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The Perks of Being an Adventurous Eater The Perks of Being an Adventurous Eater

“I like what I like,” you tell yourself as you eat the same meals over and over. Now, there’s nothing wrong with having preferences, but you could be doing yourself a serious disservice. Being an adventurous eater comes with some great benefits.

Why You Should Pound Chicken Breasts Before Cooking Them Why You Should Pound Chicken Breasts Before Cooking Them

Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavorless on one…

You Should Be Freezing Your Homemade Pickles You Should Be Freezing Your Homemade Pickles

Summer is in its final throes, which means buckets of produce to deal with — I mean, savor and cherish. Canning and pickling can help with that, but you know what super-duper sucks? Standing over a pot of boiling water in an already-swampy kitchen for hours to sanitize and seal slippery glass jars. No thank you. I…

In Defense of Pull-Through Knife Sharpeners In Defense of Pull-Through Knife Sharpeners

A sharp knife makes a safe kitchen, but there are so many conflicting schools of thought out there that learning how to sharpen your own knives can be overwhelming. My philosophy is this: I’m a cook, not a bladesmith. I need a fast, reliable sharpening method because I don’t have backup knives to use while mine are at…

You Know You Don't Have to Cook Corn, Right? You Know You Don't Have to Cook Corn, Right?

There are many ways to enjoy the sweet treat that is summer corn, but did you know that you don’t even need to cook it? It’s true. Fresh, sweet corn tastes fantastic right off of the cob, no heat required.

Where Do Trader Joe's Snacks Even Come From? Where Do Trader Joe's Snacks Even Come From?

When it comes to buying snacks, few stores meet my needs quite like Trader Joe’s. Their snacks are tasty, well-priced, and (usually) conveniently packaged, but I’ve never been sure about their origin.

How Will You Savor the Last Bit of Summer? How Will You Savor the Last Bit of Summer?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Summer is (sadly) drawing to an end, so I’d like to take this opportunity to talk about your favorite summer food moments, and how you plan to savor the…

The Top 5 Restaurant Supply Store Essentials, Ranked The Top 5 Restaurant Supply Store Essentials, Ranked

I recently moved to Philadelphia after 10 years in Portland, Oregon, and the adjustment has been a breeze for two reasons. First, and most importantly, Philly owns bones. Second, with the obvious exception of my friends and family, the only Portland things I miss deeply are grocery stores: Winco, Sheridan Fruit on SE…

Bake Scrambled Eggs in Mason Jars for a Portable Breakfast All Week Bake Scrambled Eggs in Mason Jars for a Portable Breakfast All Week

Welcome back to Sunday Sustenance, the weekly column of simple, delicious meals for the laziest of weekdays. Sunday seems to be the day most of us cook breakfast, and too often we skip out on it during the week. Let’s rectify that, starting now.

Non-Stick Baking Showdown: Parchment Paper vs. Silicone Baking Mats Non-Stick Baking Showdown: Parchment Paper vs. Silicone Baking Mats

Whether you’re baking cookies, roasting vegetables, or making the sweetest of candy, pan stickage is something you want to avoid. Both silicone baking mats and parchment paper can be used to coat pans, provide a non-stick surface, and cut down on cleaning time, but which one should you stock in your kitchen?

Use Papery Garlic Skins to Give Broth Big Flavor Use Papery Garlic Skins to Give Broth Big Flavor

Garlic skins have always been my least favorite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-ass broth.

Four Simple Spice Rubs You Can Make in Five Minutes or Less Four Simple Spice Rubs You Can Make in Five Minutes or Less

Under-seasoned meat is a crime. That poor, simple-headed chicken gave its life for you and ¼ teaspoon of salt-free lemon pepper per drumstick is your whole plan? Jesus, Barbara, have some respect. Thank goodness for spice rubs, which prevent crimes of improper seasoning by quickly imparting complex flavors to…

What It Means to "Finish" a Dish What It Means to "Finish" a Dish

If you’ve watched any appreciable amount of cooking shows, you’ve most likely been instructed by some famous chef to “finish” your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. “Finishing” a dish, which is quite different than polishing one off, simply means adding those extra…

The Best Olive Oil Is California Olive Ranch, According To Our Readers The Best Olive Oil Is California Olive Ranch, According To Our Readers

California Olive Ranch sautéed the competition in this week’s Co-Op to earn the title of our readers’ favorite olive oil.

The Case for the Adult Lunchable The Case for the Adult Lunchable

Last week, when all of the writers came together for a glorious meeting in New York, I found myself in a bodega with Beth and Patrick, looking for bottles of water and nourishing snacks. I grabbed a Lunchable and later, while shoving stacks of too-round turkey slices and processed cheese in my mouth, I thought “why…

Why Failure Is a Useful Kitchen Tool Why Failure Is a Useful Kitchen Tool

There seems to be a lot of pressure on the home cook these days. It’s not enough to feed your family chicken breasts—one should be feeding them free-range, organic, perfectly juicy chicken breasts that were cooked sous-vide and served with vegetables you regrew from a curated selection of kitchen scraps. This…

What the Heck Is a "Medium" Onion, Anyway? What the Heck Is a "Medium" Onion, Anyway?

When you start out cooking, measuring everything exactly can be a big concern, which is why beginning cooks may be put off by recipes that list vague amounts like “a pinch of salt,” or “one medium onion.” Though “pinch” has been pretty much standardized—it’s agreed upon to be an 1/8th of a teaspoon—a “medium” onion is…

Why Roasting Vegetables Is the Best Way to Cook Them Why Roasting Vegetables Is the Best Way to Cook Them

There are a lot of “correct” ways to cook vegetables but—though I’m not a huge fan of culinary presciptivism—I’m going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it’s super easy to execute.

What Items Are Always Stocked in Your Fridge? What Items Are Always Stocked in Your Fridge?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I want to talk about how you stock your fridge, with a focus on those foods, beverages, and condiments you are never without.

Store Recipes as Contacts in Your Phone for Easy Access Store Recipes as Contacts in Your Phone for Easy Access

Perhaps you have a meticulously organized Notes app, a framed poster of all your favorite recipe cards, or a mind like a steel trap that stores your go-to cooking ratios down to the teaspoon. Must be nice!

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