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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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Yes, you can absolutely freeze cooked broccoli — and it is one of the smartest ways to cut down on food waste and keep a nutritious vegetable ready for busy weeknight meals.
Burritos are one of the most freezer-friendly meals you can make.
Frosted cupcakes are one of those baked goods that seem too delicate to freeze — but the good news is that you absolutely can freeze them.
Fresh mushrooms are one of the most useful ingredients in any American kitchen — but they’re also one of the fastest to spoil.
Almonds are one of those pantry staples that Americans tend to buy in bulk — a big bag from Costco, a club-size container from Sam’s Club, or a large resealable pouch from the grocery store.
Queso dip is one of the most popular party foods in the United States — a warm, cheesy staple at game day spreads, taco nights, and backyard cookouts from Texas to Tennessee.
Velveeta mac and cheese is one of those American comfort food staples that tends to get made in big batches — and that means leftovers.
Cooked mushrooms are one of those ingredients that seem to disappear from the fridge faster than you’d like — or worse, sit there too long and go to waste.
Spaghetti and meat sauce is one of those meals that practically begs to be made in a big batch.
You bought a big tub of Greek yogurt, used half of it for a recipe, and now the rest is sitting in your fridge inching toward its expiration date.
