It’s that special time of year when we make doubly sure our pantries are stocked with multiple cans of pumpkin purée. It’s an essential ingredient in getting our seasonal pumpkin fix; we use it in everything from pies and muffins to soup and chili.
Which begs the question: What exactly is in canned pumpkin purée? It sounds simple, but what’s inside just might surprise you.
There’s science behind the logic of noodle slurping. First, you get more taste from the eating method, and second, it’s just wildly fun to do. Unfortunately, in many social circles, it’s not polite to slurp your food — even noodles. But Nissin, the maker of Cup Noodles, has found a way around that. Want to see how it works?
As a single parent, there are very few foods that I make just for myself. Cooking is, more often than not, about making sure my three kiddos have something homemade in their bellies. If they don’t like it, they probably won’t eat it (or they’ll eat it, but grumble about it).
This is why I almost never make cheesecake. I love it, but my kids do not. I know that if I made one, I’d be responsible for eating the whole thing and that’s a lot of pressure! Recently, though, I gave into my craving for this sweet and tangy dessert, and let me tell you: It was totally worth it.
I can’t live without ginger paste. It’s the base for my cilantro chutney, a key element in one of my favorite cups of chai, and a staple ingredient in my potstickers and strawberry-rhubarb jam. So when a simple kitchen task like grating ginger on a microplane results in gashed fingers, I get a little annoyed. For one, it really hurts, and it also ruins a perfectly good pile of grated ginger.
Let’s get one thing straight: As adults, we might be too old to go trick-or-treating, but we’ll never be too old to eat Halloween candy.
And the one advantage we have over kids on Halloween? We get to drink something far more exciting than milk with our treat stash — we can crack a cold one and go to town. Use our handy infographic to find the perfect beer to drink with your favorite candy!
Save the tricks for another time — this year Halloween is all about the treats. From homemade candy corn and adorable candy spiders, to jack-o-lantern sandwich cookies and a graveyard dirt cake, these 15 sweet recipes are perfect for kids and adults alike.
Halloween is here and it’s time to turn up the campy factor. We can’t think of a better way to do that than by dressing up your drinks!
In this collection of spooky cocktails and punches, the Halloween kitsch is dialed all the way up — because what other time of year gives you the green light to shoot glow-in-the dark gin-and-tonic jello shots, serve a boozy swamp punch, or sip on a tropical pitcher drink that looks like a giant candy corn?
I’ve been reviewing kitchen equipment for more than 30 years and I’ve seen it all, from potato-peeling mitts (fuhgettabout ’em) to cooking robots (for those who don’t actually like making dinner). It takes a lot to impress me, and yet this month at the Smart Kitchen Summit in Seattle, I saw something that made me think, I want that in my own kitchen!
The real gift of pumpkin season is what’s hiding inside: the (all-too-often-discarded) seeds. When toasted in the oven with a little olive oil and some salt, the soft seeds from inside pumpkins turn into the crunchiest, savory snack of the season. They certainly make sticking your hand inside a squishy pumpkin worth the hassle, anyway. Here’s the simplest, easiest method for cleaning pumpkin seeds and roasting them in the oven.
If sweet potatoes aren’t regularly found in your pantry, let’s change that today. These tubers are a little more rugged on the outside than their Russet and Yukon Gold friends, but their sweet, amber-hued flesh makes them an easy side dish for nearly anything you’re cooking.
In this cooking lesson, we’re covering the basics of how to peel and chop sweet potatoes three different ways and share some tips on when is best to use each cut.