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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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Angel food cake cupcakes are one of those desserts that disappear fast at a party — but when you have leftovers, you face a real problem.
Rice is one of the most common foods in American kitchens, yet it also carries a food safety risk that surprises many people.
Raspberry curd is one of those kitchen treasures you never want to waste.
If you’ve ever made a big pot of 15 bean soup with ham, you know the problem: it yields a lot, and eating it all within a few days isn’t always realistic.
Whole pitted dates are one of the most freezer-friendly foods you can stock in your kitchen.
If you’ve ever cracked open a can of 100% pure pumpkin for a single recipe, you already know the problem: most recipes call for half a cup, and you’re left staring at the rest of the can wondering what to do with it.
Yes, you can absolutely freeze breaded and fried eggplant — and when you do it the right way, you’ll have a ready-to-reheat side dish or meal component waiting in your freezer whenever you need it.
Take and bake bread is already designed with convenience in mind — it’s partially baked, sold refrigerated or at room temperature, and finished in your own oven whenever you want a fresh-from-the-oven loaf.
You made a big batch of potato salad for a cookout, and now you’re staring at a container full of leftovers.
Frozen yogurt from a shop and a container of plain yogurt you tossed in the freezer are two very different things.
