The 2023 Favorite Chef will receive $25,000, a 2-page advertorial in Taste Recipes magazine, and a one-on-one cooking experience with Chef Carla Hall in New York City. Here’s what makes the prize package so special:

• $25,000—this one is self-explanatory. The pastabilities are endless with the cash prize, whether the winner wants to put it toward culinary education or open a brick-and-mortar restaurant.
• Taste Recipes is America’s #1 cooking magazine—what better place for a passionate chef to share their story? The publication showcases delectable recipes and the latest news in the culinary world.
• The incredible cooking experience with Carla Hall will be held at Platform by JBF, a brand-new modern kitchen and educational space in the Big Apple.

The spirited chef Carla Hall, a Food Network fan favorite (we can’t get enough of her costumes on the annual Halloween Baking Championship), is offering insight and wisdom to competitors as the competition host. To add value, Colossal has introduced exclusive workshops featuring industry pros, including:

• The Art of Plating and Presentation with Carla Hall
• Leadership In and Out of the Kitchen with Kris Moon, President and COO of the James Beard Foundation
• The Secret Sauce to Catering Events with Chef Terry Matthews (aka BBQ Daddy)
• Cooking Up Engaging Social Content with Social Media Influencer Melissa Anaya (@eatdrinkaz)

It’s not just the prizes and workshops that make this competition extraordinary; the Favorite Chef Competition is operated by Colossal as a fundraiser on behalf of DTCare, a nationally registered 501(c)(3) charitable organization. Funds raised during the Favorite Chef Competition go to DTCare, who will subsequently issue a grant to the James Beard Foundation after the conclusion of the competition.

“We are absolutely delighted to see how the Colossal competitions bring so many people together around food, and we are deeply grateful that this initiative will benefit the Foundation’s efforts to champion a standard of good food anchored in talent, equity, and sustainability,” said Clare Reichenbach, CEO of JBF.

Colossal takes pride in their strong relationship with the James Beard Foundation — which has been a celebrated charity in the culinary world for over 30 years. JBF strives to achieve their mission of preserving America’s culinary heritage and promoting sustainability and diversity in the food industry through annual awards, industry and community-focused initiatives and programs, advocacy, partnerships and national events.

The Favorite Chef Competition is poised to be the biggest online culinary event in years, and it’s giving chefs a chance to turn their passion into a career.

“I received so much press attention, have been featured in newspapers, and have been interviewed on popular podcasts,” said 2021 Favorite Chef Sémone Hopkins after her win.

The stakes are high this year with $25K, a 2-page advertorial in Taste Recipes, and an NYC cooking experience with Chef Carla Hall on the line. Who will be the next Favorite Chef to win it all? Only thyme will tell.

Frequently Asked Questions

Who is Colossal?

Colossal is the global leader in online competitions and one of the most effective fundraising solutions available for charities that lack the bandwidth to operate large-scale campaigns. While offering extraordinary opportunities to men and women around the world, each competition operated by Colossal is designed to raise money for a unique and important cause. To learn more, visit colossal.org.

Does Taste Recipes magazine run the Favorite Chef Competition?

No. Colossal Management, LLC, a nationally registered professional fundraiser, operates Favorite Chef on behalf of charitable grantmaker, DTCare. If you have questions about the competition, please learn more here or email the competition support team directly at [email protected].

How is the winner selected?

The winner of the Favorite Chef Competition is determined through public voting. Carla Hall will also select one competitor’s plated presentation submission as “Carla’s Pick.” If you have questions about the competition, please learn more here or email the competition support team directly at [email protected].

Where does the competition money go?

The grant to James Beard Foundation will come from “Champion Votes” cast through the competition. 100% of donations go directly to DTCare, which will subsequently grant the donation (minus competition fees/costs), to James Beard Foundation at the end of the competition. Learn more here.

The post Sizzle for a Cause: Favorite Chef Heats up the Kitchen appeared first on Taste Recipes.

The humble biscuit has meant different things at different times in history.

In most countries, biscuits are a confection — sweet, hard, unleavened and often enjoyed with coffee or tea. However, biscuits can also be savory and cracker-like, making an appearance in pre-dinner bread baskets.

Of course, the soft, baking powder-leavened quick bread that’s omnipresent in the southern U.S. has become its own beloved staple. Dry outside with a soft, crumbly interior, their predecessors — scones — first arrived in the States via the British Isles around the 16th century. The difference? They included sugar and eggs.

Cooks in Southern kitchens built on and reshaped that tradition, eventually crafting fluffy, light numbers that became the focal point of the ethereal breakfasts and fried chicken dinners we know, love and crave today.

With all this biscuit talk, you may find yourself in need of a quick fix. Sure, you could head to James Beard Award–winning chef Robert Stehling’s Hominy Grill in Charleston, Loveless Café in Nashville or Portland’s Pine Street Biscuits. What you may not have known is Hardee’s has a long, proud tradition of making biscuits with an equal dose of love — and expertise — right in your backyard.

Since Wilber Hardee opened his first restaurant in Greenville, NC, in 1960, Hardee’s has grown to more than 1,800 locations across the U.S., serving guests with innovative-yet-familiar flavors, from Made From Scratch™ Biscuits and Hand-Breaded chicken tenders to hand-scooped milkshakes.

The first Hardee’s one-of-a-kind menu featured 15-cent hamburgers, 10-cent fries and 20-cent milkshakes. As the number of outposts grew, the brand introduced one of its most popular menu items, Hardee’s Made From Scratch Biscuits. To this day, they continue to be a guest favorite, be it the hand-breaded chicken biscuit, the sausage and egg biscuit or biscuits ‘n’ gravy. As for the beloved cinnamon raisin biscuit, it’s routinely petitioned for a comeback by fans and on social media.

Naturally, Hardee’s biscuits are more than a vessel for other ingredients. Their history and tradition run deep.

Every morning, the brand’s trained biscuit makers come in before anyone else to make them by hand with real buttermilk at each Hardee’s location. Rolled, cut by hand and baked every 15 minutes for warm, crumbly freshness, every single one is made with the utmost care. To celebrate biscuit makers’ efforts, Hardee’s hosts an annual biscuit-making competition, with the chance to win $10,000 and the title of Biscuit Baker Challenge Champion.

The chain continues to innovate on the classic, introducing seasonal and limited time specials — for example, heart-shaped ones for Valentine’s Day and the epic Primal Biscuit in partnership with Jurassic World Dominion this past Summer, a warm biscuit filled with a fried egg; sliced, slow-cooked prime rib; smoked cheddar; and tangy barbecue sauce. They follow trends, too, so don’t be surprised to see them accented by the likes of hot honey or some of your other favorite foodie trends.

A first for the quick-service restaurant industry, Hardee’s also worked with Nashville-based Southern Grist Brewing Co. earlier this year to turn its biscuits into a golden liquid form with a Strawberry Biscuit Ale. Infused with 200 pounds of biscuits and hints of strawberry jam and buttermilk, it was a chance for the Hardee’s staple to be enjoyed in unique fashion all day — and night. The Strawberry Biscuit Ale was so popular, in fact, that two batches sold out and it remained the brewery’s most popular launch since before the COVID-19 pandemic.

Mind you, the innovations didn’t — and won’t — stop there. Now through February 7, 2023, you can score two not-to-be-missed creations on the Hardee’s menu: The chock-full Super Sausage Biscuit, featuring two sausage patties, two slices of American cheese and a fried egg and the Super Bacon Biscuit, jammed with two layers of bacon slices, two slices of American cheese and a fried egg. Get yours before they’re gone and start the day off right!

The post Built on Decades of Expertise, Hardee’s® Takes Biscuits to the Next Level appeared first on Taste Recipes.

PURCHASE WILL NOT IMPROVE AN ENTRY’S CHANCE OF WINNING.

Taste Recipes Holiday Essentials Drawing (#618) is sponsored by Trusted Media Brands, Inc. (“Sponsor”). Drawing begins at 12:01am (Eastern Time) on June 27th 2022, and ends at 11:59 pm (Eastern Time) on July 15th, 2022 (the “Drawing Deadline Date”).

1. ELIGIBILITY: Drawing is open to legal residents of the United States, its territories and possessions, who are 21 years of age or older at the time of entry. Employees, officers, directors and agents of Sponsor and/or its affiliated or subsidiary companies, judging agents and promotion partners, and immediate family members and members of the same household of any such employees, officers, directors or agents are not eligible to participate in this Drawing. Drawing is void where prohibited by law. Subject to paragraph 6, all applicable federal, state and local laws and regulations apply.

2. HOW TO ENTER: You can enter this Drawing as follows: (1) Submit one photo (maximum size of 5MB and 72 dpi) or a 30- to 60-second video (maximum size of 270MB) and no more than 50 words about something you consider to be a Holiday Essential – something you can’t live without when it comes to making your holiday menu or hosting a party: visit www.tasteofhome.com/holiday-essentials-drawing and complete the entry form as instructed by the Drawing Deadline Date; or (2) To enter without submitting a photo or video: send an email during the entry period to [email protected] with Taste Recipes Holiday Essentials Drawing (#618) in the subject line and include your full name, complete mailing address and email address. Each entry must be received no later than the Drawing Deadline Date and include all required elements. There is a limit of one entry per person, regardless of the method of entry. If multiple entries are received, only the first entry will be included, and later entries will be disqualified. All entries become the property of the Sponsor and will not be returned. By entering this Drawing, each entrant grants Sponsor, its licensees and agencies the worldwide, perpetual right to use and publish in any and all forms of media, now known and hereafter devised, the entrant’s submission, in whole or in part, and the right to use the entrant’s name and biographical information about them in connection therewith, without further compensation or authorization. Each entry has an equal chance to win. Incomplete entries and/or entries containing inaccurate entrant information will be void, at Sponsor’s sole discretion. In the event of any dispute regarding the identity of an entrant who submitted an online entry, the authorized account holder of the email address used for the entry at the time of entry will be deemed the entrant. “Authorized account holder” is defined as the natural person who is assigned to an email address by an internet access provider, online service provider, or other organization (e.g. business, educational institute) that is responsible for assigning email addresses for the domain associated with the submitted email address. Any potential winner may be requested to provide Sponsor with proof that such winner is the authorized account holder of the email address associated with the winning entry. In the event this Drawing is entered via a mobile device, Message and Data charges may apply. Sponsor is the official timekeeper for this Drawing and, in its sole discretion, reserves the right to disqualify any person tampering with the operation of the website or the entry process.

3. PRIZES: A total of five (5) winners will each receive a Special Delivery Plus Box from Taste Recipes with a retail value of $99. The total retail value for all prizes offered in this Drawing is $495.00. Each prize is not transferable and cannot be redeemed for cash or substituted or assigned by the winner unless prohibited by law. Sponsor reserves the right to substitute a similar prize of equal or greater value in the event that the stated prize is not available for any reason. Use of gift cards is subject to the terms, conditions, and policies of the issuer. Gift cards will not be replaced if lost or stolen. Sponsor, its affiliates, subsidiaries, licensees, promotion partners, judging agents and prize providers, and the respective employees, officers, directors and representatives of each of the foregoing, will not be responsible for any loss, liability or damage arising out of any winner’s acceptance or use of any prize. All taxes, if any, are the sole responsibility of the winners.

4. WINNER SELECTION: Winners will be selected by random drawing from all eligible entries on or about July 18th, 2022, by Sponsor, whose decisions are final in all respects. Odds of winning depend on the number of eligible entries received. Approximate odds of winning are estimated at 1 in 200. Winners will be notified by email and/or mail within five (5) days of the drawing and may be required to execute a Statement of Eligibility and Release within 14 days of prize notification attempt or winner will be disqualified and prize may be awarded to an alternate winner. Return of prize or prize notification as undeliverable will result in disqualification and an alternate winner may be selected. Entry and/or acceptance of any prize constitutes permission for the Sponsor, its agencies and licensees to use the winner’s name, address (city and state) and/or likeness for advertising and trade purposes without further compensation or authorization, worldwide and in perpetuity, in any and all forms of media, now known and hereafter devised, unless prohibited by law.

5. CONDITIONS: By entering, participants agree to be bound by these complete Official Rules and Sponsor’s Privacy Policy, accessible at www.tmbi.com/privacy-policy. Sponsor is not liable for late, lost, delayed, damaged, misdirected, incomplete, garbled or jumbled, stolen, postage due mail or illegible entries or for printing, distribution or production errors. Sponsor is not liable for any malfunctions or failures of any telephone network or lines, computer internet system, servers or providers, computer equipment, software, failure of any email on account of technical problems or traffic congestion on the Internet or at any website, or any combination thereof, including any injury or damage to participant’s or any other person’s computer, mobile or any other device and/or its contents related to or resulting from participation or downloading any materials relating to this Drawing, or other technical difficulties or failures or other errors of any kind. Any person attempting to defraud or in any way tamper with this Drawing will be ineligible for any prize and may be prosecuted to the full extent of the law. Sponsor reserves the right to terminate or modify the Drawing at any time for any reason. In such circumstances, the prizes will be awarded based on entries received to date of termination.

6. NO RECOURSE TO JUDICIAL OR OTHER PROCEDURES/SEVERABILITY: To the extent permitted by law, the rights to litigate, to seek injunctive relief or to make any other recourse to judicial or any other procedure in case of disputes or claims resulting from or in connection with this Drawing are hereby excluded, and any entrant expressly waives any and all such rights. In the event that a court of competent jurisdiction finds the foregoing waiver unenforceable, entrants hereby consent to the jurisdiction and venue residing exclusively within the federal or state courts sitting in New York County in the State of New York, U.S.A. and agree that any and all disputes, claims, and causes of action arising out of or connected with this Drawing or any prize awarded shall be resolved individually, without resort to any form of class action. Entrants agree that these Official Rules are governed by the laws of the State of New York, U.S.A. without reference to principles of conflicts of law. If any provision(s) of these Official Rules are held to be invalid or unenforceable, all remaining provisions hereof will remain in full force and effect.

7. CONSUMER INFORMATION/LIST OF WINNERS: If you do not want to receive future sweepstakes or skill contest postal mailings from Sponsor, specify your request in writing to: Taste Recipes Holiday Essentials Drawing (#618) Mailing List, P.O. Box 3125, Harlan, Iowa 51593-0191. To receive a list of winners, write to: Taste Recipes Holiday Essentials Drawing (#618) Winner List, P.O. Box 3063, Harlan, Iowa 51593-0127. Request for list of winners must be received within one year of the Drawing Deadline Date.

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The History of the Baskin Robbins Logo

Ice cream runs in this family. A year after Burt Baskin opened Burton’s Ice Cream Shop in Glendale, California, in 1945, his brother-in-law, Irv Robbins, opened his own ice cream shop in Pasadena. Unsurprisingly, it didn’t take very long for the two to merge their businesses.

Baskin and Robbins created Baskin Robbins in 1953. Their shop offered 31 flavors so that visitors could theoretically come back each day of the month for a new flavor. At the time, it was rare to offer as many flavors as they did, and they wanted to brag about it in their logo and on their storefronts. The number 31 proudly stood out from the name with “31” written above “Baskin Robbins Ice Cream.”

This remained the signature logo for Baskin Robbins until 1991, when the names “Baskin” and “Robbins” sandwiched the number 31. This is also when they first introduced the pink and blue color scheme.

The logo was then modernized in 2006, but it still included the number 31; it’s just a little more camouflaged. Now that you know that, can you see it? The pink parts of the B and R make up the number 31.

Learn why so many logos use red (like Coca-Cola) in their branding and how colors influence us.

Where Is the 31 in the Baskin Robbins Logo Now?

In 2022, the Baskin Robbins logo got its most current makeover since 2006. The new logo is a less playful version of the one prior. The designers have swapped out blue for brown and the font is a bit more modern. But the logo still reflects the important number 31. Like the previous logo, the 31 makes up the pink part of the letters B and R. Can you see it? Although 31 flavors aren’t as breathtaking as they was all those years ago—Baskin Robbins has actually created over 1,000 flavors as of today—the 31 still remains an integral part of the company’s roots.

It’s OK that you were too consumed with your ice cream to notice this fun quirk. We were too. Next, see how your personality traits are linked to your favorite ice cream flavor. Then, read up on the interesting history behind Pringles’ mascot.

The post The Hidden Detail on the Baskin Robbins Logo You’ve Never Noticed appeared first on Taste Recipes.

This tradition— if that’s what you want to call it—dates back to the 19^th century. During that time, it was already commonplace for most American homes to have an icebox. Ice would be harvested in northern America or Canada and shipped across the Atlantic and sold at a high price in British department stores. Check out these classic British foods explained to Americans.

Putting ice in your drink started to become somewhat of a fashion trend for the wealthy in Britain. Some would put a few cubes in their champagne and sip on their chilled drinks at high-class parties. But, like with any fashion trend, it eventually faded, mainly because the ice was just too expensive. And even once ice boxes began appearing in homes in Britain as well, Brits never took a liking to ice in their drinks. Next, read up on the surprising difference between British and American vanilla ice cream.

British Baking Phrases, Decoded

We Tried 10 Kinds of British Candy

Traditional British Desserts Worth Trying

The post This Is Why Americans Love Ice in Their Drinks and the British Don’t appeared first on Taste Recipes.

How do microfiber cloths work?

To know why you shouldn’t put microfiber cloths in the dryer, you first have to understand how they work. The idea of “many hands make light work” is the basic principle that makes microfiber cloths a cleaning dream. Unlike cotton or nylon cloths, which have large fibers, microfiber cloths have thousands of tiny fibers. In fact, there are 200,000 fibers in one square inch of a microfiber cloth. When you’re cleaning, all of those tiny fibers pick up and hold the dirt, dust and liquid.

Besides the thousands of fibers, another aspect that makes these cloths so absorbant is the fact that the fibers are positively charged. The dirt and dust that sit on surfaces in your house is negatively charged, so the mess is attracted to the cloth like a magnet. The microfibers hold onto that dust and dirt until it is released when the cloth is rinsed out.

Why should you not put microfiber cloths in the dryer?

Drying your microfiber cloths on high heat will cause the fibers on the cloth to melt, making them ineffective the next time you try to trap and lock dirt and dust when you’re cleaning. Since they are also designed to pick up lint, they can become dirtier in the dryer by picking up any lint that was left behind from a previous wash. Here’s how to properly clean a microfiber couch.

How should you clean microfiber cloths?

Jennifer Druckamiller, director of product experience at microfiber company Norwex, suggests reusing your microfiber cloths a few times in between laundering. Simply rinse them under warm water after you’re done using them and hang them up to dry.

“When it’s time to lauder, wash microfiber cloths separately or with other lint-free items (microfiber is designed to grab and hold onto lint),” says Druckamiller. “Prevent the fibers from being coated in your washing machine by using a detergent that is free [of] fillers and additives.” And don’t forget to clean your top-loading washing machine while you’re on the cleaning spree.

Use cold or warm (not hot) water in the washing machine and never use bleach or fabric softener. By not using hot water, you’ll remove the dirt and grime from the cloths while still keeping their electric charge.

If you’re in a rush to start cleaning and you really need your microfiber cloths dried quickly, you can—cautiously—put them in the dryer on a low heat setting. If your dryer doesn’t have a low or no-heat setting, unfortunately, you’re going to have to put off cleaning while your cloths air-dry. Druckamiller adds that putting them in the dryer (on low) can help to maximize their electrostatic charge, which will help them trap dirt, but she warns to never use dryer sheets because they can coat and damage the fibers, reducing their ability to clean. Also, make sure that you never put any other clothes in the dryer with your cloths because they will pick up the lint off of the other fabrics. Now that you know how to care for your microfiber cloths, make sure to avoid these cleaning mistakes that are actually making your home dirtier.

Things You Shouldn’t Clean with Paper Towels

How to Clean Your Cell Phone

The post Why You Shouldn’t Put Your Microfiber Cloths in the Dryer appeared first on Taste Recipes.

Artificial Ingredients

Aldi made headlines in 2015 for pledging to remove artificial ingredients from all products in their stores. They got rid of certified synthetic colors, partially hydrogenated oils (PHOs) and added MSG from all of their exclusive brand food products. They were able to take this smart step because 90 percent of the products they sell are under Aldi exclusive brands, so it’s easier for them to change the ingredients to be healthier.

Junk Food in Checkout Lanes

Sometimes, the unhealthiest decisions are made in the checkout lane at the grocery store. Aldi made changes to help people pick healthier options when waiting for their groceries to be rung up. By the end of 2016, Aldi got rid of all impulse buys that they had in the checkout lanes and replaced them with healthier options such as single-serve nut packs, trail mixes, dried fruits and granola bars. These are the things you should always buy at Aldi.

Plastic Lids

Aldi is constantly striving to reduce the amount of plastic they use in their packaging. In 2020, they removed all plastic lids from their own-label fresh cream and ready-to-drink coffee products in over 780 stores across England and Wales. In the U.S., Aldi is on track to have all of its own-label packaging recyclable, reusable or compostable by 2025 so expect to see changes to the way your favorite products look. This is what you should know before shopping at Aldi.

Newspapers and Magazines

Towards the end of 2019, Aldi stopped selling newspapers and magazines in all of their United Kingdom stores. The sales for newsstands in the stores were consistently low and they had to better optimize the space. Since their stores aren’t as big as your typical grocery store, they have to make sure all the space in the store is taken up by products that sell.

Last Week’s Aldi Special Buys or Aldi Finds

Aldi sells more than just food and if you’ve ever browsed their aisles, you’ve probably scored at least one of their Special Buys. It could be anything from a rug, to lawn furniture, to a desk, to a winter coat. But, the trick with these Special Buys is that once they sell out, they’re gone. So, if you’re on the fence about something, it’s best to bite the bullet and buy it. New items are constantly coming in and if you want to get ahead of the game, you can check their website for upcoming Aldi Finds. For more insider tips, learn about these secrets Aldi employees won’t tell you.

The post 5 Things Aldi Won’t Sell Anymore appeared first on Taste Recipes.

Fashion stylist, Cindy Conroy, shares some tips on how to wash “dry clean only” clothes at home. “Depending on the fabric, some clothes labeled ‘dry clean only’ can be washed at home—whether you put it in the washing machine or hand wash it. All you need to do is be careful.”

How to Wash “Dry Clean Only” Clothes at Home

1. First things first, Conroy recommends starting with something easy, especially if you’ve never tried to dry clean at home before. Ease your way in with a dress shirt or polyester pants before trying an expensive suit.
2. If you’re too anxious to try using your washing machine, wash your clothes in your sink using a laundry bar.
3. To start hand washing, fill the sink (or tub if you have a lot of clothes) with cold water and place your clothes in (sort them first!). Rub your laundry bar on a few pieces of clothes so that suds start to appear in the water and the clothes can soak. Take out one item of clothing at a time and rub the problem areas with your laundry bar (pay extra attention to areas where you sweat such as the armpits and collar). When you’re done scrubbing let it soak while you tackle another piece. When you’re finished rinse all of your clothes in cold water so that there’s no more soap.
4. If you’re feeling brave enough to use the washing machine make sure to separate your darks, colors and whites before starting the load so colors don’t bleed on each other altering the original color of your clothing item. “If you have a dress, shirt or pants that have specks of color, err on the side of caution and wash those separately from your other items,” says Conroy.
5. Wash your “dry clean only” clothes in cold water with a gentle yet heavy-duty detergent. Conroy recommends Woolite Darks or Woolite Color Renew. This keeps your clothes looking like new and prevents them from stretching out.
6. If you have cashmere or wool clothing items to dry clean at home, Conroy recommends using a wool and cashmere shampoo. If you don’t have that on hand, Conroy says that your laundry bar will also work. “Hand wash and spot clean where needed before hanging flat to air dry on a rack,” says Conroy. “When the item is three-quarters of the way dry, transfer it to a coated metal or plastic hanger that won’t pierce the fabric and cause it to dry into a stiff-awkward form (like hanger indents in the sleeves).” Here’s how to hand-wash clothes in a few simple steps.

By the way, here are the items you should (and shouldn’t!) dry clean.

How to Treat Stains and Odors

If the clothes you’re attempting to dry clean at home have a bad stain or odor, you’re going to want to break out the vinegar. “Bacteria trapped in the fibers of the clothing causes discoloration and/or odor. Soaking an item in half a cup of vinegar and cold water for 30 minutes preps it,” says Conroy.

After you prep the stain, gently rub the area with your fingers to break up the fibers. If the stain won’t budge, turn the clothing item inside out and apply a small amount of vinegar directly to the area. Then, wash normally using the steps laid out above and you’ll have clean clothes in no time. You can clean these other home items with vinegar, too.

Another great stain remover for when you dry clean at home is baking soda. Mix four tablespoons of baking soda and a quarter cup of warm water to make a paste. Apply it to the stain and let it sit for one to two hours before washing.

How to Dry Your Clothes

When it comes to drying your “dry clean only” clothes, Conroy warns to never, ever put them in the dryer. It may seem like the easy way out, but it can completely ruin your nice clothing items. “Hang your items somewhere in your home. It can be on hangers dangling over your tub, on doorknobs or a clothing rack,” says Conroy. “But don’t let them dry completely. You want them to be damp to the touch, not sopping wet. When they are, they’re ready to be steamed. If you don’t have a steamer at home, you can use an iron, but you’ll only get that professional dry cleaned look with a steamer. So it’s worth the investment.” When you’re steaming, make sure you aren’t too close to the fabric, but close enough that the steam is dissolving the creases.

Next Up: The secret laundry ingredients you should add to your next load.

The post Here’s How to Wash “Dry Clean Only” Clothes at Home appeared first on Taste Recipes.

How often should you clean your cell phone?

“I advise giving it a good cleaning it twice a month, but with the rise of the coronavirus,  I advise that you do this once a day” says Anh Trinh, Managing Editor of GeekWithLaptop. “It might sound tedious, but it will only take a minute or two to do, just like handwashing.”

How do you clean your phone?

1. Remove your case and clean it by running it under warm water or wiping it down with a disinfecting wipe. Leave it off your phone to let it dry.
2. Take a Q-tip, or something similar, and clean off grooves in your phone where things might build up such as the speaker grills, charging port, lock button and earpiece.
3. Gently wipe down your entire phone using an antiseptic phone wipe. Phone tech expert, Sarah McConomy recommends these:
   • Zeiss pre-moistened wipes
   • Care Touch cleaning wipes
   • Optix 55 lens wipes
   • Blue Merlin Lens Wipes
4. If you want to be extra thorough at removing germs and bacteria from your phone, you can purchase a phone sanitizer that uses UV light to clean your phone.
5. If there are any streaks left on your phone, use a microfiber cloth to finish cleaning it.

What are the areas that are commonly missed when cleaning a phone?

A lot of people forget to remove their cases when cleaning their phone, says McConomy. Germs can get caught in the corners of the case so it’s important to remove it when cleaning. McConomy also notes that if you have a screen protector that is pulling up on the sides or the corners that bacteria can build up there making it difficult to clean.

You’re better off removing the screen protector, cleaning your phone and then applying a new one. And most importantly, don’t forget to clean your camera lens and around the edges. You’ll notice that your pictures will start to come out blurry the more you let grim and smudges build up on your camera lens. Here’s how often you should really be vacuuming your home.

What products or cleaning methods should you avoid when cleaning your phone?

“Avoid using household cleaners and alcohol. Also, don’t use tissues or other cloths, use microfiber cloths to ensure that you don’t damage the screen,” says Trinh. “These solutions are so strong that they’ll damage your phone’s LCD screen as well as other intricate components of your phone. Additionally, your phone is not a computer so avoid using compressed air to blow away dust on your phone’s components.”

McConomy adds that you should also avoid using products with too much liquid, even if they are made for cleaning phones. They could seep into your device and cause damage.

Are there any differences to keep in mind when it comes to cleaning an iPhone versus and Android?

When it comes to cleaning an iPhone versus an Android there aren’t really any differences. They are both expensive pieces of technology though so you need to take care when scrubbing them down. “Just be careful of the type of screen and applying too much pressure when wiping—as too much pressure could cause LCD damage behind the digitizer/glass,” says McConomy. “The more expensive the phone, usually the more expensive the screen to replace.” Now that your phone is clean, start cleaning the rest of your house—just make sure to avoid these cleaning mistakes that actually make your home dirtier.

25 Cleaning Tips That Actually Work

35 House Cleaning Tips From the Past

Cleaning Tips from Professional Cleaners

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In fact, New York bagels are superior to other bagels due to two things: The New York water, which is a key ingredient, plus the way the bagels are cooked. Tap water in New York is very soft, meaning it has low concentrations of minerals like calcium and magnesium. In fact, the state has some of the softest water in the country. The chemical makeup of water effects the gluten in the dough. Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel. When in New York you should not miss the chance to have a bagel. In fact, never miss a chance to try the most iconic food in every state.

Before you start trying to import New York tap water to your home town, know that it’s only part of the equation. The most important factor is when, during the cooking process, the bagels are boiled. To make the most delicious bagels in the world you have to first let the dough cool in the refrigerator for a couple of days. Cooling the dough allows the yeast to slowly ferment, which releases more flavor, and condensation to build up in the dough. Then comes the most important step, boiling the bagels for 30 seconds to three minutes. Boiling locks in the liquid inside the dough. The bagels are then baked in an oven and come out chewy on the inside with a thick crust outside every time.

Eastern European immigrants introduced this cooking method to New York in the early 20th century and for many years all bakeshops cooked bagels this way. As the popularity of bagels spread across the country and manufacturers began mass-producing them, they would skip the boiling step to save time—and that alters the taste.

Sometimes good things just take time, say the bagel bakers of New York who still make them the old-fashioned way. Can’t make it to New York? Here’s how to make bagels at home.

The post Here’s Why People Think New York Bagels Just Taste Better appeared first on Taste Recipes.

There are actually two definitions for the word gyro with two different pronunciations. According to Merriam-Webster, a gyro is both a shortened form of the words gyrocompass or gyroscope as well as a noun for a Greek sandwich of lamb, veggies and tzatziki sauce. If you don’t know how to pronounce “gyro,” you probably also don’t know how to say these hard to pronounce food brands.

If you’re referring to a gyrocompass or gyroscope in conversation—which will probably happen very few times, if ever, in your life—you pronounce it jeye-roh, just how you would expect the word to be pronounced. If you’re ordering a gyro for lunch, you pronounce it yee-roh or zhihr-oh. The first is a little easier to pronounce. If you need a catchy tune to remember it the next time the waitress asks what you want to order, think about the rhyme in Jimmy Fallon and Luke Bryan’s “I Don’t Know How to Pronounce Gyro” song: “No more fear-o, you’re a hero, ’cause now I know it’s gyro (yee-roh).”

The word for this classic sandwich was borrowed into English from Modern Greek in the 1970s. Many English speakers have given their own twist to the pronunciation, but if you ever travel over to Greece, you’ll want to know how to pronounce “gyro” the correct way. Before you get too confident in your speech, though, make sure you know the difference between a macaron and macaroon.

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The first official restaurant

Currently, there are over 36,000 McDonald’s restaurants around the world, but the franchise started out as a tiny establishment. The McDonald brothers, Dick and Mac, opened the first “McDonald’s” in San Bernardino, California in 1948. The menu included hamburgers, soft drinks, pie, French fries, milk, coffee and milkshakes. Ray Kroc, a traveling salesman, visited the store and became fascinated with the operation. The brothers expressed that they wanted to expand nationwide, and Kroc signed on as their first franchise agent in 1954. Kroc opened up the first restaurant for McDonald’s System, Inc. on April 15, 1955, in Des Plaines, Illinois. That store is pictured above.

Starting a franchise comes with a lot of change, check out what the McDonald’s menu looked like the year you were born.

The original architecture

Soon, McDonald’s started popping up all over the United States. The McDonald brothers wanted the design of the building to highlight their Speedee Service System—what we call fast food. Customers were serviced at large windows in the front of the building. The exterior of the first restaurants was red and white with two golden arches on the side to make the roof look less flat. One of the last standing red and white McDonald’s still serves your favorite McDonald’s treats in Beaver Falls, Pennsylvania.

Older uniforms

McDonald’s staff working in the kitchen in 1974. Their uniforms have changed a lot over the years, especially the hats. The menu has changed a lot too! Here’s how the Happy Meal has progressed.

Paper menus

This McDonald’s menu from 1977 shows how different the restaurants display their food options today. Today, many have digital screens that rotate images to show all the options on their menu.

New design

In 1969 McDonald’s switched the structure of their restaurants to feature the Mansard Roof. The design is featured on the first franchise that opened in Moscow, Russia in 1990. Crowds line up outside to get their first taste of a Big Mac.

To learn more about the chain, check out these mind-blowing facts about McDonald’s.

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White Vinegar

The most obvious difference between the two is their color. White vinegar, also sometimes called distilled or spirit vinegar, is clear and apple cider vinegar is brown. Standard white vinegar contains 4 percent to 7 percent acetic acid and 93 percent to 96 percent water. It is made from the fermentation of grain alcohol. It has an intense, sour taste and can be a great kitchen staple for pickling vegetables, cooking and baking. White vinegar also has antimicrobial properties and makes for a great cleaner and disinfectant around the home. Before you start cleaning the whole house, make sure you know about the things you shouldn’t clean with vinegar.

Apple Cider Vinegar

As mentioned before, apple cider vinegar is brown and often murky. It contains 5% to 6% acetic acid and 95% to 94% water. It is made by crushing apples, extracting the liquid, and then going through a two-step fermentation process. It can be used as a dressing, marinade and for vinaigrettes, you can also add some to your diet to help with a variety of conditions such as weight loss, heart health and dandruff. Apple cider vinegar has more nutritional value because of the added bonus of fruit in it. If you want to try these out for yourself, make sure to choose organic, raw options, like this one.

The main takeaway is that you’ll want to use apple cider vinegar in the kitchen and white vinegar for cleaning around the house. It’s also important to remember that both substances are very acidic and should be used in moderation and always diluted with water. Next, learn how to make an apple cider vinegar drink.

The post The Real Difference Between Apple Cider Vinegar and White Vinegar appeared first on Taste Recipes.

Yes, condiments are going to last you a lot longer than a bag of chips or fresh fruit, but you should still pay attention to the “use by” date. Condiments are shelf-stable foods and can be stored unopened in the pantry for long periods of time. Optimal storage is in a dry, cool area below 85 degrees Fahrenheit, or in the fridge (if the condiment should be refrigerated after being opened) with a temperature of 40 degrees Fahrenheit or lower. Alternatively, here are 8 foods you CAN eat past the expiration date.

The Food Marketing Institute recommends that you follow these guidelines and always read package labels before consuming the food.

Barbecue sauce

• Unopened in pantry: 12 months
• Refrigerator after opening: 4 months
• In pantry after opening: 1 month

Ketchup, Cocktail or Chili sauce

• Unopened in pantry: 12 months
• Refrigerator after opening: 6 months
• In pantry after opening: 1 month

Chutney

• Unopened in pantry: 12 months
• Refrigerator after opening: 1-2 months

Horseradish in jar

• Unopened in pantry: 12 months
• Refrigerator after opening: 3-4 months

Mayonnaise

• Unopened in pantry: 2-3 months
• Refrigerator after opening: 2 months

Mustard

• Unopened in pantry: 12 months
• Refrigerator after opening: 12 months
• In pantry after opening: 1 month

Olives (black and green)

• Unopened in pantry: 12-18 months
• Refrigerator after opening: 2 weeks

Pickles

• Unopened in pantry: 12 months
• Refrigerator after opening: 1-2 weeks

Salad Dressings

• Unopened in pantry: 10-12 months
• Refrigerator after opening: 3 months

Salsa, Picante and taco sauces

• Unopened in pantry: 12 months
• Refrigerator after opening: 1 month

While you’re looking through your pantry for expirations dates, store these foods that should never be kept in the pantry elsewhere.

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It’s still a great cleaner

There are few things baking soda can’t do. It’s a great multipurpose cleaner and you can use it when you cook, to heal ailments, clean the house and even to make crafts for your kids. But there are some instances where baking soda causes more harm than good. While it can help you with most of your chores around the house, make sure avoid using it when cleaning these products. By the way, this is the difference between baking soda and baking powder.

Glass

You’re going to want to stick with Windex when cleaning glass surfaces in your house. “Baking soda is an abrasive cleaner, so there is a chance that it will scratch your glass or mirror,” says Marcos Franco, an employee of Mighty Clean Home. If you’re looking for an all-natural cleaning substance, he suggests using vinegar on your glass surfaces instead.

Aluminum

It’s OK to use baking soda to clean your aluminum pots and pans, but it’s just important to remember to rinse them right after. “Baking soda can cause aluminum to oxidize,” says Jack Prenter, founder of Chore Bliss. “Extensive contact will cause oxidization which will turn the surface brown.” Here’s the best way to clean a grimy baking sheet.

Ceramic stove top

Baking soda is great to use when cleaning cooktops but avoid using it if you have a smooth top made of ceramic glass. “It can easily scratch the cooktop and leaves a white film that is hard to remove,” says Franco. If you accidentally use baking soda, vinegar will remove the white film. Try these natural cleaners for cleaning your oven’s glass door.

Marble

You should never use baking soda to clean any marble or quartz surfaces. Over time, baking soda will cause damage to the upper protective layer and eventually leave scratches on the marble or quartz. “Some websites recommend using baking soda on these surfaces, but stone manufacturers warn against it because they realize the potential damage that can be caused in the long run,” says Prenter.

Wood furniture

Baking soda can be too hard on some finishes or sealants on wood furniture. Cameron says that using it for cleaning can wear away the sealant, ruining the furniture. She suggests using a diluted dish soap mixture instead. Check out these cleaning secrets from the pros.

Antique silver

“Although submerging your silverware in water and baking soda can quickly remove tarnish from it, the mixture is too abrasive and can cause it to lose its patina and tarnish more quickly afterward,” says Lily Cameron, cleaning supervisor at Fantastic Services. Instead, try one of these 13 tricks that really polish your silver.

Anything with deep grooves or cracks

Baking soda leaves behind a white, dusty residue after it dries. Therefore, you shouldn’t use it to clean surfaces with deep grooves or cracks because the residue will get left behind and can build up.

Your skin

Baking soda has a basic pH, while your skin is slightly acidic. Using baking soda on your skin on a regular basis will neutralize your skin’s natural acid levels, says Franco. It will leave your skin feeling dry and cracked. Try coconut oil to soften your skin instead.

Your hair

Similar to your skin, using baking soda on a regular basis in your hair will strip it of its natural oils, leaving your hair feeling dry and brittle. You’ll want to steal this avocado hair mask recipe.

Gold plated dishes or utensils

Never clean your gold lined dishes or gold utensils with baking soda. Gold is an extremely soft metal and baking soda is an abrasive cleaner, says Franco. It will scratch ruin the finish and cause the plating to wear off.

Wooden floors

Similar to wood furniture, baking soda can wear away at the sealant used on wood floors. It’s best to stick to cleaners made specifically for wood floors. Next, read about these things you shouldn’t clean with vinegar.

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Clearly cinnamon isn’t a secret ingredient in the recipe for cinnamon rolls, but it’s the type of cinnamon they use that’s key. They call it Makara. It’s a less sweet, but way more flavorful, cinnamon from the Korintjie region of West Sumatra in Indonesia. They trademarked it in 1996 and you can only buy it in their stores.

“It’s what provides that unmistakable aroma and ooey-gooey thick consistency to Cinnabon’s world-famous cinnamon rolls and our other irresistible baked treats,” said Jennifer Hollwill, Cinnabon’s Senior Director of Culinary Research and Development, in an interview.

Another irresistible ingredient that can only be found on Cinnabon’s cinnamon rolls is their frosting. The sweet and sticky cream cheese frosting is the perfect topping to pull the whole cinnamon bun together.

Now that your mouth is watering, you should probably start googling the closest Cinnabon because there is no chance that you’ll ever be able to make a cinnamon bun that tastes exactly like theirs.

Our Ooiest, Gooiest Cinnamon Rolls

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Skillet Cinnamon RollsI love using cast iron to get a nice crust on these skillet cinnamon rolls. The pan also makes an impressive serving dish on the table without it looking as if you tried too hard. —Danielle Williams, Newport, Rhode Island

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Bread Machine Cinnamon RollsThese bread machine cinnamon rolls are a sweet and gooey treat, dripping with flavor thanks to maple syrup, a fine spice blend and a dose of sugar too.

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Can't-Eat-Just-One Cinnamon RollsMy cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio

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Chocolate Chip Caramel RollsAs a teenager, I keep active with sports and friends, but baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! —Julia Holm, Northfield, Minnesota

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Sourdough Cinnamon RollsSourdough cinnamon rolls offer a sweet way to use a sourdough starter. This from-scratch recipe also includes a cream cheese frosting that's oh-so-delicious, especially when the cinnamon rolls are still a little warm.

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Gluten-Free Cinnamon RollsThese soft gluten-free cinnamon rolls are filled with cinnamon sugar and smothered in cream cheese frosting—just like the traditional version.

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Cinnamon Roll IcingA cinnamon roll just doesn't taste right until you've covered it in sweet, creamy cinnamon roll icing.

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Cinnamon Roll PancakesThese fluffy cinnamon roll pancakes have swirls of cinnamon sugar and a cream cheese glaze for the ultimate brunch treat. Whip up a big batch the next time you want to spoil your guests!

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Cinnamon Roll CakeCinnamon roll cake combines soft vanilla butter cake with cinnamon swirls and luscious cream cheese icing. It's the perfect sweet treat for weekend brunch or dessert.

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Vegan Cinnamon RollsPeople may not believe you when you tell them that these vegan cinnamon rolls are completely plant-based. They’re that unbelievably good!

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Cinnamon Roll Apple PieWhether served for brunch or dessert, this cinnamon roll apple pie never fails to impress.

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Cinnamon Roll French ToastCinnamon rolls cooked with a French toast custard is the indulgent weekend morning breakfast your family will constantly request. Keep this cinnamon roll French toast recipe close by so you're prepared when the demand comes through.

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Cinnamon Roll Monkey BreadYou won't be able to resist a plate of warm, sticky, sweet cinnamon roll monkey bread. It's easy to make since two tubes of refrigerated cinnamon rolls are the base for the deliciously doughy treat.

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Cinnamon Rolls with Apple Pie FillingCinnamon rolls with apple pie filling combine two store-bought ingredients to make one speedy, yet delicious dessert.

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Blueberry Cinnamon RollsYes, they're naturally that color! Here's how to make blueberry cinnamon rolls at home.

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Cinnamon Roll French Toast CasseroleThis impressive-looking cinnamon roll French toast casserole has a sneaky little secret: It's made using canned cinnamon roll dough.

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Cinnamon Roll MuffinsThese cinnamon roll muffins take the best parts of a cinnamon roll and combine them with the simplicity of a muffin.

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Strawberry Cheesecake Cinnamon RollsThese strawberry cheesecake cinnamon rolls have all the flavors of a strawberry cheesecake rolled up into a delicious breakfast treat.

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Caramel RollsCaramel rolls, a midwestern favorite, are sweet yeasted rolls that lie somewhere between sticky buns and cinnamon rolls. Our recipe features a drippy caramel sauce and crunchy pecans.

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Overnight Cinnamon RollsThe wait may seem hard, but these overnight cinnamon rolls are worth it. Made with a moisture-rich dough and packed with cinnamon goodness, it is the perfect addition to your weekend brunch spread. Serve them piping hot with the decadent glaze dripping down the edges.

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Gingerbread Cinnamon RollsThese cinnamon rolls are sure to please anyone who has a sweet tooth. They're just the thing for a Christmas morning treat. Be sure to eat them while they're still warm—they're best that way! The dough for these rolls is sticky, so don't worry if your fingers get messy. —Andrea Price, Grafton, Wisconsin

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Pretty Pumpkin Cinnamon BunsIndulge in these pumpkin cinnamon rolls for a cozy and delightful twist on the classic treat. Perfect for autumn mornings, these rolls are filled with pumpkin, cinnamon and a sweet glaze that will make your breakfast extra special.

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Giant Cinnamon RollThis must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Taste Recipes Test Kitchen

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Air-Fryer Bourbon Bacon Cinnamon RollsThis recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to the cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. —Shannen Casey, Citrus Heights, California

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Sticky BunsThese fluffy, sweet sticky buns are finished with a crunchy caramel-pecan topping. Serve a batch for your next weekend brunch or as the main feature of a holiday spread for Easter, Christmas or Mother's Day.

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Toffee Apple Cinnamon BunsThis recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. —Jeanne Holt, Mendota Heights, Minnesota

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Mocha Cinnamon RollsI love cinnamon rolls and coffee together! They are the perfect flavor combination, which is proven by these mocha cinnamon rolls. —Victoria Mitchel, Gettysburg, Pennsylvania

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Pumpkin Eggnog RollsI needed to use up some eggnog, so I swapped it for milk in my sweet rollrecipe. Even people who usually don’t go for eggnog go back for seconds of these yummy frosted treats. —Rebecca Soske, Douglas, Wyoming

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Red Velvet Cinnamon RollsIf you ever wished you could have red velvet cake for breakfast, now you can, thanks to these vanilla-iced red velvet cinnamon rolls.

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Best Cinnamon RollsWhen I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas

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Caramel Pecan RollsSoft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa

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Cinnamon Roll Cherry CobblerRed Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho

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Tender Pecan Sticky BunsThese homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. —Julia Spence, New Braunfels, Texas

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Bacon Cinnamon BunsI absolutely love bacon! I also love recipes that blend sweet and savory flavors, so I put chopped bacon in traditional cinnamon buns for a finger-licking-good combination. —Danielle Williams, Newport, Rhode Island

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Gooey Lemon RollsMy mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. —Cora Patterson, Lewiston, Idaho

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Cinnamon Roll CookiesI love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois

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Caramel-Pecan Sticky BunsMy mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho

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Slow-Cooker Cinnamon Roll PuddingPerfect for dessert or breakfast, this sinfully sweet cinnamon roll bread pudding recipe is made with day-old cinnamon rolls, eggs, milk and raisins for a satisfying treat that practically makes itself in the slow cooker.

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Autumn Sweet Rolls with Cider GlazeI love cooking with pumpkin because it’s versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. —Jennifer Coduto, Kent, Ohio

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Molasses-Pecan Sticky BunsAs much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania

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The post The Secret Ingredient That Makes Cinnabon’s Cinnamon Rolls So Delicious appeared first on Taste Recipes.

Dishwashers

Adding vinegar to your dishwasher can make your dishes come out looking sparkling clean, but the acidity can damage the rubber parts of the appliance. Vinegar is safe to use on machines made using natural rubber seals and parts constructed from ethylene-propylene, silicone, fluorocarbon, virgin Teflon, and butyl synthetic rubber seals. However, vinegar should be avoided on dishwashers with seals made from polyacrylate, fluorosilicone, and Buna-N because if the vinegar sits on the surface of these types of seals for a long period of time, it can cause failure. Typically, the water used during the wash cycle will dilute the vinegar so much that it won’t cause any damage, but just make sure you aren’t letting it sit in your machine. Try using a rinse aid that you’ll find at the store to get your dishes clean—it will prolong the life of the hoses and seals in your dishwasher.

Stone floor tiles

If you have natural stone tiles anywhere in your house, avoid cleaning them with vinegar, lemon, or ammonia. The acidity in the products etches and dulls the stone, says Elena Ledoux, owner of Superb Maids in Las Vegas, Nevada. To repair, it will require a very expensive re-polishing process.

Granite and marble countertops

Just like stone floor tiles, using vinegar to clean your granite or marble countertops can ruin their smooth, shiny surface. “The acidic cleaners may etch the granite top and leave a dull or discolored spot behind,” says Lily Cameron, a cleaning professional and supervisor at Fantastic Services. “Instead, a safer cleaning solution is to use a mixture made of 5 drops of dish soap, 7-10 drops of rubbing alcohol, and a cup of water.” 

Check out these cleaning hacks you’ll want to steal from professional house cleaners.

Waxed furniture

Using vinegar to clean your waxed furniture will dissolve the wax and leave the surface looking dull, says Cameron. Use a wax cleaning solvent to maintain the surface of your furniture instead.

Egg spills

“Cleaning egg messes with vinegar solution will cause the protein enzymes in the egg to coagulate and will make the stains even more impossible to clean up,” says Cameron. So, if you drop one on the floor while cooking, it’s better to wipe them up with something else. She suggests using some soap and warm water instead.

Clothing with a mixture of bleach

Vinegar works great in the washer to get the musty smell out of your clothes and have them looking clean, but don’t think about throwing bleach in there, too. Mixing vinegar and bleach creates a toxic gas which is really bad for you and even worse for your clothes.

Make sure to read about these other cleaning products you should never mix.

Hardwood floors

This one varies depending on the finish of your floors. Using vinegar on some hardwood floors will damage the finish. While it’s best to use a cleaner specifically designed for cleaning finished hardwood floors, Cameron says that if you heavily dilute the vinegar with water or other cleaning ingredients, your floors should be fine. However, if you don’t want to take that risk, a safer, DIY solution is a mixture of liquid detergent and water.

Pearls

Pearls are made up of marble, limestone, and calcium carbonate. If exposed to vinegar, the calcium carbonate in the pearl will react with the acid in the vinegar, causing it to dissolve. To avoid damaging your pearls, Cameron recommends cleaning them with a soft cloth dipped in a solution of lukewarm water and mild dish soap.

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They’re made with real potatoes

Yes, it might be a shocker but McDonald’s French fries are actually made with real potatoes. According to the McDonald’s website, their famous fries are made with Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody potatoes.

Check out what McDonald’s menu looked like the year you were born.

They’re cut with a knife

Some people believe that the perfectly straight fries are made using molds and fake potato goop. But since the fries are made with real potatoes, they are cut with a real knife. After the potatoes are skinned and washed, they are shot through a high pressure water tube at 60 to 70 miles per hour. The tube sends them to a series of blades that cut them into French fries.

By the way, this is how to get fresh McDonald’s fries every time you order. Also, don’t forget to get your receipt at McDonald’s, here’s why.

They’re flash frozen before they get to the store

Before being packaged, the fries are dried, partially cooked and flash frozen. This maintains the color and crunch. They’re then sent out to McDonald’s franchises around the country.

Love their McNuggets, too? Check out these McDonald’s chicken nuggets facts you probably didn’t know.

There’s a reason they look just like the commercials

Have you ever noticed how the fries look particularly fresh after having been stored in the freezer? You can thank chemicals for that. After the fries are cut, they get covered in sugar so they are all the same color. Then, they’re coated in sodium acid pyrophosphate to keep them from turning gray when frozen.

These are the McDonald’s secret menu items you never knew about.

They have 19 ingredients

Well, technically there are only 14 individual ingredients; some are listed twice because they’re used in two different stages of production. Some of the ingredients include potatoes, canola oil, soybean oil, natural beef flavor, hydrolyzed milk and citric acid.

They’re gluten-free

The items on the McDonald’s menu that are free from ingredients containing gluten include the French fries, which are cooked in dedicated fryers using a non-hydrogenated vegetable oil. They also include the hash browns, fruit bags, carrot sticks and Shaker Side Salad. Not to mention some of the McFlurry desserts.

The secret ingredient that makes them so addictive

The real reason you can’t help but pull over to grab fries every time you see the golden arches: Beef flavoring. Yep, you read that right. McDonald’s has been adding beef fat to their fries since the 1950s. This practice has been updated to be a canola oil blend containing beef flavoring. This is to mimic the beef tallow that was originally used.

They’re not vegan or vegetarian

It’s no surprise that after learning the secret ingredient, you also find that McDonald’s fries aren’t vegan. Initially, McDonald’s fries were fried in beef tallow while other restaurants used vegetable oil. However, after switching to vegetable oil themselves, customers noticed a decline in taste. To ensure the great-tasting and recognizable flavor we all love, McDonald’s now uses a canola oil blend that contains beef flavoring.

Next up: the secrets McDonald’s employees won’t tell you.

The post 8 Facts You Might Not Know About McDonald’s French Fries appeared first on Taste Recipes.

Augusto Robles, DDS, MS, DMD and assistant professor at the UAB School of Dentistry, conducted a study to assess the pH levels and fluoride content on various brands of bottled water.

“If the bottled water has a pH lower than 5.5, then it has the ability to dissolve enamel, which is the hard protective outer layer of your teeth and the hardest substance in the human body,” Robles says. That pH level varies between brands because of the different processes each company uses to make the water clean enough to drink. The added chemicals and filtration systems used ultimately affect how the water tastes and its final pH level.

The issue of erosion has increased over the last 20 years, he continues. Even if you make the healthy choice to switch from soda to water, the wrong kinds of water can still have damaging affects on your teeth, just at a slower rate. A small amount of fluoride is necessary to make our teeth more resistant to cavities, but it’s important to know which brands have too much so you can keep your teeth healthy.

The study concluded that four (yes, only four) bottled water brands have a pH and fluoride level completely safe for your teeth: Fiji, “Just Water”, Deer Park Natural Spring Water and Evamor.

“Both EPA and FDA have deemed (other) cleaning processes safe for human consumption, but from the dentistry point of view, it can have an impact on the health of teeth,” Robles says.

Luckily, drinking bottled water isn’t the only way to get your fluids. Here are more ways to stay hydrated besides drinking water.

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