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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
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.
Making a big batch of pancakes on a Sunday morning is one of the easiest ways to set yourself up for a faster week.
If you’ve put serious effort into baking a gluten and dairy free cake, the last thing you want is to watch it go stale two days later.
Cinnamon rolls take real effort to make from scratch — the mixing, the rising, the shaping.
Pasta bake is one of those dishes that almost always produces more than you need.
Canned pork and beans are a pantry staple across the United States — equally at home at a summer cookout, a weeknight dinner, or a church potluck.
Free from cheese has come a long way.
Fully cooked quiche is one of the most freezer-friendly egg dishes you can make.
Buying a big tub of your favorite dip for a party is easy — finishing it before it goes bad is another story.
If you’ve ever grown jalapeños or bought a big bag at the store, you know how quickly they can pile up.
