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10 foods that aren’t what you think they are

10 foods that aren't what you think they are_honey

There’s nothing like watching a baseball game while snacking on a bag full of legumes, except perhaps, sitting down to dinner with some warm, crusty Italian bread dipped in soybean oil. Yes, what we eat isn’t always what we think we’re eating. Here are 10 foods that you’re probably not getting what you think you paid for. Maple Syrup Those images of flannel-clad men tapping a tree in the wilderness are pretty much the stuff of yesterday for most mass-produced syrup brands. If your bottle says “pancake syrup” or “imitation maple,” it’s likely just flavored maple (with fillers like corn syrup and other sugars) without containing much — if any — real maple. Stick with bottles that say “pure maple syrup” when you want to smother your homemade pancake stack with the real deal. Try these must-make Lemon Poppyseed Pancakes. Crab stick Ever wonder why crab stick is so inexpensive…

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10 foods that can substitute as cleaning supplies

10 foods that can substitute as cleaning supplies

Cleaning your house isn’t exactly fun, but you might be able to make it easier — or at least, more amusing — with one of these 10 foods substituting as cleaning supplies. You can save some money by not spending on expensive specialty products. Not to mention, you can avoid coming in contact with a ton of potentially harmful chemicals that store-bought brands typically contain. These tricks will help you keep more money in your wallet, and they support a healthier lifestyle. Who doesn’t want that? 1. Coca-Cola Coke isn’t just for sipping. The highly carbonated beverage contains phosphoric acid, citric acid, and carbonic acid — all which help it serve as a cleaning product substitute. Use it to take rust off of pots, remove, remove hard stains for inside the toilet bowl, restore shine to coins and jewelry, and get grease out of clothes. 2. Ketchup It’s might be…

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Crave-Worthy Recipes

Edamame, olive salad

Edamame, olive salad

This edamame, olive salad will make you feel like you’re lunching at a seaside restaurant on some far flung Greek island. I swear it! It’s such an unusual combination that your taste buds will think you’re on vacation. I had a variation of this salad last week at an unlikely waterfront spot in North Carolina. The restaurant served mostly seaside style bar food, except for this incredible side dish. I’m so glad I ordered it. It was easily my favorite thing I had that meal — aside from that delicious Southern sweet tea. That’s hard to beat. This edamame, olive combo makes for a simple salad but not one where you want to cut back on quality. A bag of shelled edamame should only run you a few dollars, so splurge on the fancy olives — you know, the ones from the olive bar. Or at least get a good brand of jarred kalamatas.…

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10 things you should never store in the refrigerator

10 think you should never store in the refrigerator

The fridge is a great place for most fresh ingredients, but there are a few foods that will fare better if left at room temperature on your countertop or in a pantry. The average family of four in America throws out about $1,600 worth of food every year — often because the food wasn’t stored properly for maximum life span. Check out this list to learn how to make the most of some of the most common groceries. 1. Coffee beans If you’re shelling out serious cash on the best coffee beans, you better know how to store them. The National Coffee Association recommends storing beans in an opaque, air-tight container at room temperature. Air, moisture, heat and light are all enemies to your beans, so store in a dark and cool location, but never the fridge. Coffee is soft and porous and likes to absorb other flavors around it — in the…

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This is why you’ve never eaten a fresh olive

This is why you've never eaten a fresh olive

Olives are fruits that grow on trees, but have you ever wondered why you’ve never seen a fresh olive in the produce section of your grocery store? And did you know that those black olives sitting atop your pizza slice probably started in groves as green olives? As part of the series Reactions, The American Chemical Society and PBS Digital Studios produced a video that touches on the history of eating olives — it’s actually pretty recent — as well as the three chemical processes that make olives lose the terrible tasting compound, oleurpein, that prevents us from eating them fresh. Check this out to learn more about the three chemical methods producers can use on the fruit of the Olea Europaea to bring us the salty little snacks we know and love.  Why can’t you buy fresh olives? https://youtu.be/oStoeHntfG8 Also see, VIDEO: How to build the perfect charcuterie tray. Follow us on Instagram.

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Confused about cooking oil options? Here’s how to handle the most common ones

Confused about cooking oil options? Here's how to handle the most common ones

From sautéing to drizzling, it seems recipes requiring oil are everywhere. But with so many options out there, knowing how to pick the right one can be confusing. Don’t get sidetracked with fancy glass bottle packaging and product labels. Flavor and smoking point are the most important factors matter when making the choice between popular oils like canola oil, coconut oil, olive oil and relative newcomer, avocado oil. Here’s what you should know: smoking POINT Smoking point is the temperature at which oils start to smoke and burn. Every oil and fat has one whether it’s butter, margarine or canola, when you cook an oil past it’s smoking point, it will taste terrible. If you’re cooking foods at high heat, be sure to pick an appropriate oil. Vegetable oil Smoking point: between 400 to 450ºF Best for: Frying, achieving crispy, crunchy textures in food Taste: Neutral Nutrition: Calories per tablespoon, 124; Fat per tablespoon, 14…

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Crave-Worthy Recipes

Kale, Butternut Squash salad with sliced almonds

Kale, Butternut Squash salad with almonds

This filling, savory salad is just what you need to stick to your healthy diet. It’s loaded with flavor, but also packs a punch with tons of heart-healthy kale. One cup of kale contains contains a mere 33 calories, but 206 percent of your daily recommend vitamin A (healthy hair and skin), 134 percent of your vitamin C (immune system), and a whopping 680 percent of your vitamin K. Yes, that much! It’s one of the best foods around for fighting inflammation and maintaining healthy bone density. And kale is packed with fiber which will keep you fuller longer, while also aiding in lowering cholesterol. Enjoy kale in this salad and all your salads and feel your best. Kale, Butternut Squash salad with almonds Serves 2-3 Ingredients 1 1/2 cups cubed butternut squash 1 tbsp cinnamon 1 tsp light brown sugar 1 bunch kale, stems removed 6 tbsp extra virgin olive oil 3…

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Brie, cranberry and pecan stuffed mushrooms holiday appetizer

Brie, cranberry and pecan stuffed mushrooms holiday appetizer-2

You can never have too many simple and tasty appetizers up your sleeve. These delicious stuffed mushrooms are impressive at any gathering, but are easy enough to whip up for yourself on a weeknight. They’re warm, filling and have just the right about of sweetness, creaminess and crunchiness to satisfy your cravings. Brie, cranberry and pecan stuffed mushrooms Ingredients 12-18 large white mushrooms or mini Portobello mushrooms 1/4 cup dried low-sugar cranberries 4-6 ounces of creamy Brie, cut in small cubes 3 tbsp pecan pieces 2 tbsp extra virgin olive oil Fresh cracked black pepper Directions Preheat oven to 350ºF. Line a baking sheet with parchment paper or foil. Wipe mushroom caps with a damp cloth or remove dirt or residue, then carefully remove the stem. Brush mushroom caps with olive oil and place on baking sheet. Sprinkle with pepper. Stuff each pepper with several cubes of brie, cranberries and…

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Roasted Brussels sprouts with pecans, squash and cranberries

Roasted Brussels sprouts with pecans and cranberriesMeghan Rodgers

Think you don’t like Brussels sprouts? This recipe will change your mind. Brussels sprouts have made a major comeback, and for a good reason. They’re loaded with vitamin C, antioxidants, folate and fiber that will help keep you full and regular while lowering your change of heart disease and stroke. But if all you’ve had are mushy green sprouts soaking in some flavorless liquid, no wonder you don’t list them among your favorite foods. The key to enjoying brussels is the texture acquired while roasting. Brussels have thin leaves that become addictively crispy when done right — like a more filling kale chip. Blanching brussels first allows you to roast them at a higher temperature and achieve maximum crispiness. This gluten-free, vegetarian side dish of Brussels sprouts, cinnamon, squash, cranberries and pecans is a perfect addition to the Thanksgiving table — or any table. Brussels Sprouts salad with fall…

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Citrusy, cilantro pasta salad with peas, green beans and almonds

Citrusy, cilantro pasta salad with peas, green beans and almonds by Everybody Craves.

Pasta salads are one of the most simple and versatile dishes around. There’s a seemingly endless combination of delicious pastas, veggies, herbs and spices out there. With fresh ingredients, they rarely fail. This pasta salad uses whole wheat penne for a hearty base and matches it with the snap of green beans, the pop of peas, and the crunch of almonds. Yet, it’s the citrus and cilantro that take it to the next level. Enjoy this light and summery pasta salad with chicken, fish or even on its own. (Use fresh green beans for best flavor. You may substitute Royal Burgundy (Phaseolus vulgarism) for a purple pop along side the green peas and oatmeal colored pasta. The color combo is a real show stopper!) Citrusy Pasta Salad with Peas, Green Beans Prep time: 30 minutes, Serves 3-4 Ingredients 8 ounces whole wheat pasta (I like the shape of penne to match the beans) 4 cups…

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