The episode’s plot centers on Larry’s attempt to swap eponymous sandwiches, but you don’t have to be a Curb Your Enthusiasm fan to know that the Ted Danson sandwich sounds delicious.

What is the ‘Ted Danson’?

“My sandwich is turkey, coleslaw, Russian dressing, it’s a classic,” Ted says. It’s a bit like a Reuben, but with lighter, sweeter turkey rather than corned beef, and fresh, zippy coleslaw rather than sauerkraut. In fact, the Ted Danson sounds a lot like the Rachel, a deli sandwich made with turkey, Swiss, coleslaw and Thousand Island dressing.

What separates a decent sandwich from a great sandwich? In my humble opinion, there are three criteria for greatness: contrast, texture and taste. The Ted Danson sandwich ticks all three boxes.

Contrast? You bet: The pickled coleslaw brightens up the sweet, mild turkey. Texture? Triple check! This sandwich is made on crispy toasted rye with crunchy cabbage and tender turkey. And last, flavor. That’s a no-brainer. Like our favorite variations on the Reuben, the Ted Danson layers savory, sweet, acidic and rich flavors, not to mention the zesty seasonings in the Russian dressing, so every single bite is a bit different—and very interesting.

What’s on the ‘Larry David’?

The Larry David sandwich is made with whitefish, smoked sable, capers, red onion and cream cheese. In short, we can’t really blame Larry for wanting to swap his sandwich with Ted’s! Next time you’re hungry for lunch, give the ‘Ted Danson’ a try.

The post The ‘Ted Danson Sandwich’ Is a Twist on a Classic Deli Staple appeared first on Taste Recipes.

Ingredients

• 1/3 cup canola oil
• 1/4 cup sugar
• 3 tablespoons packed brown sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 cup heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon

We love a good pancake recipe, and these fruity ‘cakes put a fresh, tropical spin on the classic!

What is The Rock’s pancake recipe?

The Rock makes fluffy coconut banana pancakes with delicious crispy edges. The recipe starts with a traditional base of flour, eggs and milk, but then it veers off into a groovy riff. A trio of coconut ingredients (flaked coconut, coconut milk and coconut water) imparts a wallop of tropical flavor while also adding interesting texture. The flakes make for a chewy pancake, while milk adds extra moisture and richness.

Next, The Rock stirs sliced bananas into the batter. Most banana baked goods call for mashed banana, but using slices is a clever trick. As the pancakes cook, the bananas soften and nearly melt, creating little pockets of warm, gooey fruit. Slathering peanut butter over the pancakes adds plenty of breakfast protein—crucial for giving The Rock (and your growing kids) energy to last all morning. Finish with a drizzle of maple syrup, and you’ve got yourself a breakfast as epic as Moana.

What else does The Rock eat for breakfast?

It depends on the day! He shared a “power + energy breakfast” on Instagram that includes sirloin and egg whites, oatmeal with papaya and a bunch of English muffins topped with peanut butter and jelly. In the caption, The Rock says that it’s leg day, and he needs “the extra carbs, fats and a little sugar to optimize my workout.”

He also shared a more indulgent “cheat meal” with his fans: French toast. The recipe calls for extra-thick slices of bread, vanilla bean whipped cream, peanut butter coconut maple syrup and toasted coconut chips soaked in tequila. I’m going to The Rock’s house for brunch this weekend.

The post Dwayne ‘The Rock’ Johnson’s Pancake Recipe Uses These Unexpected Ingredients appeared first on Taste Recipes.

In the interest of strawberry lovers everywhere, we decided to stage a blind taste test to decide whether the Erewhon strawberry really lives up to its promise.

Why is the Erewhon strawberry so expensive?

The single, flawless berry arrives in a plastic dome that pops open, a bit like a box holding an engagement ring. The berry sits pointed upward, its leaves and stem pinned to a plastic disc, which conveniently doubles as a handle as you take a bite. Though it may appear to be freshly picked at peak ripeness, the strawberry has actually traveled over 5,000 miles from the Tochigi prefecture of Japan. Like another Japanese specialty fruit, sumo citrus, the berries are especially sweet. They’re quite low in acid, a result of several years of crossbreeding for the exact right flavor.

What are people saying about this $19 strawberry?

TikTok influencer @alyssaantocii calls it the best strawberry she’s ever had—but her commenters expressed doubts. “No berry is worth $19,” one said. Another pointed out that the marketing ploy is going to impact the experience: “If I dropped $20 on a strawberry, I’d probably convince myself it was the best one I’ve ever tasted, too.” Others mentioned the environmental impact of the berry’s long journey and excessive plastic packaging.

How do you eat Tochiaika strawberries?

According to purveyors of the specialty fruit, Tochiaika strawberries are best eaten fresh, straight from your hand. If the berry is refrigerated, allow it to come to room temperature for 15 or 30 minutes; cold temperatures mute flavor. Immediately before eating, give the berry a quick rinse, then take small bites, chewing slowly to enjoy the taste.

Is the Erewhon strawberry really that good?

Curious, we decided to stage a blind taste test to determine whether the Erewhon strawberry is really that good—or even noticeably better than ordinary strawberries.

How our taste test worked

Linda Cheung, a Taste Recipes video producer, sent her boyfriend to buy premium strawberries from Erewhon and a pint of Driscoll’s strawberries from Whole Foods.

What our tester thought

Linda correctly guessed which one was the Erewhon strawberry during the blind taste test. She said that the berry had a light, sweet flavor, with no tartness at all, and that the fruit had a “softer texture.” She reported that the other berry, the one from Whole Foods, was tart with more flavor and “crunchier” texture. Linda said this strawberry was juicier, too.

She also noticed some differences in the look of the berries. The Erewhon strawberry had smaller, brighter seeds, while the Whole Foods strawberry had larger, darker yellow seeds and broader leaves. However, the size of the berries and red color were about the same.

The Erewhon strawberry costs $19.99, and a 16-ounce container of Driscoll’s non-organic strawberries is $4.29 at Whole Foods. Linda said she’s unlikely to go back for another taste of the luxury strawberry, though she is glad she had the opportunity to try one (and expense the cost)!

The post I Tried the $19 Erewhon Strawberry and a Regular Strawberry—Here’s What I Thought appeared first on Taste Recipes.

What is Willie Nelson’s banana bread recipe?

Willie Nelson’s famous banana bread may be the stuff of legend—word of mouth attributes the recipe to him, but no one knows for sure if he simply enjoys eating it or actually dons an apron to bake. (That said, Nelson is also famous for a brownie recipe that may or may not be legal to bake in your neck of the woods.)

Nelson’s quick bread has several standout features. First, it calls for three ripe bananas. Lots of banana bread recipes call for only two bananas, but using an extra adds lots of moisture and sweetness to the bread. In fact, the mashed banana makes such a rich bread, you don’t even need to add butter or oil!

Willie’s banana bread is far from plain, though. He stirs chocolate chips into the batter, creating swirls of melted chocolate. A sprinkle of cinnamon sugar on top before baking imparts a sweet, crispy topping. Once you’ve tasted this loaf, you may find it’s always on your mind. Serve a slice for breakfast, or try it with a cup of tea for an afternoon snack.

The post This Is Willie Nelson’s Secret Banana Bread Recipe appeared first on Taste Recipes.

It’s easy to whip honey, and the technique works best when the honey is crystallized. So take advantage! With the help of a stand mixer, you can have a versatile, sweet condiment ready in just about half an hour.

What is whipped honey?

Just as it sounds, whipped honey is honey that’s been mixed and beaten until it’s full of air. Incorporating air into honey transforms it from a sticky liquid to an airy, light, fondant-like spread. It’s also known as creamed honey.

What type of honey can you use to make whipped honey?

All types of honey can be whipped, but raw honey works best—mainly because it’s more likely to crystallize than pasteurized or processed honey. Crystallized honey’s thick, grainy texture is the result of glucose falling out of solution and forming crystals. These crystals dissolve when whipped, creating air pockets. Technically, you can whip liquid honey, but it will take much longer to beat and won’t become as airy. Avoid ultra-processed supermarket honey that’s labeled as a “sweetener”; these are sometimes not made with real honey.

How to Make Whipped Honey

Mattison says it’s easy to make whipped honey. First, if needed, warm the honey gently to get it out of the jar. Instead of microwaving the jar, which can scorch the honey, place the jar into a bowl of hot water. (Be careful not to leave it in the water so long that the crystals disappear!) As soon as the honey is pourable, transfer it to the bowl of a stand mixer. Using the whisk attachment, whip the honey for 20 to 30 minutes until it’s creamy and lightened in color.

How to Store Whipped Honey

Store whipped honey just like plain honey. Keep it in a clean, covered jar in a cool, dry place away from direct light. You may store it in the fridge, but it will thicken and be tougher to pour and spread.

Ways to Use Whipped Honey

Whipped honey works in many of our favorite honey recipes:

• Drizzle it on dairy: Top yogurt or ice cream with this sweet, light treat.
• Slather it on bread: Whipped honey works as a sweet substitute for butter on toast, muffins or cornbread.
• Use it as a glaze: Coat chicken or fish with whipped honey and cook them on the grill or in the oven.
• Pair it with fruit: Slather whipped honey over fresh or grilled fruit.
• Make a dressing: Whisk whipped honey into a dressing for salad or slaw.

The post This Is What to Do with Your Crystallized Honey appeared first on Taste Recipes.

Sending Valentine’s Day Cards

Amusingly, the Childs’ Valentine’s Day card was originally meant to be a Christmas card—except they realized they were too late to send out cards in time to reach friends and family for the holiday. The couple decided to send out a Valentine’s card instead.

Paul dabbled in fine art photography and wanted to send something unique. The Childs had newly settled into an apartment in Paris (memorialized in the film Julie & Julia, alongside a bevy of mouth-watering French food). He also enjoyed browsing antique postcards in bookshops alongside the river Seine. Paul was especially charmed by old sentimental cards in which lovers gazed adoringly at one another against nostalgic or fantastic backgrounds.

Julia and Paul decided to recreate this antique style. Paul rented wigs, and they held up paper hearts and mooned for the camera. The result was such a hit, the Childs recreated it year after year. In one of the few cards that survived, Julia and Paul sit in a bathtub filled with bubbles, a stamp cheekily proclaiming “Wish you were here!”

Cooking Duck for Dinner

Here’s a famous fact about Julia Child: She learned to cook while living in Paris at the age of 32. Since Paul was the creative visionary for the card, Julia took charge of—what else?—the dinner. In an essay for Food & Wine, she recollects that she usually made “some kind of duck as the main course.” Given that one of Julia’s top cooking lessons was to use butter (and “if you’re afraid of butter, use cream”), it’s no surprise that she loved duck, a rich bird with a much higher fat content than chicken.

When we roast duck, we don’t even need to rub butter on its skin, as is common practice with other poultry, like chicken and turkey. The bird has plenty of flavorful oils already. If you want to try duck but prefer a brighter flavor, pair duck with oranges. The citrus will lighten up the richness of the bird.

Paul Child enjoyed his traditional Valentine’s Day meal so much that he dedicated a card to the feathery feast. He had planned a design showing him and Julia soaring over the Eiffel Tower in a hot air balloon but changed course to show them riding a duck in full plumage, carrying a red heart in its beak. Now, what could be more romantic than that?

The post This Is How Julia Child Used to Celebrate Valentine’s Day appeared first on Taste Recipes.

Look more closely, though, and it’s easy to tell the difference.

What is crystal?

Crystal is a type of glass made with lead oxide. This slight chemical difference gives crystal many special qualities. It’s stronger than glass, which means that crystal pieces are often thinner than glass ones, with softer, rounded edges. Crystal has a special look, too: It’s more transparent than glass, with a high refraction rate that gives it extra glitter.

Is crystal safe to use?

Since crystal contains lead, it’s natural to be concerned about drinking or eating out of crystal pieces. Many experts agree it’s safe to drink out of crystal, since the liquid will only come into contact with the material for a brief time. It’s best not to store anything in crystal, though. Keeping liquor in a crystal decanter for weeks, for example, may expose the liquid to elevated levels of lead.

Is crystal valuable?

In general, crystal is more expensive than glass, whether you’re buying a set of snazzy Baccarat wine glasses or picking up a multi-faceted crystal candy dish at an antique shop. The most expensive crystal brands contain higher amounts of lead, making the finish extra shiny, sparkly and brilliant. For example, the European Union stipulates that crystal must contain at least 24% lead, but Waterford crystal contains over 30%. Many fine crystal companies also hand-etch their pieces, leading to bonus brilliance.

For years, people coveted crystal, including pieces on a wedding registry or gifting it on special occasions. These days, we tend to be more casual at home, which means crystal is less coveted and more affordable. That’s good news for crystal lovers, who can pick up stunning pieces for a song.

How do I know when it’s crystal vs. glass?

There are a few ways to spot real crystal:

Try the prism test

Like uranium glass, which glows when exposed to UV light, crystal reacts to light in a special way. Shine a flashlight through the glass or hold it up to a light source. Crystal will prism, forming a rainbow where the light shines. Glass will not.

Flick with a fingernail

Use your fingernail to flick the edge of the glass. Glass will make a clink or ding sound. Crystal will ring like a bell.

Editor’s Note: Be careful with this test. Bonnie Baker, an antiques dealer in Florida, does not recommend pinging crystal flutes or wine glasses to hear the sound. “I’ve seen too many glasses broken that way,” she told us.

Study the details

Examine the edges of the piece—crystal is often thinner, with delicate rims. If there are cut or inlay designs, the edges on crystal are often rounded, while cut glass tends to be sharp.

Look for a maker’s mark

Many crystal pieces are marked on the base. Waterford crystal, for example, often bears the company’s distinct seahorse logo.

Where do I find real crystal?

It’s relatively easy to find real crystal. Inherited vintage crystal pieces are often sold at estate sales or donated to thrift shops (along with old-fashioned traditional china sets). Crystal is a great thing to look for at Goodwill or even garage sales. Bring your fingernails or a butter knife to listen for that telltale chime.

The post Crystal vs. Glass: What to Look for at the Thrift Store appeared first on Taste Recipes.

Trader Joe’s

One of our favorite places to find the best frozen foods and other unusual treats, Trader Joe’s also carries the basics, including eggs. In response to the supply shortage, the shop is limiting egg purchases to one dozen eggs per customer per day.

As long as you prepare them properly, eggs should be safe to eat despite the ongoing bird flu.

Costco

This bulk chain is famous for affordable groceries (especially when you’re in the know with Costco shopping tips). Recently, dozens of viral TikTok videos have shown Costco customers stockpiling cartloads of eggs. Perhaps due to the rampant hoarding, many locations are limiting customers to three dozen eggs.

Remember: Panic-buying eggs isn’t a good idea and will only make the problem worse! But if you did buy more eggs than you needed and you’re getting close to that printed sell-by date, try the float test to check if your eggs are fresh.

Kroger

At many Kroger stores, customers can only buy two cartons of eggs at a time. Since the lack of eggs means prices are up, cutting back on eggs is a smart choice anyway. Try making more breakfast ideas without eggs, like yogurt, oatmeal, granola, muffins and wraps.

Safeway

Safeway doesn’t have a company-wide limit on egg purchases, but individual stores have started limiting customer purchases, usually to two dozen eggs per day. San Francisco Bay Area stores are among those affected.

Whole Foods

So far, Whole Foods has not set a nationwide standard for egg purchases. However, individual stores are limiting purchases, and customers have reported finding empty shelves rather than the usual abundance of eggs.

Cage-free eggs may be even more in demand, as customers perceive them as safer than regular eggs. The truth is that all types of eggs are safe, but they differ in their sustainability.

Giant

Unlike many other chains, Giant has not implemented any limits on egg purchases—for now. Shoppers should still limit themselves to the eggs they need, though. Eschewing stockpiling ensures that there’s enough for everyone.

Aldi

Aldi customers are famously loyal to the slightly quirky grocery chain, primarily because Aldi’s groceries are so cheap. While no nationwide rule is in place regarding eggs, customers are rushing to Reddit and other social sites to share their local stores’ policies. Many shops reportedly have a limit of two dozen eggs per visit.

The post 7 Grocery Stores with Egg Purchase Limits appeared first on Taste Recipes.

Ingredients

• 2 cups gluten-free baking flour (with xanthan gum)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup 2% milk
• 5 tablespoons canola oil
• 2 teaspoons vanilla extract
• Butter and maple syrup, for serving

The Most Common Chicken Cooking Mistake

Of all the mistakes people make when cooking chicken, the worst one is overcooking it.

Surprised? Hear us out. Most of us worry about undercooking chicken because, unlike beef, poultry isn’t safe (or pleasant) to eat when it’s raw or undercooked. Because of this concern, many cooks are prone to heating chicken until it’s well past done. The problem? Overcooked chicken will dry out and become chewy and tough. “Nothing is worse than dry chicken,” says Ellie Crowley, our associate culinary producer. (She also advises cooks not to be shy about seasoning meat.)

How Not to Overcook Chicken​

You should cook chicken to a safe internal temperature. To avoid overcooking, Crowley recommends that cooks invest in a good digital meat thermometer. “[Chicken] should be cooked to 165°F,” she says, “but I temp it at 155° and take it out of the oven…as it rests, it cooks the rest of the way and doesn’t overcook.”

That’s because the temperature of the chicken will continue to rise after being removed from the oven or stovetop. If you wait until the temperature is 165° or higher, it may overcook as it sits.

Taste Recipes culinary producer Josh Rink recommends paying extra-close attention when cooking chicken breasts, especially boneless and skinless breasts, which are super lean. If overcooked, they lose moisture and are more prone to being tough and dry. He says, “Chicken breasts are the most common part to overcook, as thighs and other dark meat are more forgiving and less likely to dry out.” That’s because chicken thighs, legs and wings have more fat, and are therefore juicier, even if you happen to cook them a bit longer than necessary.

If you do happen to overcook chicken, don’t panic. The best remedy for slightly dry poultry is sauce. Whether it’s a spoonful of green herb sauce, a ladle of gravy, a dollop of tomato sauce or a dash of salsa, chicken loves almost any flavor!

The post This Is the Worst Mistake People Make When Cooking Chicken appeared first on Taste Recipes.

Ingredients

• 1 package (13-1/4 ounces) chocolate cake mix
• 1 jar (12-1/4 ounces) caramel sundae syrup
• 1 cup sweetened condensed milk
• 1/4 cup confectioners' sugar
• 2 tablespoons creamy peanut butter
• 1-1/2 cups heavy whipping cream
• 3 Butterfinger candy bars, chopped

What causes brain freeze, this miserable spoiler of frozen desserts? The answer is simple: survival instinct.

Why do we get brain freeze?

When humans eat something very cold, blood vessels in the roof of the mouth (also known as the palate) react by tightly constricting. The instinct helps preserve the body’s core temperature. Then, quite quickly, the blood vessels expand again to warm up the mouth. The result of these rapid-fire reactions is pain, sometimes so sudden or intense that it seems to zap up into your brain. Brr!

But wait—why doesn’t the pain happen inside your mouth? It’s an example of “referred pain,” in which pain in one area of the body is felt by a different area. The pain signal travels through a nerve that extends up into the brain, just behind the middle of your face and forehead.

How do you get rid of brain freeze?

To soothe the freeze fast, press your tongue to the roof of your mouth. Drinking lukewarm liquid can also help stabilize the temperature in your mouth. Don’t bother reaching for pain medication, because brain freeze usually lasts less than five minutes.

How do you eat ice cream without getting brain freeze?

The easiest way to avoid brain freeze is to eat slowly. Take smaller bites (even if it’s your favorite flavor of ice cream), and allow the treat to warm up a bit in the front of your mouth before swallowing.

If you’re frequently bothered by brain freeze (research suggests those with chronic migraines may be disproportionately affected), then consider mildly chilled summer desserts. Try something like panna cotta, which is very creamy and so mild it won’t zing your brain—only your taste buds.

The post This Is What Causes Brain Freeze appeared first on Taste Recipes.

What is uranium glass?

It’s glass manufactured with a small amount of uranium added to achieve a distinctive yellow-green color. In its heyday, the glass was often called “Vaseline glass” because its translucent yellow hue resembled the jelly. The fluorescent glass was wildly popular, and between the 1830s and 1930s, manufacturers across North America and Europe used it to create endless varieties of household objects, such as vases, bowls, plates and even drinking glasses.

In the 1940s, production came to a complete stop. The United States government seized all available uranium for the Manhattan Project. Through the 1950s, the Cold War and nuclear race tied up the uranium supply, but the tinted glass had a resurgence of popularity in the groovy ’60s and ’70s. It’s rare to see it made today. That means that almost all uranium glass pieces you’ll find are antiques dating back 50 years or more.

Is uranium glass dangerous?

Technically, uranium glass is radioactive—but at such a low level, it won’t harm you from ordinary handling or from living with pieces on display. In fact, in 2001, the US Nuclear Regulatory Commission published a report stating that uranium glass is considered safer than most household electronics.

If the glass is broken or chipped, that’s cause for concern, as ingesting or inhaling uranium glass would be dangerous. For that reason, it’s safest not to eat off or drink out of uranium glass.

Where do I find uranium glass?

Since uranium glass was wildly popular for decades, it’s relatively easy to find. Antique shops and vintage stores are a good bet, especially if they specialize in glassware. You might even get lucky at a thrift store—it’s definitely a good thing to hunt for at Goodwill. Online shops like Etsy and eBay are certain to have a good supply but don’t expect the bargains you might find at a rummage sale.

If you want to be sure it’s real uranium glass and not another antique glass like jadeite or milk glass, take it into the dark and test it under a UV light.

How much is uranium glass worth?

Uranium glass is relatively affordable, which makes it a fun item for burgeoning collectors. Like vintage Pyrex, you’ll occasionally stumble across a super-rare piece, which drives the value up much higher. If you’re not an expert, here’s a rundown: basic table settings, simple stemmed vases and bowls are generally affordable, costing less than $100. Rarer, more valuable pieces tend to look striking, like Victorian-era pieces with extravagant detail (think candlesticks, vases or decanters).

Unusual objects are almost always worth more. You may find uranium glass clocks, globes, elaborate animal-shaped jars and even furniture-sized pieces like statues or goldfish bowls. The larger, older and more unusual a piece is, the more likely it is to cost more (as much as several thousand dollars). If the glass bears a maker’s label or country of origin, that’s also a good clue to help you research your find.

The post What Is Uranium Glass (and Is It Dangerous)? appeared first on Taste Recipes.

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 package (1 ounce) ranch dip mix
• 2 cups shredded Monterey Jack cheese or cheddar cheese
• 1 pound bacon strips, cooked and crumbled, divided
• 1-1/2 cups chopped green onions
• 1/4 cup minced chives
• Assorted crackers, for serving

Why do onions make you cry? A little research turned up the simple reason, plus some simple tricks to reduce the sting.

Why do onions make you cry?

As you slice into an onion, it releases a stinky, stinging chemical compound. Your knife blade breaks open all the tiny cells in the onion, causing enzymes to combine with sulfur-containing amino acids, creating a potent gas that rises up from the onion and straight into your face. When it hits your eyes, it instantly irritates them, and they tear up.

Technically, the tears are a good thing. They’re designed to flush away the irritant, protecting your precious peepers. To avoid crying when chopping onions, don’t try not to cry. Instead, try to reduce that nasty chemical release.

How do you chop an onion without crying?

Cooks swear by many tricks to prevent tears when chopping onions, including things like chewing gum or biting a spoon while slicing. In general, the simpler the trick, the more likely it is to work.

Start cold

For a simple fix, keep your onions in the refrigerator. The cold slows down the chemical reaction from slicing, reducing the release of the stinging gas.

Vent it out

Work under an exhaust fan. Set your cutting board directly on a cool stovetop. Turn on the fan and start chopping. The fan will draw chemical compounds up and away, vastly reducing tears and sting.

Wear goggles

Battling a serious aversion to chopping onions? Wear goggles. A simple pair of goggles will literally shield your eyes from the sting. While swimming goggles work, you can also pick up a pair of sporty kitchen goggles. If you wear glasses while chopping, as our favorite cook, Stanley Tucci, does, that can reduce the sting, too.

Use proper knife skills

Last but not least, following the proper method to cut onions will ensure that you’re making the fewest cuts, resulting in fewer tears. Always work with a sharp knife, which makes for cleaner cuts.

The post This Is Why Onions Make You Cry appeared first on Taste Recipes.

What does the ‘A’ stand for in Chick-fil-A?

The name is a play on Chick-fillet, written as fil-A. And if you remember your school report cards, the capital A will make sense. The A stands for “Grade A.” That’s top of the class, the best of the best. The grade covers the quality and flavor of the food, as well as the brand’s high standard of service. Chick-fil-A takes pride in its friendly, welcoming staff. That’s one reason the workers always say “my pleasure.”

How did Chick-fil-A start?

Many fast food restaurant names have interesting origins, and Chick-fil-A’s is no exception. Oddly enough, founder S. Truett Cathy’s first restaurant was called The Dwarf Grill and didn’t serve much chicken at all. Then, in 1964, Cathy created a nearly perfect chicken sandwich—with chicken and pickles on a toasted bun—and called it the Chick-fil-A. The crispy chicken sandwich was popular enough to launch an entire new enterprise. Decades later, it remains one of the most popular sandwiches in the country, and came near the top in our official fast-food chicken sandwich taste test. If you automatically order the classic every time you head to Chick-fil-A, we wouldn’t blame you, but it’s worth checking out the secret menu for extra special dishes, including the chicken, egg and cheese biscuit.

The post This Is What the ‘A’ in Chick-fil-A Stands For appeared first on Taste Recipes.

One surprising Cheesecake Factory secret? The kitchens make everything from scratch, including the 100 sauces offered on the menu. That’s especially impressive considering the size of the menu, which features everything from creamy cheesecakes to crispy Brussels sprouts, Italian pasta, Southwestern favorites and Asian-inspired treats like these wontons. Plus, it means that the recipes for The Cheesecake Factory’s best dishes are easy to make in a home kitchen—but maybe stick to one or two recipes at a time rather than 200!

The Cheesecake Factory’s Crab Wontons

Ingredients

• 4 ounces cream cheese
• 1 ounce sweet-and-sour chili sauce, homemade or store-bought
• 1-1/2 teaspoon mustard
• 1 teaspoon chili garlic paste
• 1 teaspoon lemon juice
• 1/2 teaspoon granulated sugar
• 4 ounces crabmeat, fresh lump or canned
• 2 ounces sliced water chestnuts, minced
• 1 ounce green onions, finely chopped
• 1 ounce mozzarella cheese, grated
• 1 ounce fontina cheese, grated
• 1 ounce panko bread crumbs
• 25 small square wonton wrappers (approximately 3-1/2-inch)

Directions

Step 1: Mix the cream filling base

In a mixing bowl, combine the cream cheese, sweet and sour chili sauce, mustard, chili garlic paste, lemon juice, and granulated sugar. Fold the ingredients together until they’re thoroughly combined.

Step 2: Add the crabmeat and veggies

Add the crabmeat, minced water chestnuts and chopped green onions to the bowl. Continue folding the ingredients together until they’re thoroughly combined.

Step 3: Fold in the cheese and crumbs

Sprinkle the mozzarella, fontina and panko bread crumbs into the bowl and continue folding gently until the filling is thoroughly and evenly combined.

Step 4: Shape the wontons

Here’s the fun part! Place the wonton skins onto a clean work surface or cutting board. Place a 1/2-ounce scoop of filling onto the center of each wrapper. Lift the bottom and top flat edges of the wrapper up over the filling. Pinch the center sections of the top and bottom edges tightly together. Lift the left and right flat edges of the wrapper up over the filling. Carefully pinch the center sections of the left and right flat edges tightly together with the pinched center section of the top and bottom edges. When done correctly, the edges will remain slightly open at the four corner points, forming a flower-like shape.

Step 5: Fry

Pour a generous amount of vegetable oil (enough to submerge the wontons) into a Dutch oven or deep skillet. Heat the oil to 350°F (you can use a candy thermometer to check the temperature). Carefully place the wontons, a few at a time, into the hot oil and fry them until they become golden brown and crispy.

Editor’s Tip: If you’ve deep-fried at home before, you’ll know: Be careful not to overcrowd the oil, which can make the temperature drop, turning the wontons oily instead of crispy. Remove them from the oil and transfer them to a plate lined with paper towels, then repeat until the remaining wontons are cooked.

Step 6: Serve with sauce

Arrange the crispy crab wontons on a serving platter with extra sweet-and-sour chili sauce on the side for dipping.

The post The Cheesecake Factory Just Released Its Recipe for Crab Wontons appeared first on Taste Recipes.

The most recent strain of bird flu, H5N1, has been found in humans, most of whom are farm workers. This raises concerns about the potential danger of eating infected poultry or eggs.

So far, no evidence says a person can get bird flu by eating poultry, but there are steps you can take to stay safe.

Can you catch bird flu from eating chicken?

The first thing to know is that it’s very unlikely that infected birds will enter the food supply. As part of the USDA’s response to the bird flu epidemic, processing plants carefully inspect poultry for any sign of disease.

That said, it’s always important to prepare chicken so it’s safe to eat and free of viruses and bacteria, like bird flu, salmonella and E. coli. Make sure to handle raw chicken properly. Keep it in the fridge for only one or two days before cooking it. Wash your hands, cutting board and knife with hot, soapy water after preparing the chicken and cook the chicken to an internal temperature of 165°F. Don’t eat any chicken that’s gone bad.

Can you get bird flu from eggs?

To ensure that eggs are safe, cook them fully—that means the whites and the yolks. Raw eggs are not safe to eat. That has always been true, even before bird flu. Raw and undercooked eggs can contain salmonella, a dangerous bacteria that causes food poisoning and can result in serious illness. Don’t eat runny fried eggs, or raw eggs in any form, like in mayonnaise, cookie dough, cake batter or egg whites in cocktails or desserts.

Finally, take care when cooking. Wash your hands after handling eggs, even if it’s only the shells. Wipe down counters and wash any dishes that come into contact with raw eggs. Don’t leave eggs on the counter; they must be refrigerated. Oh, and if you add milk to scrambled eggs, use a splash of pasteurized milk, not raw milk, which the CDC cautions may contain bacteria and viruses, including bird flu.

The post Is It Safe to Eat Chicken and Eggs Right Now? appeared first on Taste Recipes.

The glass may look delicate, but it’s durable enough to use. Whether you’re starting a collection or want to score big at resale it, we’ll tell you everything you need to know about this beautiful glass, including how to gauge its age and value.

What is milk glass?

Aptly named, this unmistakable glass has a distinctive, opaque white finish that appears opalescent. Though opaque glass has been around for centuries, milk glass became widely manufactured in the U.S. starting in 1835 and remained consistently popular, with public demand peaking around the 1980s. Antique milk glass was made by adding arsenic to standard glass, creating a grayish, pearly finish. Later recipes added feldspar or tin oxide, which gave milk glass its most common white or ivory hue.

Some milk glass pieces have a smooth finish, while others are made with textured bumps, called hobnails, or embossed designs, like diamonds, flowers and vines. Many milk glass pieces have bent, crimped or wavy edges. Milk glass comes in a wide range of formats, such as plates, dishes, condiment holders, cups and other tableware, as well as decorative objects like vases, lamps and animal-shaped dishes.

Where do I find milk glass?

Since milk glass has been around for decades, it’s easy to find. Most antique stores will offer a wide selection of milk glass pieces, from true antiques to more modern milk glass, typically from the midcentury to the 1970s. You can almost always pick up milk glass at thrift shops and yard sales, and it’s a great piece to hunt for at Goodwill.

It’s easy to identify milk glass: Any opaque glass counts. It’s much trickier to identify an exact manufacturer or era. Unlike other vintage collectibles like vintage cookie jars, milk glass pieces are tricky to pin down. Milk glass manufacturers were notorious for copying one another’s designs, and milk glass factories frequently burned down, leading to sell-offs of their glass molds.

There are a few tricks for finding true vintage milk glass pieces. Feel the glass carefully, especially in areas that are commonly touched, like rims or handles. If it’s very smooth and well-handled, that’s usually a sign of older glass. You can also try tapping the glass with a fingernail; antique milk glass sometimes contained lead, and will ring like a bell. Finally, hold the glass up to a light. Antique milk glass will sometimes have brilliant, warm colors at the edges thanks to the production methods.

How much is milk glass worth?

Milk glass ranges enormously in price. Since it’s relatively common, most pieces are inexpensive. Value increases with rarity. True antique milk glass is the most valuable, while unusual pieces can fetch a pretty penny. According to MarthaStewart.com, for example, a 12-inch statue of a begging dog sold for $3,000 in 2022. If you’re not sure which pieces may be rare, here’s an easy category to spot: colored milk glass. Made in the mid-century, milk glass tinted pink, green and blue is both rare and popular, so snap it up if you spot it. Other trending milk glass pieces include vases and anything with a hobnail design.

The post How to Identify Real Milk Glass appeared first on Taste Recipes.

Which Girl Scout Cookies will be discontinued?

After the 2025 season, two favorite flavors will be discontinued: Girl Scout S’mores and Toast-Yay! cookies. Inspired by the classic camping recipe, S’mores cookies feature graham cracker cookies sandwiching a marshmallow-chocolate filling. Toast-Yay! cookies nod to French toast, with buttery cinnamon cookies dipped in icing.

These aren’t the first discontinued Girl Scout flavors, but this year, fans have the advantage of advance warning. Whether you want to stock up on your favorites or want to try a new flavor before it’s gone, now is the time to shop.

Which flavors of Girl Scout Cookies will be available this year?

The 2025 cookie lineup is looking strong. In addition to S’Mores and Toast-Yay!, expect to see classics like Thin Mints, Samoas (also known as Caramel deLites) and Peanut Butter Patties (also known as Tagalongs). While specific cookie menus may vary by location, other likely cookies include Adventurefuls, Lemon-Ups, Trefoils, Do-Si-Dos and the gluten-free cookie option, Toffee-tastics. (Don’t recognize these flavors? Girl Scout Cookie names can vary depending on where you live!)

When is Girl Scout Cookie season?

Girl Scout Cookie season kicks off on January 7 and runs through April. Look for a cookie booth or get in touch with your favorite Girl Scout to purchase cookies. After February 21, you’ll be able to buy Girl Scout Cookies online, and the cookies will ship directly to your home.

The post Girl Scouts Plan to Discontinue Two Iconic Cookie Flavors in 2025 appeared first on Taste Recipes.

Ingredients

• 1/2 cup 2% milk
• 1 teaspoon ground turmeric
• 1/2 teaspoon minced fresh gingerroot or ground ginger
• 1/2 teaspoon ground cinnamon
• Dash black pepper
• 1 teaspoon honey or maple syrup, optional

In a plot twist, retro kitchen items are trending again. Pieces of vintage CorningWare have sold for as much as $10,000! Here’s everything you need to know about classic CorningWare, and how to spot the true vintage pieces.

A Quick History of CorningWare

Though CorningWare seems old-fashioned today, it seemed futuristic in 1957 when introduced by the Corning Glass Company. Ceramic dishes strong enough to go from the freezer to the oven without shattering—incredible! They could even go on the stovetop. The cutting-edge material, a glass-ceramic hybrid called Pyroceram, was first used to make the nose cones of missiles. Talk about durable!

For decades, the company made heirloom-quality ceramic cookware. Like Pyrex, vintage CorningWare was decorated with distinctive patterns, such as the blue Cornflower, Shadow Iris, Pastel Bouquet and Spice O’ Life.

In 2000, Corning Glass Company—the same responsible for classic Pyrex dishes—changed hands, and CorningWare was reinvented as glazed stoneware baking dishes. In 2006, the classic cornflower pattern was reintroduced, and in 2008, a French factory began to recreate the ultra-durable Pyroceram ceramic dishes.

What’s the difference between old and new CorningWare?

The most important thing to check before using your CorningWare is whether it’s ceramic or glazed stoneware. Ceramic dishes can handle dramatic temperature shifts, while stoneware should be used only for baking. It will crack if brought straight from the freezer to the oven.

There’s another difference, too. Old CorningWare pieces were sometimes made with arsenic, while new French-produced ceramic pieces are manufactured without arsenic. Vintage CorningWare is still safe to use as long as it’s not cracked or chipped.

How can I tell if CorningWare is vintage?

Since many classic patterns are reproduced today, it can be tricky to spot the truly old stuff. There are two things you can look out for. Vintage CorningWare is often printed with a flame logo. It will also be labeled as Made in the USA.

Is vintage CorningWare valuable?

Vintage CorningWare is in hot demand. Some collectors are in it for the cash. Rare patterns and colors have sold for up to $10,000! More common pieces don’t come close to those numbers but are still coveted for their extreme durability. Although every dish made before 1999 is considered vintage, older pieces (from the 1970s and earlier) are the most valuable.

Where do I find vintage CorningWare?

Since CorningWare was mass-produced for many years, it’s fairly easy to find. Antique shops are a good bet, and you might get lucky at a yard sale or thrift store. CorningWare casserole dishes are a great thing to hunt for at Goodwill, too. For specific patterns or dishes, try searching on eBay or Etsy. Don’t expect deals online, where prices are listed as high as $23,000—a splurge we doubt would be grandma-approved.

The post How to Know If Your Vintage CorningWare Is Worth Thousands appeared first on Taste Recipes.

In between spinning carols like “Silent Night” and “Poor Old Rudolph,” Dylan recited “‘Twas the Night Before Christmas” and revealed his favorite classic Christmas food: figgy pudding. He even shared his personal recipe.

How to Make Bob Dylan’s Figgy Pudding

If you’ve sung “now bring us some figgy pudding” about a million times but never actually tasted the old-fashioned dish, you’re not alone. Figgy pudding is a type of Christmas pudding, a steamed, dome-shaped dessert traditionally flavored with booze, fruit and spices.

Reported on AllRecipes.com, Bob Dylan’s take on the recipe is pretty traditional for a countercultural icon. Mix flour, bread crumbs, brown sugar, spices, lemon zest, eggs, suet (a type of animal fat commonly used in British baking) and, of course, dried figs. You’ll mix together what we in the United States would consider more of a cake batter than a custardy pudding, then pop it into the oven in a water bath and steam it.

Note that Dylan’s recipe doesn’t contain any alcohol, while many pudding recipes do, including the royal family’s favorite pudding. Dylan dishes up his pudding with golden syrup and custard, but stateside, cooks might try heavy whipping cream or a scoop of ice cream, and a drizzle of honey or butterscotch.

The post Bob Dylan’s Favorite Holiday Recipe appeared first on Taste Recipes.

What’s the difference between old and new Pyrex?

Vintage Pyrex has fans for practical reasons: It’s tougher than modern Pyrex.

All Pyrex cookware, old and new, is made from tempered glass, which stands up well to high and low temperatures. You can bake casseroles in the oven or pop a meal in the freezer. Tempered glass is durable, but if cracked, it breaks into larger pieces than ordinary glass, making it safer (and easier to clean up).

In the U.S., modern Pyrex cookware is made from a type of tempered glass called soda lime glass, which isn’t nearly as durable as the glass used in older pieces called borosilicate. Incredibly tough, borosilicate has one especially notable superpower: the ability to endure sudden shifts in temperature. Vintage Pyrex can go straight from freezer to oven, while modern Pyrex must be brought at least to refrigerator temperature beforehand. Vintage Pyrex can also handle the rising, shifting temperature of a preheating oven, while modern Pyrex glass should only go into a stable, preheated oven.

Don’t discount modern Pyrex, though. If your cookware breaks, check your model number to use the company’s generous warranty.

How can you tell if a piece is real vintage Pyrex?

The secret is simple—check the logo. If the brand name is in all capital letters, it’s vintage Pyrex. If it’s all lowercase, it’s modern.

Where do I find vintage Pyrex?

Everywhere! Fun, collectible vintage Pyrex is easy to find at almost any antique store, but you’ll pay a higher price. Scout thrift stores, Goodwill or garage sales for the best deals. If a piece looks a bit worn, it may still be worth grabbing because you can easily remove scratches from Pyrex. And if you’re looking for a particular pattern, search on eBay or Etsy.

The post How to Tell If Your Pyrex Is Real Vintage Pyrex appeared first on Taste Recipes.

How do I make candy cane bows?

Preheat your toaster oven to the lowest heat setting. Start by unwrapping as many candy canes as you need. (Plan to make a few extras; the bows can snap when you shape them.) Line a baking pan with parchment.

Then, arrange the candy canes into bow shapes: Set two candy canes side by side, with the hooks facing each other and the bottoms overlapping. Snap off the hooked top of an additional candy cane and place the U-shaped piece at the “knot” of the bow. Don’t worry if they don’t look absolutely perfect—you’ll be able to adjust them after they’re heated.

Next, pop the pan into the toaster oven for about 10 minutes or until the candy canes are hot enough to be flexible. Working quickly, pinch the middle pieces of the bows to tighten them, and adjust the loops and bases so the bows look just right.

Once you’re happy with the bows, allow them to cool and harden, then enjoy.

@crateandbarrel Anyone else seeing the viral candy cane bows all over their feed? Our number one trick for nailing it is cooking them at the perfect temp and time. Too hot, and the candy canes will melt. Too cold, and they won’t bend. Enter: @geappliances Café™ Couture™ air fryer/toaster oven. You can control the temp and time with the dial, your voice or the app so you get the perfect bake. Cook the candy canes on the “warm” setting at 175° for 5 minutes, and you’re good to go! #Bow #BowDecor #HolidayTreats #ToasterOven ♬ Sweet – Liqwyd

This process is slightly fiddly, but also flexible. If the candy canes harden up, pop them back into the oven to re-soften. (These aren’t as kid-friendly to make as some of our cute Christmas sweets. Take care not to burn your fingers!)

Where do I use the candy cane bows?

These charming bows dress up virtually any dessert you can think of. They’re a natural for frosted desserts, especially cupcakes and cakes. Press them gently into the frosting, and you’re good to go. Any frosted Christmas cookies would be pretty with a bow on top, too.

If you’re baking a peppermint dessert, like classic peppermint bark, gild the lily with a double dose of minty cheer. Hang a candy bow on a gingerbread house, and park a line of candy cane reindeer outside the door. Turn this grasshopper ice cream pie into a holiday dessert with a ring of bows around the crust. You can even garnish store-bought confections, from plum pudding to fudge squares, with a few bright bows.

The post You Can Use Mini Candy Canes to Make Christmas Bows—Here’s How appeared first on Taste Recipes.

Ingredients

• 8 cups sliced Yukon gold potatoes (1/8-inch slices)
• 3 tablespoons all-purpose flour
• 2 teaspoons minced fresh thyme, divided
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper, optional
• 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided
• 1-1/3 cups heavy whipping cream
• 2 tablespoons melted butter

Ingredients

• 1 tablespoon butter or ghee or coconut oil
• 3 tablespoons almond flour
• 2 teaspoons coconut flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt, optional
• 1 large egg

Here’s a quick rundown of some pieces you really shouldn’t put in the dishwasher (and how to clean them instead).

What is not dishwasher safe?

1. Stanley cups

We love staying hydrated, so our Stanley cups get heavy use. But there’s good news and bad news about washing Stanleys. The bad: Stanley cups shouldn’t go in the dishwasher. The heat can damage the finish and—worse—compromise the seal, spoiling the cup’s insulating properties. (Technically, the manual asserts that they can go in the dishwasher, but it’s not ideal.)

The good news, however, is that if you’re using your Stanley cup for water, you don’t have to wash it every day. Just disassemble and give it a quick rinse, then give it a full soap-and-water wash once a week. Use hot water and not too much soap (that’s a surprisingly common dishwashing mistake).

2. Hydro Flask water bottles

You’ll find the same deal with Hydro Flask bottles—the dishwasher puts lots of pressure on the insulated chamber. Older models aren’t dishwasher safe, and while newer bottles technically can go in the dishwasher, it’s not the ideal cleaning method for an insulated cup.

For daily and weekly care, wash your water bottle in hot, soapy water. When it’s time to deep-clean your water bottle (say, if you happen to have forgotten to clean it for a while—we’ve all been there!), fill the bottle with one part white vinegar and five parts water. Let soak overnight, then wash with soapy water, rinse and dry.

3. Cast-iron pans

We love cooking with cast iron, but it does call for special cleanup. Plain cast iron is an uncoated metal, which makes it prone to rust. Putting cast iron in the dishwasher can seriously tarnish the metal. Luckily, it’s easy to clean cast iron. Just wash it in a bit of soapy water, using a gentle cloth or scrubber to dislodge stuck-on particles. Dry it off right away, and rub on a bit of canola oil or other neutral oil to preserve the cooking surface.

4. Wooden kitchen utensils

If you’re trying to divest potentially toxic plastic utensils, wooden tools are a great alternative. They’re soft enough to use on nonstick cookware but sturdy enough to scrape the caramelized coating from a pan. To preserve them, don’t put them in the dishwasher. The intense heat and moisture can make the wood split, warp or crack. Once again, washing in warm, soapy water is the way to go.

5. Sharp knives

We get it, the dishwasher has a handy top rack that’s just right for stowing knives. And a good quality set of knives is sharp and durable—surely they can take it?

Not quite! The long, hot dishwasher cycle wears out knife handles and can blunt the blades, making them less effective and less safe. Another concern is that sharp knives also do damage to the dishwasher rack, potentially poking through the plastic coating.

6. Le Creuset

One of our favorite kitchen tools, Le Creuset cookware is so durable and well-crafted that it can last a lifetime—or even become an heirloom. In order to help it last, it’s important to care for the pots and pans properly. The enameled cast iron is naturally nonstick, making it easy to cook and clean. The simplest cleaning is the best. If the pot is very dirty, soak it for half an hour, then wash with soap and water. Some pots can go into the dishwasher (most pieces without plastic or wooden knobs), but it can dull the enamel, making the pot a bit less pretty.

7. HexClad

Our favorite HexClad pieces are durable, easy to use and deliver top-notch results. HexClad is nonstick, but it relies on a “seasoning” of coated-on oil to achieve that slick, gliding surface. Sticking the pots and pans into the dishwasher can spoil the seasoning. Worse, the heat can dull the pans, and some detergents can cause etchings or pockmarks on the metal. To keep those pricey pots looking (and cooking) good, wash them with soapy water.

8. Tupperware

It’s tough to beat the performance of old-school Tupperware. But beware: Older Tupperware containers are made from plastic that isn’t dishwasher safe. The high heat of the dishwasher (even the top rack) can warp or misshape the plastic.

9. Nonstick cookware

Nonstick cookware often boasts that it’s dishwasher-safe, likely to lure cooks into the convenience. Unfortunately, as with most types of cookware, nonstick pans don’t thrive in the humid dishwasher, which is rough on nonstick coating.

10. Copper pots and pans

What’s prettier than a shelf full of gleaming copper pots? Expensive, high-quality copper conducts heat like nobody’s business—but it is finicky. Copper definitely doesn’t belong in the dishwasher, which will discolor the copper and can even make it pit. Instead, wash the cookware with soapy water. The same goes for your copper Moscow mule mugs.

11. China

Whether you collect vintage china or received a brand new set for your wedding, it’s best to keep it out of the dishwasher. Most china is made of porcelain, which is actually quite durable. However, the designs painted on the china may wear away in the dishwasher. And any china with metallic accents, such as gold around the rim, should never go in the dishwasher or the microwave.

12. Ceramics

Found a funky handmade mug at an art fair? Do you collect vintage ceramic bowls? Best to keep them out of the dishwasher. Even though it’s chunky, rustic and sturdy-looking, ceramics can crack in the dishwasher, and will dull with repeated exposure.

The post 12 Surprising Things That Are Not Dishwasher Safe appeared first on Taste Recipes.

Ingredients

• 2 cups water
• 12 medium tart apples, peeled, cored and chopped
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup lemon juice