While nibbling around the cob, typewriter-style, I’ve noticed something interesting: When I count the number of rows on each cob, I only ever get an even number. When I pick the best ears of corn at the market, do I just have good luck and buy only even-numbered cobs? Or is this something about the way corn grows?

How many rows are on an ear of corn?

Most ears of corn have eight to 20 rows of kernels. And yes, that number is always even.

If you dabble in backyard gardening, you may appreciate this nerdy botany lesson. Corn develops from female pistillate flowers, which produce seeds. Those seeds are what turn into kernels of corn. In the early stages of corn growth, the cobs are lined with rows of flowers. As part of development, each row doubles itself, leading to an even number of rows on the final ripe cob.

Does corn on the cob ever have an odd number of rows?

Odd-numbered corn cobs are rarer than four-leaf clovers by far. Biologically, corn develops in paired rows. Once in a blue moon, you may strip away corn silks to reveal an odd-numbered ear. This can be a sign of stress during the growing season, or it may be a rare inbred variety of corn. Like hen’s teeth, these asymmetrical ears are just plain unlikely.

Related:

• Ways to Enjoy Fresh Corn
• How to Grow Cucumbers in Your Home Garden
• Food Questions You Never Thought to Ask

The post This Is Why Corn on the Cob Only Ever Has an Even Number of Rows appeared first on Taste Recipes.

Why does flour come in paper bags?

There’s actually a very good reason why flour is packaged in paper bags. Paper bags breathe, allowing air to circulate. For many foods, exposure to air is a big negative, because you want to lock moisture inside the food. Think of chips, crackers and cookies, all of which would be dry as sawdust if they were transported in paper. But for different types of flour, air circulation is ideal. Air prevents moisture from building up in the flour, which can cause the flour to spoil, clump or mold.

Of course, there’s another reason to package flour in paper: It’s cheaper! Plus, home cooks have traditionally transferred flour into their own containers, so the paper bags weren’t expected to stand up to storage or wear and tear.

At home, it’s a good idea to store flour in a tightly sealed container, which will prevent pesky bugs from getting into it. It will also cut down on mess when it comes time to measure flour. Plus, it’s a great way to use that cute set of vintage canisters you picked up on the cheap at Goodwill.

How to Open a Bag of Flour the Right Way

You can cut down on dust and spills when opening a bag of flour. The trick is to take it slow. Tearing too fast agitates the flour, causing big puffs of dust.

Many bags of flour are sealed with a stitch: one side will have a single stitch, and the other will have a double stitch. Gently tear open the single stitch, then peel across the top flaps to open the bag. Use a scoop or measuring cup to carefully transfer the first few cups of flour into a storage container before gently pouring out the rest of the bag.

If you really want a zero-mess experience, place the bag of flour on a piece of parchment or waxed paper before opening it. Then you can tip any spilled flour into your container.

In an airtight container, flour will keep for a very long time. Technically, flour does expire, but it should be safe to eat as long as it doesn’t smell or look rancid.

Related:

• Whole Wheat Flour Recipes We Love to Bake
• What Is 00 Flour?
• Ways to Use Up a Bag of Cake Flour

The post Why Is Flour Sold in Those Hard-to-Open Paper Bags? appeared first on Taste Recipes.

First, a caveat: We’re talking specifically about American buttercream frosting here. It’s the most common type of homemade frosting, usually made from butter, powdered sugar and milk or cream. Other types of buttercream like Swiss buttercream (made with whipped egg whites) or French buttercream (enriched with egg yolks) must be refrigerated.

Does buttercream frosting need to be refrigerated?

You don’t have to refrigerate buttercream frosting. It will keep at room temperature for up to two days. Normally, that’s long enough; if you’re hosting a birthday party, for example, the birthday cake might get gobbled up before then.

The main benefit to leaving buttercream at room temperature is to preserve its smooth, spreadable texture. We like to leave buttercream frosting out if we made it in the morning and intend to frost a cake in the afternoon, or if we’ve already frosted the cake and intend to serve it right away.

If you’ve made a variation on buttercream that contains eggs, whipped cream or cream cheese, you should refrigerate the frosting within two hours.

How to Store Buttercream Frosting

How to store buttercream at room temperature

To safely store buttercream at room temperature, keep it in a cool, dry place, away from direct sunlight or heat. Cover it well with storage wrap. (Psst: If don’t want to smear a frosted cake, insert toothpicks into the top and drape the storage wrap over the top.)

How to store buttercream frosting in the refrigerator

If you don’t think you’ll eat the frosting within two days, it’s best to keep it in the refrigerator. Store plain frosting in an airtight container or tightly covered bowl. Plain frosting will keep for up to two weeks in the refrigerator.

If the frosting is on a cake, cover the cake with storage wrap. A frosted cake will keep for up to one week in the fridge, although the cake itself may dry out a bit.

The main challenge in refrigerating buttercream is that the texture of the frosting stiffens as the butter hardens. That makes it difficult to spread and ever-so-slightly less appealing to eat. This is easy to fix, however. One key cake frosting tip is to take the frosting (or frosted cake) out of the refrigerator two hours before you plan to use it. The butter will soften as it comes to room temperature, restoring the buttercream’s smooth, creamy texture.

How to Freeze Buttercream Frosting

Freezing buttercream is a good option if your recipe yielded more than you needed. Buttercream freezes well. Transfer it to an airtight container, leaving as little extra air space as possible. Press a piece of storage wrap to the surface of the frosting to further protect it from freezer burn. Cover it tightly with a lid or aluminum foil. Freeze it for up to three months. Defrost it in the refrigerator overnight before using it.

Tips for Storing Buttercream Frosting

Do you have to refrigerate a cake frosted with buttercream?

No, you don’t have to refrigerate a buttercream frosted cake, provided that you plan to eat the cake within two days. Just cover it with storage wrap or a cake dome, and keep in a cool place away from direct sunlight. Refrigerating cake can dry out the crumb a bit, so if you plan to eat the cake quickly, it will taste best at room temperature.

How do you store buttercream frosting overnight?

You can store buttercream frosting at room temperature overnight, but we suggest refrigerating it. Then you can still keep your frosted cake at room temperature for two days, rather than worrying about a shortened shelf life. Buttercream will harden in the fridge, so remember to move it to the counter about two hours before you’re ready to use it.

How can you use leftover buttercream frosting?

There’s no rule that says homemade frosting has to go on a cake! If you have leftover frosting, there are tons of ways to use it up. Slather frosting on toast, peanut butter-style, for a dessert-like breakfast. Frosting also tastes amazing on a stack of pancakes. Spread frosting between two cookies to make instant sandwich cookies. Dollop frosting onto ice cream for a decadent treat. Or, serve frosting as a dip for pretzel rods or fruit. (If it’s a bit too thick for dipping, thin it out with a spoonful of milk or cream.)

The post Does Buttercream Frosting Need to Be Refrigerated? appeared first on Taste Recipes.

The goal of phishing emails is to lure you into clicking on a link, leading you to a site containing malware, or trick you into entering personal information. Here’s what to do if you get a Costco scam email—and how to know it’s definitely spam.

What to Do If You Get a Costco Scam Email

First, and most important: Do not click on any links in a spam email! Don’t open or download any attachments. And don’t reply to the email, either, even if you’re tempted to scold the person who sent it. Replying to phishing emails only lets the scammers know that your email is active and ensures that you stay on their mailing list.

Next, report the spam to Costco. The store keeps a list of currently known scams, and if you alert them to a new one, you can help warn other consumers.

Finally, mark the email as spam. This helps your email filter junk emails more effectively. Last but not least, delete the email so you don’t accidentally click the link later.

What do Costco email scams look like?

Like many email scams, the fake Costco emails just feel off. The email might look sloppy, with unpolished graphics or no logos. Look for typos and grammatical errors, which are red flags that the email didn’t pass through the careful editors or a marketing department. Scams often include odd salutations, such as using excessive honorifics (such as Mr. and Ms.) in subject lines.

Always read the “From:” field. Scammers often misspell company names (even by a single letter) or add extra words to the brand name. You may see that a third party sent the email, such as “Costco via BigBuckSavers.” Those are clear signs that the email isn’t authentic.

The biggest red flag of all? Any request for personal information or financial information. Scammers are out to get something from you, so their emails often ask for passwords, identifying information, credit card numbers and more.

They’ll frequently try to alarm you, implying that there’s an urgent issue with your account. Or, they’ll take the opposite approach and hold out a carrot—a free item, or a prize—if you just click on the link. That’s not a good way to save money at the store! Take your time reading emails, and you’ll sharpen your sniff test for spam.

Related:

• Is a Costco Membership Worth It?
• Costco Member Benefits You Might Not Know About (But Should)
• Every Costco Food Court Item, Ranked

The post If You Get a Costco Scam Email, You Need to Do This Immediately appeared first on Taste Recipes.

But is copper cookware safe to use, or is it strictly decorative?

Copper pans are easily the most expensive type of cookware. As avid (and practical) home cooks, we hate to invest in something we can’t use to sear a steak or boil a soup. Here’s what to know about cooking with copper, including special advice for vintage and antique pieces.

Is copper cookware safe to use?

The short answer is yes. Copper is one of the oldest known cookware materials, dating back as far as 10,000 years. The metal is an excellent heat conductor and responds quickly to temperature adjustments.

That said, copper has a weakness: The metal reacts with acids, meaning that copper will leach into foods like tomatoes or vinegar. For some foods, such as jams and jellies, this doesn’t matter. The high sugar content will prevent the acidic fruit from reacting. But you definitely don’t want copper leaching into most foods.

Luckily, there’s an easy fix. Copper cookware is typically lined with another metal, keeping the food inside the pot safe while exposing the conductive copper to the heat.

Lined vs. unlined copper cookware

Virtually all new copper cookware will be lined, generally with stainless steel. Stainless steel is durable and safe for cooking all foods, including acids.

Most vintage copper was lined with tin. Malleable, extremely nonstick and nonreactive, tin is safe to use for cooking. But it has one major caveat—it’is not very durable. Over time, tin can be worn away by scrubbing or using metal utensils. (Just like the nonstick coating on modern pans!) Copper pots lined with tin need regular relining.

How to Tell If Your Copper Cookware Isn’t Safe

New cookware is safe to use. (Preserving pots may still be sold unlined, so use them for jams and fruit preserves only.)

If you have vintage cookware, look closely at the interior of the pot. Tin darkens over time, so it’s fine if the interior is quite dark. If patches of copper are showing, however, it’s not safe to cook with.

Here’s another thing to watch for. In magazines, copper always looks bright and shiny and, well, copper-colored. In real life, copper discolors when exposed to heat. It may turn a range of hues, from shimmery green to yellow to purple. That can make it difficult to see patches of exposed copper on the bottom of a vintage pot, so look carefully.

The good news is that it’s easy to restore the signature color, so don’t be put off by discolored copper if you find a good deal. To polish copper, mix lemon juice and baking soda into a paste, then scrub the pot. Rinse well and admire the shine!

When should you replace your copper pots and pans?

If you nabbed a vintage pot that starts to look shiny inside, it’s time to decide whether you’ll reline the pot with tin or, if that’s too high-maintenance, try another type of cookware. After all, you can still hang that copper pot above the stove and enjoy a bit of French flair.

Related:

• How to Tell If Your Pyrex Is Real Vintage Pyrex
• Which Bakeware Is Right for You: Glass, Ceramic or Metal?
• How to Know If Your Vintage CorningWare Is Worth Thousands

The post Is It Safe to Cook with Copper Pots and Pans? appeared first on Taste Recipes.

What is the mango ice cream?

Officially known as Propitious mango ice cream, this Chinese confection is as photogenic as it is tasty, which might explain why it’s taken off on TikTok.

Don’t imagine a freezer-burnt pop like the ones you bought from the ice cream truck. Instead, picture a work of art: bright yellow-orange and mango-shaped ice cream, packaged in a colorful box.

Pop open the plastic to grasp the pop by its handle. Then, take a bite—the colorful exterior is a thin white chocolate shell, which gently crunches under your teeth. Inside is super-soft, thick, mango ice cream.

@deannawoo There’s a MANGO version of the viral peach ice cream. I’ve been looking for this for over a year! I finally found it!! #icecream#viralfood#asiansnacks#asianfood#dessert#richmond#mangoicecream ♬ Seven (feat. Latto) – Clean Ver. – Jung Kook & Latto

TikTok influencers rave that the hard-to-find treat is reminiscent of mochi ice cream, with a texture that’s “really soft and super creamy.”

The same company also makes peach and lemon versions of the ice cream, all of which have surged in popularity on TikTok. Some grocery stores have had to limit the number of ice pops each customer can buy!

Where do I find it?

The treat is widely available at Asian grocery stores, such as H Mart, 99 Ranch and Dragon Star Foods. It comes in 2-packs, selling for about $8 to $10 per box. That’s a much lower price point than the viral $19 Erewhon strawberry, so we may just give it a try!

Related:

• Refreshing Ice Pops to Make This Summer
• Unique Ice Cream Flavors You Haven’t Tried Yet
• Our Best Mango Recipes

The post The Internet Is Obsessed with Mango Ice Cream Pops—Here’s Where to Find Them appeared first on Taste Recipes.

Ina is a dessert maven, and her specialty is giving classic recipes a modern twist. For example, her lemon bars call for an easy pastry crust made from creamed butter rather than fussy laminated butter. And her favorite apple tart features a jelly glaze that caramelizes the fruit. Ina Garten’s holiday recipes are so special, and her carrot cake hack makes this the perfect pastry for Easter dessert.

What is Ina’s secret for the best carrot cake?

While Ina is famous for her flexible and fuss-free approach to cooking and baking, in the case of her carrot cake, there’s one extra step that she insists is worth it. Instead of the canned pineapple that’s found in some recipes, she uses fresh diced pineapple. Fresh pineapple is more flavorful and has a firmer, juicier texture than the crushed and canned variety, giving it a bolder presence in the cake. If you’ve ever wished for carrot cake that was less earthy and more sweet, give this swap a try.

When choosing a pineapple, use your nose! The fruit should smell tropical and sweet, especially near the stem. Odorless fruits are usually tasteless. To chop a pineapple, cut off the crown (the top with the spiky leaves), then slice the pineapple in half vertically. Shave off the prickly skin with a sharp knife, preserving as much of the fruit as possible. If there are hard, prickly eyes left, pick them out with the tip of a paring knife. Cut the half into quarters, then cut away the firm, woody core.

It’s not tricky to slice a pineapple, but if you’re in a hurry, store-bought is fine. Don’t swing through the canned food aisle, though. Head to the produce department, where you can usually find the fruit peeled and cored in plastic containers.

The post This Is Ina Garten’s Secret for the Best Carrot Cake appeared first on Taste Recipes.

Few disasters can sink a party quicker than a shortage of food and beverages. It’s impossible to relax at a pool party when guests are parched, and a picnic will come to a close to if the basket is short a few sandwiches. That’s why a savvy host always plans ahead to ensure there are ample beverages, plenty of tempting sides and an abundance of meat, whether they’re organizing a potluck or a cookout.

Here’s how much food and how many drinks to serve at your summer get-together. No matter how small or large a party you’re expecting, our handy charts illustrate how much to plan for each course.

How Many Drinks to Serve

Naturally, the number of drinks you’ll need depends on the type of event you’re hosting. A kids birthday party is obviously going to call for more juice or soda, while an adults-only party may lean toward the boozy end. Likewise, daytime events are usually drier than late-night bashes. A party with a shorter time frame, like a church picnic, will drain fewer drinks than an open-ended event that may last for hours.

Crucially, if you’re hosting outdoors in hot weather—day or night, for all ages and occasions—be sure to have plenty of hydrating beverages, including cold water and juice. Or, find a happy medium and make a big pitcher of fruit-infused water.

No matter what type of event, the more options you offer, the fewer of each you’ll need. This chart assumes that you’re only serving one type of alcohol. If you’re serving several options, reduce the quantity of each.

A special note for cocktails: Expect guests to drink about one to two cocktails in the first hour, and fewer after that. Plan on 1.5 ounces of liquor per drink; a 750mL bottle makes about 16 drinks. Offer mixers to go with the liquor, such as tonic, cranberry juice and orange juice. If you want to serve cocktails, make things simple by choosing a signature cocktail recipe and making a big batch.

How Many Appetizers to Make

Good appetizers are so tasty that guests may be tempted to gobble them up! If you’re serving dinner, stick to about six appetizers per person. That should be enough to satisfy, but not to spoil appetites for your delicious main course. If apps are the only food on offer, plan on serving about twice as many. It’s a good idea to augment your appetizers with easy snacks you can buy in bulk, such as nuts, olives and pretzels. That will reduce both your costs and the amount of cooking you need to do.

How Much Meat to Serve

This one’s for the barbecue masters. Supplying enough meat for every guest is a point of honor, whether you’re flipping burgers, searing brats or smoking barbecue ribs. Plan for every guest to eat a little bit more than they would at an ordinary meal—your party is a special occasion, after all! It’s better to have extra (meat freezes well) than to run out.

Remember, our chart assumes that you’re planning just one meat option. If you’re serving a few, you’ll need less of each. The recommendations are geared toward adult guests; children will eat about half as much. And, finally, we assume smaller portions (think baby back ribs and chicken wings or drumsticks). If you’re serving hearty portions (like chicken breasts or hefty burgers), you’ll be safe with the smaller end of the suggested range.

How Many Sides to Make

Even though meat may be the main event, don’t underestimate the importance of good side dishes. Sides are a great way to include seasonal produce. It’s easy to make vegetarian sides or gluten-free options so everyone at the party feels included. Consider at least two sides, so you can feature a variety of ingredients, textures and temperatures. Think creamy, cheesy macaroni and crunchy, fresh coleslaw. Our favorite barbecue sides include indulgent favorites as well as fresh, light dishes. (Psst: Here’s a good way to keep cold food cold.).

How Many Desserts to Have

You know your guests will save room for dessert! It can be simple to serve something sweet: bar desserts and sheet cakes feed a crowd and keep well. If you’re offering a sliced dessert like cake, expect guests to take one piece each. Serve-yourself items, like cookies, are a bit looser when it comes to quantities.

The post How Much Food to Serve at a Party appeared first on Taste Recipes.

Bizarre as this may sound, it’s a known phenomenon in the poultry industry.

What’s going on with Costco’s raw chicken?

The official term for chicken breast that’s threaded with stringy or shredded texture, even before it’s cooked, is “spaghetti meat.” It’s an unappealing name for an unappealing trait.

Has anyone else had issues with Organic Kirkland chicken?
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The scientific explanation for spaghetti meat is simple. It’s a muscle abnormality caused by overly fast growth in birds raised for eating, primarily broiler hens. When muscles grow too quickly, they lose integrity, leading to soft, mushy tissue that separates into noodle-like bands. Unfortunately, it’s a known side effect of commercial farming, since farms are under pressure to produce cheap, big chickens and more of them. The issue first appeared in 2015 and remains a persistent bugbear for the poultry industry and for shoppers.

Is it safe to eat?

Technically, spaghetti meat is safe to eat. It’s not as healthy as unaffected poultry, however, as it has less protein and more fat, but it’s not toxic or inedible. If you don’t want to toss it, there are ways to make it more appetizing. Our best tip is to cook and shred the chicken. Many of our favorite shredded chicken recipes are richly spiced: think chicken tacos, Thai chicken pizza and barbecue sliders.

Mixing this chicken with other textures, such as shredded cabbage, carrots and nuts in a salad, can also distract from any stringy feel.

How do you avoid ‘spaghetti meat?’

It’s tricky to catch spaghetti meat until you’re slicing into it. That said, shopping for chicken thighs, wings or legs rather than breasts will reduce your risk. You can also buy poultry from smaller farms, which don’t use the same growth methods as commercial meat producers. Farmers markets and meat CSAs are good sources of local meat.

The post Why Is Everyone Talking About Costco’s Chicken Right Now? appeared first on Taste Recipes.

Ingredients

• 1 cup evaporated milk or heavy whipping cream
• 1 cup sugar
• 3 large egg yolks, room temperature
• 1/2 cup butter
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups unsweetened coconut flakes
• 1 cup chopped pecans

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 package (8 ounces) cream cheese, softened
• 1 package (3.4 ounces) instant cheesecake pudding mix
• 1 cup whole milk
• 1 tub (8 ounces) frozen whipped topping, thawed
• 1 package (10 ounces) miniature marshmallows
• 1 cup chopped fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries

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 make whipped 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 How to Turn Crystallized Honey into Whipped Honey (Instead of Throwing It Out) appeared first on Taste Recipes.

Ingredients

• 1/2 cup chia seeds
• 2 cups refrigerated unsweetened coconut milk or unsweetened almond milk
• 3 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, optional
• 1/8 teaspoon salt
• Mixed fresh berries, for topping

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

• 1-1/2 cups buttermilk
• 1 tablespoon cider vinegar
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 large eggs
• COATING:
• 3 cups gluten-free baking flour (with xanthan gum)
• 4 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 1 teaspoon pepper
• Oil for deep-fat frying

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.

Ingredients

• 1 cup vegan butter-style sticks
• 1 cup sugar
• 1 cup packed brown sugar
• 2 tablespoons powdered egg replacer
• 4 tablespoons water
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup each raisins and sweetened shredded coconut
• 1 cup semisweet chocolate chips

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.

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