that even familiar brands can become major cyber targets. While Panera says only contact information was exposed, that data is often enough to fuel scams and identity theft long after headlines fade. Staying proactive after breach news is now part of protecting your digital life.

    Do you still trust large brands to protect your personal information, or have repeated breaches changed how much data you’re willing to share? Let us know by writing to us at Cyberguy.com.

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    Copyright 2026 CyberGuy.com. All rights reserved.

    Kurt “CyberGuy” Knutsson is an award-winning tech journalist who has a deep love of technology, gear and gadgets that make life better with his contributions for Fox News & FOX Business beginning mornings on “FOX & Friends.” Got a tech question? Get Kurt’s free CyberGuy Newsletter, share your voice, a story idea or comment at CyberGuy.com.

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  • ‘This feels like a HIPAA violation’: Los Angeles restaurant worker reveals what they really see when you DoorDash the same food every day

    When you order a lot from DoorDash, it can be low-key embarrassing. What if staff recognize you? If that’s one of your worst fears, I’ve got bad news for you—it’s actually true, with a former restaurant worker going viral on TikTok confirming this.

    The clip, which has amassed 1.4 million views, was accompanied by an on-screen caption reading: “This is what happens when you order something on DoorDash every single day.”

    Restaurant worker can recognize regular DoorDash customers

    “The other day, I saw somebody on TikTok asking if people who work at restaurants can tell when you order from the same place, like 900 billion jillion times, and of course the answer is yes,” TikToker Daniel Rabinowitz (@danielrabinowitz) began.

    “There would be this one guy who would order from the Italian restaurant I worked at when I first moved to L.A. and every single day without fail, he would order the chicken ravioli and the notes would say no sauce, no nothing like literally just boiled noodles, five noodles in one order,” he explained. “He would order two orders every single day, and if that’s not enough, by the way, it was also like three times a shift— like, I’m not playing — I would be there for like 8 hours.”

    He continued, “If we would hear the little ticket print, I would literally just turn, and the cooks would be like, ‘Matthew B.’ And I would be like, ‘Matthew B.’ And then they would ask how many, because sometimes it would be just one. And then I would tell them, and then they would prepare it and we would get it ready.”

    Rabinowitz added that, one time, he even left a note for ‘Matthew B’ where he described him as his favorite customer. Sadly, he never responded.

    Rabinowitz didn’t immediately respond to The Mary Sue’s request for comment via TikTok comment and TikTok direct message.

    @danielrabinowitz @Grant Gibbs got me thinking about my favorite DoorDash customer of all time ??❤️❤️ #doordash #ubereats #delivery #takeout #loyalcustomer ♬ original sound – Daniel!

    ‘Please say you’re joking’

    Some commenters were horrified by this discovery. “This feels like a HIPAA violation,” one quipped. “Please say you’re joking,” another begged.

    Other workers also shared their own stories. “The other day Elizabeth W didn’t get fries with her salad like she always does, but I put the fries in there anyways,” a third wrote.

    While a fourth added, “UberEats show how many times they’ve ordered before and Nico B is on his 265th order at my work. He came in person once and I recognized his order and gasped and told him it was like meeting a celebrity which freaked him out and he never came back IRL.”

    Some of these culinary celebrities even graced the comment sections themselves, with a fifth recounting, “There’s a pizza place that’s 0.2 miles from me, I order from like 4 different apps, whatever had the best deals. I went in once and they were like hey it’s Every App Girl.”

    One customer admitted to feeling self-conscious about this

    An anxious customer who had this very predicament shared his concerns on Reddit. “I’m starting to feel self conscious of craving the same thing from a place with barely any change,” they shared. “For one, its cheap than other places that give the same food but different quality so I don’t feel like I’m being overcharged, its also very quick as its close to my house. Is it weird to think this way?”

    However, other Redditors made it clear that this isn’t something to feel self-conscious over.

    “Nah its pretty normal,” one wrote. “I have quite a few regular customers that do this sometimes a couple times a week. Both on DoorDash and working at a restaurant.”

    “We order from the same pizza place weekly,” a second shared. “I don’t feel like it’s weird at all.”

    While a third admitted, “I’ve gotten customers who order the exact same thing multiple times throughout the week, some even the same day. I honestly don’t care as long as the order is worth doing and you get the food.”

    And a fourth added, “I eat out a lot because I’m always busy and too tired to cook. I have a “usual” for every restaurant I go to, and sometimes I feel like the workers know it’s me when they hear my order. If it works for you, anyone else’s opinions don’t matter.”

    Have a tip we should know? [email protected]

    Image of Charlotte Colombo

    Charlotte Colombo

    Charlotte is an internet culture writer with bylines in Insider, VICE, Glamour, The Independent, and more. She holds a Master’s degree in Magazine Journalism from City St George’s, University of London.

    Charlotte Colombo

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  • Food Lion App Review 2026: Is It Worth Downloading?

    Last Updated: February 15, 2026

    The Food Lion mobile app promises to simplify your grocery shopping with digital coupons, personalized rewards, and shopping lists. But does it actually deliver? After testing the app extensively and analyzing hundreds of user reviews, here’s everything you need to know before downloading.

    Quick Verdict

    Best For: Regular Food Lion shoppers who want to maximize savings with Shop & Earn rewards and digital coupons

    Skip If: You need reliable Face ID login, rarely clip coupons, or prefer competitor apps with better functionality

    Rating: 2.8/5 stars (Google Play) | 3.2/5 stars (App Store)

    What the Food Lion App Actually Does

    The Food Lion app combines several functions that used to be spread across multiple apps. Here’s what you can do:

    Feature What It Does Works Well?
    Digital MVP Card Scan barcode at checkout instead of physical card ✅
    Digital Coupons Clip coupons that auto-apply at checkout ⚠️
    Shop & Earn Rewards Get personalized monthly cashback offers ✅
    Shopping Lists Create and organize your grocery list ❌
    Online Ordering Order for pickup or delivery ⚠️
    Recipe Finder Search recipes and add ingredients to list ✅

    Shop & Earn: The App’s Best Feature

    Shop & Earn is Food Lion’s personalized rewards program, and it’s honestly the main reason to use this app. Here’s how it works:

    How Shop & Earn Works

    1. Activate offers monthly: Log in on the 1st of each month to see your personalized deals
    2. Shop normally: Buy qualifying items throughout the month (track progress in the app)
    3. Earn rewards automatically: When you hit spending goals, rewards load to your MVP card
    4. Redeem next trip: Savings auto-apply on your next purchase

    Example: You might get an offer like “Spend $15 in the Dairy Department, earn $3 off your next purchase.” Hit that goal during the month, and $3 automatically comes off your next shopping trip.

    Rewards expire at the end of the following month, giving you 30 to 60 days to use them. You can also donate rewards to charity through the app, which is a nice touch.

    Screenshot of Food Lion app showing recipe search feature with various meal ideas and categories

    The Recipe Finder helps you discover new meal ideas and add ingredients directly to your shopping list

    Digital Coupons: Great Concept, Frustrating Reality

    Digital coupons should be simple: browse, clip, save at checkout. Food Lion’s implementation has issues.

    The Captcha Problem

    Many users report aggressive security captchas that appear when clipping coupons too quickly. The system thinks you’re a bot and blocks you temporarily, even though you’re just trying to save money efficiently. This is by far the most common complaint in 2025-2026 reviews.

    What Works:

    • Coupons automatically apply when you scan your MVP card at checkout
    • You can search for coupons by keyword or category
    • Weekly ad deals are clearly displayed
    • No more forgetting physical coupons at home

    What Doesn’t Work:

    • Security captchas interrupt coupon clipping frequently
    • Coupons sometimes fail to load to your account
    • Weekly ad updates are often delayed by several days

    The Biggest Problems (And How to Fix Them)

    1. Constant Login Requirements

    The Problem: The app logs you out constantly and doesn’t support Face ID or fingerprint login. You have to manually type your password every single time.

    The Workaround: Use a password manager like 1Password or LastPass to auto-fill your credentials. It’s not ideal, but it saves time.

    2. Shopping List Crashes and Resets

    The Problem: The shopping list feature frequently crashes, especially when you navigate away and come back. Items you’ve deleted reappear, and checked items don’t stay marked.

    The Workaround: Create your list in one session without navigating away. Better yet, use your phone’s Notes app and just reference it while clipping relevant coupons in the Food Lion app.

    3. Poor Search Functionality

    The Problem: If you search for “queso,” the app won’t show cheese dip products unless they’re literally labeled “queso.” The search requires exact matches.

    The Workaround: Use broader search terms or browse by category instead of relying on search.

    4. Online Order Delays

    The Problem: Chat notifications for out-of-stock items during pickup orders arrive too late to discuss substitutions. Prices often lag behind in-store updates.

    The Workaround: Add notes about acceptable substitutes when placing your order. Check your local store’s ad before ordering online.

    Food Lion app interface displaying multiple recipe cards with colorful food photographyFood Lion app interface displaying multiple recipe cards with colorful food photography

    Browse hundreds of recipes filtered by ingredient, meal type, or dietary preference

    How Food Lion Compares to Competitor Apps

    Store App Rating Best Feature Biggest Issue
    Food Lion 2.8/5 Shop & Earn rewards Constant login required
    Kroger 4.1/5 Fuel points system Occasional glitches
    Walmart 4.3/5 Store navigation Fewer exclusive deals
    Harris Teeter 3.9/5 e-Vic rewards Limited locations

    Bottom Line: Food Lion’s app lags behind competitors in user experience but offers comparable or better rewards potential through Shop & Earn.

    Is Food Lion Cheaper Than the Competition?

    Price matters more than app quality for most shoppers. According to USDA Economic Research Service data, here’s what recent price comparisons show:

    • vs. Walmart: Walmart is about 13% cheaper overall, but Food Lion’s Shop & Earn rewards can close that gap significantly for regular shoppers
    • vs. Kroger: Nearly identical pricing (less than 1% difference), so it comes down to location and preference
    • vs. ALDI: ALDI is substantially cheaper (around 36% below average grocery prices), but with limited selection
    • vs. Harris Teeter: Food Lion is about 9% cheaper, though Harris Teeter rates higher on quality

    Money-Saving Strategy

    Maximize savings by combining weekly sales + digital coupons + Shop & Earn rewards. Users report saving $20 to $30 per month just by activating Shop & Earn offers, even without changing shopping habits. For more ways to stretch your grocery budget, check out our healthy snack ideas and seasonal shopping tips.

    Recipe Finder: Actually Useful (And My Favorite Feature)

    One feature that consistently works well is the Recipe Finder, and honestly, this is one of my favorite things about the app. When I’m stuck on what to make for dinner, I can just open the app and find tons of awesome recipe ideas. You can:

    • Search recipes by ingredient (great for using what you already have)
    • Filter by meal type, dietary restrictions, or cooking time
    • Add recipe ingredients directly to your shopping list with one tap
    • Save favorite recipes for later
    • Get inspired with everything from weeknight dinners to holiday party ideas

    The recipe database is extensive and includes everything from quick weeknight dinners to holiday meals. It’s so simple – just scan the barcode or type in your ingredient and Food Lion will give you meal ideas that are delicious, easy and affordable. This feature alone makes the app worth keeping on your phone.

    In fact, I used the Recipe Finder to create these Chinese chicken lettuce wraps using ingredients that were on sale in the app. The savings added up quickly, and the recipe turned out amazing!

    Food Lion app coupon browsing screen showing various grocery deals and digital coupons ready to clipFood Lion app coupon browsing screen showing various grocery deals and digital coupons ready to clip

    Browse and clip digital coupons by category, then scan your MVP card at checkout for automatic savings

    Never Forget Your MVP Card Again

    I can’t even count the number of times I’ve forgotten my MVP card at home or left it in another purse. With Food Lion’s app, that’s no longer a problem. Maybe you lost your MVP card or left it in the car? No worries! Now you can always have your MVP card on hand at checkout as long as you have your phone. The cashier can scan it right from your smartphone screen, and all your coupons and savings automatically apply. It’s one of those simple conveniences that actually makes a difference.

    What Users Are Saying in 2026

    The Good

    • “Shop & Earn rewards actually add up. I save $20-30 a month without changing how I shop.”
    • “Having my MVP card on my phone means I never forget it at home.”
    • “Recipe finder has great ideas when I need dinner inspiration.”
    • “Digital coupons beat clipping paper coupons any day.”

    The Bad

    • “Why do I have to log in every single time? Just add Face ID already.”
    • “The security captcha when clipping coupons is absurd. I’m not a bot, I just want to save money.”
    • “Shopping list crashes constantly and loses my items.”
    • “Search function is terrible. Can’t find products unless I know the exact name.”

    Final Verdict: Should You Download It?

    Download the Food Lion app if:

    • You regularly shop at Food Lion (at least twice a month)
    • You’re willing to deal with login hassles for genuine savings
    • You want personalized cashback through Shop & Earn
    • You need recipe inspiration and meal planning help
    • You frequently forget your physical MVP card

    See also

    Skip the Food Lion app if:

    • You shop at Food Lion only occasionally
    • Convenience and user experience matter more than savings
    • You prefer stores with better-rated apps (Kroger, Walmart, Target)
    • You don’t have patience for technical glitches

    Pro Tips for Better App Experience

    • Activate Shop & Earn offers on the 1st of every month (set a phone reminder)
    • Clip coupons slowly to avoid triggering security captchas
    • Use a password manager for faster login
    • Create shopping lists in one session without navigating away
    • Check both the app and in-store for best prices (they sometimes differ)
    • Track your Shop & Earn progress weekly to ensure purchases are counting
    • Use the Recipe Finder for party planning and weekly meal inspiration

    How to Download the Food Lion App

    The Food Lion app is free on both iOS and Android:

    You’ll need to create a free MVP account or link your existing MVP card to access all features. Setting up takes just a few minutes, and you’ll be on your way to making shopping lists, collecting digital coupons, and saving money.

    Frequently Asked Questions

    Does the Food Lion app cost money?

    No, the app is completely free to download and use. You just need a free MVP card account.

    Why won’t my Food Lion app stay logged in?

    This is a known issue with no current fix from Food Lion. The app logs users out for security reasons and doesn’t support biometric login. Use a password manager to make login faster.

    How do I fix the captcha problem when clipping coupons?

    Slow down your coupon clipping. The security system triggers when it detects rapid clicking. Take 2-3 seconds between each coupon clip. .

    Can I order groceries for pickup through the app?

    Yes, if your local Food Lion offers pickup service. As of January 2026, Food Lion has expanded their Food Lion To Go service to additional locations across their 10-state footprint. Search times and substitution communication can be delayed based on user feedback.

    Do Shop & Earn rewards expire?

    Yes. You must earn rewards within the calendar month, and they expire at the end of the following month. That gives you 30 to 60 days total to use them.

    Can I use Food Lion digital coupons with paper coupons?

    Check your store’s policy, but generally yes. Digital coupons load to your MVP card, and you can typically stack manufacturer paper coupons on sale items for even bigger savings.

    What’s the difference between the Food Lion app and Food Lion To Go?

    Food Lion consolidated these into one app. The main Food Lion app now handles everything: digital coupons, MVP card, shopping lists, recipes, AND online ordering for pickup or delivery.

    Alternatives Worth Considering

    If the Food Lion app doesn’t meet your needs, these grocery apps rank higher:

    • Kroger (4.1/5): Similar rewards program with fuel points, better app functionality
    • Walmart (4.3/5): Superior user experience, store maps, wider selection
    • Target (4.5/5): Excellent app, Circle rewards, drive-up service
    • ALDI: No app needed, lowest prices overall

    For more regional shopping options, explore our guides to food experiences around Atlanta and Richmond, Virginia.

    The Bottom Line

    The Food Lion app is a mixed bag. Shop & Earn rewards provide real value for regular shoppers, potentially saving $20 to $30 monthly. The Recipe Finder works well and honestly provides great meal inspiration when I’m stuck on what to make for dinner. Having your MVP card digitally is incredibly convenient, especially for those of us who constantly forget the physical card at home.

    However, constant login requirements, aggressive security captchas, shopping list crashes, and poor search functionality make the experience frustrating. The app clearly needs modernization, particularly adding Face ID support and fixing the captcha system that treats legitimate users like potential fraudsters.

    Worth it? If you shop at Food Lion regularly and prioritize savings over convenience, yes. The rewards justify the hassle, and features like the Recipe Finder and digital MVP card genuinely make shopping easier. But if you value smooth user experience and have other grocery options nearby, competitors offer better apps with comparable savings.

    The app earns a 2.8 out of 5 stars, which accurately reflects its current state: functional enough to use, frustrating enough to complain about, and valuable enough to keep despite the issues. For shoppers willing to work around the technical problems, the savings potential is real.

    Have you used the Food Lion app? Share your experience and money-saving tips in the comments below. And if you’re looking for more ways to save money on groceries and everyday expenses, check out our other money-saving guides.

    Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.

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  • Recipes: Make these dishes for a delicious and healthy Ramadan

    For Ramadan, the monthlong Muslim holiday of fasting which begins this year on Tuesday evening, Feb. 17, families and friends gather for festive dinners to break the fast.

    Tahini, sesame seed paste, is a nutritional powerhouse that’s well suited for Ramadan dishes. Popular in Middle Eastern cooking, its flavor profile — nutty, slightly bitter and creamy —makes it versatile in the kitchen. Most tahini dishes are savory appetizers but tahini is also used in sweet specialties like halva. Thus it is useful for iftar, the sunset meal, and for suhoor, the pre-dawn meal eaten before the day’s fasting.

    While meat is a traditional staple for iftar, appetizers are often plant-based. Made with vegetables and grains, their fiber promotes satiety, enabling people to eat less meat.  Because tahini is rich in heart-healthy monounsaturated fats and protein, it provides an energy boost and helps people feel full for longer.

    Basic tahini sauce, made of tahini paste mixed with lemon juice, garlic and water, is a luscious-textured sauce often served with grilled vegetables, salads, fish and falafel, and can replace cream in dressings and dips. Like natural peanut butter, tahini should be stirred before being used.

    Tahini’s bitterness balances the intense sweetness of dates, the traditional Ramadan break-the-fast food; stuffing dates with tahini is a Ramadan treat. A popular breakfast spread is tahini mixed with date molasses; in Istanbul, some call such a spread “Turkish Nutella” or “liquid halva”.

    Quinoa patties are served with chanterelles and topped with tahini sauce. (Photo by Yakir Levy)

    Quinoa Patties with Chanterelles and Tahini Sauce

    Quinoa patties become an elegant dish when dressed up with tahini sauce and exotic mushrooms. You can substitute shiitakes or oyster mushrooms for the chanterelles.

    Yield: 3 or 4 servings

    INGREDIENTS

    Tahini sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • Salt to taste

    Quinoa patties and chanterelles:

    • 3 tablespoons extra virgin olive oil
    • One 1.1-pound (500-gram) roll of cooked quinoa, cut in 6 to 8 slices
    • Salt and freshly ground pepper
    • 1/2 pound fresh chanterelles
    • 1 garlic clove, minced
    • Red pepper flakes to taste

    DIRECTIONS

    1. Tahini sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Add more lemon juice or water to adjust consistency and taste.

    2. Quinoa patties: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Season quinoa slices with salt and pepper; add to pan. Sear quinoa slices on both sides until golden brown. Remove from pan.

    3. Chanterelles: Add remaining tablespoon olive oil to pan and heat over medium-high heat. Add mushrooms; cook for 8 minutes or until browned. Add garlic, salt, pepper and pepper flakes and cook about 1 minute.

    4. Serve quinoa patties with chanterelles and tahini sauce.

    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)
    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)

    Pepper-Swirled Tahini with Roasted Vegetables

    Greek yogurt makes tahini creamier and a good counterpoint for the pepper sauce.

    Yield: 4 servings

    INGREDIENTS

    Tahini yogurt sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • 1/2 cup Greek yogurt
    • Salt to taste
    • 2 pounds vegetables, such as whole Anaheim or jalapeño peppers, medium-wide strips of sweet peppers, sliced Chinese eggplants, sliced zucchini, half slices sweet onions, halved cremini mushrooms
    • 2 tablespoons extra virgin olive oil, or to taste
    • Salt, freshly ground pepper and Aleppo or other semi-hot red pepper to taste
    • 1/2 cup thick salsa such as taqueria-style salsa

    DIRECTIONS

    1. Tahini yogurt sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Transfer to a bowl. Stir in yogurt. Add more lemon juice or water to adjust consistency and taste.

    2. Heat oven or air fryer toaster oven to 400 degrees. In a bowl toss vegetables with enough olive oil to moisten them. Sprinkle with salt, black and red pepper; toss to combine.

    3. Spread vegetables on a baking sheet (lined with parchment paper or foil if desired). Roast for 10 minutes. Turn over; drizzle with more olive oil if needed. Roast for 10 to 15 more minutes or until tender. (They roast faster in an air fryer toaster oven or convection oven than in a standard oven.)

    4. Put whole peppers in a bowl, cover and let stand for 10 minutes. Peel when cool enough to handle. Remove caps;  scrape out pepper seeds.

    5. Arrange vegetables on a plate. Set a bowl of salsa in center of plate. Spoon tahini yogurt sauce onto salsa’s center. With a knife, swirl tahini sauce gently into salsa.

    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)
    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)

    Red Pepper Baba Ghanoush

    Chinese eggplants roast quickly and are easy to turn into a creamy red pepper dip. Just add tahini sauce, roasted peppers from a jar, and labneh — strained yogurt that is almost as thick as cheese.

    Yield: 3 or 4 servings

    INGREDIENTS

    • 1 1/2 pounds Chinese eggplants
    • 2 large garlic cloves, minced
    • 3 to 4 tablespoons tahini paste (stirred before measuring)
    • 1 to 2 tablespoons strained fresh lemon juice
    • 1 to 2 tablespoons water
    • 2 fire-roasted peppers (from a jar)
    • 2 to 4 tablespoons labneh (or Greek yogurt)
    • Salt and freshly ground black pepper
    • Extra virgin olive oil (for drizzling)
    • 2 teaspoons chopped Italian parsley (garnish)

    DIRECTIONS

    1. Preheat broiler or Roast function of air fryer toaster oven (convection oven). Prick each eggplant 3 or 4 times with a sharp knife.

    2. Broil or roast eggplants, turning a few times, until very tender when pressed on neck end, about 15 to 20 minutes. Remove eggplants; let stand until cool enough to handle.

    3. Cut off eggplant caps. Halve eggplants lengthwise. Scoop out eggplant pulp. Chop pulp with a knife.

    4. Make red pepper tahini sauce by blending minced garlic, tahini paste, 1 tablespoon lemon juice and 1 tablespoon water in a food processor. Add roasted peppers and blend until smooth.

    5. Add labneh and pulse until blended. Add chopped eggplant pulp; pulse just until mixture is blended. Gradually add more water or lemon juice if needed. Season with salt and pepper.

    6. Spread on a serving plate or on bread. Serve drizzled with olive oil and sprinkled with parsley.

    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)
    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)

    Persimmon Cake with Halva Glaze

    In this cake’s glaze a touch of tahini balances the sweetness of the powdered sugar. Use soft persimmons for the puree; slice firm persimmons for garnish.

    Yield: 2 small cakes (32 small portions)

    INGREDIENTS

    Persimmon cake:

    • 2 cups all purpose flour (260 grams)
    • 1 teaspoon ground cinnamon
    • 3 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter (4 ounces or 110 grams), room temperature
    • 1 1/3 cups granulated sugar (240 grams)
    • 2 large eggs, beaten
    • 1/2 teaspoon vanilla extract
    • 2 1/2 cups persimmon puree (4 or 5 persimmons)
    • 1 cup dried cranberries
    • 2/3 cup red walnuts, chopped

    Persimmon halva glaze:

    • 2 cups powdered sugar
    • 4 teaspoons lemon juice
    • 4 tablespoons persimmon puree
    • 2 teaspoons tahini paste (stirred before measuring), or to taste

    Garnish:

    • About 1/3 cup chopped pistachios
    • Slices of small firm persimmons

    DIRECTIONS

    1. Cake: Heat oven to 350 degrees. Line two 7 1/2-inch square pans with foil. Butter foil.

    2. Mix flour, cinnamon, baking soda and salt.

    3. With a stand mixer, beat butter until smooth; add sugar and beat until smooth. Add eggs; beat until well blended. Add vanilla; beat until blended.

    4. Add half of dry ingredient mixture to butter mixture; stir until blended. Stir in persimmon puree, followed by remaining dry ingredient mixture. Stir until blended. Stir in dried cranberries and walnuts.

    5. Spoon batter into pans. Smooth tops. Bake until a toothpick inserted in center of each cake comes out clean, about 25 to 30 minutes.

    6. Cool cake in pans on racks for 10 minutes. Turn out onto cake racks. Let cool completely.

    7. Glaze: Whisk half of powdered sugar with the lemon juice until blended. Whisk in remaining powdered sugar. Add persimmon puree and whisk until blended. Whisk in tahini.

    8. Spread glaze in thin layer over cakes. Sprinkle with pistachios. Let stand several hours or refrigerate overnight until glaze sets.

    9. Cut cake in pieces and put on a serving plate. Surround with persimmon slices.

    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain's latest book, "The Power Five: Essential Foods for Optimum Health." (Photo by Yakir Levy)
    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health.” (Photo by Yakir Levy)

    Mushroom Tahini Toast

    For this appetizer inspired by a recipe from Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health,” you spread toast with pure tahini paste, then top it with sauteed mushrooms.

    Yield: 4 or 5 servings

    INGREDIENTS

    • 1 pound exotic mushrooms, such as shiitake, oyster or maitake
    • 1/2 teaspoon Turkish pepper flakes, Aleppo pepper or other pepper flakes
    • 3 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1 shallot, finely chopped
    • 1 teaspoon fresh thyme leaves, chopped
    • Salt to taste
    • 1 cup dry white wine
    • 3 tablespoons tahini paste
    • 4 or 5 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

    DIRECTIONS

    1. Coarsely chop mushrooms; add to a bowl with pepper flakes and oil. Toss to coat mushrooms.

    2. Cook mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Add garlic, shallot, thyme and salt. Sauté for 4 minutes or until shallot is soft. Stir in wine; cook until evaporated. If mixture is too dry, add 1 to 2 tablespoons water.

    3. Spread tahini on toast. Spoon mushrooms over toast, sprinkle with salt, and serve.

    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)
    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)

    Roasted Eggplant Salad with Tangerine Tahini

    Adding sweet tangerine juice to tahini sauce might seem surprising but tahini eggplant drizzled with silan (date syrup) is popular in Israeli restaurants. Our dish isn’t sweet. Tangerine zest, lemon juice, minced garlic, salt and red pepper powder balance the flavor.

    Yield: 2 or 3 servings

    INGREDIENTS

    Tangerine tahini sauce:

    • 1/2 teaspoon minced garlic
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 to 3 tablespoons tangerine juice
    • 1/4 cup plus 2 tablespoons tahini, stirred before measuring
    • Pinch of salt, or to taste
    • 1 tablespoon cold water (optional), more if needed
    • 1/2 teaspoon grated tangerine zest, or more to taste

    Roasted Eggplant and Salad:

    • 1 Chinese eggplant (about 9-10 ounces), sliced diagonally 3/8 to 1/2 inch thick
    • 2 tablespoons plus 1 teaspoon extra virgin olive oil
    • Salt, freshly ground pepper and hot red pepper powder to taste
    • 5 romaine or other lettuce leaves, cut in bite size pieces
    • 1 teaspoon lemon juice
    • 1 tangerine, cut in rounds, then in half slices
    • Walnuts, preferably red (garnish)

    DIRECTIONS

    1. Tangerine tahini sauce: In a medium bowl mix garlic, lemon juice and tangerine juice. Stir in tahini paste. Keep stirring until sauce is smooth and thick but still pourable. Add more tangerine juice or water, 1 teaspoon at a time, to adjust consistency and taste. Stir in tangerine zest. (You will have extra sauce to enjoy for 2 days.)

    2. Preheat oven to 400 degrees. If you like, line a roasting pan with foil. Set eggplant slices in pan. Brush them with about 1 tablespoon olive oil; sprinkle with salt and black and red pepper. Turn them over; repeat brushing with olive oil and sprinkling seasonings. Roast for 17 to 25 minutes (or 15 minutes using the Roast function of an air fryer toaster oven), turning them once, or until tender to your taste.

    3. Make a bed of chopped lettuce; drizzle with light dressing made by whisking 1 teaspoon olive oil with 1 teaspoon lemon juice and a pinch of salt. Set eggplant slices on lettuce and spoon tangerine tahini sauce over them. Garnish with tangerine pieces and walnuts.

    Faye Levy is the author of “Feast from the Mideast.”

    Faye Levy, Yakir Levy

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  • Recipes: Make these dishes for a delicious and healthy Ramadan

    For Ramadan, the monthlong Muslim holiday of fasting which begins this year on Tuesday evening, Feb. 17, families and friends gather for festive dinners to break the fast.

    Tahini, sesame seed paste, is a nutritional powerhouse that’s well suited for Ramadan dishes. Popular in Middle Eastern cooking, its flavor profile — nutty, slightly bitter and creamy —makes it versatile in the kitchen. Most tahini dishes are savory appetizers but tahini is also used in sweet specialties like halva. Thus it is useful for iftar, the sunset meal, and for suhoor, the pre-dawn meal eaten before the day’s fasting.

    While meat is a traditional staple for iftar, appetizers are often plant-based. Made with vegetables and grains, their fiber promotes satiety, enabling people to eat less meat.  Because tahini is rich in heart-healthy monounsaturated fats and protein, it provides an energy boost and helps people feel full for longer.

    Basic tahini sauce, made of tahini paste mixed with lemon juice, garlic and water, is a luscious-textured sauce often served with grilled vegetables, salads, fish and falafel, and can replace cream in dressings and dips. Like natural peanut butter, tahini should be stirred before being used.

    Tahini’s bitterness balances the intense sweetness of dates, the traditional Ramadan break-the-fast food; stuffing dates with tahini is a Ramadan treat. A popular breakfast spread is tahini mixed with date molasses; in Istanbul, some call such a spread “Turkish Nutella” or “liquid halva”.

    Quinoa patties are served with chanterelles and topped with tahini sauce. (Photo by Yakir Levy)

    Quinoa Patties with Chanterelles and Tahini Sauce

    Quinoa patties become an elegant dish when dressed up with tahini sauce and exotic mushrooms. You can substitute shiitakes or oyster mushrooms for the chanterelles.

    Yield: 3 or 4 servings

    INGREDIENTS

    Tahini sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • Salt to taste

    Quinoa patties and chanterelles:

    • 3 tablespoons extra virgin olive oil
    • One 1.1-pound (500-gram) roll of cooked quinoa, cut in 6 to 8 slices
    • Salt and freshly ground pepper
    • 1/2 pound fresh chanterelles
    • 1 garlic clove, minced
    • Red pepper flakes to taste

    DIRECTIONS

    1. Tahini sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Add more lemon juice or water to adjust consistency and taste.

    2. Quinoa patties: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Season quinoa slices with salt and pepper; add to pan. Sear quinoa slices on both sides until golden brown. Remove from pan.

    3. Chanterelles: Add remaining tablespoon olive oil to pan and heat over medium-high heat. Add mushrooms; cook for 8 minutes or until browned. Add garlic, salt, pepper and pepper flakes and cook about 1 minute.

    4. Serve quinoa patties with chanterelles and tahini sauce.

    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)
    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)

    Pepper-Swirled Tahini with Roasted Vegetables

    Greek yogurt makes tahini creamier and a good counterpoint for the pepper sauce.

    Yield: 4 servings

    INGREDIENTS

    Tahini yogurt sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • 1/2 cup Greek yogurt
    • Salt to taste
    • 2 pounds vegetables, such as whole Anaheim or jalapeño peppers, medium-wide strips of sweet peppers, sliced Chinese eggplants, sliced zucchini, half slices sweet onions, halved cremini mushrooms
    • 2 tablespoons extra virgin olive oil, or to taste
    • Salt, freshly ground pepper and Aleppo or other semi-hot red pepper to taste
    • 1/2 cup thick salsa such as taqueria-style salsa

    DIRECTIONS

    1. Tahini yogurt sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Transfer to a bowl. Stir in yogurt. Add more lemon juice or water to adjust consistency and taste.

    2. Heat oven or air fryer toaster oven to 400 degrees. In a bowl toss vegetables with enough olive oil to moisten them. Sprinkle with salt, black and red pepper; toss to combine.

    3. Spread vegetables on a baking sheet (lined with parchment paper or foil if desired). Roast for 10 minutes. Turn over; drizzle with more olive oil if needed. Roast for 10 to 15 more minutes or until tender. (They roast faster in an air fryer toaster oven or convection oven than in a standard oven.)

    4. Put whole peppers in a bowl, cover and let stand for 10 minutes. Peel when cool enough to handle. Remove caps;  scrape out pepper seeds.

    5. Arrange vegetables on a plate. Set a bowl of salsa in center of plate. Spoon tahini yogurt sauce onto salsa’s center. With a knife, swirl tahini sauce gently into salsa.

    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)
    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)

    Red Pepper Baba Ghanoush

    Chinese eggplants roast quickly and are easy to turn into a creamy red pepper dip. Just add tahini sauce, roasted peppers from a jar, and labneh — strained yogurt that is almost as thick as cheese.

    Yield: 3 or 4 servings

    INGREDIENTS

    • 1 1/2 pounds Chinese eggplants
    • 2 large garlic cloves, minced
    • 3 to 4 tablespoons tahini paste (stirred before measuring)
    • 1 to 2 tablespoons strained fresh lemon juice
    • 1 to 2 tablespoons water
    • 2 fire-roasted peppers (from a jar)
    • 2 to 4 tablespoons labneh (or Greek yogurt)
    • Salt and freshly ground black pepper
    • Extra virgin olive oil (for drizzling)
    • 2 teaspoons chopped Italian parsley (garnish)

    DIRECTIONS

    1. Preheat broiler or Roast function of air fryer toaster oven (convection oven). Prick each eggplant 3 or 4 times with a sharp knife.

    2. Broil or roast eggplants, turning a few times, until very tender when pressed on neck end, about 15 to 20 minutes. Remove eggplants; let stand until cool enough to handle.

    3. Cut off eggplant caps. Halve eggplants lengthwise. Scoop out eggplant pulp. Chop pulp with a knife.

    4. Make red pepper tahini sauce by blending minced garlic, tahini paste, 1 tablespoon lemon juice and 1 tablespoon water in a food processor. Add roasted peppers and blend until smooth.

    5. Add labneh and pulse until blended. Add chopped eggplant pulp; pulse just until mixture is blended. Gradually add more water or lemon juice if needed. Season with salt and pepper.

    6. Spread on a serving plate or on bread. Serve drizzled with olive oil and sprinkled with parsley.

    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)
    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)

    Persimmon Cake with Halva Glaze

    In this cake’s glaze a touch of tahini balances the sweetness of the powdered sugar. Use soft persimmons for the puree; slice firm persimmons for garnish.

    Yield: 2 small cakes (32 small portions)

    INGREDIENTS

    Persimmon cake:

    • 2 cups all purpose flour (260 grams)
    • 1 teaspoon ground cinnamon
    • 3 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter (4 ounces or 110 grams), room temperature
    • 1 1/3 cups granulated sugar (240 grams)
    • 2 large eggs, beaten
    • 1/2 teaspoon vanilla extract
    • 2 1/2 cups persimmon puree (4 or 5 persimmons)
    • 1 cup dried cranberries
    • 2/3 cup red walnuts, chopped

    Persimmon halva glaze:

    • 2 cups powdered sugar
    • 4 teaspoons lemon juice
    • 4 tablespoons persimmon puree
    • 2 teaspoons tahini paste (stirred before measuring), or to taste

    Garnish:

    • About 1/3 cup chopped pistachios
    • Slices of small firm persimmons

    DIRECTIONS

    1. Cake: Heat oven to 350 degrees. Line two 7 1/2-inch square pans with foil. Butter foil.

    2. Mix flour, cinnamon, baking soda and salt.

    3. With a stand mixer, beat butter until smooth; add sugar and beat until smooth. Add eggs; beat until well blended. Add vanilla; beat until blended.

    4. Add half of dry ingredient mixture to butter mixture; stir until blended. Stir in persimmon puree, followed by remaining dry ingredient mixture. Stir until blended. Stir in dried cranberries and walnuts.

    5. Spoon batter into pans. Smooth tops. Bake until a toothpick inserted in center of each cake comes out clean, about 25 to 30 minutes.

    6. Cool cake in pans on racks for 10 minutes. Turn out onto cake racks. Let cool completely.

    7. Glaze: Whisk half of powdered sugar with the lemon juice until blended. Whisk in remaining powdered sugar. Add persimmon puree and whisk until blended. Whisk in tahini.

    8. Spread glaze in thin layer over cakes. Sprinkle with pistachios. Let stand several hours or refrigerate overnight until glaze sets.

    9. Cut cake in pieces and put on a serving plate. Surround with persimmon slices.

    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain's latest book, "The Power Five: Essential Foods for Optimum Health." (Photo by Yakir Levy)
    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health.” (Photo by Yakir Levy)

    Mushroom Tahini Toast

    For this appetizer inspired by a recipe from Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health,” you spread toast with pure tahini paste, then top it with sauteed mushrooms.

    Yield: 4 or 5 servings

    INGREDIENTS

    • 1 pound exotic mushrooms, such as shiitake, oyster or maitake
    • 1/2 teaspoon Turkish pepper flakes, Aleppo pepper or other pepper flakes
    • 3 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1 shallot, finely chopped
    • 1 teaspoon fresh thyme leaves, chopped
    • Salt to taste
    • 1 cup dry white wine
    • 3 tablespoons tahini paste
    • 4 or 5 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

    DIRECTIONS

    1. Coarsely chop mushrooms; add to a bowl with pepper flakes and oil. Toss to coat mushrooms.

    2. Cook mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Add garlic, shallot, thyme and salt. Sauté for 4 minutes or until shallot is soft. Stir in wine; cook until evaporated. If mixture is too dry, add 1 to 2 tablespoons water.

    3. Spread tahini on toast. Spoon mushrooms over toast, sprinkle with salt, and serve.

    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)
    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)

    Roasted Eggplant Salad with Tangerine Tahini

    Adding sweet tangerine juice to tahini sauce might seem surprising but tahini eggplant drizzled with silan (date syrup) is popular in Israeli restaurants. Our dish isn’t sweet. Tangerine zest, lemon juice, minced garlic, salt and red pepper powder balance the flavor.

    Yield: 2 or 3 servings

    INGREDIENTS

    Tangerine tahini sauce:

    • 1/2 teaspoon minced garlic
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 to 3 tablespoons tangerine juice
    • 1/4 cup plus 2 tablespoons tahini, stirred before measuring
    • Pinch of salt, or to taste
    • 1 tablespoon cold water (optional), more if needed
    • 1/2 teaspoon grated tangerine zest, or more to taste

    Roasted Eggplant and Salad:

    • 1 Chinese eggplant (about 9-10 ounces), sliced diagonally 3/8 to 1/2 inch thick
    • 2 tablespoons plus 1 teaspoon extra virgin olive oil
    • Salt, freshly ground pepper and hot red pepper powder to taste
    • 5 romaine or other lettuce leaves, cut in bite size pieces
    • 1 teaspoon lemon juice
    • 1 tangerine, cut in rounds, then in half slices
    • Walnuts, preferably red (garnish)

    DIRECTIONS

    1. Tangerine tahini sauce: In a medium bowl mix garlic, lemon juice and tangerine juice. Stir in tahini paste. Keep stirring until sauce is smooth and thick but still pourable. Add more tangerine juice or water, 1 teaspoon at a time, to adjust consistency and taste. Stir in tangerine zest. (You will have extra sauce to enjoy for 2 days.)

    2. Preheat oven to 400 degrees. If you like, line a roasting pan with foil. Set eggplant slices in pan. Brush them with about 1 tablespoon olive oil; sprinkle with salt and black and red pepper. Turn them over; repeat brushing with olive oil and sprinkling seasonings. Roast for 17 to 25 minutes (or 15 minutes using the Roast function of an air fryer toaster oven), turning them once, or until tender to your taste.

    3. Make a bed of chopped lettuce; drizzle with light dressing made by whisking 1 teaspoon olive oil with 1 teaspoon lemon juice and a pinch of salt. Set eggplant slices on lettuce and spoon tangerine tahini sauce over them. Garnish with tangerine pieces and walnuts.

    Faye Levy is the author of “Feast from the Mideast.”

    Faye Levy, Yakir Levy

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  • Egg Substitutes for Baking: 21 Best Replacements + Measurements

    Egg Substitutes Table of Contents

    Out of eggs or avoiding them? Find the perfect egg substitute for any baking recipe with exact measurements and tips. From cakes to cookies to brownies, we’ve tested 21 alternatives that actually work.

    Whether you’re dealing with egg allergies, following a vegan diet, or simply ran out mid-recipe, this guide covers every egg replacement you need for successful baking.

    🔍 Jump to What You Need:

    ✅ Quick Answers: What to Use

    Best for cakes: Applesauce or yogurt (¼ cup per egg)
    Best for cookies: Flax egg or banana (1 tbsp ground flaxseed + 3 tbsp water OR ¼ cup mashed banana)
    Best for brownies: Avocado or silken tofu (¼ cup per egg)
    Best for pancakes: Carbonated water or buttermilk (¼ cup per egg)
    Best vegan option: Aquafaba or flax eggs
    Best for box cake mix: Applesauce (¼ cup per egg)

    See full list with detailed instructions below ↓

    Quick Reference: Best Egg Substitutes by Function

    Function Best Substitutes Measurement per Egg
    Binding Flaxseed, Chia Seeds, Banana 1 tbsp ground + 3 tbsp water (seeds), ¼ cup mashed (banana)
    Leavening Baking Powder + Vinegar, Carbonated Water 1 tsp baking powder + 1 tbsp vinegar, ¼ cup carbonated water
    Moisture Applesauce, Yogurt, Pumpkin Puree ¼ cup per egg
    Emulsifying Aquafaba, Silken Tofu, Nut Butters 3 tbsp (aquafaba), ¼ cup blended (tofu)
    Coating/Glazing Milk, Butter, Oil 2-3 tbsp (varies by recipe)

    Best Egg Substitutes by Recipe Type

    Recipe Type Best Substitute Measurement Why It Works
    Cakes Applesauce ¼ cup Adds moisture, neutral flavor
    Cookies Flax egg 1 tbsp + 3 tbsp water Binds without changing texture
    Brownies Avocado ¼ cup Creates fudgy richness
    Pancakes Carbonated water ¼ cup Adds fluffiness
    Muffins Banana or Yogurt ¼ cup Moisture + natural sweetness
    Bread Applesauce or Flax egg ¼ cup Binds and moisturizes
    Meringues Aquafaba 3 tbsp (whipped) Whips into stiff peaks

    🌱 Vegan vs. Dairy Options

    Vegan Options Measurement Dairy Options Measurement
    Aquafaba 3 tbsp Greek Yogurt ¼ cup
    Flax egg 1 tbsp + 3 tbsp water Buttermilk ¼ cup
    Chia egg 1 tbsp + 3 tbsp water Sour cream ¼ cup
    Silken tofu ¼ cup blended Cottage cheese ¼ cup blended
    Banana ¼ cup mashed Heavy cream ¼ cup
    Applesauce ¼ cup Whey protein powder 30g + water

    Why You Need Egg Substitutes in Your Kitchen

    Finding yourself in need of an egg alternative happens for various reasons:

    Dietary restrictions: Veganism, egg allergies, or cholesterol concerns
    Supply issues: Egg shortages or high prices (a growing concern in recent years)
    Recipe adaptations: Converting traditional recipes to meet special diets
    Emergency solutions: When you’re mid-recipe and discover you’ve run out of eggs

    What can I use instead of eggs in baking? The answer depends on your recipe, but rest assured – there are plenty of excellent options available in your pantry right now.

    How Eggs Function in Recipes: Key to Finding the Perfect Substitute

    To choose the best egg substitute, it’s crucial to understand what role eggs play in your particular recipe. In many recipes, eggs can have more than one function:

    Binders: Eggs hold ingredients together, adding structure to dishes like burgers, meatloaf, and baked goods including cookies and cakes. The proteins in eggs coagulate during cooking, creating structure and stability.

    Leaveners: Beaten eggs incorporate air, helping add lift and creating that airy texture in cakes, soufflés, and other baked goods. This is particularly important in recipes without chemical leaveners like baking powder.

    Moisturizers: Eggs contribute richness and keep baked goods tender and moist. Their fat content creates that desirable soft texture in many baked treats.

    Emulsifiers: Eggs have the unique ability to combine two liquids that don’t normally mix well, like oil and water. They help create seamless, stable mixtures in recipes like mayonnaise, hollandaise, and creamy dressings.

    Thickeners: The velvety textures in custards, puddings, and sauces often depend on eggs, particularly the proteins that coagulate when heated.

    Coaters: Beaten eggs create a sticky surface, making breadcrumbs or batter adhere to foods like chicken and fish for frying.

    Glazers: An egg wash gives pastries and breads that shiny, golden-brown finish we associate with professional baking.

    Flavor & Color Adders: Eggs have a characteristic flavor and their golden yolks bring a creamy hue to recipes like fresh pasta or yellow cakes.

    Complete List: 21 Egg Substitutes with Measurements

    Each substitute below works best for specific functions. While they may not exactly replicate eggs in every way, they often create equally delicious results—sometimes even better!

    🥭 Fruit-Based Egg Substitutes

    1. Banana

    How Much Per Egg? ¼ cup mashed ripe banana (about half a medium banana)

    Best For: Muffins, cakes, and quick breads where a hint of banana flavor complements the dish. Bananas are excellent binders that add moisture and natural sweetness.

    💡 Pro Tip: Use very ripe bananas with brown spots for the best binding results. For recipes where you don’t want a strong banana flavor, try more neutral substitutes.

    Works Well In: Banana Bread, breakfast muffins, chocolate desserts, and oatmeal cookies. An excellent egg substitute for cookies that need moisture and binding.

    2. Unsweetened Applesauce

    How Much Per Egg? ¼ cup applesauce

    Best For: Brownies, cakes, muffins, and pancakes. Applesauce is virtually undetectable in chocolate recipes and adds moisture without fat.

    💡 Pro Tip: Adding ½ teaspoon of baking powder with applesauce helps improve fluffiness, as applesauce doesn’t have the leavening properties of eggs.

    Works Well In: Spice cakes, chocolate desserts, and breakfast baked goods. Try it in our Pumpkin Spice Bread for extra moisture. This is one of the best egg substitutes for cake mix recipes because it’s neutral-flavored and easy to use.

    3. Pumpkin Puree

    How Much Per Egg? ¼ cup pumpkin puree

    Best For: Fall-inspired desserts, cookies, and quick breads where its earthy flavor enhances the recipe.

    💡 Pro Tip: Pumpkin puree works best in recipes with complementary spices like cinnamon, nutmeg, and clove. It adds beautiful color and lots of nutrients.

    Works Well In: Pumpkin Pecan Muffins, spiced cookies, and pancakes.

    4. Avocado

    How Much Per Egg? ¼ cup mashed ripe avocado

    Best For: Brownies, dense cakes, and chocolate recipes where its creaminess adds richness without overpowering other flavors.

    💡 Pro Tip: Choose very ripe avocados and mash completely for the smoothest results. The healthy fats in avocados make them an excellent substitute in recipes calling for the richness of egg yolks.

    Works Well In: Chocolate desserts, fudgy brownies, and puddings. Check out our 10 Awesome Avocado Dessert Recipes for more inspiration. This makes an exceptional vegan egg substitute for brownies that creates rich, fudgy results.

    🌰 Seed-Based Egg Substitutes

    5. Ground Flaxseed (“Flax Egg”)

    How Much Per Egg? 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to form a gel

    Best For: Cookies, pancakes, muffins, and quick breads. Flax eggs offer excellent binding properties with a slight nutty taste that works well in whole grain baked goods.

    💡 Pro Tip: Always use ground flaxseed (not whole) and allow the mixture to sit until it develops a viscous, egg-like consistency.

    Works Well In: Healthier baked goods, vegan cookies, and hearty breads. This is one of the most versatile egg substitutes that bind ingredients together, making it perfect for vegan-friendly recipes.

    6. Chia Seeds

    How Much Per Egg? 1 tablespoon ground chia seeds mixed with 3 tablespoons water, let sit for 5 minutes

    Best For: Muffins, waffles, and savory baked goods where the slight texture from the seeds isn’t a problem.

    💡 Pro Tip: Like flax, chia seeds need time to absorb liquid and form a gel. Black or white chia seeds work equally well, though white seeds are less visible in lighter-colored foods.

    Works Well In: Health-focused baking, puddings, and breakfast items like pancakes.

    🥛 Dairy-Based Egg Substitutes

    7. Plain Yogurt

    How Much Per Egg? ¼ cup yogurt

    Best For: Muffins, cakes, and breads that benefit from added moisture and tenderness.

    💡 Pro Tip: Greek yogurt will add more protein but may make the finished product denser. Regular yogurt creates a lighter texture.

    Works Well In: Greek-style baked goods, coffee cakes, and quick breads.

    8. Buttermilk

    How Much Per Egg? ¼ cup buttermilk

    Best For: Pancakes, cupcakes, and quick breads where a subtle tangy flavor enhances the recipe.

    💡 Pro Tip: The acidity in buttermilk activates baking soda, providing leavening similar to eggs. For best results, add ¼ teaspoon baking powder for each egg replaced.

    Works Well In: Southern-style baking, pancakes, and Irish soda bread.

    🌱 Plant-Based Egg Substitutes

    9. Silken Tofu

    How Much Per Egg? ¼ cup silken tofu, blended until smooth

    Best For: Brownies, dense cakes, cheesecakes, or creamy pies that need structure and moisture.

    💡 Pro Tip: Silken tofu (not firm or extra firm) has a custard-like texture that works best. Blend thoroughly to eliminate any lumps.

    Works Well In: Cheesecakes, puddings, and dense desserts. Try it in our Greek Yogurt Lemon Cream Pie for a protein boost.

    10. Agar-Agar

    How Much Per Egg? 1 tablespoon agar-agar powder dissolved in 1 tablespoon water

    Best For: Vegan desserts that need the gelling properties eggs provide, like puddings and custards.

    💡 Pro Tip: Unlike gelatin, agar-agar sets more firmly and doesn’t require refrigeration to solidify, making it ideal for stable desserts.

    Works Well In: Vegan puddings, jellies, and mousse-like desserts.

    11. Potato Starch

    How Much Per Egg? 2 tablespoons potato starch mixed with 3 tablespoons water

    Best For: Dense recipes like pancakes or gluten-free baked goods that need binding without added flavor.

    💡 Pro Tip: Potato starch creates a neutral-flavored binding agent that works particularly well in gluten-free recipes that already have leavening agents.

    Works Well In: Gluten-free baking, especially breads and cookies.

    12. Instant Mashed Potatoes

    How Much Per Egg? 2 tablespoons instant potato flakes mixed with enough water to form a paste

    Best For: Savory recipes like veggie patties, meatloaf, or savory breads.

    💡 Pro Tip: This substitution works best when you need eggs primarily for binding rather than leavening or moisture.

    Works Well In: Veggie burgers, savory loaves, and rustic breads.

    13. Chickpea Flour

    How Much Per Egg? 3 tablespoons chickpea flour whisked with 3 tablespoons water

    Best For: Savory dishes like veggie patties, fritters, and savory pancakes.

    💡 Pro Tip: Chickpea flour (also called garbanzo bean flour or besan) has a distinct flavor that works best in savory applications rather than sweet desserts.

    Works Well In: Fritters, savory crepes, and vegetable patties like crispy artichokes.

    14. Aquafaba

    How Much Per Egg? 3 tablespoons liquid from canned chickpeas, whipped until fluffy for egg whites or used straight for whole eggs

    Best For: Recipes requiring whipped egg whites like meringues, macarons, and mousses, or as a binder in cookies and brownies.

    💡 Pro Tip: Aquafaba can be whipped into peaks just like egg whites, making it the gold standard for vegan meringues and airy desserts.

    Works Well In: Meringues, macarons, mousse, and mayonnaise. Perfect for our French Macarons Recipe adapted to be vegan. This is the best egg substitute for leavening in cakes that need a light, airy texture.

    15. Nut Butters

    How Much Per Egg? 3 tablespoons nut butter

    Best For: Cookies, brownies, and dense cakes where the nutty flavor complements the recipe.

    💡 Pro Tip: Smooth, natural nut butters work best. Peanut, almond, and cashew butter each lend different flavor profiles to your baking.

    Works Well In: Cookies, brownies, and breakfast bars. Pair with our Mixed Berry Smoothie for a perfect breakfast.

    16. Cornstarch or Arrowroot Powder

    How Much Per Egg? 2 tablespoons starch mixed with 3 tablespoons water

    Best For: Thickening sauces or providing structure in cookies and simpler baked goods.

    💡 Pro Tip: This substitute works best as a thickener rather than a leavener. For baked goods, include additional leavening agents.

    Works Well In: Cookies, puddings, and sauce thickening.

    17. Plant-Based Milks

    How Much Per Egg? ¼ cup plant milk mixed with 1 teaspoon cornstarch for thickness

    See also

    Best For: Light batters, pancakes, or waffles where minimal binding is needed.

    💡 Pro Tip: Different plant milks offer different flavors—almond milk is lighter while coconut milk adds richness.

    Works Well In: Pancakes, light cake batters, and waffles.

    ⚗️ Chemical Leavening Substitutes

    18. Carbonated Water

    How Much Per Egg? ¼ cup carbonated water

    Best For: Pancakes, waffles, and light cakes where aeration is important.

    💡 Pro Tip: The bubbles in carbonated water create air pockets similar to beaten eggs, helping create lightness in batters.

    Works Well In: Pancakes, light cakes, and tempura batters. This is an excellent egg substitute for pancakes and waffles that creates extra fluffiness.

    19. Milk + Vinegar

    How Much Per Egg? ¼ cup milk mixed with 1 teaspoon vinegar

    Best For: Pancakes, muffins, and cupcakes that need moisture and some leavening.

    💡 Pro Tip: Plant-based milks like soy, almond, cashew, and coconut milk work well too, creating a vegan buttermilk alternative.

    Works Well In: Muffins, quick breads, and pancakes.

    20. Vinegar + Baking Soda

    How Much Per Egg? 1 tablespoon vinegar combined with 1 teaspoon baking soda

    Best For: Cakes and cupcakes where leavening is the primary need from eggs.

    💡 Pro Tip: This combination creates a chemical reaction that produces carbon dioxide bubbles, providing excellent leavening for baked goods.

    Works Well In: Light cakes, cupcakes, and quick breads.

    21. Gelatin

    How Much Per Egg? 1 tablespoon unflavored gelatin mixed with 2 tablespoons warm water

    Best For: Thickening cheesecakes, puddings, or custards that need to set firmly.

    ⚠️ Note: Allow the gelatin to bloom in the water before adding to your recipe. This substitute isn’t suitable for vegans.

    Works Well In: Cheesecakes, creme brulee, panna cotta, and set puddings.

    🛒 Commercial Egg Replacers

    In addition to the homemade substitutes above, several commercial egg alternatives are available in stores:

    The Neat Egg: Egg replacement derived from chia seeds and garbanzo beans
    Bob’s Red Mill Egg Replacer: A mixture of potato starch, tapioca flour, baking soda, and psyllium husk fiber
    Just Egg: A mung bean-based liquid substitute that works well for scrambles and omelets

    These commercial options come with specific instructions on their packaging and are formulated to mimic eggs in various applications.

    How to Choose the Right Egg Substitute

    Consider these factors when selecting your egg substitute:

    1. Recipe function: Determine if you need binding, leavening, moisture, or a combination
    2. Flavor profile: Choose a neutral substitute for delicate flavors or complementary ones for robust recipes
    3. Dietary restrictions: Consider allergens and dietary preferences
    4. Texture needs: Some substitutes add density while others create lightness
    5. What you have on hand: In a pinch, use what’s available in your pantry

    FAQ: Common Questions About Egg Substitutes

    Can I use the same egg substitute for all recipes?

    No, different recipes require different properties from eggs. For instance, a binding substitute like flaxseed works well in cookies but may not provide the leavening needed in a cake. What can I use instead of eggs in baking? It depends on what function the egg serves in your specific recipe.

    Will my baked goods taste different with egg substitutes?

    Some substitutes add their own flavor (like bananas or nut butters), while others (like aquafaba or commercial replacers) are nearly flavor-neutral. Choose based on your recipe’s flavor profile.

    Do egg substitutes affect baking time?

    Sometimes. Many egg substitutes add more moisture than eggs, which can require slightly longer baking times. Check doneness with a toothpick rather than relying solely on time.

    Can I substitute for just egg whites or just yolks?

    Yes! Aquafaba works wonderfully as an egg white substitute, while silken tofu or avocado can substitute for yolks in recipes that separate eggs. This is especially helpful when making egg-free baking recipes that call for whites only.

    Are egg substitutes healthier than eggs?

    It depends on the substitute and your dietary needs. Many plant-based substitutes are cholesterol-free and some add additional nutrients, but eggs themselves are nutritionally dense foods.

    What’s the best egg substitute for cake mix?

    Applesauce (¼ cup per egg) works exceptionally well in cake mixes because it adds moisture without affecting flavor. For chocolate cake mixes, avocado or yogurt also work beautifully.

    How do I know if my substitute worked well?

    A successful egg substitute maintains the texture, moisture, and structure of the original recipe. If your baked goods hold together, have good moisture, and taste delicious, your substitute was successful!

    Can I make a flax egg ahead of time?

    Yes! Mix ground flaxseed with water and store in the refrigerator for up to one week. The mixture will thicken further in the fridge, so you may need to stir or add a tiny bit of water before using.

    Why didn’t my aquafaba whip into peaks?

    Make sure you’re using the liquid from canned chickpeas (not the cooking water from dried chickpeas). The liquid should be at room temperature, and your bowl and beaters must be completely clean and free of any oil or grease. Adding a pinch of cream of tartar can help stabilize the peaks.

    Key Takeaways: Mastering Egg Substitution

    With egg prices fluctuating and dietary needs evolving, knowing your options for egg substitutes is invaluable kitchen knowledge. Whether you’re baking cookies, flipping pancakes, or creating vegan masterpieces, these alternatives ensure your recipes turn out delicious every time.

    The most important tip: choose a substitute that matches your specific recipe’s needs. The right substitute can not only replace eggs but sometimes even enhance your dish with new flavors and nutritional benefits.

    Have you used any of these egg substitutes? Share your favorite egg-free baking hacks below, or tag us on social with your creations! #BetterLivingBakes

    Related Articles: More Egg-Free Cooking and Baking Resources

    Wheat-Free Gluten-Free Pizza Recipes
    Gluten-Free Bread Pudding
    Low-Carb Pumpkin Spice Crème Brûlée – Try it with avocado as an egg substitute!
    Mixed Berry Smoothie – Pairs perfectly with our egg-free breakfast options

    This comprehensive egg substitutes guide was last updated on February 12, 2026, to include the latest information on egg replacements and recipe applications. Our team regularly tests these alternatives to ensure you get the best results in your egg-free cooking and baking.

    Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.

    Heather

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  • 25+ Recipes that will make your Valentine’s Day even sweeter!

    This day doesn’t have to be extravagant; it can be very simple and filled with love. All of these delicious desserts will spoil your loved ones! We love baking something sweet for Valentine’s Day! Many people love a chocolate-covered strawberry, but a great chocolate cake goes a long way!

    Chocolate Desserts for Valentine’s Day

    We love chocolate, and you will find many chocolate recipes on our website, but we decided to pull out a few that will work perfectly for February 14th!

    Chocolate Cherry Cake

    This cake has wonderful reviews and it’s perfect for this special day! The combination of cherry and chocolate is a winner!

    Check out this recipe

    Chocolate Covered Cherry Brownies

    Perfect for a small dessert and absolutely delicious! These are a must-make if you love chocolate covered cherries.

    Check out this recipe

    Classic Chocolate Pie

    This Classic Chocolate Pie never disappoints! It’s an old fashioned recipe for a reason and will always be one of the best.

    Check out this recipe

    Lunch Lady Brownies

    These brownies have incredible reviews and we know why! The frosting is amazing!

    Check out this recipe

    Chocolate Cream Cheese Cupcakes

    Wow your loved ones with these incredible cupcakes! The cream cheese center is a game changer!

    Check out this recipe

    Mississippi Mud Cake

    This cake has been around a very long time and it’s one you will make again and again. Perfect for this occasion!

    Check out this recipe

    Fruit Desserts Perfect for Valentine’s Day

    We all know that strawberries like to steal the show and pink is the color you see everywhere, so let add some delicious treats your loved ones will love!

    Strawberry Whipped Cream Cake

    This cake looks difficult but you would be shocked how easy it is and how delicious! It’s the perfect dessert!

    Check out this recipe

    Strawberry Pudding

    If you are a fan of old fashioned banana pudding, then you are going to want to try this one! It’s amazing!

    Check out this recipe

    Strawberry Banana Cake

    This cake is made with a mix but we take it up a notch! The frosting is a wonderful addition and it’s beautiful too.

    Check out this recipe

    Strawberry Cobbler

    This is an easy recipe that anyone will love! Don’t forget the ice cream!

    Check out this recipe

    Crescent Cherry Cheesecake Bars

    This is a really simple dessert or could be a breakfast treat too! Anyone can make this one!

    Check out this recipe

    Easy No Bake Desserts We all Love

    We love no bake desserts and they are usually very easy to make.. which is a win win! These all have wonderful reviews.

    Oreo Ice Cream Cake

    This no bake dessert is made with ice cream sandwiches and oreos! It’s a true winner and everyone loves it.

    Check out this recipe

    Cheesecake Pretzel Dessert

    This is a great one, can be made a day in advance and even gluten free! Switch out the cherries for blueberries!

    Check out this recipe

    Cherry Cheesecake

    This Cherry Cheesecake is super easy and it’s made with a delicious homemade crust!!

    Check out this recipe

    No Bake Avalanche Treats

    So easy to make and come together really quickly! So these are great to make for your loved ones, coworkers, etc.

    Check out this recipe

    No Bake Peanut Butter Oatmeal Cookies

    These no bake cookies are a little different than the original and we think they are incredible!

    Check out this recipe

    Dandy Do Cookies

    These are so simple to make and always a hit! Can be made in advance too.

    Check out this recipe

    Cookies and Other Desserts

    We love a good cookie and they are perfect for Valentine’s Day. We don’t like to complicate it, these are some of our favorites! Including a few classic desserts that fit the occasion too!

    Favorite Chocolate Chip Cookies

    These are our absolute favorite and they will melt in your mouth! They have great reviews and the best flavor.

    Check out this recipe

    Three Day Coconut Cake

    This is a cake you can make three days in advance! It’s a classic and one your loved ones will LOVE!

    Check out this recipe

    Banana Pudding Cookies

    These are a great twist on a classic! So good and taste so much like the old fashioned banana pudding.

    Check out this recipe

    Oatmeal Cream Pies

    If you love a good Little Debbie.. this is the recipe for you! Once you try this homemade version you will never go back.

    Check out this recipe

    Martha Washington Candy

    This is a classic candy that has been around for a very long time. It’s easy to make and a great Valentine’s Day treat.

    Check out this recipe

    Sugar Cookie Bars

    Add some pink sprinkles and you have a great dessert! So easy and so good!

    Check out this recipe

    Breakfast in Bed? Lets Start the Day Right!

    If you love to spoil your loved for breakfast here are some great treats that will start the day right! Easy and delicous!

    Strawberry Cinnamon Rolls

    This is the best way to start Valentine’s Day! These are so good and made from scratch!

    Check out this recipe

    Chocolate Waffles

    This is like dessert for breakfast! We added ice cream and whipped cream for a real treat.

    Check out this recipe

    Chocolate Gravy

    This is a true classic that has been around for a very long time! Great way to start the day!

    Check out this recipe

    Stuffed Blackberry French Toast

    This blackberry french toast could easily be made with blueberries! Great way to start the day!

    Check out this recipe

    Brown Sugar Pop Tarts

    We use a great shortcut to make these and they are a hit! Easy and simple!

    Check out this recipe

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Judy Yeager

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  • Backyard vegetable gardens are healthy for people, planet. Here’s how to start

    OHIO — If you want healthy food, experts say to eat what’s local, organic and in-season. Those foods benefit the planet too, because they are less taxing on the soil and they don’t travel as far.

    It doesn’t get more local, organic and in-season than a backyard vegetable garden.

    What You Need To Know

    • At this time of year, many backyards across the country are still covered in snow

    • Vegetable gardens benefit the surrounding ecosystem by adding diverse plant life, especially where they replace grass or cover a deck or patio

    • Homegrown vegetables and fruits are responsible for fewer emissions than their store-bought counterparts
    • Gardening promotes physical health because it requires a lot of movement

    At this time of year, many backyards across the country are still covered in snow. But it’s the perfect time to start planning for a garden because you’ll want to have supplies ready to start planting just after the last frost date in your area.

    Below are some tips on how to plan a backyard garden and reasons why you should do it.

    Homegrown vegetables have fewer emissions

    Vegetable gardens benefit the surrounding ecosystem by adding diverse plant life, especially where they replace grass or cover a deck or patio. They also can provide flowering plants for pollinators.

    The plants capture and store carbon in the soil, promote healthy soil by preventing compaction and can make the air cooler on rooftops and patios, according to Ellen Comeau, who chairs the advisory council for the Cuyahoga County Master Gardener Volunteers with the Ohio State University Extension program.

    Homegrown vegetables and fruits are responsible for fewer emissions than their store-bought counterparts because grocery store produce typically travels long distances on trucks.

    “There’s this whole idea of a zero-kilometer meal, that I don’t have to travel anywhere, except my backyard, to make food. That certainly helps the climate,” said Carol Connare, editor of The Old Farmer’s Almanac.

    Gardening has health benefits

    The health benefits from gardening are multifaceted, “social, emotional, nutritional, physical,” said Katherine Alaimo, an associate professor of food science and human nutrition at Michigan State University.

    Gardening promotes physical health because it requires a lot of movement. The food is typically picked at the height of ripeness and eaten fresh so it tends to have more nutrients than grocery store produce.

    Alaimo said most gardeners don’t use pesticides and grow their food organically. And of course, when you grow more produce, you eat more produce.

    “That’s going to reinforce people eating more fruits and vegetables even in the off season when they’re not growing food. So they try new foods, they potentially increase creativity and their cooking skills,” she said.

    Alaimo said gardening also connects people with nature, provides a sense of responsibility and accomplishment and encourages sharing harvests with friends. All of that can contribute to reduced stress, lower blood pressure and higher energy, she said.

    Picking the right spot and budgeting

    Sunlight is the biggest factor in choosing where to put your garden. Most produce wants at least six hours of sunlight per day. If sunny spots are few, save them for fruiting plants because leafy greens can tolerate more shade.

    It also helps to have a nearby water source because you’ll get more food for less effort if you’re not lugging buckets of water a long way.

    If you’re growing in the ground, Comeau said to start with a soil test to determine its acidity and nutrient makeup. Soil samples, once bagged or boxed, can typically be sent to a cooperative extension office at a university. The Old Farmer’s Almanac offers a list of extension offices by state. The results will give you an idea of what to grow and whether you need fertilizer or other amendments.

    If you have barren soil or a concrete patio, you can buy or build raised beds with purchased soil. Connare said raised beds have advantages such as controlling the soil, but the disadvantages include the cost and the likelihood of compacting soil and eventually needing to replace it.

    After finding the right spot, Comeau said the next step is figuring out how much you have to spend. That determines how big the garden is, whether you sow seeds or buy baby plants known as starts and how many supplies you can afford.

    Another major investment: fencing for pests. That means digging fences into the soil to stop burrowing animals like groundhogs, making them tall to deter deer or installing netting for climbing critters.

    Choosing what to grow and when to start

    What you can grow depends on what falls into your region’s plant hardiness zone. Californians can grow olives more easily than Ohioans, for example.

    Connare recommends finding out what plants are working for your neighbors.

    “They might be able to tell you, ‘I can’t grow a Cherokee tomato here to save my life, but these tie-dye ones do great,’” she said.

    Once you’ve narrowed down what can grow, pick what appeals to you. Kevin Espiritu, founder of Epic Gardening, said he used to advise people to focus on what grows the fastest and easiest, but now he also emphasizes choosing what you like to eat.

    Connare also recommends adding flowers to attract pollinators. Local garden centers are good sources of knowledge about what native plants will attract beneficial insects.

    Espiritu said to figure out the last frost date in your area and plan around that. Many fruits and vegetables are best planted after the frost threat has passed, but some can go in earlier. Cool-season crops like leafy vegetables can tolerate slightly colder temperatures. Seeds can get started indoors weeks before the last frost date.

    Comeau said seed packet labels often provide instructions.

    “The label will tell you when you can start it and when it can go into the ground. Some obviously go right into the ground and some can be started ahead of time,” she said.

    Spectrum News Staff, Associated Press

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  • In the Chef’s Kitchen for Quiche, with multiple ways to enjoy

    INDIAN SHORES, Fla. — Chef Phillipe Monnet of Voilá-Merci French Bakery and Bistro offers his mother’s recipe for Quiche Lorraine.

    The popular French dish is also the latest dish in The Chef’s Kitchen.

    Opened in January of this year, Monnet originally hails from Lyon, a French culinary hub in the southeast of France, near Switzerland.

    Quiche Lorraine
    (Made in 10-inch tart pan)

    Dough
    7 oz flour
    3.5 oz butter
    1 egg
    1 tbsp cold water
    ½ tsp salt 

    Add flour and butter and salt all together
    Add egg and water
    Mix the dough to get a smooth texture, and keep it in the fridge.
    Roll out the dough and put in a 10-inch tart pan.

    Filling
    ¼ cup bacon
    ¼ cup ham
    ¼ cup Swiss cheese
    1 cup heavy cream
    1 cup milk
    1 cup eggs
    Dash of salt
    Dash of pepper
    Dash of nutmeg

    Add cheese, bacon and ham to pie dish.
    You can also play with the ingredients—more or less of the proteins, add spinach or just do cheese in a bigger quantity.
    Chef says in France, people make the dish with whatever they have in the fridge.
    The eggs, cream and milk stay the same, but these other ingredients can change.
    Next combine the eggs, cream, milk and seasonings.
    Cover with the quiche ingredients.
    Bake it at 350 degrees for 35 to 40 minutes.
    You can eat cold or hot.
    Serve with a salad.

    Virginia Johnson

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  • Mandola’s Italian Kitchen: Where Italian Tradition Meets Tampa Bay Warmth 

    Founded by Damian and Trina Mandola, Mandola’s has expanded from Austin, Texas, to six locations across Tampa, Jacksonville and Maitland. Damian Mandola brings 50 years of culinary expertise from his journey founding the original Carrabba’s and more than a dozen other restaurants.

    In a region known for its vibrant food scene and laid-back hospitality, Mandola’s Italian Kitchen has carved out a place that feels both timeless and approachable. For diners searching for authentic Italian food in Tampa, it offers a welcoming blend of tradition, quality and community. The essence of Mandola’s philosophy is one simple but profoundly powerful tenet: Provide food the way it’s meant to be made, and that begins with ingredients.

    Fresh vegetables arrive daily; cheeses and olive oils are carefully hand-selected from Italy; and recipes are rooted in quality rather than shortcuts. The Mandolas have spent countless time procuring the best ingredients to bring the finest quality home. The result is food that tastes recognizable yet delicious: comforting, nourishing and deeply satisfying.

    Salmon Cefalu and a Mandola’s white wine.

    Walking into Mandola’s Italian Kitchen feels less like dining out and more like being welcomed into someone’s home. You immediately sense the care behind everything on the table, from the hand-rolled meatballs made from Damian Mandola’s mother’s recipe — first taught to him in 1975 — to the fresh mozzarella and gelato prepared in-house. In a world that moves too fast, Mandola’s invites you to slow down, gather with family or friends and enjoy genuine hospitality at your own pace, whether you linger over a meal or grab something to go.

    Small, thoughtful touches — kids’ dining tables, stocked baby-changing stations and a warm, unhurried atmosphere — make the experience feel comforting and inclusive. The food itself is what the Mandola family still eats at home today, offering a sense of nostalgia and balance and the simple pleasure of sharing a lovingly made meal without the work, so there’s more time for what really matters.

    This sense of warmth goes beyond the plate. Mandola’s Italian Kitchen operates in an elevated fast-casual format that is perfect for groups of all ages. Guests order at the counter; food comes fast; and the atmosphere is laid-back and inviting but does not compromise on quality. For families, that’s the kind of easy night out that kids and adults love. For busy professionals at lunch, or couples seeking a cozy dinner, it’s nourishing food without the wait or formality of sit-down dining.

    Parma Pizza, Gnocchi Bolognese, Caprese Salad, and Fedelini Pachino.

    Affordability, according to the Mandolas, is another mainstay of the dining experience. By serving generous portions and using well-established, value-priced menu items, a cozy meal remains accessible for those without a large budget. It’s a place where regular folks can visit as often as they’d like and feel happy doing so.

    The dining area is well-laid-out and inviting, fostering space to chat and build connections. It’s not unusual to see several generations at the same table, neighbors catching up over lunch or families celebrating milestones over plates of baked ziti and glasses of imported wine. That sense of togetherness is well-suited to the Tampa Bay area, where food and community intermingle in a unique way.

    In a food scene full of restaurants that feel the same, Mandola’s Italian Kitchen is a trusted source of Italian food passed down through generations. Its success is rooted in fresh ingredients, handmade foods, a welcoming environment and the expertise and value placed on food. For diners searching for Italian food in Tampa, Mandola’s isn’t just a place to eat — it’s a place to belong, and its commitment to authenticity may be the most important ingredient.

    Looking to advertise with us? Find out more here.

    Tampa Magazine

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  • You’ll never guess how many wings Americans eat on Super Bowl Sunday

    There are two types of people on Super Bowl Sunday: wing people and… well, people who eventually become wing people.Related video above: How to bake your wings and get them as crispy as possibleThe numbers back it up. According to the National Chicken Council’s annual Chicken Wing Report, Americans are expected to eat 1.48 billion chicken wings while watching this year’s Super Bowl — roughly 10 million more wings than last year.And in case your brain can’t process a billion anything, here’s how absurd that number really is:Laid end to end, those wings would stretch from Boston to Seattle 27 times. They’d circle the Earth almost three full laps, creating what can only be described as a crispy equator. Eat one wing every 30 seconds, and you’d still be chewing sometime around the year 3430. Moving them all would require more than 3,400 semi-trucks, forming a 40-mile convoy of nothing but chicken wings.In other words: America takes its game-day eating very seriously.Sales numbers also back it up. Wing purchases typically surge during playoff season, with retailers seeing massive jumps in both dollars spent and total volume. Tyson Foods, which sells nearly 6 billion wings a year, expects bone-in wing sales to spike another 20–30 percent around the Big Game, while boneless wings also see a big February bump.Classic Buffalo and BBQ still dominate orders, making up nearly 90% of sales, though newer favorites like lemon pepper and Korean BBQ are gaining ground. And most people don’t pick just one — more than half of shoppers grab multiple flavors or styles for their watch parties.The good news? Wings should be plentiful and relatively affordable this year thanks to increased production, even though storage inventories remain tight heading into the game.So if your Super Bowl menu is still TBD, consider this your official permission to lean into the super sauce-covered situation. Whether you start as a pizza person or not, odds are you’ll end the night reaching for just one more wing.

    There are two types of people on Super Bowl Sunday: wing people and… well, people who eventually become wing people.

    Related video above: How to bake your wings and get them as crispy as possible

    The numbers back it up.

    According to the National Chicken Council‘s annual Chicken Wing Report, Americans are expected to eat 1.48 billion chicken wings while watching this year’s Super Bowl — roughly 10 million more wings than last year.

    And in case your brain can’t process a billion anything, here’s how absurd that number really is:

    Laid end to end, those wings would stretch from Boston to Seattle 27 times. They’d circle the Earth almost three full laps, creating what can only be described as a crispy equator. Eat one wing every 30 seconds, and you’d still be chewing sometime around the year 3430. Moving them all would require more than 3,400 semi-trucks, forming a 40-mile convoy of nothing but chicken wings.

    In other words: America takes its game-day eating very seriously.

    Sales numbers also back it up. Wing purchases typically surge during playoff season, with retailers seeing massive jumps in both dollars spent and total volume. Tyson Foods, which sells nearly 6 billion wings a year, expects bone-in wing sales to spike another 20–30 percent around the Big Game, while boneless wings also see a big February bump.

    Classic Buffalo and BBQ still dominate orders, making up nearly 90% of sales, though newer favorites like lemon pepper and Korean BBQ are gaining ground. And most people don’t pick just one — more than half of shoppers grab multiple flavors or styles for their watch parties.

    The good news? Wings should be plentiful and relatively affordable this year thanks to increased production, even though storage inventories remain tight heading into the game.

    So if your Super Bowl menu is still TBD, consider this your official permission to lean into the super sauce-covered situation. Whether you start as a pizza person or not, odds are you’ll end the night reaching for just one more wing.

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  • Coffee Concrete in St. Pete features caviar-topped fries

    ST. PETERSBURG, Fla. — This week’s Chef’s Kitchen features a breakfast burrito and caviar-topped fries with a mayonnaise-based sauce from Coffee Concrete in St. Pete. 

    Chef Yauhen Yurhelevich of Coffee Concrete makes the Breakfast Burrito and Cacio e Pepe Fries with Black Osetra Caviar.

    Beach Burrito (with bacon)

    Ingredients:
    1 (12″) flour tortilla
    ½ cup sharp cheddar, shredded
    1 crispy hash brown
    ½ cup scrambled eggs
    2-3 slices bacon, cooked crisp, chopped
    2 tbsp Pico de Gallo
    ½ avocado
    2 oz chipotle mayo

    Method:
    Warm tortilla.
    Layer cheddar, hash brown, eggs, bacon, pico, avocado, and chipotle mayo.
    Roll tightly.
    Optional: sear seam-side down until golden.
    Cut on bias and serve hot.

    Cacio e Pepe Fries with Black Osetra Caviar

    Ingredients:
    French fries, hot and crispy
    Pecorino Romano, finely grated
    Black Osetra caviar

    Cacio e Pepe Mayo:
    1 cup mayonnaise
    ½ cup Parmigiano Reggiano, finely grated
    2 tsp freshly cracked black pepper

    Method:
    Toast pepper briefly; cool. Mix with mayo and Parmigiano.
    Cook fries until crisp; season lightly.
    Drizzle fries with Cacio e Pepe mayo.
    Finish with Pecorino and top with Black Osetra caviar.
    Serve immediately, hot fries with cold caviar.

    Virginia Johnson

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  • Philadelphia woman orders a bagel as her half-sandwich bread at Panera. Then she pulls her Asiago cheddar out of the bag: ‘Croissant too’

    Like it or not, Panera Bread is iconic, ‘Lemonade That Kills You’ notwithstanding. Ranked number seven in USA Today’s ‘10 Best’ restaurants, it’s become a staple for Americans nationwide.

    That being said, many Panera diehards do seem to all share one common gripe: Namely, that there’s not enough of it! Panera’s shrinking portion sizes have been met with both frustration and lost customers, with loyal diners struggling to brainstorm loopholes for better portions.

    Enter Erin, AKA @erinm0810 on TikTok, with a life hack to end all life hacks. Let’s see if she can help us literally get this bread.

    More bagels, no problems

    In a video posted on Jan. 9, which has since accumulated over 125,000 views, Erin walks us through an alleged Panera sandwich hack by trying it out herself—in front of our very eyes. Sitting in her car with a new bag of Panera takeout, she breaks it down for her TikTok viewers.

    “I saw a hack that if you order a bagel as your half sandwich bread from Panera, they’ll give you the whole bagel instead of just doing like a half bagel like they do with the regular bread,” Erin begins in her video. “So I did that today and we’re gonna see.”

    Erin then opens her bag of takeout, with the camera still running, to reveal two halves of a full bagel prepared as a delicious-looking sandwich. Voila! The hack works.

    “Yep, whole bagel,” Erin confirms. “I got the Asiago cheddar bagel.”

    Erin then proceeds to break down how she customized the bagel, making it extra-nutritious to suit her needs.

    “I did a grilled cheese with the Asiago bagel,” Erin explains. “I also added Turkey to it because I needed some protein.”

    Erin admires her handiwork, appreciating the richness of the meal she’s ordered.

    “That looks fire,” Erin says. “It’s a whole bagel. I also got chips with it. This was a ‘you pick two’ and this tomato soup. So that’s a good hack.”

    Short, sweet, effective. A good hack indeed. In an email to The Mary Sue, Erin shared that such hacks are her bread and butter.

    “I am definitely a savvy spender,” Erin wrote. “So I am always looking to try out hacks like this one!”

    @erinm0810 haven’t had panera in a minute and this hit the spot #panerabread #panera #bagels #foodhacks #fastfoodreview ♬ original sound – erin

    Viewers chime in with their thoughts

    While some people didn’t seem moved by Erin’s hack, many appreciated the tip. Some viewers even commented with hacks of their own.

    “You’ll get 2 whole bagel sandwiches if you order a whole sandwich on a bagel,” one commenter advised.

    “Girl I do this all the time and save one for later!!” cheered another commenter. “I love it!”

    A self-identified former Panera worker, however, seemed skeptical.

    “I used to work there, this is normal not necessarily a hack,” commented the worker. “Breakfast is different than the lunch you pick 2.”

    The Mary Sue has also reached out to Panera Bread via email to request additional comment.

    Have a tip we should know? [email protected]

    Image of Sophia Paslidis

    Sophia Paslidis

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  • Cocktail history as a comic: Author talks about his new graphic nonfiction book

    New York-based cocktail historian David Wondrich had most recently finished editing an 860-plus-page compendium of knowledge about cocktail history when the opportunity arose to share cocktail history through a different medium: as a graphic nonfiction book.

    The author took on the challenge, teaming up with illustrator Dean Kotz to take readers on a journey around the world, following the world’s drinking preferences from Colonial-era punches to Prohibition, from the rise of the 1930s tiki trend to the modern-day craft cocktail movement and beyond — plus much more along the way, including an array of cocktail recipes. We recently caught up with Wondrich to learn more.

    “The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On” by David Wondrich, illustrated by Dean Kotz (Ten Speed Graphic, $30) covers the evolution of the cocktail from the rise of distillation to the craft cocktail movement and beyond. (Photo courtesy of Ten Speed Graphic) 

    Responses have been edited for length and clarity.

    Q: What inspired you to tell the history of cocktails through a comic book?

    Kate Bradshaw

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  • Woman with $22 to her name orders croissant, coffee at birthday brunch. She wasn’t ready for the bill to be split evenly: ’It’s $118 each’

    Discussing how to split the bill is awkward enough, but when you’ve ordered significantly less, it’s even more excruciating. This was the dilemma TikTok user Flor (@sidehustleswithflor) faced when she was expected to pay an extortionate amount for a considerably light brunch.

    In the viral clip, which has amassed 2.6 million views, Flor filmed herself looking bamboozled and accompanied it with on-screen text reading: “I’m at a friend’s birthday brunch and I just ordered a coffee and a croissant but the group wants to split the check evenly. It’s $118 each. I have $22 in my account.”

    The clip was set to a Michael Scott TikTok sound, in which The Office character said: “Will I get over it? Hmm… No.”

    Flor didn’t immediately respond to The Mary Sue’s request for comment via TikTok comment.

    In the comments, users debated bill etiquette.

    “Tell the waitress yours will be separate,” one said. “I’ve had this done to me once. Never again.”

    “It’s her birthday, why you all need to pay?” a second asked.

    “So you pay for your croissant and coffee,” a third said. “Not sure why it’s a complicated matter.”

    However, there were plenty of users who argued the contrary, too.

    “Don’t attend a large group event if you don’t have 100-300 to help pay,” a fourth advised. “For real just don’t go, or do it at a house or park and bring the foods.”

    While a fifth added, “You shouldn’t of went with 22 bucks in your account lol.”

    @sidehustleswithfl If this is you, you need to start using #twineo as a #sidehustle #splittingthebill #brunch #badfriends ♬ original sound – The office quote.s

    Is this TikTok what it seems?

    However, it’s possible that this TikTok isn’t entirely genuine. In the video description, Flor writes: “If this is you, you need to start using#twineo as a #sidehustle.

    In essence, Twinio is a mobile app that uses AI to make an AI ‘twin’ of yourself. The AI is purportedly trained on your personality, thoughts, and interests and can be used to do things on your behalf, such as answering survey questions to generate passive income.

    The reason that this video is suspect is that Flor has made dozens of videos like this, in which she lays out a scenario and links it back to Twinio in the caption.

    However, she doesn’t seem to disclose that these videos are possibly ads.

    This could end up problematic because, according to the National Institute of Social Media, it is a legal requirement for social media users to disclose any “material connection” they have with a brand “clearly and conspicuously” in their promotional social media post.

    Have a tip we should know? [email protected]

    Image of Charlotte Colombo

    Charlotte Colombo

    Charlotte is an internet culture writer with bylines in Insider, VICE, Glamour, The Independent, and more. She holds a Master’s degree in Magazine Journalism from City St George’s, University of London.

    Charlotte Colombo

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  • Man’s Switch to Keto Diet Triggers Bizarre, Rare Rash

    A 20-year-old man’s switch to the keto diet dramatically changed his body—just not in the way anyone would have expected.

    Doctors writing in this week’s New England Journal of Medicine detailed how the man developed a rare skin condition often caused by switching to keto, one that covered his neck and chest in itchy rashes. Despite the alarming symptoms, the condition is readily treatable, provided the person can be convinced to stop their diet.

    Keto rash

    This latest case was presented as a part of a regular segment in the NEJM detailing unusual or noteworthy medical images.

    According to the report, the otherwise healthy man visited a dermatology clinic four weeks after developing a peculiar rash. He told doctors that two months earlier, he had started a keto diet for weight loss.

    The skin condition is formally called prurigo pigmentosa, though it’s better known by its nickname, “keto rash.”

    Scientists aren’t really sure why the condition occurs, but it’s strongly linked to someone entering ketosis, a metabolic state in which the body breaks down stored fat as its primary source of energy instead of glucose. Keto diets induce ketosis by heavily limiting carbohydrate-rich foods, though other health conditions can trigger it as well.

    The rash develops across several phases. It usually begins as small, itchy red or purple bumps along the neck, chest, and back. These bumps then enlarge and form a distinctive net-like (reticular) pattern on the skin; they can sometimes fill with fluid and crust over, similar to blisters. The bumps may become less itchy and fade over time but can recur repeatedly, eventually leaving behind persistent darkened (hyperpigmented) spots.

    Rare and resolvable

    All this said, keto rash remains an incredibly rare complication of ketosis.

    According to a 2019 paper, only around 300 cases had been documented worldwide at the time, including just 20 cases in the U.S. The condition has been most commonly reported among women of East Asian ancestry, particularly in Japan, but not exclusively, as with this latest report.

    Rare as the rash is, its incidence could be rising with the increased popularity of keto diets. And because it’s seldom seen, doctors may mistake the rash for more common skin conditions like eczema. Once identified, however, it can be easily treated.

    The rash eventually goes away once a person leaves ketosis, though it might take a few weeks to clear. For most cases, that means ending the keto diet (cases not linked to a keto diet tend to go away on their own). Tetracycline antibiotics are commonly used to manage its symptoms, since they have anti-inflammatory effects. As for our protagonist, the report authors didn’t detail whether the man took their advice and ditched the keto diet.

    Strange rashes aren’t the only weird side effect of trendy diets. Last January, doctors described how a man’s high-fat “carnivore” diet full of cheese, butter, and meat caused his hands to literally seep out cholesterol.

    Ed Cara

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  • Born on the slopes, moguls skier Jaelin Kauf favorite to win gold medal at Milan Cortina Olympics

    Jalen Gough was born on the slopes. The oldest child of professional mogul skiers, her mother Patty is *** 3-time X Games champion. One of the first Americans to qualify for the games in Italy, Jalen is one of the favorites to win gold. But before we talk about her skiing, let’s talk about her dancing. Last year, Cough and her US mogul’s teammates went viral after performing the Dallas Cowboys cheerleader’s famed thunderstruck routine. Impressed by her moves in ski boots, America’s sweethearts invited her to dance with them pregame last fall. I was very nervous. I was like shaking, meeting the cowgirls and dancing with them. Um, I mean, I feel like the nervous competing is, you know, you get the jitters, but like. I know that run. I know how to ski it. I’m nervous to like dance with professional dancers is like I don’t know how to dance. This is like not so out of my comfort zone, but um it was really cool to be able to do that. Something else that’s. Last March, she won the Mogul’s World Championship, conquering the course in Lavino, where she’ll be skiing during the Olympics. Like I feel really great with where my skiing is at right now. Prepared, focused, and ready to earn her first Olympic gold. And to indulge *** bit on some of the food at the games. I’m going to be eating *** lot of pizza and pasta the whole time. I could never get sick of either of those foods. So Kough’s longtime boyfriend Bradley Wilson is also *** mogul skier, *** three-time Olympian. He retired from the sport after the 2022 games in Beijing. On the road to Milan Cortina, I’m Fletcher Mackle.

    Born on the slopes, moguls skier Jaelin Kauf favorite to win gold medal at Milan Cortina Olympics

    Updated: 3:00 AM PST Jan 14, 2026

    Editorial Standards ⓘ

    Originally called “hot dogging,” freestyle skiing became an Olympic sport at the Calgary games in 1988, and for one American skier, freestyle is a family affair.Jaelin Kauf was born on the slopes, the oldest child of professional mogul skiers. Her mother, Patti, is a three-time X-Games champion.One of the first American athletes to qualify for the games in Italy, Jaelin is one of the favorites to win gold, but before we tell you about her skiing, let’s talk about her dancing.Last year, Kauf and her U.S. moguls teammates went viral after performing the Dallas Cowboys cheerleaders’ famed thunderstruck routine.Impressed by her moves in ski boots, America’s Sweethearts invited her to dance with them pregame last fall. “I was very nervous. I was, like, shaking, meeting the cowgirls, dancing with them. I mean, I feel like skiing, I get nervous competing, you know, you get the jitters, but, like, I know that? I know how to see it. I’m nervous to, like, dance with professional dancers, I don’t know how to dance, so it’s like, so out of my comfort zone, but it was really cool to be able to do that,” Kauf said. Something else that’s cool, last March she won the moguls World Championship, conquering the course in Livigno where she’ll be skiing during the Olympics. “I feel really great with where my seeing is out right now,” Kauf said.Prepared, focused, and ready to earn her first Olympic gold, and to indulge a bit in some of the food at the games.”I’m going to be eating a lot of pizza and pasta the whole time. I could never get sick from either of those foods,” Kauf said. Kauf’s longtime boyfriend, Bradley Wilson, was also a moguls skier. A three-time Olympian, he retired from the sport after the 2022 Games in Beijing.

    Originally called “hot dogging,” freestyle skiing became an Olympic sport at the Calgary games in 1988, and for one American skier, freestyle is a family affair.

    Jaelin Kauf was born on the slopes, the oldest child of professional mogul skiers. Her mother, Patti, is a three-time X-Games champion.

    One of the first American athletes to qualify for the games in Italy, Jaelin is one of the favorites to win gold, but before we tell you about her skiing, let’s talk about her dancing.

    Last year, Kauf and her U.S. moguls teammates went viral after performing the Dallas Cowboys cheerleaders’ famed thunderstruck routine.

    Impressed by her moves in ski boots, America’s Sweethearts invited her to dance with them pregame last fall.

    “I was very nervous. I was, like, shaking, meeting the cowgirls, dancing with them. I mean, I feel like skiing, I get nervous competing, you know, you get the jitters, but, like, I know that? I know how to see it. I’m nervous to, like, dance with professional dancers, I don’t know how to dance, so it’s like, so out of my comfort zone, but it was really cool to be able to do that,” Kauf said.

    Something else that’s cool, last March she won the moguls World Championship, conquering the course in Livigno where she’ll be skiing during the Olympics.

    “I feel really great with where my seeing is out right now,” Kauf said.

    Prepared, focused, and ready to earn her first Olympic gold, and to indulge a bit in some of the food at the games.

    “I’m going to be eating a lot of pizza and pasta the whole time. I could never get sick from either of those foods,” Kauf said.

    Kauf’s longtime boyfriend, Bradley Wilson, was also a moguls skier. A three-time Olympian, he retired from the sport after the 2022 Games in Beijing.

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  • Sea moss recall sparks nationwide warning to customers

    Diva Fam Inc. is voluntarily recalling all lots and flavors of Sea Moss Gel Superfood due to a “lack of required regulatory authorization and temperature monitoring records for pH-controlled food products,” the U.S. Food and Drug Administration (FDA) said in an alert.

    Newsweek reached out to the company via email for comment on Tuesday night.

    Numerous recalls have been initiated this year due to potentially damaged products, foodborne illness, undeclared food allergens or the potential for bacteria.

    Millions of Americans experience food sensitivities or food allergies every year. According to the FDA, the nine “major” food allergens in the United States are eggs, milk, fish, wheat, soybeans, Crustacean shellfish, sesame, tree nuts and peanuts.

    According to the alert, the recall impacts all flavors, sizes and batch numbers of True Sea Moss brand Sea Moss Gel Superfood in 16-ounce glass jars that were manufactured before January 9, 2026. The product was sold nationwide through select retailers and via website.

    There have been no reported illnesses in connection to the recall, the FDA alert says.

    The alert lists recalled flavors and corresponding UPC numbers for customers to cross-reference.

    “The matter was identified during a California Department of Public Health inspection that raised questions regarding regulatory authorization and related production records for certain distributed products. The Company is cooperating fully with regulatory authorities and has initiated this voluntary recall to ensure regulatory alignment,” the FDA alert says in part.

    Consumers in possession of any recalled Sea Moss Gel Superfood should immediately discontinue use and follow instructions from the retailer regarding product return or disposal. For further details, customers may contact Diva Fam via phone at 818-751-3882 from 9 a.m. to 5 p.m. Pacific Time weekdays or email support@divafam.com.

    In an email to Newsweek last year the FDA said, “Most recalls in the U.S. are carried out voluntarily by the product manufacturer and when a company issues a public warning, typically via news release, to inform the public of a voluntary product recall, the FDA shares that release on our website as a public service.

    “The FDA’s role during a voluntary, firm-initiated, recall is to review the recall strategy, evaluate the health hazard presented by the product, monitor the recall, and as appropriate alert the public and other companies in the supply chain about the recall.

    “The FDA provides public access to information on recalls by posting a listing of recalls according to their classification in the FDA Enforcement Report, including the specific action taken by the recalling company. The FDA Enforcement Report is designed to provide a public listing of products in the marketplace that are being recalled.”

    Additional information on recalls can be found via the FDA’s Recalls, Market Withdrawals, & Safety Alerts.

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  • Does Sauerkraut Go Bad? Everything You Need to Know | Better Living

    Does sauerkraut go bad? Yes, sauerkraut can go bad, but its shelf life varies dramatically depending on the type and how you store it.

    Tangy, crunchy, and packed with probiotics, sauerkraut has been a beloved condiment for centuries. This fermented cabbage dish adds a distinctive zing to everything from hot dogs and sandwiches to salads and charcuterie boards.

    However, if you’ve ever stared at a jar of sauerkraut that’s been sitting in your fridge for months, you might wonder exactly when it expires and how to tell if it’s still safe to eat.

    Whether you’re enjoying store-bought pasteurized kraut or homemade raw sauerkraut, understanding how to recognize spoilage is important. In this article, we’ll discuss the signs of sauerkraut spoilage, proper storage methods, and answer frequently asked questions about keeping your kraut fresh.

    Key Takeaways

    • Proper storage significantly extends sauerkraut’s shelf life, though it can eventually go bad
    • When stored in the refrigerator, unpasteurized sauerkraut lasts 4-6 months, while pasteurized varieties last 1-2 months after opening
    • Watch for mold growth, off odors, slimy texture, and significant discoloration as signs of spoilage
    • Always keep sauerkraut submerged in brine and use clean utensils to prevent contamination

    Does Sauerkraut Go Bad?

    does sauerkraut go bad infographic

    Yes, sauerkraut can definitely go bad. Although the fermentation process creates natural preservatives through lactic acid and low pH, sauerkraut isn’t immune to spoilage.

    The fermentation that makes sauerkraut so tangy and probiotic-rich also gives it impressive longevity. Nevertheless, that doesn’t mean it lasts forever. Even the best-fermented kraut can spoil through improper storage, contamination, or simply too much time.

    Several key factors determine whether your sauerkraut goes bad:

    • Type of sauerkraut: Pasteurized vs. unpasteurized makes a huge difference in shelf life
    • Storage temperature: Refrigeration dramatically extends freshness
    • Brine submersion: Cabbage exposed to air will spoil quickly
    • Contamination: Dirty utensils or double-dipping introduces harmful bacteria
    • Time: Even properly stored sauerkraut eventually loses quality

    Understanding these factors helps you maximize your sauerkraut’s shelf life and recognize when it’s time to toss it.

    How Long Does Sauerkraut Last?

    Three critical factors determine sauerkraut’s shelf life: the type of sauerkraut, whether you’ve opened it, and how you store it.

    Store-Bought Pasteurized Sauerkraut

    • Unopened, pantry storage: 6-12 months (or until the “best by” date)
    • Unopened, refrigerated: 3-6 months past the best-by date
    • Opened, refrigerated: 4-6 weeks

    Heat treatment kills bacteria in pasteurized sauerkraut, extending shelf life. However, this process also eliminates most of the beneficial probiotics.

    Unpasteurized (Raw) Sauerkraut

    • Unopened, refrigerated: Must always be kept refrigerated
    • Opened, refrigerated: 4-6 months when properly stored

    Stores sell raw sauerkraut in the refrigerated section because it contains live, active cultures. According to research from the USDA and National Center for Home Food Preservation, unpasteurized sauerkraut contains diverse lactic acid bacteria including Leuconostoc mesenteroides, Lactobacillus plantarum, and other beneficial species that give it probiotic properties.

    Canned Sauerkraut

    • Unopened, pantry: Up to 1-2 years (sometimes longer)
    • Opened, refrigerated: 5-7 days

    Once you open canned sauerkraut, transfer it to an airtight container and consume it within a week for best quality, according to food safety guidelines.

    Homemade Sauerkraut

    • During fermentation (room temperature): 1-3 weeks
    • After fermentation (refrigerated): 3-6 months, potentially longer with proper care

    Understanding Sauerkraut and How It’s Made

    Sauerkraut is essentially fermented cabbage created through a natural process that’s been used for thousands of years. Understanding how people make it helps explain why it lasts so long – and when it can go bad.

    The Fermentation Process

    According to Penn State Extension, sauerkraut production involves these key steps:

    1. Shredding and salting: Makers finely shred fresh cabbage and mix it with approximately 2-2.5% salt by weight
    2. Brine formation: Salt draws moisture from the cabbage, creating a brine solution
    3. Bacterial succession: Lactic acid bacteria naturally present on the cabbage begin fermenting the sugars
    4. Acidification: These bacteria produce lactic acid, lowering the pH and creating the characteristic sour flavor

    Research from the USDA Agricultural Research Service shows that during fermentation, beneficial bacteria like Leuconostoc mesenteroides initiate the process. Subsequently, Lactobacillus species complete the fermentation and lower the pH to around 3.5 or below.

    This acidic environment preserves the sauerkraut and prevents harmful bacteria from growing. Nevertheless, it doesn’t make sauerkraut invincible to spoilage.

    Types of Sauerkraut and Their Differences

    Not all sauerkraut is created equal. The type you buy significantly affects how long it lasts and how you should store it.

    Pasteurized vs. Unpasteurized

    Pasteurized Sauerkraut:

    • Manufacturers heat-treat it to kill bacteria (including beneficial ones)
    • Remains shelf-stable until you open it
    • Has longer pantry life but shorter fridge life after opening
    • Provides minimal probiotic benefits
    • Often found on grocery store shelves (not refrigerated)

    Unpasteurized (Raw) Sauerkraut:

    • Contains live, active cultures
    • Requires refrigeration at all times
    • Has shorter initial shelf life but lasts longer once you open it (if properly stored)
    • Rich in probiotics and beneficial bacteria
    • Found in the refrigerated section

    Canned vs. Jarred

    Canned Sauerkraut:

    • Heat-processed and sealed in metal cans
    • Offers very long unopened shelf life (1-2 years or more)
    • Has short refrigerated life after opening (5-7 days)
    • Convenient for long-term pantry storage

    Jarred Sauerkraut:

    • Packaged in glass jars with brine
    • Can be either pasteurized or unpasteurized
    • Better for seeing the condition of the product
    • Easier to keep contents submerged in brine

    Understanding these differences is crucial for proper storage and knowing when your sauerkraut might be past its prime.

    Signs Your Sauerkraut Has Gone Bad

    Even with proper storage, sauerkraut can eventually spoil. Here are the clear warning signs that your kraut has reached the end of its edible life:

    Mold Growth

    Any visible mold – whether green, blue, white, pink, or black – means you should discard the entire batch immediately. Unlike hard cheeses, you cannot simply scrape mold off sauerkraut and eat the rest.

    According to the National Center for Home Food Preservation, mold in soft, moist foods like sauerkraut penetrates deeply below the surface, even when only visible on top. Therefore, you should throw away the entire jar.

    Note: A thin white film during active fermentation can be normal yeast growth called “kahm yeast.” However, once manufacturers package sauerkraut for eating, any visible mold is a red flag.

    Off Odors

    Fresh sauerkraut has a distinctive tangy, acidic smell that’s sharp but pleasant. In contrast, spoiled sauerkraut will smell:

    • Rotten or putrid
    • Like rotten eggs (sulfurous)
    • Overwhelmingly foul rather than just sour
    • Musty or moldy

    Trust your nose – if it smells wrong, it probably is.

    Slimy or Mushy Texture

    Fresh sauerkraut should be crisp and crunchy. Watch out if it becomes:

    • Slimy or slippery to the touch
    • Sticky or gelatinous
    • Excessively mushy or soft
    • Has lost all its crunch

    These texture changes indicate unwanted bacterial growth, which means you should discard the sauerkraut.

    Significant Discoloration

    While sauerkraut naturally ranges from pale yellow to light beige, watch for:

    • Extensive browning or darkening (beyond the top layer)
    • Gray or dull coloring throughout
    • Pink or reddish spots (especially in high-salt areas)
    • Any unusual color changes

    Some darkening at the very top due to air exposure is normal and can be removed. However, widespread discoloration signals spoilage.

    Extreme Dryness

    If the sauerkraut has dried out significantly and the cabbage has turned crispy or hard rather than crunchy, it’s no longer good. Typically, this happens when you don’t keep sauerkraut submerged in brine.

    Factors Affecting Sauerkraut Shelf Life

    Several key factors determine how long your sauerkraut will stay fresh and safe to eat.

    Temperature and Storage Conditions

    Temperature plays a crucial role in sauerkraut preservation. According to Penn State Extension:

    • Refrigeration (below 40°F/4°C): Slows bacterial activity and significantly extends shelf life
    • Room temperature (65-70°F/18-21°C): Ideal for initial fermentation but accelerates spoilage once fermented
    • High temperatures (above 80°F/26°C): Can cause rapid spoilage, softening, and loss of quality

    Once fermented, you should always store sauerkraut in the refrigerator to maintain freshness and preserve probiotic benefits.

    Preparation Method

    Manufacturers heat-treat pasteurized sauerkraut, which:

    • Kills beneficial bacteria along with harmful ones
    • Extends shelf-stable pantry life
    • Shortens refrigerated life once opened
    • Removes most health benefits

    In contrast, unpasteurized sauerkraut contains live cultures that:

    • Continue slow fermentation even when refrigerated
    • Require constant cold storage
    • Last longer once opened (if stored properly)
    • Provide maximum probiotic benefits

    Container Type and Seal

    The container matters for sauerkraut longevity:

    • Airtight containers: Minimize oxygen exposure and contamination
    • Loose seals: Allow air in, accelerating spoilage
    • Glass jars: Non-reactive and allow you to see contents
    • Plastic containers: Can absorb odors but work well if airtight

    Brine Submersion

    According to Clemson University, keeping sauerkraut completely submerged in brine is critical. The brine acts as a barrier against:

    • Oxygen exposure
    • Airborne contaminants
    • Mold growth
    • Drying out

    When exposed to air, sauerkraut can develop mold or dry out quickly.

    How to Properly Store Sauerkraut

    Proper storage is essential for maximizing sauerkraut’s shelf life and maintaining its quality.

    Storage Guidelines by Type

    Unopened Pasteurized Sauerkraut:

    • Store in a cool, dark pantry or cupboard
    • Keep away from direct sunlight and heat sources
    • Can last 6-12 months at room temperature
    • Refrigeration extends life even further

    Unopened Unpasteurized Sauerkraut:

    • Must always be refrigerated
    • Never store at room temperature
    • Keep in the coldest part of your fridge

    Opened Sauerkraut (All Types):

    • Always refrigerate immediately after opening
    • Store at 40°F (4°C) or below
    • Keep in an airtight container
    • Ensure sauerkraut remains submerged in brine

    Homemade Sauerkraut:

    • Ferment at room temperature (65-70°F) for 1-3 weeks
    • Once fermentation is complete, refrigerate immediately
    • Store in airtight glass jars
    • Keep contents fully submerged

    5 Tips to Extend Shelf Life

    Here are 5 proven strategies to keep your sauerkraut fresh longer:

    1. Keep It Submerged

    Always keep the sauerkraut fully covered in brine. If the liquid level drops:

    • Add filtered water or a weak salt solution (2% salt by weight)
    • Use a clean weight, small plate, or freezer bag filled with brine to keep cabbage submerged
    • Never let the top layer be exposed to air for extended periods

    2. Use Clean Utensils Every Time

    Contamination is a major cause of premature spoilage. Therefore, always:

    • Use a clean fork or spoon when removing sauerkraut
    • Never eat directly from the jar with a utensil you’ve already used
    • Avoid double-dipping
    • Wash utensils between servings

    This prevents introducing mouth bacteria and other contaminants that can cause the sauerkraut to spoil.

    3. Minimize Temperature Fluctuations

    • Don’t leave the jar out on the counter during meals
    • Remove only the portion you need and return the jar to the fridge immediately
    • Store in the back of the fridge where temperature is most stable
    • Avoid the refrigerator door where temperatures fluctuate

    4. Keep It Sealed

    After opening:

    • Always seal the container tightly
    • Use an airtight lid or cover
    • Minimize air exposure

    5. Check It Regularly

    Even when properly stored, sauerkraut should be monitored:

    • Inspect for mold growth weekly
    • Check that brine still covers the cabbage
    • Smell it to ensure it still has a fresh, tangy scent
    • Look for any texture or color changes

    Can You Freeze Sauerkraut?

    Yes, you can freeze sauerkraut, but there are important considerations:

    Freezing Pros and Cons

    Advantages:

    • Extends shelf life to 8-12 months
    • Prevents further fermentation
    • Safe for long-term storage

    Disadvantages:

    • Significantly softens texture
    • Reduces probiotic content (many beneficial bacteria don’t survive freezing)
    • Changes the crunchy texture to mushy when thawed
    • May affect flavor slightly

    How to Freeze Sauerkraut

    If you choose to freeze it:

    1. Transfer to freezer-safe containers or bags
    2. Leave some headspace for expansion
    3. Remove as much air as possible
    4. Label with the date
    5. Thaw slowly in the refrigerator

    Best Use: Frozen sauerkraut works well in cooked dishes like stews, casseroles, and baked goods where texture is less important. However, it’s not ideal for eating raw or as a condiment.

    For most home users, proper refrigeration is sufficient and preferable to freezing.

    Does Sauerkraut Need to Be Refrigerated?

    This is one of the most common questions, and the answer depends on the type of sauerkraut and whether you’ve opened it.

    Pasteurized Sauerkraut

    Before Opening:

    • Does NOT need refrigeration if sealed
    • Can be stored in a cool, dark pantry for 6-12 months
    • Refrigeration extends shelf life but isn’t required

    See also

    bistroMD meal deliver box with prepared plates and healthy, fresh veggies on a kitchen counterbistroMD meal deliver box with prepared plates and healthy, fresh veggies on a kitchen counter

    After Opening:

    • MUST be refrigerated
    • Lasts 4-6 weeks when properly refrigerated
    • Will spoil quickly at room temperature

    Unpasteurized (Raw) Sauerkraut

    Before Opening:

    • MUST be refrigerated at all times
    • Contains live cultures that need cold storage
    • Never store at room temperature

    After Opening:

    • MUST remain refrigerated
    • Lasts 4-6 months when properly stored
    • Keep submerged in brine

    The Bottom Line

    If you want to maintain the health benefits of sauerkraut – including its probiotic content – always choose unpasteurized varieties and keep them refrigerated. For more details on storage requirements, see our complete guide on whether sauerkraut needs to be refrigerated.

    What Makes Sauerkraut Last So Long?

    Sauerkraut’s impressive shelf life comes from its unique preservation properties created during fermentation.

    Natural Preservation Through Acidity

    Studies published in the peer-reviewed journal PLOS One demonstrate that lactic acid bacteria create an acidic environment with a pH typically between 3.1 and 3.7. This high acidity:

    • Inhibits growth of spoilage bacteria
    • Prevents pathogenic bacteria like Clostridium botulinum (which causes botulism)
    • Creates an inhospitable environment for most harmful microorganisms
    • Acts as a natural preservative

    Salt Content

    The salt used in fermentation serves multiple purposes:

    • Draws moisture from cabbage to create brine
    • Inhibits unwanted bacteria initially
    • Helps maintain texture and crunchness
    • Provides additional preservation

    Beneficial Bacteria

    The lactic acid bacteria in sauerkraut don’t just create acid. Additionally, they also:

    • Produce hydrogen peroxide, which has antimicrobial effects
    • Compete with harmful bacteria for nutrients
    • Create an anaerobic (oxygen-free) environment
    • Continue to protect the sauerkraut over time

    These combined factors make sauerkraut one of the longest-lasting fermented foods when properly stored.

    5 Common Mistakes That Shorten Sauerkraut’s Shelf Life

    Avoid these 5 common errors to keep your sauerkraut fresh longer:

    1. Not Keeping It Submerged

    The Problem: Exposed cabbage dries out and grows mold

    The Solution: Always keep sauerkraut fully submerged in brine; add liquid if needed

    2. Using Contaminated Utensils

    The Problem: Introducing bacteria from other foods or your mouth

    The Solution: Always use clean utensils; never double-dip

    3. Leaving It at Room Temperature

    The Problem: Warm temperatures accelerate spoilage and fermentation

    The Solution: Return to the fridge immediately after serving; don’t leave out during meals

    4. Storing in the Wrong Container

    The Problem: Non-airtight containers allow air exposure

    The Solution: Use proper airtight containers with tight-sealing lids

    5. Ignoring Warning Signs

    The Problem: Eating questionable sauerkraut can cause foodborne illness

    The Solution: When in doubt, throw it out; trust your senses

    Using Sauerkraut Before It Goes Bad

    Don’t let that jar of sauerkraut go to waste! Here are creative ways to use it up:

    • Sandwiches and burgers: Classic Reuben sandwiches, hot dogs, and burgers
    • Salads: Add tang and crunch to green salads and grain bowls
    • Eggs: Top scrambled eggs, omelets, or breakfast skillets
    • Soups and stews: Traditional dishes like Polish bigos or German sauerkraut soup
    • Side dishes: Serve alongside sausages, pork chops, or authentic Mexican tacos
    • Pizza and flatbreads: Unique topping that adds acidity and probiotics
    • Dips: Mix with cream cheese or Greek yogurt for a tangy dip

    For more probiotic-rich recipe ideas, check out our guide to the top 20 probiotic foods to incorporate into your diet.

    Frequently Asked Questions

    How long can you keep sauerkraut in the refrigerator before it spoils?

    When properly refrigerated and kept submerged in brine, unpasteurized sauerkraut can last 4-6 months. In contrast, pasteurized sauerkraut typically lasts 4-6 weeks after opening. The actual shelf life depends on storage conditions, how often you open the jar, and whether you use clean utensils.

    What are the signs that sauerkraut has gone bad?

    The most common signs include visible mold growth (any color), foul or rotten odors (not just sour), slimy or mushy texture, significant discoloration throughout (not just on top), and extreme dryness. If you notice any of these signs, discard the sauerkraut immediately.

    Can consuming spoiled sauerkraut lead to food poisoning?

    Yes, eating spoiled sauerkraut can cause foodborne illness. While properly fermented sauerkraut is acidic enough to prevent dangerous bacteria like Clostridium botulinum, spoiled sauerkraut can harbor harmful bacteria. These bacteria cause nausea, vomiting, diarrhea, and other symptoms of food poisoning. Therefore, always check for signs of spoilage before consuming.

    Does the tanginess of sauerkraut increase over time?

    Yes, unpasteurized sauerkraut continues to ferment slowly even when refrigerated, becoming more sour and tangy over time. This is normal and doesn’t necessarily mean it has gone bad. However, if it becomes unpleasantly sour or develops off-flavors, it may be past its prime. In contrast, pasteurized sauerkraut does not continue fermenting and maintains a consistent flavor.

    What is the shelf life of unopened sauerkraut?

    Unopened pasteurized sauerkraut can last 6-12 months in the pantry or 3-6 months past the best-by date when refrigerated. Meanwhile, unopened unpasteurized sauerkraut must be kept refrigerated at all times and should be consumed by the date on the package. Additionally, canned sauerkraut can last 1-2 years or longer when stored in a cool, dark place.

    How long does homemade sauerkraut last?

    Homemade sauerkraut ferments at room temperature for 1-3 weeks, depending on desired sourness and temperature. Once fermentation is complete and you refrigerate the sauerkraut, it can last 3-6 months or even longer if properly stored in an airtight container with the cabbage fully submerged in brine. Learn how to make your own sauerkraut at home.

    Can you eat sauerkraut after the expiration date?

    The “best by” date on sauerkraut is a quality indicator, not a safety date. Unopened pasteurized sauerkraut often remains safe and good-quality for months past this date when stored properly. Similarly, unpasteurized sauerkraut can also last beyond the date if you have refrigerated it continuously. Nevertheless, always inspect for signs of spoilage regardless of the date, and use your senses to determine if it’s still good.

    Final Thoughts: Keep Your Kraut Fresh

    Thanks to its natural fermentation process, sauerkraut is a remarkably long-lasting food. Nevertheless, it’s not invincible. Understanding the differences between pasteurized and unpasteurized varieties, following proper storage guidelines, and watching for signs of spoilage will help you enjoy this tangy, probiotic-rich food safely and confidently.

    Key Reminders:

    • Always refrigerate sauerkraut after opening (and unpasteurized varieties even before opening)
    • Keep it fully submerged in brine
    • Use clean utensils every time
    • Watch for mold, off odors, and texture changes
    • When in doubt, throw it out

    By following these guidelines, you can maximize your sauerkraut’s shelf life and enjoy its delicious tang and health benefits for months to come. Whether you’re topping a hot dog, adding crunch to a salad, or exploring ways to improve your gut health, properly stored sauerkraut will be ready when you need it.

    Further Reading

    Does Horseradish Go Bad?

    Does Molasses Go Bad?

    Does Mustard Go Bad?

    Should Mustard Be Refrigerated?

    Should Worcestershire Sauce Be Refrigerated?

    Does Ketchup Go Bad?

    Health Benefits of Sauerkraut

    The Top 20 Probiotic Foods

    Does Sauerkraut Need to Be Refrigerated?

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  • BUTTER THAN EVER?: Pennsylvania Farm Show’s butter sculpture honors America’s 250th anniversary

    THE HONOR IS BOTH HOSTING THIS, BUT ALSO DOING A SCULPTURE THAT CAPTURES THAT MOMENT AS WELL. WELL, THE HIGHLIGHTS OF THE DESIGN WERE BASICALLY, YOU KNOW, THE FOUNDING FATHERS, YOU KNOW, SIGNING THE DECLARATION OF INDEPENDENCE. MONTHS OF PLANNING, DAYS OF SCULPTING. MARIE PELTON AND JIM VICTOR MADE THE FARM SHOW BUTTER SCULPTURE, WEIGHING IN OVER 1,000 POUNDS OF BUTTER. IT IS QUITE THE FEAT. SO YOU SUBMIT THE DRAWINGS? WE DID THREE OF THEM, AND THIS WAS OUR FIRST DRAWING THAT WE SUBMITTED. AND SO, YOU KNOW, WE WERE GLAD THAT THEY ACTUALLY SELECTED THIS ONE. BRINGING YOU INSIDE OF THE BUTTER SCULPTURE. LET’S TAKE A LOOK. SET IN 1776 TO HONOR THE 250TH BIRTHDAY HERE OF THE UNITED STATES, AND CELEBRATING TWO 50 PA, WE HAVE THE FOUNDING FATHERS UP TOP WITH RED, WHITE AND BLUE ACCENTS. SIGNING THE DECLARATION OF INDEPENDENCE. THERE’S A LITTLE TRIBUTE HERE TO BETSY ROSS OFF ON THE SIDE, CELEBRATING THE FARM SHOW HERE THIS YEAR. AND ON THE BOTTOM YOU SEE HIGHLIGHTS OF PENNSYLVANIA’S AGRICULTURAL EXPERTISE. SOME OF THOSE THINGS ARE THE THE DOCUMENT DEFINITELY IS A HIGHLIGHT. THE FIGURES OF COURSE, YOU KNOW, ARE VERY RECOGNIZABLE AS FOUNDING FATHERS SIGNING THE DECLARATION. THE BUTTER IS FROM ACROSS THE RIVER IN CUMBERLAND COUNTY FROM LAND O’LAKES. AND WHEN THE SCULPTURE REACHES ITS TIME TO MELT, IT WILL BE RECYCLED INTO RENEWABLE ENERGY. WE REALLY DO APPRECIATE THAT THAT THERE’S, YOU KNOW, A FAN BASE FOR THIS PARTICULAR THING. IT MEANS A LOT TO PEOPLE. AND SO WE WANT TO DO AS GOOD A JOB AS POSSIBLE. ALL THERE FOR YOU TO CHECK AT THE MACLAY STREET LOBBY ENTRANCE, ALL FAR

    1,000-pound butter sculpture at Pennsylvania Farm Show honors America’s 250th anniversary

    Updated: 8:52 PM EST Jan 9, 2026

    Editorial Standards ⓘ

    The 1,000-pound, 2026 Pennsylvania Farm Show butter sculpture has been unveiled. In keeping with this year’s theme of “Growing a Nation,” in honor of America’s 250th anniversary, this year’s butter sculpture features Benjamin Franklin, Betsy Ross and the Liberty Bell. You can see another view of the creamy creation below.Pennsylvania Secretary of Agriculture Russell Redding, Carolyn Matthews Eaglehouse of Milky Way Farm, Chester Springs, and butter sculptors Jim Victor and Marie Pelton, of Conshohocken, attended the unveiling in the main hall of the Pennsylvania Farm Show Complex and Expo Center.The sculpture is crafted from butter donated by the Land O’Lakes plant in Carlisle, Pennsylvania.Video below: See the unveiling and get a closer look at the sculpture After the farm show, the butter will be recycled into biofuel. The Pennsylvania Farm Show takes place in the state’s capital of Harrisburg. It is held at the nation’s largest indoor agricultural expo, featuring more than 5,000 animals, 12,000+ competitive entries from over 4,600 competitors, 250+ commercial exhibits, and hundreds of educational and entertaining events.

    The 1,000-pound, 2026 Pennsylvania Farm Show butter sculpture has been unveiled. In keeping with this year’s theme of “Growing a Nation,” in honor of America’s 250th anniversary, this year’s butter sculpture features Benjamin Franklin, Betsy Ross and the Liberty Bell. You can see another view of the creamy creation below.

    Pennsylvania Secretary of Agriculture Russell Redding, Carolyn Matthews Eaglehouse of Milky Way Farm, Chester Springs, and butter sculptors Jim Victor and Marie Pelton, of Conshohocken, attended the unveiling in the main hall of the Pennsylvania Farm Show Complex and Expo Center.

    The sculpture is crafted from butter donated by the Land O’Lakes plant in Carlisle, Pennsylvania.

    Video below: See the unveiling and get a closer look at the sculpture

    After the farm show, the butter will be recycled into biofuel.

    The Pennsylvania Farm Show takes place in the state’s capital of Harrisburg. It is held at the nation’s largest indoor agricultural expo, featuring more than 5,000 animals, 12,000+ competitive entries from over 4,600 competitors, 250+ commercial exhibits, and hundreds of educational and entertaining events.

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