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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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Cornstarch gravy is a weeknight staple and a Thanksgiving table hero — but what happens when you make too much? Freezing is a smart option, and yes, it works.
Zuppa toscana is one of those soups you almost always make too much of — and that’s not a bad thing.
If you’ve ever stocked up on vegan butter during a sale or found yourself with more than you can use before it goes bad, you’ve probably wondered whether the freezer is a safe option.
Mini sweet peppers are one of those produce-aisle staples that seem to disappear from shelves right when you stocked up on too many.
If you buy Prime100 rolls in bulk or your dog simply can’t finish one before it starts to age in the fridge, freezing is a practical solution that many pet owners rely on.
After Eight mints are one of those treats that tend to pile up — whether you stocked up after the holidays, bought in bulk, or simply can’t finish a box fast enough.
Freezing vegetables in olive oil is one of those kitchen techniques that sounds simple but comes with a few rules you really do not want to skip.
Yellowfin tuna is one of those fish that rewards you for handling it well.
Jambalaya is one of those dishes that practically demands a big batch.
Cooked okra is one of those Southern staples that tends to show up in big batches — a pot of gumbo, a skillet of stewed tomatoes and okra, or a full tray of fried pods fresh from the garden.
