Aluminum foil has many uses in the kitchen and beyond, from tenting over casseroles to even cleaning grill grates. But it’s not infallible.
There are some aluminum foil uses we don’t recommend, either because they’re not effective or they’re just downright dangerous. We’re not suggesting you toss this versatile kitchen wrap, but do make sure you’re not committing any of these common aluminum foil mistakes.
There’s nothing worse than seeing fruits and vegetables you bought rot before you get a chance to use them. That’s why it’s important to store them correctly—and, as it turns out, you should be storing two of fall’s most popular ingredients separately.
Apples and potatoes both emit a gas called ethylene, which can speed up the ripening process and cause your potatoes to sprout. Since they can both absorb gasses and vapors, storing them together sets them both up for failure.
As a good rule of thumb, try to keep fruits and vegetables that produce ethylene gas away from each other. This includes onions, too, which are as common in the kitchen as salt and are often stored with potatoes.
Everyone loves traditional apple desserts like apple pie, apple crisp, and apple fritters, but what if we told you there are other lesser-known apple desserts that are just as tempting. Ever heard of an apple frangipane cake, a German sunken apple cake, or an apple brownie? No? Then let us introduce you to these desserts that you’ve never heard of. Scroll through to have your apple-loving mind blown.
There’s no denying it; it’s officially soup season. From savory stews to buttery bisques and creamy chowders, I want to be eating soup for as many meals as possible from here on out until spring arrives. In my quest to find the best soup recipes, I discovered there are a few secret (and not so secret) ingredients that can help make any recipe taste just *that much* better. But none is easier and more game-changing than a simple ingredient swap in any soup base that makes all the difference in the final product. Here’s why you need to be adding leeks to your next soup.
I live in Chicago, a place with a storied past and a rich food history. It’s a city known for its diversity and while we love our pizza, it’s our neighborhood cafes, taquerias, delis, diners, bakeries, and restaurants that put out some of the best food.
I’d never had a Polish sausage until I moved here. It isn’t like the brats and other sausages I grew up eating. It has a snappy exterior and mild smokey, salty interior. It’s delicious smothered with onions, but also sauerkraut. It’s definitely not a food I’d want to eat everyday, but when I was asked to taste a variety and report back with my favorite, I grabbed some friends and some kielbasa.
Despite frying pans and saucepans getting a lot of the cookware glory, sauté pans are the truly versatile workhorse of the kitchen. They sometimes get confused with frying pans or skillets, but sauté pans have deeper vertical sides than their skillet siblings. This makes them ideal for pan frying, sautéing, and braising. These wide, shallow pans are also great for making sauces, as they have large surface areas and shorter walls, which help reduce and concentrate the flavor of the sauce.
Like all cookware, sauté pans range widely in size, material, and price. I ended up frying, sautéing, and braising my way through 22 different sauté pans to find the best ones for your home kitchen.
Clingy is never a cute look, especially when it comes to stubborn, rebellious, unpredictable plastic wrap. I’m embarrassed to admit how many pieces of plastic wrap I have frustratingly crumpled up into a ball and tossed. Whether it was because one end of the plastic wrap clung to the other while unrolling, the plastic didn’t detach evenly from the blade, or one section somehow wrapped itself securely around my hand or forearm, taking the rest of the piece down with it, plastic wrap can be just plain rude.
Continue reading “Storing Your Plastic Wrap”
Good Food, Good Meat, Good God, Let's Eat! 