For anyone who was sad that this past fall marked the final Oh Joy for Target decor collection, we have some good news. As it turns out, the whimsical patterns and colors aren’t totally gone from Target stores — they’re just in a new (disposable) form.
It’s no secret how much we (and you guys, too!) love us some Kirkland Signature at Costco. (See: Kitchn Editors Reveal Their Favorite Kirkland Signature Products at Costco and The 13 Best Kirkland Signature Products at Costco.) And for good reason — the private label brand is often just as good as name-brand counterparts and almost always at a better price point. But as much as we talk about Costco, there are other retailers with legit private-label brands that also deserve some love.
Here are three of our other favorites!
Plastic wrap is a silly thing to have a strong opinion about, and yet us editors at Kitchn have one. You see, there’s one brand of plastic wrap that our food editors buy for their own kitchens, where they test and develop all of our recipes. And it’s the same brand that we use in our photo studio kitchen.
What brand is it? Keep reading for the big reveal.
Fun fact: It’s also Ina Garten’s favorite plastic wrap, which she’s been sure to point out in her recent cookbooks.
Pork chops can sometimes get a bad rap for being dry and bland, but that ends today. With these 10 popular recipes, you’ll be cooking up juicy, tender, flavorful chops in no time. From a reliable slow cooker version to a fast and fancy basil-plum number, you can kiss all those sad pork chop memories goodbye.
The outermost portion of our skin is generally made of 10 to 30 dead layers. Mine’s at about -5 at the moment, because just before I sat down to write this piece, a Korean spa Jedi took a scouring pad to my body and proceeded to power-scrub as though possessed by the Force. She then doused me with warm milk, slathered me in puréed cucumber, and sent me home a new woman. Or at least one with unrecognizably silky, glowing skin.
Although not all Korean skincare (or K-beauty, as it’s popularly known) is so extreme, it often shares two things with my evening’s adventure: visible results and foodie roots. Or actually, some combination thereof. One of the highest compliments — indeed, one of the most sought-after results — within this esthetic ecosystem is “honey skin.”
Like most books, cookbooks are hard to part with. They can carry the sentimental weight of recipes you’ve loved, or dreams of the sort of cook you hoped to become, or the disappointment of diets failed, or meals that turned disastrous. But the reality is that most of us have only so much storage space for cookbooks, and at some point you may have to pare down.
The key is to assess where you are now, where that cookbook fits into your life, and whether it’s worth holding on to or if you’d be better off clearing the space (physical and mental) for something else. Here are five signs it’s time to get rid of a cookbook.
Any conversation about enameled Dutch ovens always boils down to the big three: Le Creuset, Staub, and Lodge. These are the classics, the stalwarts, the ones that consistently get the best reviews, year after year.
They’re also the brands that have literally built their businesses on cast iron, while others are just dabblers looking to cash in on a growing trend. Sure, those off-brands will get the job done with varying levels of quality and longevity. But if you’re ready to invest your money and kitchen space on a big, heavy, expensive pot, you want the best. And that means one of the Big Three.
The question is, which one? We put each brand to the test to find out what really sets them apart, so you can find the perfect match.
In these deep days of winter we have one bright glimmer: citrus season! Here we’ve gathered 15 recipes to bring some sunshine to even the gloomiest winter day. Start with classic lemons and oranges, then dive into pomelos, yuzu, and blood orange. Sweet, tart, sour, and piquant — citrus comes in many tastes and adds an important zing of acid to all of your sweet and savory dishes.
Bone broth, or a long-cooking, enriched stock, has moved from trend to bonafide kitchen staple with big brands and chefs rallying around this liquid gold. While beef bone broth gets the most fanfare, you can indeed make bone broth from chicken.
Not only will this thick, gorgeous stock make for a better chicken-noodle soup, but it also makes for ever better gravy, pasta sauces, and casseroles. Chicken bone broth is also much thriftier than its beef brethren and just as easy to make at home.
Saying “water is good for you” is the understatement of year. (We’ll bet our paychecks on it even though it’s only February!) And while we’re all likely drinking enough to stay alive, upping water intake has plenty of science-based perks that include things like decreased fatigue and better moods.