One of the most heated debates in the kitchen is whether or not you should refrigerate butter. Some people cringe at the thought of leaving butter on the countertop, while others swear there’s nothing worse than cold, hard butter straight from the fridge. It’s an understandable question with an even more complicated answer. The short answer? It’s OK to leave it out – with some restrictions.
While butter is a dairy product, it’s mostly fat, meaning that it’s less susceptible to bacteria. Salted butter is even less prone to bacterial growth than unsalted butter because of its sodium content, so the shelf life of the two types of butter is slightly different. When it comes to leaving butter out of the fridge, the first important rule is that it should be kept in a butter crock or a similar airtight container. If butter is exposed to air, it spoils much more quickly. When properly sealed in the container after each use, salted butter sitting out in a crock will last about two weeks, according to Organic Authority. If room temperature in your kitchen reaches above 70°F, however, it’s best to refrigerate ASAP. But unsalted butter is best left in the fridge at all times.
If you need softened butter for baking but didn’t give it a chance to reach room temperature, the trick is to grate the butter so it becomes soft.
Dunkin’ Donuts and Waze have partnered to create an order-ahead feature, meaning waiting in line and for your food and drinks will be a thing of the past. Here’s how it works: you must have both the Dunkin’ Donuts app and Waze downloaded (and be a DDPerks member). Open Waze, search Dunkin’ Donuts, and choose a location. From there, you can tap the “Order Ahead” button. Then, pick and customize the items you want from the Dunkin’ Donuts menu. Once you’ve finished your order, you’ll be redirected to the Waze map, so you can navigate yourself to the front door as quickly as possible. Skip the line and proceed to the counter to grab your food/coffee and go!
If frozen pizza turns out funky for you (burnt spots, soggy bits, general mediocre outcomes), then you need to listen up. Forget about the back-of-the-box instructions, and instead, cook your frozen pizza like this guy. Reddit user numbahtwelve says to crank your oven to the hottest temperature it will go (not broil setting) then cook the pizza on the rack of the oven (unless you own a pizza stone or cast iron skillet) for 5-8 minutes, or until the crust crisps and cheese bubbles.
His logic? Restaurants and pizza chains cook the ‘za on pizza stones in commercial ovens that are set to 700°F-1000°F. This little hack emulates the professional method without the use of fancy equipment. Now, if you want to be truly fancy, brush the crust with olive oil and sprinkle crushed garlic or garlic powder on it, before baking. Mmm . . . seems like a simple yet reliable hack to try for the next frozen pizza night.
A hybrid between a Reese’s Peanut Butter Cup and a Cadbury Creme Egg sounded too good to be true, but after we tried it in real life, we can assure you it doesn’t solely exist in our dreams. While this is not a Cadbury product, its creamy peanut butter filling reminds us of the classic Easter treat, and it has officially earned a spot on our list of must-have Easter candy. Unlike the standard Reese’s Easter Eggs, which have slightly harder peanut butter filling, the Reese’s Peanut Butter Creme Eggs have a totally soft, spreadable, and slightly gritty texture. It’s the ultimate match for the crunchy “pop” you experience as you bite into the milk-chocolate shell.
Diehard Reese’s fans lined up in the POPSUGAR office to try this new candy firsthand. Overall, our taste testers raved about the chocolate and finished every last bite. The only potential criticism is the eggs might be a little too sweet, but isn’t that what you’re asking for when you bite into a mound of chocolate and peanut butter? Additionally, “The chocolate shell is a bit thick. I’d prefer if they were bite size,” one commenter wrote. Another noted how rich and sugary the eggs are and recommended what to drink with them. “Tastes exactly like a peanut butter cup but with a lot more PB filling. Really sweet; would advise to eat with milk,” she wrote. One thing is for sure: we’ll be asking the Easter bunny for plenty of these in our baskets this year.
Image Source: POPSUGAR Photography / Madison Meltzer
Remove your spoon from the peanut butter jar: Talenti just released Peanut Butter Fudge Sorbetto, and it’s a dairy-free dream. This brand-new flavor is on its way to a store near you, but this is not your typical Talenti treat. The sorbetto is 30 percent real peanut butter, complemented by a generous fudge swirl, and contains no milk. A spoonful of this thick, rich sorbetto tastes like a slice of fudge melting on your tongue.
While Peanut Butter Fudge Sorbetto has stolen our hearts, there are also three new Talenti gelato flavors worth a try as well: Vanilla Chai, Cinnamon Peach Biscuit, and Vanilla Blueberry Crumble. Find them in the freezer aisle of major retailers nationwide. You’re going to want to pick up a few of these $5 pints because trust us, you’re not going to want to share.
Image Source: Talenti
Guy Fieri fans, listen up! The Food Network host is debuting a brand-new show, which means there will be something other than Diners, Drive-Ins, and Dives and Guy’s Grocery Games taking over your TV. With a working title of Guy’s Big Project, the show will not only be hosted buy Guy, but will also feature another chef, who has yet to be chosen. Guy’s Big Project “will have Fieri develop a new Food Network show with a chef chosen among the many he has met in 10 years of hosting his wide-ranging restaurant-travel show Diners, Drive-Ins & Dives,” the official announcement from Scripps Network Interactive, the company that owns Food Network, reads.
This exciting news is part of a larger announcement from the network about a whole list of new shows on HGTV, Food Network, and Travel Channel, including a Fixer Upper spinoff series with Chip and Joanna Gaines. We’ve reached out to Food Network for comment about Guy’s Big Project and will update this post as more information becomes available.
If you’re like me, then you wish every task in life would take about half the time, even pleasurable activities like cooking. That way, you could devote twice as much time to savoring your food. We impatient people are almost always adamantly fuss-averse as well, and any recipe that requires you to empty out your cupboards to utilize every pot and pan you own is not a recipe we’ll be trying anytime soon. Luckily, for people like us, there are one-pot recipes that are weeknight saviors for our busiest (or laziest) days. Take this miso chicken ramen, for example.
It takes a mere 30 minutes to make (you can have dinner ready in the time it takes for most people to find parking in New York City) and it only requires one vessel for cooking. The most work you’ll have to do is some very simple chopping.
But don’t be fooled: just because this ramen dish is fuss-free does not mean it’s a simple dish by any means. The stock has a remarkable depth of flavor and the dish features a medley of textures from classic Asian ingredients like shiitake mushrooms and bok choy.
Tip: if you’re using regular bok choy instead of baby bok choy, just use the leafy part at the top. You can reserve the white bottom part for pickling or for salads.
My favorite part of this recipe, however, is the fact that you don’t even need to make the hard-boiled eggs separately; you just toss them right into the stock. (I chose hard boiled because it’s a lot trickier to time soft boiled when you’re cooking them in a soup.)
So there you have it. This dish is just as delicious as it is easy to make. Plus, there are few things in life as comforting as a bowl of ramen. Maybe just one: Sade’s voice. But that’s about it.
If you can spare an extra five minutes the night before, I highly recommend coating your chicken in 3 tablespoons white miso, 1 tablespoon soy sauce, and 1 tablespoon brown sugar and letting it marinate overnight. The chicken will be much more flavorful and will also help impart more umami in the stock.
- 1 tablespoon vegetable oil
4 cloves of garlic, minced
1 tablespoon grated or minced ginger
1 1/2 pounds boneless, skinless chicken thighs, cut into 1″-wide slices
6 cups of chicken stock
3 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon sesame oil
1 sheet of nori seaweed, ripped into 6 smaller pieces
1 bunch baby bok choy or regular bok choy (leafy part only)
4 ounces shiitake mushrooms, sliced
4 large eggs (in the shell)
8 ounces instant ramen noodles
Scallions, for garnishing
- Heat vegetable oil in a Dutch oven or soup pot over medium-high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring constantly. Add the chicken and cook until the sides start to brown a little. Add the stock, miso, soy sauce, sesame oil, and nori. Cover and bring to a boil. Stir in bok choy, mushrooms, and eggs and continue boiling for 1 minute. Reduce the heat to low and let simmer until the chicken is cooked all the way through, about 8-10 minutes.
- Remove eggs with a slotted spoon and place into a bowl of cold water or ice bath.
- Add the noodles to the pot. Cover and let noodles cook for 4-5 minutes, stirring occasionally.
- While noodles are cooking, carefully peel the eggs and slice in half, lengthwise.
- Serve in soup bowls and sprinkle with scallions.
- 4-6 servings
Are GMOs safe? It’s a question many Americans have asked themselves while grocery shopping, and YouTuber Kurzgesagt has the answer “in a nutshell.” The informative video, which took 600 hours to research and produce, has taken a clear stance on GMOs. According to their findings, GMOs pose no threat to your health. The video states, “GMO plants are no more risky than non-GMO equivalents.” The biggest issue and criticism with GMOs, Kurzgesagt claims, is that the huge corporations responsible for developing these GMO crops (and the subsequent weed killers) have monopolized modern agriculture. They control our farming practices and food supply. This nine-minute video will keep you on the edge of your seat and may have the power to change the way you view GMOs entirely.
When high school sweethearts Jess Melara and Tony Sanchez decided to get married, they knew they didn’t want a traditional wedding cake. See, neither of them has ever really been a big fan of dessert or cake in particular. What they do share a deep love for, however, is pizza . . . and, well, each other, obviously.
In a blog post for Wedding Chicks, Jess shared the couple’s genius pizza wedding cake idea. She said, “My favorite part was our cake! Tony and I love pizza and aren’t huge fans of cake, so we surprised our guests with pizza cake,” adding, “It was saucy and delicious and what pizza dreams are made of.”
While the pizza cake really just entails four pizza pies on trays stacked on top of each other, it is nonetheless a beautiful sight to behold. Ahead, check out pictures of the happy couple on their big (delicious) day.
Hostess Cupcakes have become cookies, according to The Junk Food Aisle. Hostess Bake Shop Cupcake Cookies feature 10 chocolate iced cookies with a vanilla squiggle, and they are headed to a Costco near you. Though we wish they had a marshmallow center, like the Girl Scouts S’mores cookies, we’re still dying to get our hands on a box of these sweet, swirly cookies.