Martha Stewart’s New Book Series Sounds Like the Harvard Classics of Life Skills — Pop Culture

At the beginning of the 20th century, the then-president of Harvard asserted that a five-foot shelf of books could provide a good substitute for a liberal arts education to anyone who took the time to read them. Some publishers saw a money-making opportunity when they heard that and said, “Okay, which books?”

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Froot Loops Are Not All Shaped Like Rings Anymore, and It’s Very Upsetting — Food News

Froot Loops are coming out with a new flavor for the first time in a decade, and I am not a fan of this change. I always thought I was an avid proponent of progress, innovation, and evolution in all endeavors, but apparently that does not apply to breakfast cereal. I took one look at Kellogg’s new Wild Berry Froot Loops and said out loud, “I am very upset about this!”

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5 Things You Should Know About Soy Milk — Milk & Cookies

If you’re lactose-intolerant, vegan, or just dairy-sensitive, the wild world of non-dairy milks out there can be overwhelming. Not too long ago, soy milk was the primary alternative to cow’s milk, but is it the best mylk out there?

Soy milk, like all milks, comes with some persuasive pros. It also has some drawbacks. This is the nuanced non-dairy world in which we live. Here’s what you should know.

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5 Mistakes to Avoid When Making Pasta Salad — Cooking Mistakes

There’s something about this particular time of year that makes eating pasta salad even more wonderful. Filled with squiggly noodles, flavorful dressing, a medley of vegetables, and sometimes meat and cheese, this side dish is a mainstay of summer picnics and backyard get-togethers.

Before whipping up a bowl for your next shindig, be sure you’re not making any of these pasta salad mistakes.

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How To Cook Fluffy, Tasty Quinoa — Cooking Lessons from The Kitchn

Quinoa has come a long way in the last few years — all the way from the back shelves of health food stores to national supermarket aisles. Its high protein content, sweet and nutty flavor, and delicate texture have made quinoa a popular substitute for starchier pasta and rice — though once you try it, you’re not likely to think of it as a “substitute” again! Quinoa is an easy grain to love.

See the video!

Several of us here at The Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It’s one of the most delicious, fast-cooking (not to mention healthy) lunch staples we know. Here’s how to cook great quinoa — not mushy or bitter, but delicate and perfectly fluffy.

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Molly Yeh’s New Food Network Show “Girl Meets Farm” Will Premiere in June — Food TV

Molly Yeh, the queen of sprinkles and tahini, just announced that she’s been working on a cooking show with Food Network — and you should all be very excited. The cookbook author and blogger behind My Name Is Yeh is one of the sweetest and most approachable food bloggers out there (I mean, have you seen her funfetti cake?).

The show promises to be filled with fun takes on Midwestern dishes (yaas, hotdish!) and recipes that highlight her Chinese and Jewish roots. The new venture is called Girl Meets Farm and it’s going to premiere on June 24.

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Amazon Is Having a Sale on S’well Water Bottles Right Now — Amazon Deal of the Day

When did water bottles also become fashion accessories? There might not be an exact tipping point, but S’well is surely one of the companies responsible for our desire to not only hydrate, but also hydrate chicly.

The bottle, with its fun colors and patterns, has a distinct shape that we just see everywhere now. (There’s even a $1,500 version at Neiman Marcus.) And thanks to vacuum-sealed insulation that keeps drinks cold and your hands dry, it’s as functional as it is cute.

If you’ve been tempted by their eye-catching designs but not willing to shell out the cash, a selection is currently on sale on Amazon.

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How To Cook Rice on the Stove — Cooking Lessons from The Kitchn

A very good pot of rice has the ability to transform a humble dinner of vegetables into a venerable feast. Rice is easy to find, inexpensive, and the perfect blank slate for the base of many classic dishes — stir-fry, butter chicken, and red beans come to mind.

A rice cooker is handy if you cook rice (and other grains) regularly and if you’ve got the space to store it, but you don’t actually need any special equipment or ingredients to cook up a pot of stunningly simple, tender, and fluffy rice.

In fact, all you really need is a cup of rice, a pot, and a stovetop. Here are the three best ways to cook long-grain white rice, brown rice, and aromatic rices — like jasmine and basmati — on the stovetop.

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Ryan Riley Wants to Help Cancer Patients Enjoy Food Again — Food News

One of the brutal side effects of chemotherapy is that it can dramatically change a person’s sense of taste. Previously enjoyed foods might taste bitter or unpleasant, or sometimes people report that all food suddenly seems to taste like nothing at all. This makes it more difficult for people to enjoy going out, share meals with friends and family, and keep themselves nourished while battling cancer.

Now a new food initiative wants to provide free cooking classes designed specifically for people who are living with cancer.

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Pillsbury Created a Food Star You’ll Actually Love — She’s Doing Things

The Pillsbury Bake-Off, at least in my mind, has always espoused certain values: good taste and convenience in the kitchen. This year, the Bake-Off rewarded something else: story-telling. Every recipe has a story, and those stories have inspired a now-familiar blog format. Readers are treated to a glimpse into the author’s life, followed by a recipe that ties it all together. It’s a format we love, because who doesn’t want to know what people eat? (Well, maybe a lot of people, but I want to know.)

Winning recipe developer Amy Nelson captured the taste buds and hearts of this year’s Bake-Off judges and fans with her recipe for bejeweled cranberry-orange rolls. Amy might not be classically trained, but she has a lifetime of experience that has gone into her cooking and her writing, and she cooks with a lot of heart. The Pillsbury Bake-Off rewards that experience.

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