Can Drinking Water Before Chopping Onions Keep You from Crying? We Tested This and Other Methods

From chewing gum to lighting a candle, it's time to figure out which of these myths about onion waterworks are fact and which are fiction.

We all know the feeling. You're slicing into a crisp onion, and suddenly the waterworks come on. As if you were watching the last scene of Titanic and every pet-adoption commercial rolled up in one, tears are streaming down your face. Why do onions make us cry? Onions produce a chemical called syn-propanethial-S-oxide, which is known to trigger tears. When the onion is cut, this chemical sprays into the air, causing even the most masterful cooks to well up. So perhaps the real question is how do you cut an onion without crying? On this front, wild claims abound. We've heard that everything from chewing candy to lighting candles can help prevent the tears. Naturally, our Test Kitchen wanted to try them all. Follow along as Taste of Home's Test Cooks, Nick Iverson and Matt Hass, debunk the myths and ultimately settle on the best way to cut an onion without crying.

Method #1

"I put onions in the freezer for 15-20 minutes before I cut them, and I use a very sharp knife." —Elizabeth Bramkamp, Gig Harbor, WA Does it really work? The freezer method was a no-go. Notes from our Test Kitchen: Freezing the onion made it slightly more difficult to cut and didn't assuage any of its tear-producing fumes. Aside from getting our fingers frosty-freezy, this method didn't do much in the service of stopping those free-flowing tears. We recommend keeping onions at room temperature prior to chopping; however, it's perfectly fine to freeze onions for long-term storage.

FOOD.NDTV.COM Method #2

"I chew gum while breathing through my mouth instead of my nose. Sounds crazy, but it works!" —Allison Ochoa, Hays, KS Does it really work? Sadly, no. Notes from our Test Kitchen: Although enjoyable, chewing a stick of gum had no effect. (But it was fun to see our Test Cooks blowing bubbles in the kitchen.)

Method #3

"Drink a tall glass of water a few minutes before chopping onions. Dry eyes grab for any bit of liquid in the air." —Helen Nelander, Boulder Creek, CA Does it really work: Nope. Notes from our Test Kitchen: Drinking water didn't make any difference, but it did keep us hydrated in our warm kitchen!

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Delicious Ways to Transition Your Favorite Comfort Foods to Summer

The weather's getting warmer, but that doesn't mean you have to give up these comforting classics. Here's how to give them a summertime makeover.

Grilled cheese

Give your oozing grilled cheese a crunchy summer makeover by adding tomato, basil, and dill. Try this recipe by SuperHealthyKids. This is how one Food Network chef makes the perfect grilled cheese.

Mac and cheese

Everyone's cold-weather favorite? Mac and cheese. Make it a BBQ side dish by adding corn, zucchini, and queso. Try this summery recipe by TheFoodInMyBeard. You won't want to miss how Guy Fieri makes his favorite mac and cheese dish, either.

Hot tomato soup

While a frozen soup is arguably way different than hot soup, we say it's worth a try. Try this Bellalimento shot-glass version as an appetizer at your next hot-weather get-together. Not sold? These are the best and worst hot soups for weight loss.

Lasagna

No one wants a sweltering kitchen in the middle of the summer. But that doesn't mean you should have to sacrifice lasagna. Try this no-bake recipe by Taste of Home.

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Finally! An Egg Substitute Vegans Will Love

If you’re vegan or have ever tried cooking and especially baking without eggs, you know it’s a challenge. Which is why the promise of an egg substitute that’s entirely plant-based is blowing up the vegan internet. What is this magic ingredient that acts as the binding agent so many recipes need? It’s called aquafaba, and it’s actually the cooking liquid of beans or the liquid found in canned beans.

Apparently the consistency of the liquid resembles egg white, and can even be whipped into a fluffy meringue or used in baking decadent brownies. While you can use any type of bean liquid, vegan chefs find the liquid from low-sodium chickpeas work best in recipes. Food scientists haven’t quite figured out how aquafaba works as an egg substitute yet, but it likely has something to do with way the proteins and starches in aquafaba mimic the proteins in egg whites.

Bartenders are using aquafaba to create delicious creams and drink toppings. Vegans can now make meringues, macaroons, fudge, cakes, cookies and yes, finally a tasty mayo for sammies.

Wondering if your meringues or baked goods will smell like chick peas? No worries, the aroma disappears when aquafaba is whipped up or cooked. Same goes for taste—there is no residual garbanzo flavor.

If you’re not ready to try a recipe, but want to experiment and get the feel of working with aquafaba, start by whisking a couple of tablespoons of aquafaba and adding it to pancake batter to make them extra fluffy. There are plenty of vegan recipes online, but if you want to try it in some of your own favorite recipes, here is a egg substitution guide from Lauren Feingold, certified chef and co-founder of the Shanti Bar.

1 tablespoon aquafaba = 1 egg yolk

2 tablespoons aquafaba = 1 egg white

3 tablespoons aquafaba = 1 whole egg

Ready to try your hand at meringues? Try Lauren’s favorite recipe below:

Aquafaba Meringues (makes about 40)

Ingredients

1 15-ounce can of low-sodium or no-salt added chickpeas at room temperature

2/3 cup of coconut crystals (regular sugar is highly processed)

2 teaspoons almond extract

Preparation

Heat oven to 250 degrees. Line two baking sheets with parchment paper. Drain the chickpeas, reserving the bean liquid (aquafaba). Save chickpeas for another use. Pour the aquafaba into the bowl of a standing mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the crystals, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract. Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for two to three days.

A little insider tip about meringues: It’s all in the whisk, so having a standing mixer or hand-held mixer with a whisk attachment is essential. (The beaters on a regular mixer move too quickly and allow the foam to set up, deflating the foam as fast as it creates it.) It takes a bit of time but the result will be sweet and crispy treats that you won’t be able to stop popping in your mouth.

Ready for more vegan cuisine? These tasty vegan breakfast ideas show that vegan eating is easier—and more delicious—than you might think.

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This Is the Secret to Making Amazing DIY Microwave Popcorn

Most of us have enjoyed the buttery goodness of microwave popcorn by simply unfolding a bag and pressing the “popcorn” button. Unfortunately, that buttery goodness can be a chemcialized butter flavor with additives and ingredients that less healthy than popping corn the old-fashioned way. Microwave bags aren’t much better either. When bags of microwave popcorn are heated, they emit fine and ultrafine particles that may come with health risks, Yifang Zhu, associate professor of the environmental health sciences department in UCLA Fielding School of Public Health, told Time. Exposure to high levels of the chemicals found in the bags has been linked to lung disease among those who work in popcorn manufacturing, Time reported.

We asked Sonali Ruder, MD, who is also a chef and blogger at thefoodiephysician.com how to make an amazing (and simple) bag of healthy microwave popcorn. Here’s the recipe she gave us.

Microwave Popcorn

Makes 1 serving

Ingredients:

1/4 cup popcorn kernels*

1/4 teaspoon oil

Pinch of salt

Yellow and white popcorn are a bit different in appearance but not in nutrition profiles. Yellow kernels are larger and take longer to cook. They also have a tougher hull and chewier. White is smaller, lighter, and crispier than yellow. Choose a non-GMO variety like Bob’s Red Mill.

Directions:

Toss the popcorn kernels in a small bowl with the oil and a pinch of salt. Pour the contents into a brown paper lunch bag. Fold the bag over a couple of times and then fold the corners in so that the bag doesn’t open during cooking.

Place the bag upright in the microwave and set the “cook” button for about 2 minutes. Turn off the microwave when the popping slows down to about two kernels between pops – otherwise, you risk scorching it.

Take the bag out of the microwave and open it carefully, watching out for hot steam. Pour the popcorn into a bowl and toss with seasonings of your choice. The heat will maximize the absorption of the seasoning’s flavor.

Personalize Your Popcorn

The beauty of this recipe is its so versatile. The basic recipe is tasty on its own but you can the toppings are limited only by your taste buds. What’s also fun about this recipe is that it makes an individual portion so everyone can make their own bag, the way they like it! Set out melted butter, olive oil or toasted sesame oil, spices, cheeses and dried fruit and have everyone sprinkle on their own combos. Here’s some ideas:

Savory Combos

• Italian seasoning and Parmesan cheese
• Rosemary and Parmesan
• Crumbled seaweed crisps
• Nutritional yeast (non-dairy, cheesy option) with cumin
• Wassabi, low-salt soy sauce and sesame oil
• Paprika, cumin and cayenne pepper

Sweet Combos

• Cinnamon sugar
• Melted peanut butter and mini-chocolate chips
• Cocoa powder and coconut flakes
• Dried fruit and mini-dark chocolate chips

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How to Chill a Bottle of White Wine ASAP

White wine is best chilled, but sometimes chilling room temperature wine in a rush can be a challenge. With some everyday household items and a bit of advice from wine experts, there are ways to cool a bottle of white in less time than you think.

Need a cold glass of Riesling ASAP? Wine expert Mark Oldman, author of How to Drink Like a Billionaire: Mastering Wine With Joie de Vivre, says the first thing to do is fill a third of an ice bucket with ice. “Next, add water,” advises Oldman. “This oft-neglected step is done to create an ice bath that will submerge the bottle up to its neck. The water fills the air pockets between the cubes and pulls heat away from the wine faster than the ice alone. Mixing water with ice also makes it much easier to maneuver the wine in and out of the ice bucket.”

Then consider adding salt. “If possible, add a few fistfuls of salt to the mix,” Oldman continues. “Salt lowers the freezing temperature of water.”

Finally, he said, add your bottle and gently spin it at first and after a few minutes to ensure that all of the wine is exposed to the ice bath. (Here are more ideas to make your dinner party a success.)

“In 10 minutes, you wine will be chilled,” affirms Oldman.

Katie Owen, wine director of Winc, a direct-to-consumer online winery, said you can chill a bottle of white using a paper towel and your freezer. “I have found the quickest way to chill a white wine is to wet a paper towel, wrap the wet paper towel around the wine bottle, and then stick the wine bottle in the freezer,” Owen says, “In about 10 minutes the wine should be properly chilled.”

Another unexpected idea is to drop frozen grapes into your wine glass to cool the temperature of your wine, recommends an article on epicurious.com.

You Shouldn‘t Store White Wine in the Fridge

Although it may seem convenient to store white wine in the refrigerator, experts say to skip that idea. Charles Smith, a winemaker is Seattle, says what wine really wants is a dark place with no dramatic temperature shifts and no vibration. In most cases, your closet—or even a north-facing wall that doesn’t get direct sun—works just fine, he says.

“Temperature is, by far, the most important thing to consider when storing wine in your home, but most of us are doing it wrong. It shouldn’t be put in the fridge for longer than it needs to be.” Smith continues. “”Never keep your wine in the refrigerator. It seems really convenient because you want to keep it cool, but it only takes about 20 minutes in the freezer to do the same thing.”

If you have some advance notice, an hour or two in the fridge—or about 20 minutes in the freezer—should be all you need to cool your wine to the right temperature, he says.

Why White Wine Should Be Chilled (But Not Ice Cold)

Also, keep in mind you don’t want white wine too cold. “Good white wine shouldn’t be too cold, by the way,” says Keith Wallace, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. “It should be served slightly chilled. We chill white wine because it usually has a higher level of acidity, which makes white wine taste more like fresher fruit than a red wine. The chill accentuates that fresh fruit flavor.”

Higor Valle, sommelier at The Continental in Naples, Florida, says red and white wines have different chemical compositions that behave and respond differently under certain circumstances. ‘”The way we perceive them on nose and palate is also different, and temperature is one of the most important factors that will influence or vary this perception,” Valle says. “White wine has a higher proportion of interesting chemicals such as aldehydes, esters, and terpenes that are easier to detect at lower temperature. Aromatic varietals such as Riesling and Sauvignon Blanc will display their signature notes better when chilled [fruit, organic, and non-organic notes: think of green apples, citrus, and slate on Rieslings and grapefruit, fresh herb, and chalk on sauvignon blanc] and it will also accentuate the acid, enhancing the freshness and crisp note on these wines. Around 46 degrees F would be a recommended temperature.”

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What’s All the Hype About Bone Broth?

Bone broth has garnered lots of attention recently for being a superfood, but what's all the hype really about? Are there really any health benefits of bone broth? We investigate.

Chances are you’ve heard about bone broth and its many benefits. Recipes, articles, and even cookbooks have been popping up to celebrate what looks like a new (and at the same time very old) miracle tonic. With sports stars like Kobe Bryant singing its praises, it’s easy to get caught up in all the bone broth hype. But is there any truth behind all of these reported bone broth benefits?
First of all you may be wondering; what is bone broth, anyway? Explained very basically, bone broth is a type of stock made from bones which have been boiled for a few hours, usually with other flavorings such as salt and pepper and onions or carrots. Technically, bone broth can be made from any bones, but it’s generally thought that using the bones from healthy, organically-reared animals is better.
While bone broth might seem like the trendiest superfood trend out there, it’s actually far from anything new. (Related: Here’s how to make these superfoods even healthier.) Bone broth has been purported to have be around for a very long time. Sally Fallon Morell, co-author of the book Nourishing Broth, stated that the use of bone broth actually goes all the way back to Stone Age cooking, and it’s even been suggested that Hippocrates, the ancient Greek physician, prescribed bone broth for patients experiencing joint pain.
What are the benefits of bone broth?
Bone broth has been purported to have many health benefits. It is rich in phosphorous, magnesium, and calcium, so it is great for promoting healthy teeth and bones, and is also said to have immune-system boosting properties. Bone broth is high in collagen, so it is also believed to promote healthy joints, skin, and hair. It’s even been reported to help improve the appearance of cellulite as its high collagen content helps to smooth connective tissues and reduce the appearance of ‘orange peel’ skin, although more research needs to be done on this topic.
Another of the many bone broth benefits is the fact that you can make it at home easily. Home-made bone broth is different from the prepackaged broth and stock you can buy at the grocery store, because it’s lower in sodium and is packed full of nutrients. So if you want to incorporate this nutrient-rich liquid into your diet, simply roast healthy animal bones (you can use organic poultry, beef, or fish) and then boil together with herbs and spices to make a stock. Simmer the broth for a few hours in order to give enough time for the bones to break down and release all the nutrient-rich goodness, then enjoy!

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Tricks to Cut Back on Food Waste (and Save Money)

A shocking 40 percent of food in the United States ends up not on your dinner table, but in the trash. That means we're not only wasting food but money, too, to the tune of $164 billion each year. To top it off, the foods rotting in landfills are the single largest component of U.S.municipal solid waste. Learn how to stop wasting food, save money, and make the world a healthier place.

Give leftovers new life

Leftovers again? Give them a tasty second life by turning them into something new. Take roast chicken. The next day, shred the leftover for tacos or cut-up and toss in a salad. When you've cleaned up all the meat, toss the chicken carcass in a large pot or slow cooker. Add water, spices, and chopped veggies to make stock. Leftover beef or pot roast from Sunday dinner? "Turn leftover beef or pork roast into soup or pulled beef/pork dish for an easy meal the next day or slow cook the leftovers in water with onion and garlic overnight and freeze as a base for a future meal," says Heather McCurdy, creator of Real: The Kitchen and Beyond. Leaving town for a few days? Instead of returning to a smelly fridge and tossing the contents in the trash, McCurdy suggests freezing any leftovers. You'll have a meal ready to thaw and heat when you return exhausted from a trip.

Use vegtable scraps to grow new food

Seriously! You can reduce food waste and simultaneously grow new food from the scraps you would normally toss in the trash. Romaine lettuce, green onions, bok choy, celery, fennel, garlic chives, cabbage, leeks, and lemongrass can all be regrown with just a bit of water. "Save and place the core or trimmed end of the food in a jar or bowl of water," says Stephanie Merchant and founder of thenutritionmom.com. "Replace the water daily to keep it clean and look for new growth." What about the scraps you can't regrow? Broccoli stems are great in stir fries, soups and stews, and for juicing. The core of a fresh pineapple is too tough to eat but you can chop it up and use for a smoothie or toss the chunks into your water bottle for a flavor boost. Check out these 10 natural flavored water recipes.

Serve dinner on small plates

Kids are notorious for wasting food. It's the whole "eyes are bigger than their stomach" mentality. It moves them to put mountains of food on their plate, only to leave most of it behind, says Stacy Haynes Ed.D, LPC, of Little Hands Family Services in Turnersville New Jersey. To combat this, she recommends serving meals on smaller plates. This works great for young children because they are more inclined to eat all the food when it is on a little plate. It has a great benefit for adults too because we can trick ourselves into eating less by managing portion control.

Double down at meal prep

If you're already chopping the veggies, washing the lettuce, and making pasta, why not make extra for lunches or future meals? "Consider what happens when you don't use the other half of that onion or leaves of lettuce," says Lauren Feingold, co-founder of the Shanti Bar. If you do't use it immediately, chances are you'll toss it a few days later, she says. Feingold suggests giving leftovers a new flavor profile by spicing it up with hot chilies, fresh ginger, or soy sauce.

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Why Does Asparagus Make Your Pee Smell Funky?

Ever enjoyed feasting on spears of crisp-tender asparagus and then noticed a strange odor when you pee? Numerous studies have sought to explain this bizarre phenomenon.

You’re by no means the first person to notice the unique aroma we’ll call “asparagus pee.” In fact, it was first described in 1735 in an essay by John Arbuthnot, in which he describes asparagus as something which ‘affects the urine with a fetid smell.’ And since Arbuthnot’s essay, modern science has helped us to gain some understanding of why this particular vegetable has this odd effect.

Turns out it has something to do with a chemical known as asparagusic acid.

When we eat asparagus, our body breaks down the asparagusic acid into smaller compounds that contain sulfur. And much like the sulfur-containing compounds in garlic and skunk spray—the odor is quite strong! What’s more, those molecules are ‘volatile,’ meaning that they change form, becoming a gas at room temperature. So basically, when we pee them out, they convert into a gas and go right up our nose. The process happens rather quickly too. In some cases, the odiferous compounds have been detected in the urine of people who ate asparagus as recently as 15 minutes earlier!

And yet asparagus does not affect everyone the same way. In fact, more people can’t smell asparagus pee than can. Only about one-quarter of the population posesses the special gene that allows them to smell the compounds in the urine. Special indeed!

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10 Grocery Sales You Didn’t Know to Look for Between Thanksgiving and Christmas

Butter:

The price hovers around $4 a box for most of the year but can drop to $1.99 during the cooler months, when baking supplies go on sale. Since butter freezes nicely, don’t be afraid to ask for a case. (Looking for a stress-free Thanksgiving? Get our FREE guide for an unforgettable Thanksgiving. You'll get easy recipes, kid-friendly crafts and games, inspiring traditions, and more ideas for the best holiday yet.)

Sugar:

Sugar is another pantry staple that sees a cool-weather price cut. Look for $1 to $2 markdowns, with brown sugar and powdered sugar taking the largest dip. Beware that sale terms may limit you to one or two packages per purchase. Eat too much of the stuff? This is exactly how to undo a sugar binge.

Crackers:

Nothing beats cheese and crackers for impromptu entertaining (or no-time-to-cook nights). Look for sales on snack crackers and saltines; prices usually bottom out at $1 a box. What's more, you can use them to make one of these healthy snacks for weight loss.

Frozen Vegitables:

Throughout the year, you’ll see sale prices as low as $1 a bag—but during the holidays, that number can sometimes drop to as low as 50 cents a bag. These are the 10 most-nutritious veggies to choose from.

Bacon:

It usually sells for $2.50 to $6, but it’s been known to fall to $1.50 per pack around this time. It freezes like a champ, so buy in bulk. It’s a great item to have around for breakfast, lunch, and dinner.

Oil:

Look for deals on oil at both grocery stores and hardware stores, where it’s sold with the deep fryers for turkeys. A gallon will run about $20 instead of the usual $35. These are the silent signs you might be eating too much fat.

Poultry and pork:

We all know turkey goes on sale for Thanksgiving. But so do chicken and ham, so buy extra of all three and freeze for winter stews and quick meals. And prices are even better (as low as 40 cents a pound) the week after a holiday, as stores empty their freezers for new products.

Storage Supply:

Stock up on plastic bags and wrap, parchment paper, aluminum foil (try one of these genius uses for aluminum foil), and reusable containers for less than half the normal price.

Birthday Cake Mixes:

Both everyday and seasonal flavors go on deep sales throughout the holidays. Think beyond the gingerbread to upcoming birthdays: This is the time to buy white, yellow, and chocolate mixes. (Related: Here's exactly how to cut a cake, according to science.) And pick up cupcake liners too: They can drop 50 percent from $3 a pack.

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Adorable! This Edible Basil Bouquet Is the Perfect Hostess Gift for Summer

This twist on a floral arrangement uses basil and cherry tomatoes to create a delicious bouquet.

Materials:

• Glass jar or other container 
• Ribbon
• Cherry tomatoes
• Card stock
• Fresh herbs
• Small vials or glass for herbs

Instructions:

1) Start with a simple glass jar, a vase from a garage sale or a vintage milk bottle–the possibilities are endless!

2) Fill at least halfway with cherry tomatoes

3) Tuck in springs of herbs in vials or small glass. We chose different types of basil; parsley and dill work, too.

4) Add a jaunty bow

5) Give away your edible bouquet!

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The Frosting Hack That Will Change Your Cake Game Forever

Use this cheap, simple trick to give your cake professional-looking results in minutes.

Frosting a cake can be a messy job, with uneven globs of frosting that never seem to turn out like the Pinterest-perfect picture next to the recipe. But this trick from sweetcsdesigns.com will give you clean results, and it even uses store-bought frosting to save you time.

Once your unfrosted cake has cooled, transfer a can of icing into a microwave-safe bowl and nuke it at 15-second intervals until it is melted but not hot. Let it cool down for a couple minutes so it’s not warm but still keeps its liquid consistency.

Place your cake on a cookie rack with a flexible cutting board underneath—this process gets a bit messy, but the board will make it easy to get any frosting drips back into your bowl so you can reuse it.

Now, pour about a quarter of the icing over the cake in a circular motion. The icing should pour nicely over the cake, giving it a smooth coating. If it seems too runny and drips right off, let it cool down for a little longer before pouring again.

After the icing has hardened for about 10 minutes, pop the unused frosting back in the microwave for another 15 seconds and pour more over the cake once it has cooled down. Repeat once more if you’d like a thicker coating. Any lumps can be smoothed out with a knife or spatula. You’ll end up with a lovely cake that looks even better with a generous smattering of sprinkles.

This method works on cupcakes, too. Just leave the wrappers off when you bake them, and you can create cupcakes coated on all sides without getting frosting all over your nose.

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10 Cooking Tricks Only a Diner Can Teach You

Steal these secrets for your own kitchen.

We love diners for their homey, no-nonsense food. But sometimes it seems like a magic show, doesn’t it? The menu is massive and yet, each and every item is perfectly executed. No, it’s not fancy, but it’s the kind of food you wish you could recreate at home.

Well, take a few tips from the diner rule book and your cooking can mimic some of the most-loved menu classics.

1)Aim for Extra-Crispy Bacon.

Thick-cut bacon doesn’t have any place in a BLT, and a good diner knows this. The best BLT is made with thin, super-crispy bacon that gives the sandwich the crunch it needs. Same goes for just that simple side of bacon—it should practically shatter when you bite into it.

2)Embrace White Bread.

It’s nothing fancy, but thick-sliced white bread makes a mean French toast. Most times you can find a thick slab of challah or brioche, but they’re also using regular ol’ white bread, and there should be no shame in you using it too.

3)Cook Your Onions Separately for Home Fries.

The best home fries are speckled with crispy, caramelized onions. To achieve this, you actually need to cook those onions separately before adding them to the potatoes so they have plenty of time (and space in the skillet) to caramelize.

4)Use Plenty of Butter for Crispy Hash Browns.

If you’re on Team Hash Brown, you know they need to be extra-crispy. Diners accomplish this by making sure the shredded potatoes are as dry as possible before they’re cooked (which is achieved by squeezing them out) and by using a generous knob of butter.

5)Let Your Pancake Batter Rest.

Since diners are flipping pancakes 24/7, they have the batter ready to go at all times. This means the batter has usually sat for at least a few hours, which allows it to thicken up and results in pancakes that are extra-tender and fluffy. Recreate this at home by making your batter the night before and letting it rest, either in a cool, dark spot in your kitchen or in your refrigerator.

6)Warm Your Plates.

Hot food, hot plate. Good diners aren’t plopping their fluffy scrambled eggs onto an ice-cold plate—they’re spooning them onto one that’s nice and warm, so the food stays warm too. Go ahead and tuck your plates into a warm oven for a few minutes before using them.

7)Work On a Flat-Top Griddle for the Best Omelet.

From pancakes to grilled cheese sandwiches to omelets, diners use a flat-top for practically everything. The large surface area means you can spread your eggs out nice and thin, resulting in an omelet that’s practically crêpe-like.

8)Add a Shot of Syrup to Your Milkshakes.

The secret to the most vanilla-flavored vanilla milkshake is that shot of vanilla syrup the diner cook snuck in while making it. Of course, that also means that the addition of a little chocolate syrup in a chocolate milkshake is also brilliant.

9)When In Doubt, Grill Your Sandwich.

Tuna melts, patty melts—everything’s better as a melt. A grilled cheese proves this point; if it wasn’t grilled until the cheese melted and the bread got toasty, it would just be a cheese sandwich. The best way to make a sandwich better, particularly if there is cheese involved, is to grill it.

10)Smash Your Burger Patty.

Diner-style burgers get their glorious crispy edges as a result of being griddled and smashed. Don’t be afraid to do the same when making burgers inside, on the stovetop: Smash the patties flat with a large spatula as soon as they hit the skillet.

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How to Preserve Your Summer Fruits

Do you have more fruit than you know what to do with? Try making preserves, jam, or jelly

You don’t need to be a canning expert to make fruit preserve, you just need to know how to boil and stir. Preserves are basically fruit that is cooked in a thick sugar syrup, and once the preserves are made, they can be stored in the refrigerator for a couple of weeks, frozen for a couple of months, or canned and stored for a couple of years.

What about jam and jelly? Jams and jellies have a thicker consistency than preserves because of pectin, a substance found in most fruits, but often in modest amounts. You can add pectin by stirring in a box of pectin product, which you can find with the canning supplies in supermarkets. For jellies, the pectin is added after the juice has been extracted from the fruit.

Because they have plenty of pectin and sugar, jams and jellies are easy to can in a waterbath canner, which can be any large pot in which the filled and capped hot canning jars can be covered with at least 1 inch of water and held at the simmering point for about 10 minutes. Here are the basic steps:

Step 1:  Prepare the fruit using a recipe from any basic cookbook. Citrus rinds, spices, and other flavors can be added to create slightly different taste twists. While the fruit is cooking with sugar, sterilize canning jars and lids in another pot of boiling water. Keep the sterilized jars warm by placing them in a pan in a 250˚ oven.

Step 2:  Fill the jars to within ½ inch of the tops with the prepared preserves, jam, or jelly. To make sure jam is ready to put into jars, pour ½ tablespoon of boiling jam onto a plate. Let it cool and slant the plate. If the jam doesn’t slide, it’s ready to be put up. If it slides easily, cook it a bit longer. Hot jelly is easier to put in jars if you pour it into a Pyrex or other heat resistant glass pitcher first.

Step 3:  Keep lids and rubber seals in simmering water before putting them on the hot jars. Screw the tops on firmly and place the jars in gently boiling water for 10 minutes. Don’t let hot-packed jars cool before processing in a waterbath canner. Once they lose their heat, they can crack when submerged in hot water.

Step 4:  Remove the jars and let them cool. Listen for the telltale pop that lets you know that the jars are sealing. Recheck all jars the day after canning. If there’s a slight depression in the lid and a jar gives off a light “ping” when tapped, it’s firmly sealed. If any processed jars failed to seal, place them in the refrigerator and use the contents within two weeks.

Note:  Because of their acidity, properly sterilized fruit preserves rarely become contaminated by bacteria. But to be safe, store them in a basement or other area where temperatures stay between 50˚ and 70˚ F. Before serving check the jar. Discard if the contents seem foamy or discolored, if the lid bulges or is misshaped, or if the rim is leaking. Odd odors, mold, or spurting liquid are also warnings to steer clear.

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7 Tricks to Keep Fruits and Vegetables Fresh Longer

Purge that guilt over food waste (and save cash and time grocery shopping) with these smart tricks to make your produce last longer.

Onions: Wrap in pantyhose

It sounds strange, but the mesh-like material allows just enough air to reach the vegetable, which helps them stay fresh. Simply slip the onions into the nylons, tying a knot between each bulb. Tip: Use a new pair of pantyhose to avoid any foot odors in your next stew. Here are more strangely awesome ways to use pantyhose (besides wearing them!).

Potatoes: Store with apples

Apples produce ethylene gas that can keep your spuds fresh for more than eight weeks. Say goodbye to those pesky sprouts that pop up on potatoes after just a few weeks.

Berries: Rinse with vinegar

Before you stash them in the fridge, wash strawberries, raspberries, and other berries with a mix of vinegar and water (think a 1:3 ratio). This disinfects against mold, which can lengthen shelf life by weeks. Then rinse with water and dry thoroughly. Here are other genius uses for vinegar.

Lettuce: Store with paper towel

Prepared a bit too much lettuce for your salad? Store leftover leaves in a bowl with a paper towel on top, then seal with plastic wrap. The towel absorbs moisture, which is what turns leaves soggy and brown. Replace the towel when it becomes damp. Another trick: Sprinkle the leaves with a dash of salt, which also helps draw out extra wetness.

Avocado: Squirt with lemon

Avocado contains enzymes that produce a brown pigment when exposed to oxygen, which is why that halved avocado looks unappetizing so soon after its stored. To avoid this, squirt it with lemon or lime juice. (You can also do this on guacamole.) The citric acid will help prevent browning for at least a day. You could also store avocado slices with large chunks of onion. The same gasses that make your eyes burn when you chop an onion also prevent oxidation in your avocado. As long as the onion touches only the skin of the avocado, there won’t be a noticeable flavor. These are amazing avocado benefits you might not know about.

Carrots: Store with water

To avoid that dried-out look old carrots tend to get, first chop off the leafy greens if you bought your carrots whole (the leaves can pull nutrients out of the roots). Carrots do best with moisture, so put them in a container filled with water, seal with plastic wrap, and store in the refrigerator. Or, wrap them in bubble wrap before stashing in the fridge: It will allow just enough moisture to reach the carrots if you prefer not to soak them in water. Check out these surprising health benefits of carrots: they're even better for you than you thought!

Lemons: Avoid cutting in half

If you need just a squeeze of citrus juice for your recipe or drink, puncture a whole lemon with a fork or skewer instead of cutting it in half. This way, you can squeeze out what you need without drying out the entire lemon. Here are dozens of ways to use lemons around your house.

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Cantaloupe Ice Pops Recipe

Ingredients:

4 cups cubed cantaloupe
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon grated lemon peel
12 plastic cups or Popsicle molds (3 ounces each)
12 Popsicle sticks

Directions:

In a blender or food processor, combine the first five ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert Popsicle sticks. Freeze until firm. Yield: 1 dozen.

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Sol Kadi (Konkani Kokum Drink)

This is a famous drink from Maharashtra's Konkan region. Sol Kadi is drink which is made from Kokum or Aamsol and coconut milk. Sol kadi cools down the digestive system after eating spicy food. It is a natural digestive. Kokum itself is supposed to be an excellent antidote for acidity.

Ingredients

6- 8 kokum or aamsol

1 cup of fresh grated coconut

1 cup of hot water

2 cloves garlic or 1 tsp of ginger

1 - 2  green chillies

A pinch of asafoetida (heeng)

Rock Salt to taste

Coriander leaves for garnish

Method

Soak the kokum in about 3/4th cup water adding the heeng and salt. Keep aside for 3 - 4 hours.

Grind the grated coconut, garlic and chillies together with little water in a blender or mixer. When it grinds to a thick paste like texture, squeeze the 'milk' out of the paste and keep aside.

Add another 3/4th cup of water to the dry remains and run the mixer again for a minute or so. Again extract the milk - adding to the original extract.

Repeat this process two to three times till basically all the 'milk' gets extracted from the coconut .

NOTE :This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction.

Discard the kokum from the water, add the coconut milk mixture into the kokum water, mix well to get a creamy pink coloured solkadhi.

Taste it and adjust seasoning as required.

Keep aside for an hour or more .

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Throw a Flawless Backyard Party: Some Tricks to Make It Look Effortless

Everything your need to know to secure a flyaway tablecloth and prevent bugs from diving into drinks.

Amplify music outside

No need to rent or borrow expensive sound equipment. Simply position your iPod doc or home speakers so that the speaker points toward the wall of your house (as opposed to facing out toward the yard). The sound will bounce off the wall and amplify to the perfect volume.

Find enough seating

If your patio furniture alone won't cut it, bring kitchen stools and dining room chairs outside. You might also consider renting furniture; folding chairs and tables can run between $1 and $6 a piece. For a cheaper option, ask neighbors if they would lend you their weatherproof furniture for the day. (Don't forget to invite them to the party and help them move the items you borrow.) Check out these tips to clean your patio and lawn furniture.

Let there be light

When the sun goes down, don't leave guests in the dark. Try stringing holiday twinkle lights in a straight line, X- or V-shape for an elegant look, or drape them across tree branches for a more whimsical feel. To prevent guests from tripping on extension cords, secure them the the ground. Bend a six-inch piece of wire into a U-shape, position it over the extension cord, and push the wire into the ground. Tiki torches and candles are other great ways to add light and create a warm atmosphere.

Secure a flyaway tablecloth

Don't let a little wind dictate how you set the table. Use a sewing machine (or even a few concealed safety pins) to add small pocket pouches to the inside corners of your tablecloth. Fill the pockets with stones to keep the tablecloth weighted down (see full instructions on Curbly). Another option: Stick Velcro onto the legs of your table and the corners of your tablecloth.

Keep bugs out of drinks

Don't let glasses of sangria become swimming pools for pests. Try this trick: place a cupcake liner over the top of a glass and poke a straw through the center. Keep things looking fresh by choosing a patterned liner and a pretty straw (see full instructions at Martha Stewart). Avoid cup chaos by placing a magic marker at your bar station. Guests can write their names on drinks.

Prevent full bellies before dinner

While everyone loves an amazing spread of appetizers, you also want guests to still be hungry come dinner. Let partygoers know what time you plan to serve the main course and remove appetizers approximately a half hour before. Replacing finger food with condiments and other toppings will send a subtle cue that the party is entering a new phase. Perfect your grilling technique with these expert tips.

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Recipes to Make with Fresh Blueberries

Toss blueberries in the slow cooker, pop them in the oven—these delicious treats range from classic to inventive. Whip one up today!

Lemon-blueberry pound cake

Pair a slice of this moist cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois Get the recipe on TasteofHome.com

Cape Cod blueberry pie

We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine Get the recipe on TasteofHome.com

Slow-cooked blueberry grunt

If you love blueberries, then you can't go wrong with this easy slow-cooked dessert. For a special treat, serve it warm with vanilla ice cream. —Cleo Gonske, Redding, California Get the recipe on TasteofHome.com

Luscious blueberry jam

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin Get the recipe on TasteofHome.com

Glazed lemon blueberry muffins

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender, and truly something special. This is one recipe you simply must try for family and friends. —Kathy Harding, Richmond, Missouri Get the recipe on TasteofHome.com

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Genius Microwave Tricks: 7 Foods You Had No Clue You Could Nuke

Think your microwave is only good for heating frozen dinners? Use these microwave hacks to froth milk, soften sugar, whip up French toast, and more.

Speed Bread Making

Itching to make homemade pizza crust or bread? Yeast dough can take hours to rise at room temperature, but your microwave can proof yeast dough in about 15 minutes. Place an 8-ounce cup of water in the back of the microwave. Put the dough in a microwave-safe bowl in the center of the microwave and heat on the lowest power for three minutes. Let it sit in the microwave for three minutes. Heat the dough for three minutes more and then let it rest for six minutes. Your dough has now doubled in size and is ready for baking.

Concoct French toast

Care for brunch in five minutes? Rub a pat of butter on the bottom of a mug; fill to the top with chopped bread. In a separate cup, mix 1 egg, 3 tablespoons milk, and a sprinkle of cinnamon with a fork. Pour mixture into the cup and microwave for one minute.

Peel Garlic Quickly

Nuke garlic bulbs for 15 seconds and the skin will slide off like magic. The water in the garlic steams and breaks down the bond between the clove and the skin for fast removal.

Rescue Stale Bread

Oops! If you forgot to completely close your bread or bagel bag, simply wrap the loaf in a moist paper towel and zap it in the microwave for 20-second increments. The moisture from the towel will soak into the bread to make it taste fresh again, but not enough to make it soggy.

Juice Fruit With Ease

Before juicing an orange or lemon, microwave the uncut fruit for 10 seconds. The microwave will loosen the fibers inside the fruit and make it easier to juice every last drop.

De-clump Brown Sugar

When your brown sugar is as hard as a rock, try this. Moisten a paper towel, place it in the sugar bag, then zap in the microwave for 25 seconds. The moisture from the towel will transfer to the sugar and make it easier to scoop.

Smooth Crystallized Honey

If your glass jar of honey has crystallized in the back of your pantry, simply remove the lid, and heat it in the microwave in 30 to 40 second increments until it returns to its original smooth texture. Be sure to not microwave your honey in those plastic bear-shaped containers.

Peel Veggie Skin Faster

Hard squashes and root vegetables can be tough to peel. To make the job easier, place the vegetable in your microwave for 2 to 3 minutes on low power and the skin should be more pliable for peeling and cutting—just be careful when removing the hot veggie so you don't burn your fingers.

Slice onions easier

To avoid crying when chopping, wash an onion, trim its ends, and microwave for 30 seconds before cutting. You tear up while chopping onions because the knife damages the onion’s cells, causing the release of sulphuric gas. This gas reacts with tear ducts and irritates the eye. Heating the onion first breaks apart the enzymes that trigger the gas release.

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