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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.
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Vanilla beans are one of the priciest ingredients in any American kitchen, so when you buy a bulk pack and realize you won’t use them all in time, the freezer seems like an obvious solution.
Jackfruit is one of the most versatile fruits you can keep in your kitchen — but it also spoils faster than you might expect.
Queso fresco is one of those cheeses that disappears fast in some households and lingers too long in others.
Naan is one of those breads that disappears fast at the dinner table — but what happens when you make too much, buy a multipack, or have leftovers from takeout? The answer is simple: freeze it.
Sourdough bread is a labor of love — the long fermentation, the careful shaping, the wait for that perfect crust.
Swiss cheese is a staple in American kitchens — layered into Reubens, melted over burgers, and folded into casseroles from coast to coast.
Fresh mozzarella is one of those cheeses that seems to disappear from the fridge before you even have a chance to plan a meal around it.
Rotisserie chicken is one of the most practical proteins you can buy at the grocery store.
Salsa verde is one of those sauces that disappears fast — until you make a big batch and suddenly have more than you can use in a week.
Rice is one of the most stocked pantry staples in American households, and for good reason — it’s affordable, versatile, and pairs with nearly everything.
