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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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Fresh packaged mozzarella is one of those cheeses that disappears fast in the kitchen — until you buy too much, or a great sale at the grocery store lands you with more than you can use in a few days.
Cooked quinoa with vegetables is one of the most freezer-friendly meals you can make.
Greek yogurt is one of those fridge staples that disappears fast — until the week it doesn’t.
Chicken taco meat is one of the most freezer-friendly proteins you can cook.
Penne alla vodka is one of those sauces worth making in a big batch.
Baked beans and sausages are a classic American comfort food — easy to make in big batches, perfect for backyard cookouts, and just as satisfying reheated the next day.
Lemon curd cheesecake is the kind of dessert you want to make ahead — and the good news is that freezing it is absolutely possible.
Milky Way bars are one of America’s most beloved candy bars — that triple-layer combination of chocolate-malt nougat, caramel, and milk chocolate coating makes them hard to resist.
Two ingredient bagels — made with just self-rising flour and Greek yogurt — are one of the easiest homemade bread recipes you can make in under 30 minutes.
One of the most common questions in American kitchens is whether it is safe to put something back in the freezer after it has already been frozen once.
