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Tag: team:skills

  • Ina Garten’s Easy French Trick for Cooking the Best Pot Roast I’ve Ever Tasted

    Ina Garten’s Easy French Trick for Cooking the Best Pot Roast I’ve Ever Tasted

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    Pot roast is one of those classic cold-weather dishes that never goes out of style, like beef stew or chicken noodle soup. Even though it’s a fall mainstay, pot roast can also get a bad rap, with a reputation for being bland, boring, and consisting of dried-out beef with overcooked vegetables. 

    I happen to disagree. A good pot roast can truly be great with a balance of slow-cooked flavor, melt-in-your-mouth tender beef, and perfectly cooked vegetables. All you need is the right recipe. I’ve personally tried a few different pot roast recipes over the years, but was never really able to settle on my ultimate go-to. That is, until I tried one from the legendary Ina Garten that includes a surprising addition that I’ve incorporated time and time again: cognac.

    Most pot roast recipes ask you to deglaze the pot after searing the meat with either beef broth or red wine. In her recipe, Ina deglazes with a combination of red wine and cognac. The addition of cognac adds a fruity, spicy flavor to the sauce that makes this recipe stand apart from others I’ve tried. 

    Plus, this addition is subtle enough (but still impactful) to allow you to be creative without clashing with other ingredients. Because pot roast itself is a combination of pretty basic flavors and techniques, there’s a lot of room to riff and build something with deep flavor tailored to your specific tastes and preferences. You could swap out carrots for parsnips, you could add some spice, you could add a dash of fish sauce to bump up the umami — the possibilities are endless. 

    Tips for Making Ina Garten’s Pot Roast

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    Andrea Rivera Wawrzyn

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  • I Don’t Frost My Cakes, I Rely on This Brilliant 2-Ingredient Trick Instead (It Takes Less than 5 Minutes!)

    I Don’t Frost My Cakes, I Rely on This Brilliant 2-Ingredient Trick Instead (It Takes Less than 5 Minutes!)

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    It’s the biggest time-saver.
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    Kristina Razon

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  • I Finally Found a Fridge Cleaning Hack That Works, and Now I’ll Use It Forever

    I Finally Found a Fridge Cleaning Hack That Works, and Now I’ll Use It Forever

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    The sensible part of me knows that cleaning is morally neutral. But somehow nothing can trigger a flood of self-judgment quite as quickly as my fridge slipping into a state of chaos. It’s ridiculous but human, and I have always yearned to master fridge organization and achieve perpetually perfect shelves.

    In my small kitchen, I have petite countertops and a roomy refrigerator. Unpacking groceries and washing shelves and drawers means that my counter space becomes completely monopolized for a few hours, and combined with a busy schedule, this creates a bad procrastination dynamic. 

    The shelves would get messier, more disorganized, and stickier as I yanked leftovers, sauces, and fresh produce in and out. Breaking point would arrive, at which juncture I would take a morning to empty everything from the fridge; declutter expired items; haul things to the compost heap; clean and dry the interior and all shelves, drawers, and containers; and then put it all back. 

    I felt stuck in this toxic cycle until I stumbled onto a simple hack. I had been dabbling in “cleaning as you go” as a regular practice, jumping on tasks that would take me less effort to do right away than compiling a to-do list for later. One day, I opened the fridge door and decided to clean and organize a single shelf. Exultant, I realized I could easily repeat this over the following few days, without sabotaging my schedule, until the fridge was spotless.

    I realized that if this fridge-centric version of “cleaning as you go” worked, I would never have to wait for a miraculously free weekend to clean my entire fridge — and let the shelves and food fall into an ever more questionable state of decay.

    It’s been a year since I’ve implemented this hack and I can confidently say it works. I now almost exclusively follow what I think of as the one-shelf-per-day approach. Here’s how it goes down.

    My “One Shelf per Day” Fridge Cleaning Hack

    As soon as the fridge starts looking a little rowdy, I shift everything from the top shelf onto the others, disposing of any spoiled items as I run into them. If you have more food than space, you may need to place some items on your countertop, but this could also be a sign that you need a ritual to reduce fridge clutter.

    With the shelf clear, I slip it out and wash the glass with hot water and soap, together with my dishes, and let it dry. After wiping the interior around the shelf, I slide it back and re-pack. The next day, I tackle the shelf below it in the same way, then the next, and so on, until I’m down to the produce drawers. If I’m feeling particularly pumped, I might do two shelves in a day, but as a recovering overachiever, I’m pretty careful not to bite off more than can easily be added to my daily kitchen cleaning tasks.

    There are two other rules. Always work downwards, so you’re not showering crumbs and fridge crud over freshly cleaned shelves, and use a non-toxic, food-safe cleaning solution, such as a DIY-infused vinegar spray or some dish soap diluted in water.

    As you can tell, dreams do come true. I have the refrigerator of my dreams (minus French doors) and never have to block out the bulk of a beautiful Sunday morning to grapple with fridge grime ever again.

    This post originally appeared on Apartment Therapy. See it there: I Finally Found a Fridge Cleaning Hack That Works, and Now I’ll Use It Forever

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    Daniela Klein

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  • The 2-Ingredient Sour Cream Dip I’ll Never Stop Making

    The 2-Ingredient Sour Cream Dip I’ll Never Stop Making

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    I’m a fussy snacker. Unlike those with simple snacking tastes, I am unsatisfied by eating an apple or munching a handful of nuts. I crave something more substantial. The problem with this is that I also want a snack-size portion of my “substantial” snack, which is a tall order (if anyone has a line on three-bite burritos, hit me up). Sometimes I’ll find myself eating two bites of leftovers as a snack, which is both strange and not really what I wanted in the first place. 

    One of my all-time favorite MVP snacks is classic French onion dip with plain potato chips. The problem is, to have a snackable amount of dip, you have to make the whole batch, which requires a full pound of sour cream for one packet of French onion soup seasoning. That’s simply too much dip outside of a party setting. Recently however, in the throes of a real craving, I stumbled upon a life-changing snack time hack that has upped my game forever: leftover ramen packets.

    I regularly buy dried instant ramen noodles at the supermarket to use in recipes that don’t require the seasoning packet. I feel wasteful just throwing the little packet away, however, which has led to me housing an increasingly overflowing container full of them on a high shelf in my kitchen. I never quite knew what to do with them, so they just sat there. That is, until I found myself really craving French onion dip and super frustrated that I had the sour cream and the chips, but no Lipton packets. 

    Years ago I spent a lot of time developing a recipe for homemade French onion dip, so I have a deep knowledge of what it takes to re-create it, and the truth is I couldn’t get that round MSG umami from anything other than beef bouillon. Do you know what’s close to bouillon and comes in a convenient, single-serving packet? Ramen seasoning, and I had a ton. 

    Why Ramen Seasoning Makes the Perfect 2-Ingredient Dip

    Tips for Making Dip with Ramen Seasoning Packets

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    Andrea Rivera Wawrzyn

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  • The Reason Why This Hawaiian Dish Is So Iconic

    The Reason Why This Hawaiian Dish Is So Iconic

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    Everything to know about the traditional Hawaiian dish.
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    Catherine Toth Fox

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  • I Cooked Pancakes Every Single Weekend for a Year and Discovered the Easy Secret to Making Them Extra Fluffy

    I Cooked Pancakes Every Single Weekend for a Year and Discovered the Easy Secret to Making Them Extra Fluffy

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    It all comes down to the order of ingredients.
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    Lauren Miyashiro

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  • What Is Tajín Made of? Everything to Know About the Beloved Spice Blend

    What Is Tajín Made of? Everything to Know About the Beloved Spice Blend

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    It’s great on almost everything.
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    Andrea Rivera Wawrzyn

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  • Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast

    Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast

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    I love olive oil and basically never use any other cooking oil in my home. Replacing the traditional butter with extra-virgin olive oil took my brain to a place of whole-new French toast possibilities. I just had to try it for myself. Here’s how it went.

    How to Make Giada’s Olive Oil French Toast

    My Honest Review of Giada’s Olive Oil French Toast

    I’m a fan! While I was immediately intrigued by this little innovation, I must admit I was also skeptical. Butter is a pretty key ingredient in French toast. It brings richness and fat, and besides, what’s breakfast without butter? But olive oil is also pretty rich tasting, and though it doesn’t have the creamy flavor that dairy brings, a good quality olive oil brings its own robust, floral flavor to the party.

    I am a noted savory breakfast person who will take an egg over a pancake (or French toast) any day. Which is why this take on French toast worked so well for me. I associate olive oil with savory flavors, so while this French toast wasn’t specifically a savory version ( I used a traditional sweetened custard and challah bread, which is lightly sweet), it did walk the line between sweet and savory in a great way. 

    Using the olive oil as a replacement for maple syrup as the “finishing syrup” solidified the whole dish for me. You get the hit of sugar from the custard and the berries, but not the super sticky sweetness of maple syrup. Maple syrup and butter make great bedfellows, but my new breakfast flavor combo is berries and EVOO. Maybe I’ll try it on pancakes next …

    Tips for Making Giada’s Olive Oil French Toast

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    Andrea Rivera Wawrzyn

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  • We Tried Every Possible Method for Frying Eggs, and the Clear Winner Was a Total Curveball

    We Tried Every Possible Method for Frying Eggs, and the Clear Winner Was a Total Curveball

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    Fried eggs are a quintessential breakfast classic. They’re just as comfortable on a fancy brunch menu as they are in a greasy spoon diner. And while it’s pretty easy to make at home, it’s also one of the more difficult things to get exactly right. That’s because you can fry an egg a number of ways, and people have strong preferences about how they’re prepared. Some people like their eggs over-medium, or with browned lacy edges; others prefer a more gentle cook.  

    But, for me, the “best” fried egg is really the easiest fried egg. It doesn’t stick to the pan, it doesn’t make a mess, and cooking it doesn’t smoke out the kitchen. And, of course, the whites are properly cooked through (which can be one of the trickiest parts!) To nail down the best way to fry an egg, I researched and tested eight popular cooking methods at home.

    A Few Notes on Methodology

    For something that seems so simple, frying an egg can be a finicky task. There are a surprising number of factors to consider — heat level, cooking vessel, whether or not to flip, and the list goes on, but suffice it to say I had to establish some parameters before I got started. 

    Fried Egg Method: Cold Start

    About this method: This cooking method is as simple as it gets. The egg is poured into a cold, empty nonstick skillet — no oil or butter at all — and then cooked over medium heat until the whites are just set.

    Results: The upside to the cold start is that the eggs cooked pretty gently and had almost no browned edges. There’s no extra fat in the pan to spatter out, which is nice for clean up and safety. The downside is that without any fat in the pan, the egg tasted noticeably less rich and delicious than other fried eggs in the lineup. It also took just about 6 minutes to cook, which is much longer than other methods (boo).

    Fried Egg Method: Neutral Oil

    About this method: For this tried-and-true method, I cooked one egg in 1 teaspoon of vegetable oil in an uncovered pan that had been preheated for 2 minutes over medium heat. 

    Results: This method produced what I would consider a good, standard fried egg. There was a bit of oil splatter while it was cooking, but not too much. Cooking the egg uncovered meant it needed longer in the pan for the whites to fully cook, clocking in at about 3 1/2 minutes. The finished egg was browned around the edges because of that extra cooking time, which was not what I was after. Vegetable oil didn’t add much in the way of flavor, so while the egg itself was cooked fine, it was nothing to write home about.

    Fried Egg Method: Oil + Butter

    About this method: I preheated the pan for 2 minutes with 1 teaspoon of vegetable oil, then added 1 teaspoon of butter to the hot pan just before slipping in the egg. I covered the pan with a lid and cooked the egg for 1 minute, then turned the heat off and let it finish cooking, covered for an additional 30 seconds.

    Results: This is a bit of a maximalist method for frying eggs. The idea is that the addition of two fats makes for a richer, fuller flavor than just using one alone. As promised, the egg did have a richer flavor than ones cooked in just one type of fat. White it yielded a perfect runny yolk and well-set whites, the egg had a harder cook on the bottom with a crispier texture. In the end, the extra bit of richness wasn’t worth the effort.

    Fried Egg Method: Olive Oil

    About this method: This is a simple twist on a classic preparation. It’s the same as the vegetable oil test above: The eggs are cooked uncovered in a pan that has been preheated for 2 minutes with 1 teaspoon of olive oil instead.

    Results: Compared with methods that use butter or vegetable oil, this one fared the best in terms of browning. I was specifically aiming for eggs without browned bottoms and edges, and the olive oil delivered the egg with the least of those. In terms of flavor it landed right in the middle, having more flavor than the vegetable oil — which didn’t add much at all — but less than butter.

    About this method: I preheated a pan with 1 teaspoon of butter for 2 minutes, then added the egg and fried it, uncovered, until the whites were just set.

    Results: While this method gets high marks for flavor (browned butter, yum), it loses points for excessive browning. Two things were working against my goal of a gently cooked egg: the lack of a lid, and the butter itself. Without a cover to trap the heat, I had to fry the egg for slightly longer to set the whites, which in turn led to the bottom and edges of the egg getting much crispier than I wanted. As the egg cooked, the butter in the pan browned, which while delicious, contributed to the overall brown appearance of the finished egg. Tasty, but not what I wanted.

    Fried Egg Method: Covered

    About this method: This method was identical to the butter test, but with a lid. I put 1 teaspoon of butter into the pan and preheated it for 2 minutes over medium heat, then added the egg and immediately covered the pan with a lid. I then cooked the egg until the whites were just set.

    Results: This was pretty close to my ideal fried egg. It had the best of both worlds: the flavor of butter, and the gentler cook that comes from covering the pan. The browning on the bottom and around the edges was minimal. A covered pan traps heat all around the egg, so it cooks faster and more evenly than if it were uncovered.

    About this method: This method is a bit more hands on than the others. I added 2 tablespoons of butter to the pan and preheated it for 2 minutes over medium heat. I then added an egg to the pan, let it fry for about 1 minute, then tilted the pan and used a spoon to baste the top of the egg with melted butter until the whites were set.

    The egg spent over half of its cooking time tilted away from the direct heat of the flame, so it actually cooked more gently than most of the other methods I tested. Additionally, cooking it this way allowed me the greatest amount of control. I could push the egg around in the pan, in and out of its butter bath, as well as specifically directing where on the egg’s surface to add more hot butter, thereby eliminating any spots being under or overcooked. The bottom of the egg was cooked, but not browned; there was nary a crispy edge to be seen; and since it was positively drowning in butter, it was delicious, if a bit rich. I wound up with the gently cooked butter-drenched fried egg of my dreams, but at what cost? 

    While this produced the best egg, it was also by far the most high-maintenance one. Basting an egg is much more active than simply frying it, on top of which, you’re tilting a pan full of very hot fat toward yourself, which is not exactly the height of safety. Since I opted for a nonstick pan, I also had to use a nonmetal spoon for basting, since you should never use metal utensils on nonstick cookware. Luckily, I had a favorite silicone spoon handy, but not everyone does. All in all, while this was a top-notch fried egg, this method would never be my go-to for making an easy fried egg.

    Fried Egg Method: Water + Fat

    About this method: This method is identical to the covered method above, but with the addition of 1 teaspoon of water. I added the water just after adding the egg to the preheated pan and quickly covered it with a lid. I then fried the egg over medium heat for about 1 minute, until the whites were just set.

    Results: Nailed it! This method delivers the best fried egg. Covering the pan leads to more even cooking, and coupling it with water takes it to the next level. The steam created by adding just 1 teaspoon of water is enough to create the perfect environment for gentle, even egg cooking. 

    Butter adds great flavor without becoming overly rich like the basted egg. The whites were well set, and the yolk was jammy, not overly runny, but cooked just enough for a toast dunk. There was a bit of browning on the edges, but very little and the bottom of the egg remained silky with no crisping up. Mission accomplished.

    For the record, there were no bad eggs here. A fried egg is pretty hard to totally screw up, and I would have happily put every egg I cooked on top of a bowl of fried rice. I did learn a few lessons though that may help you the next time you’re frying an egg at home.

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    Andrea Rivera Wawrzyn

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  • The Best-Ever Bread to Use for a Grilled Cheese (Plus 4 Amazing Alternatives)

    The Best-Ever Bread to Use for a Grilled Cheese (Plus 4 Amazing Alternatives)

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    So, What Is the Best Bread for Grilled Cheese?

    For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

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    Andrea Rivera Wawrzyn

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  • I Just Learned the “Most Wild” Way to Peel an Egg Without Using My Fingers In 10 Seconds Flat

    I Just Learned the “Most Wild” Way to Peel an Egg Without Using My Fingers In 10 Seconds Flat

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    Peeling boiled eggs is one of those dreaded kitchen tasks that people are always looking for a better way to do. It takes forever, it’s hard to get all the tiny bits of shell off of the egg, and often you wind up inadvertently pulling the egg apart. Boo.

    In the video, user @moztheman drops a boiled egg into a jar, adds a bit of water, screws on the lid and then proceeds to give the whole thing a good shake. The shell is completely removed in a few seconds, leaving him with a perfectly peeled egg with very little effort.

    Much like the shake-between-two-bowls method for peeling garlic, this method removes the fussy work from the equation and just bashes the heck out of the egg to remove the shell. The water both cushions the egg itself from the force of impact as you shake, and helps separate the shell from the egg itself. While researching I discovered that we tested a similar TikTok hack that included the extra step of cracking the eggs on the bottom before boiling, but this one seems even easier.

    I also found another very similar (but maybe even more helpful for me personally) trick. This post from @charledandallie uses a drinking glass instead, and just covers the top with one hand. This version requires a bit less of your kitchen — I don’t always have a clean jar with a lid on hand, but I do always have a drinking glass. The egg, however, does not come out fully peeled. You can see at the end of the video that although she does still have to peel the egg, it all comes off very easily in one or two easy swipes. Still a win in my book.

    Have you tried peeling your boiled eggs by shaking them in a jar? Is there an even better way? Sound off in the comments!

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    Andrea Rivera Wawrzyn

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  • The Pantry Ingredient That Makes My Grandma Adele’s Meatballs Ridiculously Good (It’s Not What You’d Expect)

    The Pantry Ingredient That Makes My Grandma Adele’s Meatballs Ridiculously Good (It’s Not What You’d Expect)

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    I guarantee it’s already in your spice cabinet.
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    Lindsay Funston

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  • 10 Types of Classic Cocktails You Should Definitely Know How to Make

    10 Types of Classic Cocktails You Should Definitely Know How to Make

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    Choosing a cocktail can be an overwhelming proposition. There are a huge amount of cocktails out there, and it can be tough to know what is what. My pro move when faced with a daunting list of specialty cocktails is to go with a classic, and I often do the same thing if I’m pouring a cocktail at home.

    Whether you’re looking to create a cocktail-ready bar in your home, or order like an expert at your favorite bar, we’ve got you covered. We’ve put together a list of essential classic cocktails, including their ingredients, popular variations, and types of glassware they’re typically poured into so you never have to say “Wait, what’s in that?” again. 

    The Manhattan is an iconic cocktail originally conceived in the late 1800s somewhere in Manhattan (some say the Manhattan Club, but we can’t be sure). It’s traditionally made with rye, although there are many, many variations on this three-ingredient classic. You can swap out the rye for bourbon or scotch (a Rob Roy), the vermouth for amaro, or change up the bitters for a different flavor profile. 

    This cocktail is rumored to be a riff on another classic, the Americano, which is made with Campari, sweet vermouth, and seltzer. The story goes that sometime in the early 1900s in Florence, Italy, Count Camillo Negroni ordered an Americano with gin instead of seltzer, and the Negroni was born. Variations of this popular cocktail abound, from replacing the gin with mezcal to the viral Negroni sbagliato, which also swaps out the gin for sparkling wine.

    Despite its name, the Moscow Mule did not originate in Russia (nor does it have anything to do with mules). In 1941, the Los Angeles bar Cock ‘n’ Bull found themselves with an overabundance of their house-made ginger beer. The owner’s friend happened to have just purchased the Smirnoff distillery, leaving him with a surplus of vodka that he was also trying to push out. One of the bartenders at Cock ‘n’ Bull created the cocktail to help clear out both. Variations on the original include swapping out the vodka for bourbon (a Kentucky Mule), gin (the Gin-Gin Mule), and dark rum (the Dark & Stormy). 

    Tied with the mimosa for “cocktail most acceptable to drink before noon,” the Bloody Mary is a brunch MVP. This savory cocktail has more than a few ingredients, and the variations are endless. Everyone has a favorite Bloody, with the variables up for debate including everything from the base (tomato juice, Clamato, V8) to whether to include horseradish, Worcestershire sauce, and hot sauce (and how much). You can swap the traditional vodka for tequila to make a Bloody Maria, or gin for a Red Snapper, among countless other riffs on this classic.

    The Old-Fashioned is a simple cocktail with a long history. Back in the mid- to late-1800s, a “whiskey cocktail” was a mixture of whiskey, sugar, bitters, and ice or water. Once newer liqueurs started appearing in bars from Europe, cocktails began incorporating new flavors, which led to some patrons ordering a whiskey cocktail “the old-fashioned way.” Despite the best efforts of the bar patrons of yore, there are many ways to experiment with the simple flavors of the Old-Fashioned, from trading the bourbon whiskey for different liquors to adding different flavor profiles via infused simple syrups.

    The classic martini is arguably the most quintessential of cocktails. The simple combination of gin, vermouth, and olives has spawned a surprising amount of variation. The ratios of liquor to vermouth can change from recipe to recipe as well as the inclusion of olive brine (making a dirty martini). However, the variables don’t stop there. Swap the olive for a cocktail onion to make a Gibson, or the gin for vodka for a vodka martini, and that’s without even getting into cocktails that retain the name “martini,” but stray further from the core recipe, like the lemon drop martini, or the ever-popular espresso martini.

    Origin stories for the mojito are peppered with famous names. One story claims it was invented during the invasion of Cuba in 1586 by Sir Francis Drake, while another claims it was born in Havana at one of Ernest Hemingway’s favorite bars. However it was conceived, this combination of fresh, citrusy flavors and rum remains a staple for beating summer heat. Variations include the addition of fruits like watermelon, coconut, or even some blackberries and switching the white rum with other liquors like tequila or vodka.

    The whiskey sour is a cocktail that works in any season. The light flavor of lemon juice lifts the whiskey just enough for it to straddle the line between cold and warm weather. The addition of an egg white to this three-ingredient cocktail is traditional, but it’s up to you to choose your own adventure. The egg white adds a layer of foam and a richer texture to the drink, but is certainly not mandatory. If egg whites aren’t your thing, you might opt for an Amaretto Sour (Amaretto swapped for the whiskey) or a New York Sour, which adds a red wine float to the top.

    An Aperol spritz is like summer in a glass. It’s light and fizzy and fun, and just as appetizing at brunch as it is on vacation. This low-alcohol cocktail is actually an Italian aperitivo — a pre-dinner cocktail. Aperol itself is an Italian liqueur made with oranges that has a flavor that is both bitter and sweet. Twists on the classic include swapping the Aperol for other bitter liqueurs or amaros like Cynar or Campari.

    An undisputed classic, the margarita is a cocktail that can be very simple or a bit more complicated, depending on who’s making it. The combination of tequila, lime juice, and some kind of sweetener can be riffed on endlessly. Some recipes call for orange liqueur, some for simple syrup, while others call for neither, opting instead for agave nectar. There are seemingly endless variations that swap in alternate fruits, or add spice, and of course there’s always the ubiquitous frozen margarita.

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    Andrea Rivera Wawrzyn

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  • Are “Free-Range” and “Cage-Free” Eggs Actually Better? We’ve Cracked the Code

    Are “Free-Range” and “Cage-Free” Eggs Actually Better? We’ve Cracked the Code

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    Some of the labels you see on a carton of eggs may refer to similar-sounding, or even the same, things (if a chicken is “pasture-raised” isn’t it also “free-range”?), but there are big differences in how the hens laying your eggs are treated. Here, we break down the difference between the three most common labels for eggs in the grocery store.

    When eggs are labeled “cage-free,” it means that the chickens who laid those eggs (“layer hens”) live in an open indoor space. Per the USDA, “Eggs labeled ‘cage-free’… are laid by hens that are allowed to roam in a room or open area, which is typically a barn or poultry house.” This is a big departure from decades past when hens raised in cages was a more prevalent practice. While there is no federal legislation banning the use of cages, many states have either banned their use entirely or required that farms phase them out. 

    ‘Free-range’ eggs were laid by hens with access to the outdoors. While this label is regulated by the USDA, there are very few guidelines in place governing what “access to the outdoors” means in practice. Look for labels from third-party regulators like Humane Farm Animal Care (HFAC). They work to ensure the quality of life of farm animals, including ensuring eggs labeled ‘free-range’ come from hens who have meaningful access to the outdoors (i.e., the hens actually go outdoors, as opposed to these simply being an opening in their housing that hens may or may not be able to access due to overcrowding) and that farms follow their standards for humane care. 

    Pasture-raised eggs offer the best quality of life for layer hens that we’ve covered here. Although this term is not regulated by the USDA, you can rely on labels from the HFAC or American Humane Farm Program to indicate that hens are given a minimum of 108 square feet of outdoor space to roam in addition to indoor housing. Hens have room to move, engage in natural behaviors, and have access to fresh air and sunshine.

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    Andrea Rivera Wawrzyn

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  • What Really Happens When You Microwave Peeps

    What Really Happens When You Microwave Peeps

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    Spring is in the air — the sun is shining, the flowers are blooming, and the grocery store is full of Peeps! Those little marshmallow-based confections are one of the sure signs that spring has arrived. In the 70 years since they were invented by Bob Born, they’ve secured a spot as one of the most beloved treats for Easter (not to mention Halloween, Christmas, and Valentine’s Day, for which there are completely new broods of Peeps to love). 

    While Peeps are delightfully sweet and squishy right out of the package, if you’ve spent time on social media lately you may have seen folks doing something a little different with these cute Easter sweets: microwaving Peeps!

    What Happens to Peeps When You Microwave Them?

    Microwaving Peeps is super quick and easy to do. Place a single Peep on a microwave-safe plate, and microwave for about 20 to 25 seconds. In mere seconds, you’ll see the small chickadee puff up like a balloon. Because there are so many varieties of Peeps available, it’s important to note that the results should be similar with any flavor, but different ingredients may affect the final product slightly. The standard ingredients in Peeps are sugar, corn syrup, gelatin, and less than 0.5% of Yellow #5, Potassium Sorbate, Natural Flavors, and Carnuba Wax. But what the ingredient list doesn’t include is something that ends up making all the difference: air! 

    Within each Peep, the mixture of sugar, corn syrup, and gelatin creates air bubbles, which help the sweets keep their characteristic shape. Microwaves heat from the inside out, so when you microwave a Peep, the water molecules in the corn syrup heat rapidly, creating steam, which forces the air bubbles to expand, causing your Peep to swell to four times its original size — but for just a moment — before deflating to a goopy mess on your plate (you did remember to use a plate, didn’t you?).

    As soon as you take the Peeps out of the microwave, you’ll see all the effects of the experiment. First, you’ll note a slightly nutty, burnt sugar smell — a result of the sugars breaking down within. You’ll also see the Peeps’ stretchy, gooey consistency, like a cheese pull but for marshmallows. In terms of flavor, a microwaved Peep is very similar to its uncooked counterparts, but because texture is so important to the Peeps experience, these hit way different. They become chewy or even crunchy depending on how much time they’ve spent in the microwave. (Because this relies on the specific ingredient combination present in Peeps, this experiment won’t work with vegan varieties.)

    Ways You Can Bake with Peeps

    Once you’ve microwaved a Peep, there’s not much you can do with it (although you can use them to make edible slime). A better alternative is to bake or fire-roast your Peeps, like toasting marshmallows for s’mores. One year, my stepmother used Peeps to top her sweet potato casserole instead of the traditional marshmallows. It worked beautifully, and, for the most part, you can substitute Peeps for regular marshmallows in many recipes. Here are some of our favorites.

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    Stephanie Ganz

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  • Is it Ketchup or Catsup? Here’s the Real Difference

    Is it Ketchup or Catsup? Here’s the Real Difference

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Ketchup has become a wildly popular (some would say ubiquitous) condiment in the United States and beyond. Nowadays, we have an abundance of choices of what to dip our fries into, from dozens of supermarket ketchup brands, to small independent makers, to DIY versions (you could even step outside the box and spice it up.) 

    In the U.S. you’re unlikely to come across a bottle labeled anything but “ketchup,” but once upon a time your choices would have included products labeled with the word “catsup.” So what’s the difference? Or are they the same thing? We’ll answer the question once and for all. 

    What’s the Difference Between Ketchup and Catsup?

    As it turns out, they’re the same thing! Ketchup and catsup are both Westernized terms for a condiment that has origins in China: fish sauce. Ketchup as we know it today is a modernized version of fish sauce, which was made in port towns on the South China Sea with salted and fermented anchovies. The condiment made its way west via European merchants, taking with it Westernized pronunciations. 

    Early recipes for ketchup (or catsup, if you like) incorporated a wide variety of ingredients like mushrooms, walnuts, and shellfish (hence the distinction tomato ketchup). Ketchup evolved to include ingredients like vinegar and alcohol (like wine and brandy) that served as both flavor enhancers and preservatives. Today, ketchup has become both sweet and savory with the addition of sugar to our modern versions. 

    The tomato-based version we most often see today was developed in the late 1800s, with Heinz introducing its bottled version in 1876. Heinz originally bottled their condiment as “tomato catsup” and changed their branding to “Heinz Tomato Ketchup” soon after bringing it to market in order to distinguish it from competitors. Other brands followed suit once it became clear that “ketchup” was the more popular term among U.S. consumers. 

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    Andrea Rivera Wawrzyn

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  • You’ve Been Storing Cucumbers Wrong Your Entire Life

    You’ve Been Storing Cucumbers Wrong Your Entire Life

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Cucumbers that turn slimy after just a few days in the fridge is an annoying and all-too-common problem. We’re often shopping before we know exactly what we want to make, and come lunchtime, when we finally want to use that forgotten little green veg, it can feel devastating when what’s staring back at you from the crisper drawer is sad and soggy. Which is what led us to test nine (!) different methods for storing cucumbers. 

    Spoiler: Exactly how you store your cucumber makes a huge difference. Luckily, we found the best way to keep them fresh for more than two weeks. Let’s dive into the details of this game-changing technique.

    What’s the Best Way to Store Cucumbers?

    This tried-and-tested storage idea involves wrapping each cucumber individually in a paper towel, sealing them in a zip-top bag, and placing them on a fridge shelf. It’s simple, effective, and received a perfect 10/10 rating in our tests.

    We tested four types of cucumbers: a traditional thick-skinned cucumber, an English cucumber, a Persian cucumber, and a pickling cucumber.

    After eight days, there was some condensation forming inside the bag, but the cucumbers were in good condition. Fast forward to day 15 and a couple of cucumbers, specifically the traditional and pickling varieties, showed signs of soft spots at their ends. Surprisingly, the English and Persian cucumbers were still holding strong and remained crisp. By day 16, the traditional and pickling cucumbers had reached their limit, with soft spots and slimy texture. Yet the English and Persian cucumbers defied the odds and maintained their freshness for an impressive 19 days total!

    So what’s the secret behind this method? It all comes down to moisture management. The paper towels act as moisture absorbers, preventing the cucumbers from becoming overly damp and slimy. Meanwhile, the sealed zip-top bag provides an extra layer of protection against moisture loss, prolonging the cucumbers’ shelf life significantly.

    By wrapping your cucumbers in paper towels, sealing them in a zip-top bag, and storing them on a shelf in the fridge, you’ll enjoy crisp, fresh cucumbers for days on end.

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    Jan Valdez

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  • Yes, You Can Freeze Guacamole (But Never Do This)

    Yes, You Can Freeze Guacamole (But Never Do This)

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    But have you ever made too much guac? If you’ve ever wondered whether you can freeze guacamole, the answer is yes, with some very important tips. Freezing guacamole is a convenient way to preserve leftovers or to make ahead for burrito bowls, cheesy nachos, or steak quesadillas.

    Before you start freezing batches of guacamole, there are a few key things you should know.

    For the best texture, we recommend freezing just the mashed avocado by itself. If you freeze guacamole with tomatoes and onions (or other ingredients, like jalapeño peppers and cilantro), they will release water as they thaw, leaving you with watery guacamole.

    To freeze guacamole, follow these simple steps:

    How Long Can You Freeze Guacamole?

    Guacamole can be stored in the freezer for up to 3 months. Make sure to label the freezer bag with the date you made the guacamole so you can keep track of how long it’s been frozen.

    Tips for Thawing Frozen Guacamole

    When you’re ready to enjoy your guacamole, let it thaw in the refrigerator overnight. Once it has thawed out, add your other ingredients and seasonings, and stir well before serving.



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    Jan Valdez

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  • I Tried 7 Ways to Cook Lobster, and the Winner Tastes Better than Anything at a Fancy Restaurant (It’s Surprisingly Easy!)

    I Tried 7 Ways to Cook Lobster, and the Winner Tastes Better than Anything at a Fancy Restaurant (It’s Surprisingly Easy!)

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    Melissa Gaman

    Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.



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    Melissa Gaman

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  • This Brilliant Trick Makes THE Best Sweet Potatoes of All Time (They’re So Crispy!)

    This Brilliant Trick Makes THE Best Sweet Potatoes of All Time (They’re So Crispy!)

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.



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    Rachel Perlmutter

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