Jon Bon Jovi Loves Rosé So Much That He Created His Own (Affordable!) Label

Ever loved drinking Rosé so much that you wished you could create your own label? Jon Bon Jovi knows the feeling, so he’s done exactly that. The music icon has teamed up with French winemaker Gérard Bertrand to create Diving Into Hampton Water, a Rosé wine that will soon be available in the US – and it only costs $25. The blush pink wine has eye-catching packaging that will remind you of Summer days when the chilled wine flows like water (which is kind of the idea). “You better buy an extra bottle because this stuff goes quick,” Hampton Water’s site reads.

Diving Into Hampton Water is produced in France and is described as “a fresh and lively Rosé with distinctive minerality, featuring Grenache, Cinsault, and Mourvèdre grape varieties characteristic of the French Mediterranean region.” In a press release, a representative said, “The idea to create a wine, emblematic of a bon vivant lifestyle, emerged during time spent in the Hamptons, between Bon Jovi and his son [Jesse Bongiovi].” The wine will hit shelves before Spring 2018, so keep an eye out if you’re itching to pop open a bottle!

Weekly Vegan Meal Prep Ideas | week 10 | wild rice soup

Weekly Vegan Food Prep Tips | wild rice soup

For this weeks vegan meal prep I made cauliflower wild rice soup, roasted brussel sprouts, farro salad, cheesy roasted broccoli, carrot ginger apple soup, roasted asparagus and sweet potato fries. I’m also sharing some ideas for meal prep breakfasts and what I’ve been snacking on lately. Why Do Meal Prep We’ve talked about this before…

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Cheetos Gets a Gold Medal For These New Limited-Edition White Cheddar Curls

The 2018 Winter Olympics are in full swing, and as much as it’s all about watching events like figure skater Mirai Nagasu becoming the first American woman to land a triple axel on Olympic ice, we can’t help but think of what snacks to enjoy while watching. That’s where Cheetos comes in, because the brand just released the limited-edition flavor, Cheetos Winter White Cheddar Curls, in support of the USA curling team.

The brand took it a step further by releasing a music video inspired by Cali Swag District’s “Teach Me How to Dougie” titled “Teach Me How to Curl.” They partnered with YouTuber Todrick Hall and pro football players Vernon Davis and LaDainian Tomlinson to show everyone “The Curl” dance move. The Cheetos Winter White Cheddar Curls are available for purchase right now, but only for a limited time. After you watch the hilarious music video below, run to your nearest store to get your hands on them.

Crispy Belgian Waffles for Two


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Valentine’s Day is Wednesday and this recipe is so you can make your favorite people/person the crispiest Belgian waffles ever. These are such a winner of a recipe. I love them! This recipe gets its crispiness from the beaten egg white with sugar. It almost creates a meringue that gets folded into the waffle batter, resulting in the a deliciously amazing waffle.


I like these as classic as can be…with a bit of whipped cream and blueberries. But feel free to douse them with maple syrup or dust them with powdered sugar. The one thing that’s required is definitely.


Crispy Belgian Waffles


These Belgian waffles are such a winner of a recipe. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • Dry: 
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Wet: 
  • 3/4 cup buttermilk, shaken
  • 1/4 cup water
  • 1 large egg yolk (egg white reserved) 
  • 6 tbls unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Egg White: 
  • 1 large egg white
  • 3 tablespoons white sugar


  1. In a large bowl, whisk together the dry ingredients.
  2. In a large measuring cup, whisk the wet ingredients together. Pour the wet mixture  into the dry ingredients and mix until just combined. Set aside. 
  3. In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until just combined. 
  4. Cook the batter according to your waffle iron’s instructions. 

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

How to Build a Healthy Gut

How to Build a Healthy Gut and Improve Digestion and Health

The research is in and we know now that much of our health is determined in the gut. The 100 trillion beneficial bacteria, or probiotics in our gut work with bodily systems to help optimize blood sugar levels, bolster the immune system, regulate mood, boost metabolism, support brain health and maintain healthy hormone levels. This is why gut health…

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The 4 Most Common Mistakes You’re Likely Making When Cooking Pasta

Pasta can seem like a simple and easy dish to enjoy any day of the week, and it can be, but there’s more to that perfect plate of pasta than you think. Once you get down the right technique, you should be able to nail it every time; however, it’s pretty likely that you’ve been making a few common mistakes you’d never expect. There are a couple factors that go into cooking pasta. Between sauce choices, types of pasta shape, and cook time, there’s a lot that can go wrong, or at least not be executed properly. Here are a few tips for making a delicious pasta dish to keep in mind as you continue on your quest to pasta perfection.

1. Pairing Pasta Shapes With the Correct Sauce

The shape of pasta (with or without ridges, thick vs. thin, etc.) matters when it comes to picking a sauce. “Agnolotti, small stuffed pasta, is best served with a butter-based sauce,” said Chef de Cuisine Tyler Houston from The James Kitchen + Bar in Chicago to POPSUGAR. For “fettuccine or tagliolini, [which are] longer and more flat, I love serving with an acidic tomato-based sauce,” he said. “And with seafood rigatoni or any pasta with a hole in it, it is best served with a thicker tomato-based sauce so the pasta’s hole can grab some of the sauce in each bite.”

A few heartier sauces include bolognese, standard marinara, and generally tomato-based sauces, he said. Lighter sauces might be with white wine, shallots, garlic, and thyme (great when paired with seafood). “You can achieve a lighter sauce by using the cheese grater to grate a tomato to begin the sauce,” or use a “lemon butter-based sauce for a ravioli,” he said.

2. Deciding the Right Cook Time

Cooking time depends on the thickness of the pasta, Houston explained. “Fresh pasta obviously cooks faster than the dry variety. Cook time is also generally dependent on the type of pasta. Stuffed pastas (in general) float when getting close to being done; longer, thinner pasta really needs to be well-incorporated to sauce. Water needs to be at a rolling boil, not almost boiling or slightly warm,” he said.

“Cooking time for thicker pastas can be as long as 15 minutes,” Houston said. “For the quickest cook time, use fresh pasta,” which will get you dinner faster in about four minutes. A few examples: “Fettuccine is approximately 12 minutes, spaghetti is approximately 14 minutes, and for gnocchi, I recommend blanching it and shocking in boiling water (especially for restaurant dinner service). This greatly reduces cooking time (so it’s five to seven minutes),” he said.

3. Figuring Out the Right Water-to-Salt Ratio

You’ll want to not be stingy with the water or salt. Yes, that means you should salt the pasta! “Usually people don’t boil enough water. It needs to be a large enough pot and water that the pasta has room to separate and cook evenly and is not overcrowded, otherwise it will cook unevenly,” said Joseph Flamm, executive chef at Spiaggia in Chicago. “If you want the inside of the noodle to be seasoned, salt your water. The salt level depends on what sauce is going with: for salty, parmesan-heavy sauces, use less salt in the water.”

“Generally, you do want to cook with incredibly salted water (think sea water). I think using the pasta cooking liquid is necessary to finish the sauce. It contains a fair amount of starch, which aids in emulsifying,” Houston said. For finishing it off, “two ounces (a small ladle’s worth) will allow the sauce to thicken from the starch in the water that’s released when cooking pasta.” Flamm agreed: “Cook your pasta until it’s about two minutes away from being done, then finish it the rest of the way in your sauce so it really absorbs the flavors.”

4. Make Sure to Taste as You Cook!

You should be checking up on your pasta to make sure it’s cooking as you like. For instance, if you want al dente pasta, you’ll want to take it out earlier to secure that thicker, crunchier texture and avoid the pasta getting too soft. “Taste every four minutes, especially when incorporating the sauce with the pasta,” Houston said.

If We’re Being Honest, We Want Baileys New Strawberries & Cream For the Bottle Alone

Baileys is attempting to woo a whole lot of people this Valentine’s Day. Leading up to the romantic holiday, the liqueur company released Strawberries & Cream, a limited-edition flavor perfect for spiking supersweet drinks and recipes.

The liqueur is a blend of Baileys signature Irish Cream with hints of strawberry and vanilla. Though admittedly not for everyone, the new flavor can be used to make a boozy strawberry milkshake, cheesecake, shortcake, or mousse. At $25, Baileys Strawberries & Cream is currently available through April – or while supplies last.

A Trader Joe’s Employee Revealed Her Favorite Frozen Mac & Cheese – “It’s F*cking Bomb”

Source: Flickr user Mike Mozart

Trader Joe’s has completely changed the frozen food game. I’m constantly impressing house guests with my gourmet sweet potato gnocchi with butter and sage that was carefully placed in the microwave minutes before they arrived. But frozen mac and cheese is a difficult game to play. There’s such a fine line between rubbery elbow pasta and the ability to actually recreate the comfort-food staple – but Trader Joe’s does it, and does it exceptionally well.

There’s the reduced guilt mac and cheese, the Joe’s Diner mac ‘n cheese, the pepperoni pizza mac and cheese, the truffle mac and cheese, the seasonal butternut squash mac and cheese, and the hatch chile mac and cheese. Decisions, decisions. Now, a Trader Joe’s employee is revealing what her absolute favorite frozen macaroni and cheese dish is, and not only that, but she is so passionate about it that she calls it “f*cking bomb.”

In a Reddit AMA, the TJ’s employee got real about the frozen pasta aisle after a curious user asked if the macaroni and cheese is good. “If you’re talking about the frozen one, it’s disappointing,” she wrote. “If you’re talking about the boxed, it’s just like any other boxed mac. The frozen one isn’t bad, you’d just expect it to be better with the large amount of cheese they throw in it.”

Source: POPSUGAR Photography / Erin Cullum

She added, “The hatch mac and cheese (frozen) is f*cking bomb though. Definitely recommend that.” Having tried it ourselves, we agree.

With all the drool-worthy products at Trader Joe’s, the employee surprisingly said that her favorite product is the “Honey Mango Shaving Cream.” Our favorite grocery store is slowly becoming a great place for beauty supplies! Catch us picking up every single can of shaving cream and chile mac and cheese the next time we’re there.

If We’re Being Honest, We Want Bailey’s New Strawberries & Cream For the Bottle Alone

Bailey’s is attempting to woo a whole lot of people this Valentine’s Day. Leading up to the romantic holiday, the liqueur company released Strawberries & Cream, a limited-edition flavor perfect for spiking supersweet drinks and recipes.

The liqueur is a blend of Bailey’s signature Irish Cream with hints of strawberry and vanilla. Though admittedly not for everyone, the new flavor can be used to make a boozy strawberry milkshake, cheesecake, shortcake, or mousse. At $25, Bailey’s Strawberries & Cream is currently available through April – or while supplies last.