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Lauren Miyashiro
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Tag: Tips & Techniques
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I Cooked Pancakes Every Single Weekend for a Year and Discovered the Easy Secret to Making Them Extra Fluffy
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This Brilliant “Tequila Watermelon” Party Trick Is Even Better Than Sipping a Margarita
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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.Looking for a clever way to use up that watermelon? While you could always blend it to make watermelon popsicles or toss cubes in a refreshing feta salad, if you’re looking for something a little boozier (that isn’t a watermelon margarita, of course), then you’re absolutely going to love these watermelon-infused Tajin tequila bites.
To make it, cube the watermelon into bite-sized pieces. Transfer the watermelon bites into a jar that can seal, then pour tequila into the jar until it is completely full. Seal the jar and place it in the fridge for 24 hours. When it’s time to snack, simply pierce a piece of watermelon with a fork and sprinkle the outside with Tajin.
According to the creator, this snack is the perfect blend of salty and sweet, while simultaneously refreshing, making it the ideal snack to enjoy for a summer happy hour. And foodies on TikTok absolutely love it. “I gotta try this,” comments a TikTok user. “I’ll take 7 or 70 pieces,” says another.
Some viewers are also sharing their own renditions of this tasty, refreshing snack. “Needs a fresh squeeze of lime,” someone commented. Adding a dash or two of hot sauce, or even a sprinkle of salt, could also enhance the flavor of this boozy snack. Others even say this recipe works well with other sweet fruits, such as fresh sliced mango or even green grapes.
The best part? Once you polish off the watermelon bites, you’re left with a jar of watermelon-infused tequila, perfect for any clever cocktails you plan on making this summer, like a refreshing glass of ranch water, a Palermo cocktail, or a clever twist on a tequila sunrise.
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Kiersten Hickman
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I Swear By This Dish Washing Trick My Mom Taught Me as a Kid (She’s Been Doing It for Over 40 Years!)
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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.I have vivid memories of sitting on the floor of my childhood home watching my mom wash dishes by hand. (To this day, my parents still don’t own a dishwasher.) I never knew how she did it; my mom juggled two rowdy kids and a full-time job as an overnight nurse. How did she have the energy to not just cook dinner, but also clean a mountain of dishes every single night? That was until recently, when it finally clicked.
As I was washing some dishes by hand after dinner one night, I looked down into my sink. In it, just like my mom’s sink, was a bowl of ready-to-go, warm soapy water, complete with a sponge. Because it’s already sudsy, all you need to do is scrub your dish, then dip the sponge back in the bowl before washing your next item. My mom’s clever trick — which she’s been doing for over 40 years! — makes washing dishes so much faster and easier. You don’t need to constantly keep putting soap on a sponge or to fill up an entire sink with soapy water.
Nowadays I have a dishwasher, yet I still do the same because, between the two kids, two cats, and a full-time job, the dishwasher is often overloaded — and every little bit helps when you’re just trying to get through the day.
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Kristina Razon
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This “Dangerously Delicious” Reese’s Hack Will Change How You Eat a Peanut Butter Cup Forever (So Clever!)
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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.S’mores are classic in the summertime, and thankfully, an easy dessert that always seems to please a crowd. Toasty marshmallow and melted chocolate sandwiched between two graham crackers. But what if you could kick it up a notch? What if you added a Reese’s peanut butter cup? Better yet, what if you grill that peanut butter cup over the fire?
Now before you tell me that this is impossible because the chocolate will, in fact, melt, just wait. This clever trick makes it easy to get a toasted marshmallow and chocolate peanut butter goodness without too much of a mess over the open flame.
This hack comes from @onesweeetmama on Instagram. Instead of roasting a marshmallow and placing it on a cold peanut butter cup, she spears the side of the peanut butter cup with two long steel pokers and dips half of it in marshmallow fluff. She then holds it over the fire for a few seconds, just long enough for the marshmallow fluff to heat and melt. She then smooshes the warmed marshmallow peanut butter cup in between two square graham crackers, now melted from the fire, making for the perfectly grilled s’mores treat.
S’mores (and peanut butter cup) lovers such as myself are absolutely loving this dangerously delicious trick and sharing their thoughts in the comments of this post. “That is amazing,” one foodie writes. “Doing this ASAP!” another writes. Even Hersheyland’s Instagram account commented on this post, saying “new method unlocked” with a heart-eye emoji. I certainly agree. It’s brilliant, and I will absolutely be testing out over the Fourth of July.
Not a fan of peanut butter cups? We have a feeling you’ll love trying out these campfire banana boat s’mores instead!
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Kiersten Hickman
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People Are Just Discovering How to Use a Cheese Grater the Right Way, and I Can’t Believe I Didn’t Know About It Sooner
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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.I know that grating a block of cheese is preferred compared with buying a bag of shredded cheese. Pre-shredded cheese is bagged with an additive that helps prevent the cheese from clumping and sticking together, making it easy to sprinkle onto your dishes. However, those additives can slightly alter the texture of what you’re eating, which is why many cooks prefer to freshly grate their cheese.
But having to grate a block of cheese is, to be honest, kind of the worst. It’s tiring on the arms and can easily make a mess. So when I recently came upon a cheese grating hack on Instagram, I was instantly intrigued. Could this solve all of my cheese grating woes?
Here’s how it works: Instead of holding the handle of the vertical cheese grater at the top and covering the bottom with a cutting board or bowl to catch the grated cheese, turn it over on the side. Hold the handle of the grater near you and grate the cheese away from you. The inside of the grater will still catch the cheese without it getting anywhere, then you can carefully transfer it to a bowl and empty it.
I’m particularly a fan of this way of grating cheese because of how much easier it is on your arm. It also makes for a mess-free transfer, and you don’t have to hold a bowl steady or anything as you grate the cheese vertically.
While many people have their own opinions on how you should grate cheese, I agree with the sentiment that this way of grating cheese is far better than others. “I have a better grip and better pressure on the block/piece of cheese,” one foodie comments. “I started doing this, much easier!” another writes. I couldn’t agree more!
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Kiersten Hickman
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Your Spice Jars Have a Not-So-Secret Feature That Everyone Is Just Finding Out About, and It’s Utterly Brilliant
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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.I have a spice rack in my kitchen that I am very, very proud of. All of the little jars are the same size and shape, with matching labels on the lids that make it easy to spot and grab whatever spice or seasoning I need. While this certainly is aesthetically pleasing, the real reason I set up this rack is because I truly hate the plastic bottles that your seasonings come in. They don’t make for a pleasant user experience, and when you go to shake them while you cook, nothing really comes out — or you end up with a huge mess. So I quit the battle and made my own setup. Yet now, after finding out this clever spice jar trick, I’m wondering if all my work to make the perfect spice rack has gone to waste.
Here’s the hack: Instead of shaking that seasoning or spice jar on top of your plate, pot, or pan, twist the lid back and forth. Yes, just like you would with a pepper mill or a salt grinder; you pinch the plastic perforated top with your thumb and pointer finger, gently twist, and the seasoning will come out effortlessly and evenly.
This tip was shared on Instagram by Aaron Turk from @fatsdabarber, who hilariously seasons an empty plate with dried herbs and spices and continues to repeat, “I just learned this today,” as he twists different jars with wide, exasperated eyes. “You could have been twisting the top this whole time,” he says, his voice full of shock and joy.
Fellow home cooks are sharing how “mind-blown” they are in the comments of Turk’s post. “You mean to tell me all that splashing I’ve been doing all these years of cooking, I could have saved myself all the cleaning around the stovetop counter? Oh crap, it works, just tested it,” writes one follower. “I’m sorry for all the mean things I’ve said to my spice jars,” jokes another.
Needless to say, if you’ve been getting arm cramps every time you shake your seasonings and spices — and end up with a messy countertop because of it — we apologize that you only just had to learn this today.
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Kiersten Hickman
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My “3 in 1” Grocery Shopping Method Saves Me Almost $100 Dollars a Month — Here’s How It Works
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There’s less waste and plenty of “just for fun” items.
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Taylor Kocher
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The Dark Truth Behind “Shrinkflation” — and How to Avoid It at the Grocery Store
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There are plenty of tips we can start employing today (and even a few that Future Us will be happy about).
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Mackenzie Filson
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Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast
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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.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
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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.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 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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Can Walmart+ Actually Save You Hundreds of Dollars on Groceries?
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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.If there’s a chance that I don’t have to go to a grocery store (but still have a fridge miraculously filled with food), I’m going to take that option SO fast. Lightning fast, in fact! It’s not just because online grocery shopping has saved me quite a bit of money (I make way fewer impulsive or hangry buys); it also allows me more time in my one precious life for the important things, like taking up pickleball or catching up on Love Island UK.
So when I saw that Walmart had rolled out a Walmart+ membership program, I knew I’d have to try it out to see if it could save me a bit of money and a bit of time (the ultimate BOGO, TBH). Not all online grocers are made equal, and with some you’re paying a lot for convenience. I decided to suss out if Walmart+ is worth it or not. Here’s what I found.
Simply put, Walmart+ acts similarly to having an Amazon Prime account: the monthly membership fee gets you free shipping on all sorts of things (like online orders and grocery deliveries from a nearby store), plus early access to deals, a subscription to Paramount+, as well as cashback opportunities. You can also either pay for a yearly subscription or monthly.
How Much Does a Walmart+ Membership Cost?
What Makes a Walmart+ Membership Worth It?
Much like how Walmart isn’t just a grocery store, Walmart+ is more than a handy grocery delivery service. A Walmart+ membership will also get you:
What’s most exciting about Walmart+ is that the prices are the same in store and online — there’s no surcharge for online orders, which I’ve noticed at other retailers. Walmart even has a handy quiz at sign-up that helps you map out how much the service can save you in a year (you can fill in how often you expect to get grocery deliveries, do online orders, and stop for gas). Per the quiz, it’s estimated I could — in theory — save $540 a year by using the service.
Can You Shop at Walmart Without a Membership?
You bet! Like other grocery services (think: Amazon Fresh or Instacart), Walmart is still shoppable without a membership, whether you opt to shop online or in-store. You will pay additional fees for shipping, delivery, or any additional shopper-related fees (like tips) when shopping online.
Why You Might Pass on a Walmart+ Membership
Look, the Walmart+ membership gets you a lot of benefits. That being said, there are some snags I think are cause for consideration:
As for me, a solo shopper who punctuates Trader Joe’s runs with a few Instacart orders a month, I love the selection of Walmart+. It’s a lot of what I need all at one store, with the handiness of being able to order a wide variety of things — guitar picks, mascara, and a fresh pack of socks — all with free shipping.
Like I said before, us single household city-dwellers (I live in Los Angeles) might not be able to reap all the benefits of Walmart+, so for me it’s not 100% worth it as of now, but I’d definitely consider it if I lived within delivery distance, had a larger household, or just really needed a large box of Fruity Pebbles on the regular.
Are you a Walmart+ member? Tell us about your experience below!
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Mackenzie Filson
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What Really Happens When You Microwave Peeps
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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.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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People Are Discovering This Brilliant Hack That Will Soften Butter in Just Five Minutes
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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.Many recipes, particularly if you’re baking, call for softened butter. While the debate of keeping butter in the refrigerator or out on the counter lives on, for those of us that feel more comfortable storing it in a cold place, the sticks tend to harden from the chilly temperature. I’m personally guilty of tossing butter into the microwave for a few seconds to soften it, but this tends to fully melt the butter. According to a new post by Instagram account @milkandcardamon, there’s an alternative that will soften your butter, without liquifying it entirely.
“Pro tip: Do NOT microwave butter to soften it for a recipe that calls for softened or room temperature butter,” writes the user in the post’s caption. “The microwave will melt your butter rather than soften it, and that affects how the cake will turn out!”
To soften the refrigerated butter, the Instagrammer pours boiling water into a tall glass and allows it to sit for five minutes. They then dump out the water and place the heated glass over the stick of butter and allow it to sit for an additional five minutes. The butter will soften to perfection without melting.
“Remember, you can’t cream sugar with melted butter,” the creator continues. “Creaming butter and sugar together until it’s light and fluffy is a basic step in a lot of baking recipes and it’s essential for a good bake. When sugar is beaten with softened butter, it provides aeration, leavening, volume, a tender texture (if you’ve made greasy dense cakes — melted butter could be why), flavor, and so much more! Melted butter will dissolve the sugar which will change the entire recipe and how it’ll look and turn out.”
Commenters were loving the tip and we can see why. If you need softened butter in a pinch, you may want to give this a try.
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Emma Taubenfeld
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The Grossest Part of Your Stanley Tumbler That No One Is Cleaning, According to Experts
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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.Shoppers just can’t seem to get enough of the Stanley Quencher Tumbler. The 40-ounce reusable steel cup is insulated, keeping your drink of choice cold for hours, and has become somewhat of a statement piece with its abundance of colors, designs, and limited-edition drops. Some brands are even trying to mimic the tumbler’s success by crafting their own dupes of the viral product. While I can’t try to explain the trend, I’m here for an environmentally-friendly product that encourages people to drink more water!
But as with all reusable water bottles, it’s crucial to keep them clean — which is apparently harder than it sounds. Some TikTok creators (like @skysayingthings and @jenn_rupp) have taken to the app to share videos of the mold and mildew that has been collecting and hiding in their tumbler, despite cleaning out the bottle frequently. There was even a viral story of a young girl who caught a months-long “mystery illness” from mold growing in a similar-style water bottle. So, what gives? And why do these water bottles get so nasty?
I spoke with Becky Rapinchuk, cleaning expert, author, and founder of Clean Mama, and Melissa Maker, cleaning expert and founder of Clean My Space, to learn the best way to clean the cup, how often, and which household items will serve you best when cleaning.
“The best way to clean a Stanley is to clean it after each use,” explains Rapinchuk. “Make sure it’s not sitting under a car seat, in a bag, or backpack. If you’re washing it after each use, it’s not as likely to grow mildew.” The cleaning pros recommend following these steps when cleaning out your Stanley tumbler to avoid any bacteria build-up or chance of illness:
How to Clean a Stanley Tumbler
If you follow all of these steps every time you clean your Stanley tumbler (which should be at least once a week), odds are good you’ll avoid mildew, black mold, and any illness associated with what’s growing inside the lid components. You can’t beat the pure convenience of having a tumbler as exceptional as a Stanley, but while it’s important to stay hydrated, it’s just as crucial to keep your cup clean — for your own safety.
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Emma Taubenfeld
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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)
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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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This Brilliant Trick Makes THE Best Sweet Potatoes of All Time (They’re So Crispy!)
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Rachel PerlmutterRachel 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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