Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved grocery finds. Previously, she worked as Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
Patty Catalano
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Mackenzie Filson
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Plus nine other can’t-miss cheeses.
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Mackenzie Filson
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When my oldest daughter discovered canned chicken soup, it quickly became her all-time favorite meal. Luckily, it’s the easiest thing to make. I mean, sometimes I toss in extra frozen veggies, but other than that it’s open the can, add water, and turn on the stove.
Ayn-Monique Klahre
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Prepare sugar syrup: Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool.
→ You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
Emma Christensen
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So rich! So chocolatey! So fun!
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Meghan Splawn
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It doesn’t matter if you’re a dainty diner, or an enthusiastic eater: Grease will eventually find its way onto a piece of your clothing. Be it by bacon or a delicious vinaigrette, it will find a way, and attempt to claim your clothing for the dark side of the closet. Because it can be so hard to lift a grease stain — and everyone seems to have a recipe for what works best — I decided to put five popular methods to the test. The good news is that one method really stood out, and a very, very close combo platter took second place. Let’s take a look.
I tested five similarly sizable splatters of bacon grease on a 100% cotton white dress shirt. I waited 15 minutes for each stain to set (I used that time to eat the bacon!), and then got to cleaning.
The ratings: Each method received a rating of one to five, with five being the best method overall and one being the least favorite method. Along with the rating, you’ll find notes on how easy or difficult the method was, how much elbow grease it took (pun intended), and how much time it took to remove.
The method: Lay the soiled clothing on a paper towel and saturate the stain with hairspray. Let it sit for 30 minutes, then launder in hot water. If you can still see the grease stain, spray again and let sit for another 30 minutes. Do not dry the item until the stain has been lifted.
How it went: I saturated the stain with TRESemme non-aerosol hairspray and let it sit for about 30 minutes. According to my research, I should have started to see the stain lift at that point. Because the area was saturated, though, it was difficult to tell if what I was seeing was grease or hairspray — so I went ahead and laundered it in hot water. After removing it from the washing machine, it looked as if the stain was completely gone, but the fabric was wet (clearly), so it was actually hard to tell. I went ahead and tossed it in the dryer. Mistake! I was bummed to learn that the stain hadn’t lifted much at all and I had set it into the fabric deeper. Out of all the methods tested, this was the least effective.
I could see how you might use this method if you’re out and about and need something to intercept the stain until you can launder your clothing, but I wouldn’t recommend hairspray being your only line of defense. Definitely use dish soap, or a stain-fighting agent to spot treat your garment before laundering at home. (More on this below.)
The method: Rub chalk over a grease spot and let it absorb the oil, then brush the chalk off and launder. If stain persists, continue rubbing chalk on the fabric until the stain lifts. The idea is that the chalk will absorb the oils that hold dirt in.
How it went: I definitely saw the chalk absorb the grease (it turned brownish and got gross pretty quickly), but I also noticed that rubbing the chalk seemed to move the stain around and make it bigger. Once the shirt came out of the washing machine, it looked like the stain had disappeared, but once it was dry, the stain was clearly visible.
I might use this method as a Band-Aid of sorts, to absorb the grease stain until I could take the clothing item home and properly treat it with a stain-fighting agent, but would not recommend chalk on its own to fight grease stains.
The method: Squeeze a dab of dish soap onto the stain and let it sit for 15 minutes or so. Place the stained garment in the washing machine and once the cycle is finished, check to be sure the stain has disappeared. If you don’t see it, you can transfer the item to the dryer; if the stain persists, repeat with more dish soap.
How it went: I dabbed the dish soap right over the stain and let it sit for about 30 minutes before popping it into the washing machine on hot. (More time is better than less time, right?). Once the cycle was finished, I held up the wet cloth and couldn’t see the stain anymore, so into the dryer it went! I pulled it out of the dryer with high hopes (dishwashing detergent is a degreaser, after all!) and was disappointed to find that the stain hadn’t completely disappeared. It did work at removing quite a bit of it, but I think it’s necessary to first soak up the grease with baking soda (see below), then treat it with dish soap. (I used Dawn dish soap, by the way!).
The method: Sprinkle baking soda on a fresh stain and let it absorb the grease for 5 to 10 minutes. Next, use a brush (a toothbrush or a clean kitchen brush would be great) and scrub the baking soda into the stain. Once the powder changes to a brown color, scrape it off and repeat until the soda no longer changes color and the stain is lifted.
How it went: I sprinkled the baking soda on the stain in a nice little mound and let it sit undisturbed for about 10 minutes. I shook the excess soda into the sink, grabbed my cleaning toothbrush, and started scrubbing. I definitely saw the baking soda turn a dingy brown color, so I scraped it all off, poured more soda on the stain and let it sit for 15 more minutes. After the second pass there was so much baking soda pressed into the fabric that I really couldn’t see much of the stain at all, so I went ahead and popped it into the washing machine on hot.
When the shirt came out of the wash I couldn’t see any of the stain at all, so I happily chucked it into the dryer, feeling victorious. Once out of the dryer it looked like the stain was completely gone — until I took a photo of it with my phone, then I could see the faintest ghost of the stain. I was still really happy with this method, but think it could be perfected if used in combination with Dawn dish soap, after the baking soda step. It’s definitely the best/least harsh method!
The method: Immediately sprinkle salt on the grease stain (it works like baking soda to absorb the grease). After the salt absorbs the grease for a few minutes (or once you make it back home), use Shout Advanced Grease-Busting Foam as a spot treatment before laundering the garment in hot water. As always, make sure the stain is gone before drying the garment.
How it went: In almost every sort of light, the stain looked like it’s completely gone. Even when photographed there’s just the slightest, faintest ghost shape of the stain. This method worked just a bit better than the baking soda method, although I’m not sure how effective the salt really was.
I liked this method so much, I also tried it on a yellow dinner napkin. I noticed that, once again, the grease came out, but it emerged from the dryer looking a bit worn, which tells me that this treatment is pretty harsh. I’m giving this the highest rating because it did the job and I would 100% use it again. But only on an all-white garment. I would not recommend using it on black, or anything colorful.
Also, if you hesitate to use extra chemicals or products in your household, go with the Dawn and baking soda combo.
Do you have a method you swear by for lifting grease stains out of clothing? Tell us about it in the comments below.
Ashley Poskin
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There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. But we’re friends here, so let’s be honest: Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Here are the best ways to freeze your favorite cookies for later.
For the purpose of freezing, let’s divide cookies into three main categories: chunky cookies, tender slice-and-bake cookies, and cut-out cookies.
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.
By slice-and-bake cookies, I am referring to any fairly smooth, fairly tender cookie, like shortbread or sandies. These get pressed into logs, wrapped in wax paper, and frozen solid. They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing. If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.
Last but not least, we have cut-out cookies, like sugar cookies and many holiday cookies. The dough for these cookies can be frozen in disks just like a flaky pie crust. When ready to bake, thaw until pliable and continue with the recipe. Freezing the dough for cut-out cookies is a little less of a time- and labor-saver than the other cookies, but it’s handy to break up the work of a big cookie-baking project or if you start a batch of cookies and get interrupted in the middle.
Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe — you’re just giving them a freezer vacation in the middle.
Emma Christensen
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There’s a quiet revolution happening in cookware. Instead of you going to the store and picking between brands, the brands want to come directly to you. Where you once would have bought your pots, pans, and Dutch ovens from Bed, Bath & Beyond or Macy’s, now suddenly there is a small but serious wave of direct-to-consumer options. What does that mean? Direct-to-consumer (DTC) is manufacturers and brands selling directly to you, cutting out the distributor and retailer middlemen, and therefore (supposedly, anyway!) saving you money. (Think: Casper, Away, and Warby Parker — only for pots, pans, and knives.)
We seem to hear about a new cookware DTC company at least once a month, as they rise quickly fueled by the ease of building a brand through turnkey online advertising and social media. These DTC companies often source their goods from the same factories that more longstanding name brands use, and sell them right to customers — mostly online, skipping the distributor network and retail stores like Williams-Sonoma and Crate & Barrel entirely. Many of these brands have venture capital funding and, to steal wording from Silicon Valley, nearly all of them want to “disrupt” the cookware space.
Curious how these new pieces would stack up against tried-and-true items from legacy brands like All-Clad and Le Creuset, we put Kitchn editors to work. We spent months testing dozens of pots and pans from dozens of brands and these are the pieces/sets we liked the best.
Have you tried any of these brands (or any other direct-to-consumer cookware companies)? Tell us what you think about DTC cookware brands in the comments below!
What our testers thought: “When Caraway’s cookware showed up on my doorstep I was immediately taken with the glossy cream finish, and the unique way the handles looked. The skillet and pot had a classy, elegant feel that is often lacking from hardcore cookware. I would have no problem bringing either the skillet or the pot straight to the table. (I also love how the heavy, handsome lid fits both pieces!)
But how do they perform? Really beautifully. They are heavy and heat evenly, and the nonstick performance is somewhere between a true nonstick skillet and a regular pan. Not completely stick-free (the eggs stuck a tiny bit) but still high performance and very pretty to look at.” — Faith Durand, Editor-in-Chief
Who this is for: The home cook who prefers nonstick — and good design.
What our testers thought: “I’m generally skeptical of products that claim to do more than one thing well, but the Always Pan from Our Place is quickly proving me wrong. This gorgeous pan comes complete with a lid, wooden spatula, and steamer basket. It’s slick enough to cook eggs (it has a light gray nonstick coating) and deep enough to handle one-pot pasta dinners. The removable steamer basket is wider than the awkward (and frustrating!) steamer basket I usually use, and I found that foods steamed more quickly and evenly because they weren’t piled atop one another. My only complaint: Even though it would be the perfect frittata pan, the pan isn’t oven-safe. Bonus: It’s mighty lighter than it appears. Its textured coating tricked my brain into thinking it would be heavy like cast iron, but it’s way easier to pick up.” — Patty Catalano, Contributor
Who this is for: Anyone who’s just starting out, has a tiny kitchen, or is looking to jump on board with that whole #vanlife trend.
What our testers thought: “To say I’m obsessed with Made In might be the biggest understatement of the year. These made-in-America stainless steel pots look, feel, and cook with the same quality as the All-Clad pots and pans I’ve been using for years. The Sous Chef set is robust but perfectly thought-out with the right-sized pans for your most common cooking tasks. There’s a nonstick pan perfect for scrambling eggs, a 2-quart pot ideal for rice and grains, and possibly my most-used pan of the set, an 8-quart soup pot that is as good for stock as it is for braising a pork shoulder. All of these pieces are stovetop-to-oven safe. I also really appreciate that the whole set was sent with minimal packaging and everything but a few tiny strings could be recycled. The tags for each pot can actually be planted to grow herbs!” — Meghan Splawn, Associate Food Editor
Who this is for: A newly serious home chef who wants the flexibility of lots of pieces to play with.
Note: The Sous Chef set is no longer available, but we have linked a similar set above!
What our testers thought: “I wasn’t joking when I called this The New $99 Pan That Everyone Should Own. You need this even if you have no plans to host a Thanksgiving dinner any time soon. Although you can use other roasting pans for things beyond roasting, this pan is especially versatile because it’s got super-high walls, features stainless steel handles (that are angled for holding and tenting tinfoil), and is oven safe up to 1,200 degrees (!!!). So beyond poultry, this pan is really great for roasting vegetables, braising, baking, making deep casseroles, and so much more.” — Meghan
Who this is for: Anyone who hosts even one major holiday meal or makes roasted vegetables and/or casseroles on the regular.
What our testers thought: “This nine-piece set comes with five of the most useful skillets and pots (and the lids to fit each!) you’ll need to stock your kitchen. It includes 10- and 12-inch skillets, a 3-quart saucier, a 3-quart high-sided sauté pan, and an 8-quart stockpot. In general, a 12-inch skillet is my most-used pan and Misen’s version has steep sloping sides that easily contained sizzling grains of fried rice. The handles are sleek, comfortable, and don’t overheat. The handles on the lids also stayed much cooler (even atop boiling water). In some other tests, a pair of oversized pork chops seared golden-brown on the stovetop and finished in the oven in the 3-quart sauté pan, and the 3-quart saucier (which is taller than the All-Clad one I usually use) was the right size for cooking a small batch of rice or a box of mac and cheese.
While Misen boasts dishwasher-safe cookware, I opt to wash all of my cookware by hand. I noticed some discoloration on the shiny steel surface even after drying the pans immediately, but that’s not a deal-breaker for me (nothing a little Barkeeper’s Friend can’t fix!). Overall, I was impressed with the quality of the pans and the comfort of the handles. Even though I’ve been cooking with a set of All-Clad pans for over a decade, I found myself reaching for Misen’s saucier and stockpot instead. If you’re looking for a stainless cookware set that has more than the bare basics, Misen’s Essentials Cookware Set deserves your consideration.” — Patty
Who this is for: Anyone who wants to nerd out over their cookware.
What our testers thought: “As soon as I heard about Material’s new 29 line (a nod to copper, the periodic table’s 29th element), I couldn’t wait to try out the two pans, which both feature a copper core for even heat distribution and retention.
The first — The Coated Pan — is a nonstick pan, which boasts a teflon-free, fume-free coating and comes in the most gorgeous shade of emerald green. Because I eat eggs on an almost-daily basis, I christened my new pan with two crispy olive oil fried eggs. I barely needed any olive oil, as the eggs crisped up perfectly and slid right out onto my plate. I’ve also since made a perfect, fluffy frittata — with no stuck-on bits of egg left behind — that I started on the stovetop and finished in the oven. Pancakes in this pan came out golden-brown and again slipped effortlessly onto the awaiting platter.
The second pan — called The Classic Pan — is sold out, but it’s a sleek, stunning five-ply stainless steel number that comes in two sizes (12 inches and 10.5 inches). I love that it has high, sloped sides — perfect for making my “famous” (according to my husband) marinara. I started by sautéing some onions in olive oil until they were nice and golden, then added my garlic, crushed tomatoes, and fresh herbs, and let everything simmer for a bit. Pouring the finished sauce out onto my pasta was a breeze, too. When I made a pan-seared salmon, the pan went effortlessly from stovetop to oven (it’s safe up to 500 degrees F).
The best part of both of these pans? They can BOTH go in the dishwasher, which is very important to me!.” — Lauren Kodiak, Managing Editor
Who this is for: Anyone looking to outfit their entire kitchen with quality gear without breaking the bank.
What our testers thought: “After putting the Kana through its paces — making stews, braises, pasta sauce, and soup — I am into this Dutch oven. It feels sturdy, cooks evenly, cleans up easily, and hasn’t stained, scratched, or chipped. It performed as well as my Le Creuset and Staub, with minor differences in browning and evaporation that, in the end, didn’t affect the deliciousness of my meals. Its clean, elegant design goes with any kitchen, and although it might not come in as many colors as the big guys, I really like the simple look of this one. And getting white instead of, say, a bright yellow seems like a small sacrifice for such a well-made and well-priced pot.” — Danielle Centoni, Contributor
Who this is for: Anyone who wants a Dutch oven but can’t seem to get over those giant price tags on the classic French brands.
What our testers thought: “If you want something even prettier than the Milo and still less expensive than the big names, go with Great Jones. The shiny gray enamel interior splits the difference between Le Creuset’s white enamel and Staub’s black matte enamel. The light enamel makes it easier to make sure foods aren’t burning. Like its two main competitors, The Dutchess is oven-safe to 500 degrees; works on gas, electric, and induction burners; and is dishwasher-safe. It even comes with a similar limited lifetime warranty. With its glam look, solid performance, and palatable price tag, The Dutchess definitely lives up to its name.” — Danielle
Who this is for: Anyone who wants a Dutch oven but can’t seem to get over those giant price tags on the classic French brand — and ALSO cares deeply about design.
What our testers thought: “I’ve been wanting a stainless steel pan for a while now, for caramelizing onions or getting a nice sear on veggies. That being said, I don’t cook meat, so I knew I wouldn’t be turning to it daily, and therefore probably wasn’t the right candidate for a super-expensive pan (like All-Clad). This set has proven to be perfect for my needs. The skillet can easily go from stovetop to oven (and is so much lighter than my cast iron), and I love that I can pop all the pieces right into the dishwasher. I’ve been heating up soup in my 1.5-quart saucepan, making rice in the 3-quart one, and I can’t wait to make stock in the 8-quart one. These pieces actually remind me of the pans we used in culinary school, which makes me feel like a restaurant chef every night at home.” — Grace Elkus, Deputy Food Director
Who this is for: Home cooks who need the essentials but aren’t interested in spending time building any sort of collection from scratch.
What our testers thought: “This is one of the most nonsticky nonstick skillets I’ve ever used. We make a lot of eggs in my house, so it’s had plenty of use these last few months and eggs still glide out as smoothly as they did on Day One. I like that you can get it with or without the lid (if you make over-easy eggs, pay the extra $10 to get the lid and then you won’t have to flip the egg!). And even though it’s got 5-ply construction, it’s not too heavy for my weak little wrists. For what it’s worth, I’m also a fan of this 4-quart sauté pan. All the pieces are made in Italy, too.” — Lisa Freedman, former Lifestyle Director
Who this is for: Minimalists who care about deep-rooted traditions — and have a penchant for Italy.
What our testers thought: “I’ve never cooked on the stovetop with anything other than the random assortment of nonstick pans that I’ve picked up over the years, so this Brandless Stainless Steel Cookware set was a complete departure for me. After adjusting to the learning curve of cooking with stainless, I fell in love. You can tell immediately that the 5-ply cookware is high-quality because it’s so sturdy. I love that I can sear my food on the stove and finish it off in the oven, which is something I can’t do with my nonstick pans. Because of their sloped design, these handles are super comfortable to hold (just be careful when the pan is hot!). If you need me, you can find me making soups in the giant stockpot, braising chicken thighs in the lidded sauté pan, or just, you know, staring at my new pots.” — Lauren Masur, Staff Writer
Who this is for: Home cooks who like a bargain and value quality more than brand names.
Note: The Stainless Steel Cookware Set is no longer available but you can shop individual pots and pans at the links above.
About the brand: The Steckling brothers sought out to improve on traditional cast iron when they started Marquette Castings. Originally, the cast iron pieces were made in China, but they’ve since been moved to Michigan. Here in the states, they’re made through a labor-intensive process (called investment casting!), which the company says is the best way to make a high-quality casting with thinner walls and smoother surfaces. Now, they make two sizes of cast iron skillets, enameled cast iron pieces, a carbon steel skillet, and a cute leather handle sleeve.
What our testers thought: “This is not a small skillet! I found myself wishing I had more mouths to feed when I took it out of the box. The 13-inch diameter did have a little trouble fitting on my regular-sized electric burners, but it was manageable. Interestingly, despite its size, it only weighs a little more than my regular 10-inch cast iron skillet and really felt pretty lightweight to handle. The cast iron is thinner, which explains the weight, so it holds heat a little differently than a thicker cast iron skillet. While I didn’t love this for steaks (it didn’t give the crusty sear I was looking for), it was amazing for pancakes (there’s plenty of space to cook three or four at a time) and I’m excited to make paella in it this weekend!” — Sheela Prakash, Senior Contributing Food Editor
Who this is for: Anyone who wants to upgrade their cast iron.
Note: The No.13 Skillet is currently out of stock, but you can shop other pieces, including the best-selling Carbon Steel Skillet, today.
Lisa Freedman
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Love them or hate them, pod coffee systems have carved (and kept!) a home in the morning beverage market. If you use this type of coffee maker, you know how crucial it is to keep the system brewing without issue every morning — or maybe all day, depending on your coffee habit (no judgments here!) Could you just imagine if it worked just fine for your husband and then it stopped brewing when you tried to make your own cup? The horror!
As irksome as it might be, keeping up a consistent cleaning schedule with your Keurig (or similar pod machines) is the secret to preventing issues like the dreaded clog. With these machines getting a lot of daily use, they can easily develop clogs that can cause the system to quit completely. No bueno. Luckily, that’s why we’re here, to equip you with the tools needed to keep the coffee flowing, uninterrupted. Here’s a quick cleaning routine to keep your machine running well.
While we offer a tutorial here to clean your Keurig with vinegar, a household staple for most of us, if you want to be really certain you’re clearing out those clogs you can opt for a descaling solution. This one is the only Keurig-approved cleaning solution for its brewers!
While cleaning a Keurig might seem like a bit of a laborious task, it’s actually a lot easier than you may think. In fact, it only requires a handful of items:
Erika Tracy
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I always check nutrition labels when I’m at the grocery store and use them to help pick the best option among the variety of pre-packaged foods I purchase. I check sugar, salt, and fat contents, but to me all those numbers (measured in grams) are an abstract relative. What does a gram of sugar—or salt, or fat—really look like? I went on a mission to find out:
Chris Perez
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While you may head to Costco for the fixings of a giant holiday feast, it may not be your first stop when shopping for a charcuterie board. There’s no need to buy a wheel of Parmigiano Reggiano or 10 pounds of prosciutto, to assemble a bountiful — and affordable — charcuterie board from items you can buy at Costco.
There is no season that makes having a Costco membership more valuable than the holidays. With over a decade of bulk shopping and holiday hosting experience I’ve figured out how to fill my cart strategically so that I’m not hit with sticker shock at the register or too many leftovers once the party is over. I’m convinced that there is no better place to shop than Costco for your holiday charcuterie board. Here’s how to do it.
The selection of gourmet cheeses and charcuterie at Costco remains awe-inspiring, even to longtime members. The warehouse wonder has found the sweet spot of cost and quality, but it usually entails purchasing oversized cheese wedges or poster-size packages of salami. When variety, not quantity, is the main objective, look for multipacks. Although you won’t have as much control over every meat and cheese you serve, your platter will be full and you may discover a new favorite.
Use the same strategy when it comes to nuts and dried fruit. You’ll save some money by buying a mixture rather than individual nuts, dried fruits, and seeds. That said, you’re sure to have some leftovers from a Costco charcuterie board, so make sure to choose foods you won’t mind snacking on in the coming days.
Here’s what I picked to serve a party of 12 and why.
Total: $68.83; $5.74 per person
Unless you’re hosting the party of the decade with a guest list to match (and in that case, I expect an invitation), you’ll probably be snacking on the leftovers in the days to come. Thankfully, all of the elements of this charcuterie board can be enjoyed throughout the holiday season, so there’ll be no holiday Miss Havisham vibes here. Plus, you’ll always have something to offer unexpected guests that happen to drop in.
What are your favorite Costco charcuterie board additions? Tell us in the comments below.
Patty Catalano
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If you’re not already slotting steak into your meal plan once in a while, I’m here to encourage you to do just that, be it date night at home or a random Wednesday night. There’s no need to go out for steak when you can make a delicious steak dinner from the comfort of your own home. You can keep it light with a steak fajita salad, or switch things up and make a sirloin steak sandwich.
Whether you fire up the grill, cook it on a sheet pan under the broiler, or sear it in a skillet along with potatoes or a quick pan sauce, getting steak on the table during the week is a totally doable affair. In fact, it can seem intimidating, but a really good steak dinner is a lot faster and easier to cook up than you might think. Here are 42 steak recipes to make for dinner any night of the week — no special occasion required.
For cuts like hanger steak, flank steak, and steak tips, a quick sear in a screaming-hot pan on the stovetop is all you need to get dinner on the table.
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Whether you’re cooking up skewers, foil packs, or a marinated flank, it’s truly hard to beat a steak dinner from the grill.
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When you want a more hands-off cooking method, turn on the broiler and grab a baking sheet or your cast iron skillet to cook your steak in the oven.
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Kelli Foster
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If you have a carton of leftover cream in your fridge and are wondering what to do with it, you are in luck. It’s an extremely versatile ingredient and can be used in a wide variety of sweet and savory dishes. Whether you have a spoonful or more than a cup, here are 70 recipes with heavy cream, including tender cream biscuits, a richly-flavored frittata or quiche, creamy pasta, no-bake pie, and more.
Kelli Foster
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As you’ll find, the connection between these two grocers reveals a history and a family tree that’ll briefly have you looking like that one mathematical equation meme, but is essentially centered on one German family that, separately (the key word here!), owns both Aldi and Trader Joe’s.
Let’s set the scene with the family in question: the Albrecht Family (namely, brothers Theo and Karl Albrecht). Together, they largely ran and expanded Aldi (which is a combination of “Albrecht” + “Diskont” [the German word for “discount”]) in 1946, taking over their mother Anna’s original store and growing it into their own grocery empire.
Much like you might expect with siblings, the two brothers decided to split their companies in two in 1961 after they allegedly had a dispute over whether they should sell cigarettes (seriously!). Karl, who was against selling cigarettes (he thought it would attract shoplifters) then went on to run Aldi Süd in the southern half of Germany, while Theo (who disagreed) would run Aldi Nord in the northern half of Germany. Both Aldis have been financially and legally separate since 1966.
It’s all a bit Shakespearean (or an episode of Succession), and I’m not even going to get into how Theo was kidnapped and held for ransom in the ‘70s. But wait, there’s more!
While these two Aldi branches are both Aldi in name, only one is the operator of the U.S.-based Aldi locations you know and love (as well as Winn-Dixie), which would be Aldi Süd. We can also thank Karl and Aldi Süd for their Aldi locations in southern Germany, the U.K., Ireland, Australia, and China.
As for Aldi Nord (which runs the Aldi locations in countries such as Belgium, France, the Netherlands, Poland, and Spain), it most importantly is the company we can thank for Trader Joe’s; Aldi Nord bought the grocer from the original, eponymous Trader Joe himself (Joe Coulombe) in 1979.
Since the two brothers’ passing, the ownership has stayed within the larger Albrecht family, which makes it all a bit more blurry at the edges. But at the end of the day, the companies are run completely separately, with both companies now more under the influence of their respective executives than the family itself.
Like some brothers, Karl and Theo shared a lot in common — most notably their frugality. Fun fact: Theo, for one, always wore cheap, ill-fitting suits, used pencils down all the way to the stub, and preferred plain meals, with lots of potatoes. He even haggled with his kidnappers.
This same frugality is something that was key to their success, and a big reason why both Trader Joe’s and Aldi have consistently low prices to this day. So, we’ll be thanking them both for helping us keep a few more clams in our wallet during our grocery runs.
Mackenzie Filson
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Bring on the latkes.
READ MORE…
Sheela Prakash
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You don’t have to be Jacques Pepin to make a perfect omelette (although that would certainly help). All you really need to get the job done right is a trusty nonstick pan. But what is one to do if they’re missing that one magical pan from their arsenal? Well, that’s what we’re here for. We turned to Amazon to find the most beloved nonstick pan on the site and came across one you probably haven’t heard of, but are sure to fall for, too.
Enter: the Ozeri 8″ Stone Frying Pan, a scratch-resistant, die-cast aluminum pan with a magnetized bottom and a heat-resistant, silicone-coated handle that make it truly a force to reckon with. With an almost five-star rating, it’s beloved. The 8-incher, perfect for omlettes and other small foods, costs just $27. However, if you’re looking for something bigger, you’ll be jazzed to know it comes in 8-, 10-, and 12-inch options as well as seven different color options. So what is Amazon saying about this pan? Let’s take a look.
So what is it about the Ozeri 8″ Stone Frying Pan that has shoppers stocking up on this pan? Unlike most pans, this pick is a non-stick induction-safe beauty that uses a stone-derived coating from Germany that is 100% free of APEO, GenX, PFBS, PFOS, PFOA, and the lesser known chemicals NMP and NEP for some of the safest, eco-friendly cooking around. This coating is not only eco-friendly, its scratch-resistant, super easy to clean, and features a lovely speckled design for some extra flair.
With its solid construction and $27 pricetag, it’s no wonder over 200 people have bought the Ozeri 8″ Stone Frying Pan just in the last month. Top that off with glowing reviews to match and it’s definitely a pick we can get behind. Matter of fact, it may have just found a home on my stove — time for an omlette.
Lauren Masur
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The standard serving size for meat or fish is 3 ounces, which is about the size of the palm of your hand. The standard serving size for beans, legumes, and grains is around 1/2 cup or about the size of the front of your closed fist. A single serving of yogurt is equal to 1 cup. For nut or seed butter, the serving is around 2 tablespoons. Lastly, when it comes to whole nuts and seeds, a serving size is about 1 ounce.
Sheela Prakash
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Prime rib is a cut of beef from the primal rib section of a cow. An entire prime rib has 6 ribs which are often sliced individually to make ribeye steaks. Prime rib, which is also commonly referred to as a “standing rib roast”, is often prepared for the holidays because of its tender texture, which comes from substantial marbling.
Christine Gallary
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