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Consider this your guide to everything we eat and drink—where we get it, how we prepare it, the best ways to cook and serve it, and more. From shopping guides to meal prep hacks, this is food+drink simplified from every step of the eating+drinking process—from source to finished product.
1520 stories
Fresh zucchini has a way of piling up fast — one week you’re watching it grow, and the next your kitchen counter is buried under more than you could ever eat in time.
You’ve just made a gorgeous batch of homemade jam using nothing but fruit, sugar, and lemon juice — no pectin required.
You bought a beautiful watermelon, cut into it, and now you’re staring at more than you could possibly eat in a few days.
Mustard is one of the oldest condiments on the planet, with a history stretching back more than 3,000 years—yet most people only ever reach for the same one or two varieties.
That half-used bag of shredded lettuce sitting in your fridge can feel like a race against the clock.
That jar of store-bought applesauce sitting in your fridge has a shorter shelf life than most people realize.
If you’ve ever made a big batch of homemade applesauce only to wonder what to do with the leftovers before they go bad, the freezer is your best friend.
You’ve got a half-eaten bag of nacho chips, a big party-size bag you bought in bulk, or a pile of leftover tortilla chips from last night’s movie snack spread — and now you’re wondering whether the freezer can save them.
Scallops are one of those pregnancy food questions that seems like it should have a simple answer — and it does.
Pregnancy cravings don’t always cooperate with the “safe foods” list — and if you’re eyeing a plate of crab legs or a crab cake right now, you’re not alone.
