Did you know that the phrase “Pantry Pests” is actually a real term for bugs that like to feed on packaged goods? The technical term includes all sorts of things like Indian meal moths, sawtooth grain beetles, cigarette beetles, and drugstore beetles. The pros know a ton of things about these pests, but as a homeowner (or renter!), all you really need to know is this: They’re going to eat your food.

A little contamination probably won’t hurt you, but regular infestations can contribute to food waste and cost you money over time. And the same factors that attract pantry pests can also attract mice. While they’re (slightly) cuter, mice pose a serious risk of contaminating your food (because they, to put it delicately, do their business everywhere) and contributing to respiratory issues (because of chemicals in their excrement).

Grossed out yet? Great! Then you’ll love this easy, quick checklist to keep your pantry pest-free.

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Not only has my Instant Pot upped my meal prep routine, but this handy appliance has also been a game-changer on chicken-for-dinner night. Operating as an electric pressure cooker and slow cooker in one, it comes with the potential to speed up dinner, tackle still-frozen meat, and really take charge of the heavy lifting for getting dinner on the table.

From weeknight chicken tikka masala to quick cacciatore to slow-simmered soups, here are 10 ways your Instant Pot makes tonight’s chicken dinner even easier.

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So you’re the proud new owner of a cast iron skillet. Whether you bought it new, scored it at a yard sale, or are finally getting your family’s heirloom skillet, there are a few things you need to know before you start cooking. Cast iron pans need a little different care than other pans, and because cast iron is so beloved (and has such a long history), there are also a few myths about cast iron care you need to steer clear of.

Here’s the absolutely beginners guide to cast iron care — including cleaning and storage, troubleshooting, and what we think you should cook in it first.

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Sometimes it feels like I spend a solid quarter of my life reading nutrition labels. I know I have to read those labels to know what’s in my food, but reading all the labels — for everything — means a trip to the grocery store takes at least twice as long as it would if it didn’t involve standing around the aisles googling “xylitol” while the ice cream melts.

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Everything is better in Paris. I know that. Attempting to make my American home my own version of a Parisian apartment was destined to be a disappointment. I live on the wrong continent with a different way of life. But I couldn’t resist.

I should have resisted.

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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Recently I got into the habit of keeping a big bag of frozen shrimp in my freezer because I always forget to defrost chicken and other meaty proteins in time for dinner. (Although, when I do manage to think ahead and thaw out some chicken breasts, I feel like an absolute CHAMP.) Since shrimp thaw in a flash and can also be cooked from frozen, it’s a delicious alternative.

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I’ll eat an avocado any time of day, but for breakfast it seems especially satisfying. This creamy green fruit is loaded with a dose of healthy fats that make your morning meal more satiating and satisfying, and won’t leave you reaching for a snack in an hour. From smoothies to toast to breakfast bowls, here are 15 delicious ways to eat an avocado for breakfast.

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Most marinades are essentially salad dressings masquerading for a part in the main course. Salad-style marinades thin as they pull moisture from the meat, so when the meat hits the grill, the marinade slips right off. The solution lies in one special ingredient: yogurt!

Yogurt makes boneless, skinless chicken infinitely more tender, and a yogurt marinade is as easy as one-two-three: one cup of yogurt, two citrus fruits, and three garlic cloves.

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My very first job when I was in high school was at a bakery down the street from where I grew up. In the midst of boxing up cakes, slicing bread, and slinging donuts on Saturday mornings, I developed a deep love affair with crumb cake that opened my eyes to a world way beyond Entenmann’s. The buttery, plush dough, the fat crumbs, and powdered sugar were pure bliss.

This is a crumb cake meets muffin combo that’s directly inspired by the classic bakery breakfast cake. And like their inspiration, these muffins have a fine, delicate crumb with a buttery, vanilla flavor and a thick topping of sweet crumbs. Ready to make them your reality? Let’s get started!

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What if I told you that all the stress of grilling could be removed with one marinade? You’d totally be making that marinade tonight, wouldn’t you? Well ready your chicken, friends, because the one marinade you need this summer for juicy grilled chicken is right here!

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