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Food

  • Cheez-It fans find many uses for snack
    Chocolate-covered Cheez-Its, wedding cake Cheez-Its, even a Cheez-It cocktail  … they’re all out there. Ditto for Cheez-It jewelry and even Cheez-It tattoos (would that be Cheez-tats?
  • Get hip to Brussels sprouts with 10 fresh ideas
    Not so long ago, there really was only one way to eat Brussels sprouts. It involved boiling the sprouts into oblivion.
  • Roast beets for make-ahead holiday recipe
    Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme.
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Kitchens in winter

Keep warm in your kitchen during the chilly winter. Use your time indoors to get the most out of your kitchen with our best pantry tips:

•Prevent rust on cast-iron pots and pans by wiping them dry with paper towels before storing. If you end up missing a spot, use the cut end of a halved potato dunked in baking soda to rub away the rust.

•Add apple peels to the list of items worth saving in the freezer – toss them in when making smoothies for a boost in fiber.

•When freezing liquids in covered containers, leave an inch of headspace to account for expansion during freezing.

•Freeze meat tightly wrapped in wax paper, then plastic wrap to help stave off freezer burn. Keep a permanent marker in the kitchen and remember to date each package and label its contents.

– Food Network Kitchens

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