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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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Homemade avocado dip disappears fast at the table, but when you make a big batch, the leftovers can go from bright green to a sad, brown mess in just a day or two.
Jello mixed with Cool Whip is one of those classic American no-bake desserts that shows up at potlucks, holiday tables, and summer cookouts across the country.
McCormick gravy mixes are a staple in American kitchens for good reason — they come together in five minutes and pair with everything from mashed potatoes to pot roast.
Processed cheese slices are a staple in American kitchens — from quick grilled cheese sandwiches to stacking burgers on the backyard grill.
Sweet corn season in the United States runs from roughly June through September, and it moves fast.
Pizza strips — the iconic Rhode Island bakery staple also known as “party pizza,” “red bread,” or “bakery pizza” — are one of those regional foods that people tend to buy in bulk.
Four bean salad is one of those make-ahead dishes that disappears fast at cookouts and potlucks — but sometimes you end up with more than you can finish in a few days.
If you pumped two days ago and your plans changed, you may be staring at that refrigerated milk and wondering whether it’s still safe to freeze.
A traditional Texas breakfast rarely starts with plain eggs and toast.
Tequila is one of the most popular spirits in the United States, and at some point you’ve probably wondered whether stashing a bottle in the freezer is a good idea.
