No one can argue with the fact that the snacks from the ’90s were the best. And as much as we miss Dunkaroos, Surge, and Butterfinger BB’s (RIP), we’re so glad that some of our other discontinued favorites have made a comeback! We’re calling 2017 the year of the ’90s resurgence, at least in the world of food and drinks. So far this year, four major brands have announced the return of some of the most classic products from the ’90s that were sadly discontinued at some point. Bring on the nostalgia and read on to discover all the details about each product’s much-anticipated (and appreciated) return.
You go to scramble your eggs and then realize something: the eggs might be bad. But how can you tell for sure? It turns out that fresh eggs can last beyond their “sell-by” dates, and there’s one easy trick to help you decide if they’re still good, which is the float test. All you need is a bowl or a glass, water, and the egg(s) in question.
Here’s how to put the test into action. Fill your bowl or glass with water, and drop an egg into it. If the egg sinks to the bottom and lays flat on its sides, it’s super fresh and good to go. If it sinks but stands upright, it’s still fine to use but it’s a little older. If it floats, it’s bad and you should not use it.
And that’s it! There’s no need to obsess over the dates that may or may not be listed on the carton, and once you decide whether or not your eggs are fresh, you’ll be ready to tackle poached eggs, scrambled eggs, cheesy egg muffins, or whatever egg recipe you’re in the mood for.
While baked goods have taken on a whole new meaning this season of Game of Thrones, one thing we can all agree on is that Hot Pie’s bread loaves still sound absolutely delicious. During the fun reunion between the two old friends, Hot Pie doesn’t just drop some important Westeros news on Arya; he also offers up a little expert baking tip – “The secret is browning the butter before making the dough. Most people don’t do that ’cause it takes up too much time.” While Hot Pie has been keeping the travelers to King’s Landing well fed, Ben Hawkey, the actor behind the character, has been baking up a storm IRL!
He’s recently launched a new baking venture, aptly called “You Know Nothing John Dough,” making some seriously drool-worthy direwolf loaves that are reported to be made with whole-wheat cornbread and orange zest and best served slightly warm with soft butter. Unfortunately for the rest of us, it’s currently only being delivered through Deliveroo in London and right now appears to be sold out, but who knows what the future holds? My hope is that future bread loaves can be delivered by courier ravens!
And if you’re craving more Game of Thrones recipes, check out George R.R. Martin’s: A Feast of Ice & Fire.
Attention, wizards of the world: if you aren’t planning a Harry Potter-themed wedding, then what are you actually doing with your life? Whip up some butterbeer and grab some pumpkin pasties – and, of course, your wizardly other half – and get ready to have the ultimate magical wedding with a stunning pièce de résistance: a wedding cake fit for a witch or a wizard. Brilliant people the world over have been celebrating their nuptials with ceremonies inspired by Harry and his friends, and bakers have created some of the most beautiful cakes to go along with them. If a wedding like this sounds right up your (Diagon) alley, keep reading to get inspired.
The Center For Disease Control and Prevention is urging people to stay away from papaya this week after a dozen people were hospitalized and one person died from a salmonella outbreak linked to the tropical fruit. Days later, yellow Maradol papayas from the brand Caribea were recalled, but what about before then? How can you protect yourself from salmonella before the CDC warns against certain foods?
What is salmonella?
Salmonella is a bacteria that can cause an infection called salmonellosis, according to the CDC. Estimated to cause 1.2 million food-borne illnesses in the United States each year, with 19,000 hospitalizations and 380 deaths, it’s one of the most common causes of food poisoning in the country.
What happens if I get sick?
“Symptoms of salmonella infection usually start 12 to 72 hours after you’re exposed to the bacteria,” said Arefa Cassoobhoy, MD, MPH, senior medical director at WebMD. “You’ll feel sick with vomiting, diarrhea, belly pain, and fever, and unfortunately, it can take up to a week to feel better.”
Most people recover completely without medical treatment, as long as they drink plenty of fluids to rehydrate, according to the CDC.
In rare cases, though, people develop more severe infections when the salmonella spreads from the intestines to the blood stream and into other parts of the body. This happens among eight percent of patients, who can usually be treated with antibiotics. In the most serious of these cases, the infection can be fatal.
“Infections are most common in children under 5, so be especially careful with minimizing their exposures to salmonella,” Cassoobhoy said. “Those most at risk for getting very sick and needing hospitalization include babies and adults who are frail from age or chronic illness.”
Where does salmonella come from?
Salmonella lives in the intestinal tracts of humans and animals and is spread by fecal contamination of food. Unfortunately, there aren’t any tricks to spot contaminated foods, as they look and smell normal. They’re often animal products – like beef, poultry, milk, fish, or eggs – but water, fruits, veggies, and even processed foods are fair game for contamination.
How can I avoid getting sick?
“You can kill salmonella with cooking and pasteurization,” Cassoobhoy said. “Make sure you eat fully cooked meats and eggs and choose pasteurized dairy products.”
She said to also keep an eye out for raw eggs in some of our other favorite foods, like cake batter, cookie dough, and homemade sauces and dressings. To avoid spreading salmonella in the kitchen, you should should work with raw meat separately from other foods, and you should wash your hands, tools, and surfaces immediately afterward.
“Salmonella infection can also spread from contact with animals, especially reptile pets,” Cassoobhoy said. Like with foods, you can’t tell if an animal is infected just by looking at it, so always wash your hands after handling animals and their supplies. “This includes cute little baby chicks, turtles, iguanas, snakes, and frogs. I’d avoid reptile pets in your home if you have little ones.”
Chrissy Teigen doesn’t shy away from sharing most things, but especially not from what she eats. Not only is she the author of an extremely popular cookbook, Cravings, but she’s also constantly sharing her favorite foods, recipes, and indulgences on Instagram and Twitter. So while it’s not exactly a secret that she’s a self-proclaimed soup master, a fan of avocado toast, and a hater of Nutella, what’s not as well-known are what some of her most important, everyday staples are at home.
So when I got a chance to speak one-on-one with Chrissy over the phone to talk about her involvement in the global launch of McDonald’s delivery, I had to ask: “What’s always in your fridge?” Fulfilling my expectation that Chrissy is just as relatable and genuine as she comes off as, Chrissy responded with a helpful list of six of her must-have refrigerator staples. You might be surprised by how much you have in common with Chrissy – well, what your refrigerator might have in common with hers – after discovering what she shared ahead.
Oreo O’s made an unexpected return in 2017, but did you know that another one of your favorite cereals from childhood is back, too? Though it was formerly discontinued, French Toast Crunch is still around! General Mills launched French Toast Crunch in 1995 and then discontinued it in 2006, only to leave thousands of people heartbroken and unamused with the idea of living without it forever. Fans went as far as creating a Facebook page called Bring Back French Toast Crunch, and in December 2014, General Mills announced the long-overdue and highly anticipated return of French Toast Crunch.
The announcement was somewhat under the radar at the time, and some people are now unaware of the fact that you can in fact buy French Toast Crunch in stores (a few of my 20-something coworkers included). Now you can buy French Toast Crunch at retailers like Target, Walmart, and plenty of other grocery stores nationwide.
Let this serve as an important life reminder, and now you can get back to your day knowing that this is just one of several ’90s comeback foods making the world a better place.
For the times when you want to make your own pizza instead of ordering delivery once again, it’s completely worth it to go all in with a legit recipe. To bring some of the best pizza-making inspiration to your attention, we’ve turned to some of the best celebrity chefs and Food Network stars to see how they make and top their crust. Whether you prefer a classic margherita, a sauceless white pizza, or a pesto pizza, you’re sure to find something that speaks to you and inspires your own DIY pizza night ASAP.
Alton Brown: Keep It Simple
If you’re making homemade pizza dough for the first time, it’s probably a good idea to follow Alton Brown’s pizza recipe, because you know the food-science pro is as precise as possible with his measurements. After refrigerating a homemade dough for up to 24 hours to let it rise, Alton keeps the toppings simple and flavorful. He recommends topping the crust with pizza sauce, chopped fresh herbs like thyme and oregano, and multiple grated cheeses like mozzarella, monterey jack, and provolone.
Ree Drummond: Use Fresh Tomatoes
The recipe for The Pioneer Woman’s Pizza Ree-a – get it? – doesn’t call for tomato sauce, but for fresh tomatoes instead. The tomatoes are coated in a garlicky olive oil, balsamic vinegar, and basil, which perfectly complements the pesto-covered crust.
Gordon Ramsay: Add Rosemary
It’s not surprising that a word you might use to describe Gordon Ramsay’s pizza is “classy.” Gordon has two versions of a pizza with a homemade crust: a mozzarella version topped with fresh rosemary, black pepper, and olive oil, and a gorgonzola version topped with raddichio and fresh rosemary. The common theme is that a little bit an of earthy herb like rosemary adds a whole new level of flavor to a slice of pizza.
Ina Garten: Nix the Tomato Sauce
Fans of white pizzas will want to opt for Ina Garten’s white pizza with arugula. The secret for the sauceless pizza is a blend of three cheeses: mozzarella for the melt factor, fontina for saltiness, and goat cheese for creaminess and tang. To lend a little moisture and acidity, Ina tops the finished pizzas with fresh arugula tossed in a lemon vinaigrette.
Giada De Laurentiis: Add a Secret Ingredient
What sets Giada De Laurentiis’s pizza recipe apart is its use of a secret ingredient that makes a big difference – cornmeal. The cornmeal on the bottom of the pan gives the exterior of the crust a slight grittiness and unique flavor that other pizza crusts are lacking. It wouldn’t be a Giada-approved Italian pizza recipe without roma tomatoes, fresh basil, parmesan cheese, garlic, and olive oil.
Tyler Florence: Make Your Own Margherita
If you’re a purist when it comes to pizza, try Tyler Florence’s margherita pizza. It’s all about attention to detail and taking the time to make the tomato sauce from scratch using a can of whole peeled tomatoes, olive oil, garlic, and herbs. You can keep it vegetarian or add pepperoni or spicy salami to kick it up a notch.
This mozzarella tomato orzo salad is ideal for picnics since you can always make it ahead, it travels well and is easy to eat on a blanket in the grass. Continue