Coming in hot with all the tasty tips is former McDonald’s corporate chef Mike Haracz, who recently took to TikTok to let his followers know what to order (and what to skip) at the popular fast-food chain. As it turns out, one of your favorite burgers may not be the best bang for your buck. Read on for a smart tweak that’ll help you save on your next order.

GetReaders DigestsRead Up newsletter for more food tips, humor, cleaning, travel, tech and fun facts all week long.

Insider info that’ll save you money

In a recent TikTok video, Haracz tells his followers, “Don’t order a Big Mac.” Then he offers up an alternative that will save you about $2a decent amount of money considering how cheap McDonald’s meals are.

What should you order instead? “A McDouble like a Mac,” he says. “It is so much better and cheaper.”

So what’s the difference between these two orders, and how much can you really save? We’re breaking it down so you can order wisely.

McDouble vs. Big Mac

How exactly will a McDouble satisfy your Big Mac craving? It turns out, the two items are shockingly similar. By ordering a McDouble “like a Mac,” you’re asking for a tiny tweak that’ll land you a Big Mac dupe.

A classic Big Mac is assembled with two 100% pure beef patties seasoned with salt and pepper, a slice of cheese, lettuce, onions, pickles, a middle bun and the famous Big Mac sauce.

A McDouble also has two 100% beef patties and comes with pickles, onions and a slice of cheese. But instead of Big Mac sauce, it comes with ketchup and mustard.

According to Haracz, if you order your McDouble “like a Mac,” the restaurant will layer it similar to a Big Macsans middle bunadding in the lettuce and subbing in the signature Big Mac sauce instead of the typical ketchup and mustard.

While Haracz is confident that you will be able to order your McDouble this way, if a restaurant won’t do it, he says, “maybe don’t go to that onego to a different one, because this is the superior way.”

How much you’ll save by ordering a McDouble

Not only is the “Mac-style” McDouble highly praised by this former McDonald’s chef, but as he points out, it’s also much cheaper to order this McDonald’s burger. Thankfully, the prices don’t lie.

According to McMenu, a site unaffiliated with McDonald’s that collects the price of the fast-food chain’s menu items across the country, the cost of the average McDouble is $2.41, more than $3 cheaper than the typical Big Mac, which currently averages around $5.58.

While ordering a McDouble “like a Mac” may be cheaper than buying a Big Mac, it will limit you a tad. You can’t order a combo meal with it like you can with a Big Mac. So what will the price come out to if you’re pairing the burger with a medium fry and drink for a DIY combo meal?

Luckily enough, even if you order a side of fries and a drink, you’ll still save money compared with a Big Mac meal. The average medium fry costs around $1.80, and a drink cost $1.25, so your makeshift “McDouble Combo Meal” will total close to $5.50. This is still more than $3 cheaper than a Big Mac meal, which costs an estimated average of $8.64. The simple swap could also save you a lot of money if you find yourself at the most expensive McDonald’s in America, where a Big Mac meal costs a startling $18.

All in all, if you’re not a fan of that soggy middle bun and you’re looking to save a little cash, skip the Big Mac order and try Haracz’s McDouble-like-a-Mac hack instead. Just be sure to avoid hitting the drive-through during the worst time to go to McDonald’s.

Sources:

• TikTok: @chefmikeharacz
• McMenu: “McDonald’s Lunch menu and prices in the US”
• Statista: “Global price of a Big Mac as of July 2023, by country”

Cool McDonald's Around the World

McDonald's Apple Pie Facts

How to Reheat McDonalds Fries

The post This Is Why You Should Rethink Your Big Mac Order, According to a Former McDonald’s Chef appeared first on Reader's Digest.

But recently, we’ve come across a viral TikTok that has shown us something we’ve never noticed before. Most major pickle-packing companies don’t seem to have the word “pickle” anywhere on their beloved jars. What’s up with that?

Why don’t jars say “pickles” on the label?

TikTok user @jessebanwell came across this interesting tidbit while talking to his son. Banwell says his son “couldn’t find the word [pickle] on the jar anywhere.” He did some digging and found that neither his Claussen nor Mt. Olive pickle jars featured the word anywhere. He even googled a photo of Vlasic pickles to check out their label game, and sure enough, no “pickle” in sight.

@jessebanwell #pickle #pickles #notapickle#CapCut original sound – createsure

Banwell took to the internet to seek out information, but he couldn’t seem to find an answer. We didn’t want to leave the poor man hanging, so we did some research of our own. Unfortunately, the answer isn’t all that intriguing.

According to most major companies like Vlasic, Claussen and Mt. Olive, it comes down to effective usage of space on the label. Carolyn Goldberger, the brand manager from Vlasic, says, “We use the limited label space to clearly communicate the form and flavor inside each jar. That way consumers can easily find their favorite Vlasic. But no matter the style, it’s definitely a pickle!”

Are you a true pickle lover? See how Vlasic, Claussen and Mt. Olive rank in our pickle taste test.

How many kinds of pickles are there?

There are upward of a dozen different types of pickles for you to try and enjoy. Dill chips, bread and butter chips and kosher spears are just a handful. Not all pickles are the same, and each person has their own preference. My favorite pickle has got to be a large jar of kosher spears. Lucky for me, my dad made sure to have one in the house at all times.

And while cucumbers are the go-to for the pickle chips and spears we know and love, that’s not the only vegetable you can pickle. You can pickle avocados, radishes and even fruit. There’s no stopping the pickling trainit’s a vintage cooking skill that will never go out of style!

Vegetable Puns That Are Un-Beet-Able

Punny Food Pickup Lines You'll Eat Up

Fruit and Vegetable Storage Tips

The post This Is Why Pickle Jars Don’t Include the Word “Pickle” on the Label appeared first on Reader's Digest.

This idea originally came from a viral video from chef Jos Andrs over on TikTok. The video is of a conversation with James Beard awardwinning cook and author Tamar Adler in an interview for a podcast, where chef Andrs shares his desire for eating peeled strawberries. He says peeled strawberries were meant “to be loved by you,” that they “fit perfectly with beautiful lips” and “if you’ve never had a peeled strawberry, you don’t understand.”

So how would you go about peeling them? We broke it down so you can fully understandAndrs’s obsession with peeled strawberries.

Should you peel strawberries?

@chefjoseandres I’ll show you the secret to eating strawberries! Try @boweryfarming original sound – Jos Andrs

Wondering if it’s worth the effort to peel strawberries in the first place? ChefAndrs admits in another TikTok video that in his house, they always peel their strawberries because of the “mouth feel.”

The skin of the strawberry also contains some bitterness, which tends to be common in all different types of berries. Without the skin, however, peeled strawberries contain all the sweetness without the bitterness, making them even more pleasant to eat.

So after cleaning strawberries, maybe you should also consider peeling those berries for an even more elegant eating experience.

What’s the best way to peel strawberries?

While it isn’t required for you to peel these little fruits anytime you’re whipping up some kind of recipe with fresh strawberries, if you’re looking to upgrade the elegance of the dish you’re working on, peeled strawberries could do the trick.

Here’s how to peel strawberries: Using a paring knife, carefully scrape off the peel of the strawberry until you’ve removed the skin and the seeds from the top. You don’t want to cut off a chunk and lose some of that sweetness, which is why carefully scraping it will do.

Chef Andrs does this by holding the strawberry in hand while he carefully peels it. However, if you’re nervous about using a knife while holding a small piece of fruit, you can hold the strawberry in place with a fork instead. Simply use the fork to pierce the strawberry at the top near the stem, peel from the fat end of the strawberry down to the tip, then turn. Then remove the leaves and the stem at the top and you have a peeled strawberry ready for your dishor to devour on the spot!

Fruit and Vegetable Storage Tips

Punny Food Pickup Lines They'll Eat Up

How to Organize Your Refrigerator

The post Are You Supposed to Peel Strawberries? appeared first on Reader's Digest.

“It all depends on how well it was cooked, how long it stayed out at room temperature and how fast it cooled,” says Keith R. Schneider, PhD, a food safety professor and researcher at the University of Florida. Don’t worryit’s not nearly as confusing as you may think.

Here, we’re getting to the bottom of the fridge organization tips that will best preserve your rice (remember, rice is actually a nonperishable food), the steps you need to take to avoid fried rice syndrome and more. Read on to find out.

GetReaders DigestsRead Up newsletter for more food tips, humor, cleaning, travel, tech and fun facts all week long.

How long does uncooked rice last?

Dry, unopened, uncooked rice will last for quite a while in your pantry. Dry white rice (which includes varieties like arborio, basmati and jasmine rice) will last almost indefinitely in an airtight food-storage container, with studies having found that it maintains its flavor and nutrients for up to 30 years. After you open white rice, provided that you continue to store it in a sealed container and in a cool place, it will keep for one to two years.

Brown rice, on the other hand, lasts for only six months or so, thanks to its higher oil content.

How long does cooked rice last in the fridge?

Under optimal conditions, cooked rice will last four to six days in the fridge, says Schneider. But the length of time leftover rice will last in your fridge has to do with a variety of factors: its cooking method, how long it stayed out at room temp, how quickly it cooled, which food-storage container you choose, how crowded your fridge is (refrigerator organizers can help with that) and how much rice you have.

“Did you make an entire rice cooker’s worth of rice and toss it into the fridge in a large container with limited airflow, or use a shallow container with lots of airflow? It has an impact,” Schneider says.

Keep in mind that the answer to “How long does rice last in the fridge?” applies to healthy people who are not at an increased risk for food-borne illnesses. “If you’re in an at-risk group [such as older or pregnant people], I’d be more conservative and say two to four days,” he says.

How do you know if rice has gone bad?

When you’re trying to determine how long rice lasts in the fridge and if it has gone bad, many of the same rules apply as when you’re seeing how long milk lasts or how long chicken lasts. If it’s slimy, smells bad or has visible discoloration, it’s best to toss it. Likewise, if you take it out of the fridge and it is hard, dry and crunchy, the rice is past its prime.

What happens if you eat leftover rice that has gone bad?

If you eat leftover rice that is noticeably bad, you may just suffer through a nasty bite of foodor you might get seriously ill.

Gross food

If you try to eat rice that has been stored in the fridge for too long, it might simply mean that the rice no longer tastes rightand this can affect the flavors of the other foods on your plate too. Likewise, the texture of rice is going to deteriorate the longer it is stored in the fridge, going from light and moist to dry and crunchy. And nobody likes crunchy rice.

Fried rice syndrome

This is the most common cause of food poisoning from eating leftover rice. The result of a contamination of the bacteria Bacillus cereus, fried rice syndrome becomes an issue only when the rice doesn’t go straight from the pot to your plate.

“The vast majority of rice is eaten immediately after cooking,” says Schneider. “You need a lot of hours for it to become problematic.” But if rice is left out at room temperature for too long or a large portion of warm rice is stored in the fridge in a deep container, these bacteria can proliferate and cause problems.

The most common types of illness from fried rice syndrome are vomiting and diarrhea, but in very rare cases, if rice contains an abnormally high amount of B. cereus, it can cause a more serious sickness.

While making sure to throw out leftover rice after six days, or a week max, is a smart way to stay safe, the bigger key to avoiding these issues is to make sure you are storing the rice properly.

How to store cooked rice in the fridge

How long does rice last in the fridge? Longer if you get it in there fast and in the right container. To maximize the shelf life of your cooked rice, follow these tips from our experts.

Get it in the fridge fast

Schneider recommends heeding the two-hour rule when it comes to rice: Leftovers should not be left on the counter at room temperature for longer than two hours. If they are, you risk the food entering the temperature danger zone, where bacteria can grow.

Use a shallow, airtight container

“A large pot of rice will stay warm in the refrigerator,” Schneider explains. “It may take five to seven hours to cool down if you don’t pack it in a shallow container.”

That’s a problem because the rice will stay in the danger zone for bacteria growth. If you’re filling an entire container with rice, use one that’s no deeper than 4 inches. Glass storage containers, especially those with clasps on the lids, are airtight and microwave safe, making them a smart choice. Better yet, use a resealable bag.

“To save room in the fridge, I love storing rice in a reusable silicone bag such as the Stasher brand,” shares meal prep expert Taylor Stinson, founder of the healthy-eating blog The Girl on Bloor. “Just make sure to squeeze out all the air.”

Consider the freezer

If you’re not sure whether you’ll eat your cooked rice within five or six days, consider popping it in the freezer instead of the fridge. “You can keep frozen cooked rice on hand for three months and easily reheat it for a minute or two in the microwave for last-minute dinners,” Stinson says.

Can you freeze it after it’s been refrigerated? You bet! If your leftover rice reaches day four or five in the fridge, that’s a great time to transfer it to the freezer.

Does the type of rice affect how long you can store it?

“To my knowledge, all rice lasts the same amount of time in the fridge and freezer,” says Stinson. “I haven’t noticed a difference in quality or texture based on rice variety.”

The only exception is if you make a rice dish like risotto or a casserole with something mixed into the rice. These dishes have a shorter shelf life.

How long does rice last in the fridge when it’s incorporated into a dish? “If you end up using arborio rice to make risotto and cheese is mixed in, it should be eaten within three days to avoid the cheese getting a slimy texture,” Stinson suggests.

What’s the best way to reheat leftover rice?

As with any time you reheat leftovers, an extra step or two can transform your rice from cold and dry to moist and fluffy. “I prefer to sprinkle a little bit of water over the top before reheating rice in the microwave to prevent it from drying out,” Stinson says. “Just 1 to 2 teaspoons are all that’s needed to revive rice to its former glory.”

If you have a bit more time or want to add flavor, you can use the stove. “You can also reheat in a skillet on the stove with a bit of cooking oil or butter,” Stinson shares. “And again, I’d recommend adding some water just so it doesn’t dry out.”

Keep in mind that neither of these methods is likely to kill any bacteria that has developed in the rice. It’s also smart to avoid reheating rice too many times, as this merely provides more opportunities for illness-causing bacteria to flourish.

Now that you’re an expert on how long rice lasts in the fridge, brush up on meat-storage guidelines and learn the foods you should never eat past the expiration date.

About the experts

• Keith R. Schneider, PhD, is a food safety professor and researcher at the University of Florida. The primary focus of his research is food safety and, in particular, produce safety and food defense.
• Taylor Stinson is the founder of The Girl on Bloor, a food blog where she shares healthy meal-prep recipes for busy people.

Source:

• Utah State University: “Storing White Rice”

How Long Does Canned Food Last?

Does Flour Go Bad? Experts Explain

How Long Meat Lasts in the Fridge

The post How Long Does Rice Last in the Fridge? appeared first on Reader's Digest.

But do you need to visit your favorite restaurant to enjoy the best butter of your life? Nope! Yes, professional chefs know a few butter hacksincluding how to refrigerate it properlybut you can easily learn them. And lucky for you, we’re about to reveal all those tricks. Here are the secrets behind restaurant butter, along with a few helpful food facts, so you can taste the magic anytime you please.

GetReader’s DigestsRead Up newsletter for more food tips, humor, cleaning, travel, tech and fun facts all week long.

Why does restaurant butter taste better?

Let’s get one thing straight: The notion of “better” is entirely subjective, so there are many different reasons someone might believe restaurant butter tastes better than what they’re eating at home. Not only that, but all restaurants serve different brands and styles of butter! A fast-service restaurant like a diner may serve prepackaged pats of ice-cold butter. A farm-to-table bistro might make its own butter for smearing on house-made bread, while a steakhouse may serve softened compound butters for melting on sizzling-hot steaks. Here are a few different reasons your favorite restaurant butter might stand out from the rest.

It’s brimming with butterfat

“I think restaurant butter often tastes better because it has a higher butterfat percentage,” says Luke Ilardo, head baker and owner of Doppio Pasticceria in Baltimore. “Most grocery stores offer 80% butterfat, but through our distributors, we can pretty easily find up to 86% butterfat. The higher butterfat will lend to a richer butter.”

Chefs don’t skimp on the seasoning

When butter is being served as a key part of a main dish, like smeared on artisanal toast or melted into a pool for dipping lobster, chefs treat it as an ingredientnot an afterthought. Butter isn’t left alone; it’s tasted and seasoned so that it perfectly complements everything else on the plate. And the most common seasoning to make restaurant butter taste better shouldn’t come as much of a surprise.

“Proper salt levels make everything taste better,” says Ilardo. “Depending on whether a dish is sweet or savory, salt can enhance desirable tasting notes while minimizing others. [The key is] the amount of salt used. So, for a butter-heavy dish, like brioche col tuppo, we use a high-butterfat butter and proper levels of salt.”

It’s used up quicker

Butter is little more than a big block of fat, and fats are excellent at absorbing odors. If unwrapped or partially wrapped butter sits in your fridge long enough, it will begin to taste like whatever it is your fridge smells likeand even if your fridge is immaculate, that’s not good. In restaurants, however, unwrapped butter rarely lasts for long, and the odds of it sticking around long enough to pick up odd refrigerator odors are slim.

How can you get restaurant-style butter at home?

You shouldn’t need to go to a restaurant to enjoy high-quality butter whenever you’ve got a cravingand you don’t have to. Try these tips to get restaurant-style butter at home.

Buy the good stuff

Standard supermarket butter is fine for when you’re cooking or baking, but if you’re buying butter to slather on toast or toss with piping-hot noodles, spend a little extra money and treat yourself to something nice. Butters with a higher fat content taste more luscious, while grass-fed butters have a richer, more complex flavor. They may cost a little more than regular butter, but trust us, they’re worth it.

“High-butterfat butters are typically marketed as ‘European style’ and can often come in a large log or roll, as opposed to half-cup sticks,” says Ilardo. “Also, many farmers-market dairy vendors will offer butter, and buying directly from the producerparticularly a small-scale, market-oriented produceris a great way to ensure quality.”

Keep your butter on the counter

For long-term storage, keeping your butter in the fridge or freezer is best. But if you’re planning to smear it on bread, waffles or whatever else tickles your fancy, let it sit out for a while till it comes to room temperature. As long as your kitchen is at a comfortable temperature, leaving your butter out on the counter for at least 20 minutes will make it perfectly spreadable.

You can leave any remaining butter out on the counter for another day or two, as long as you think you’ll use it up. Otherwise, put it back in the fridge, since butter left out for more than two days can begin developing off flavors. If you’re storing your butter outside your fridge, opt for salted butter, since salt makes the butter inhospitable to bacteria. Of course, you should also pay strict attention to butter expiration dates.

Add some flavor

Wish you could enjoy fancy flavored butters at home? You canall you need is a mixer! Using a stand or handheld mixer, whip softened, unsalted butter on medium speed till it’s broken up, then add the flavorings of your choice. There’s no real formula here, so feel free to experiment. Try drizzling in a bit of maple syrup with a pinch of pumpkin-pie spices to taste, a mess of chopped fresh herbs, or some softened, crumbly cheese, like blue cheese or chvre.

Whip it good

If the restaurant butter you love is light and fluffy, it’s because it’s been whipped. And it’s super easy to do. Simply beat slightly softened butter (leave it on the counter for about 10 minutes or so) on medium speed, which will incorporate thousands of tiny air bubbles that will make your butter spectacularly spreadable. You can do this with either salted or unsalted butter, but if you use the latter, give it a taste before serving. You might want to whip in a pinch or two of high-quality salt (like sea salt) to punch up the flavor.

Whipped butter should be stored in the fridge in an airtight container. Do this, and it will actually stay good for months.

About the expert

• Luke Ilardo is the chef and owner of Doppio Pasticceria in Baltimore, specializing in Sicilian-style baked goods made from hyperlocal ingredients. Sourcing nearly all his ingredients from the greater Chesapeake region, Ilardo takes the meaning of “from scratch” baking to heart, milling his own grains for breads and making his own cheeses with milk from local dairies.

What Is Margarine, Exactly?

Add This Ingredient to Your Pasta Sauce

Why Chefs Never Order These Foods

The post Here’s Why Butter Always Tastes Better at Restaurants appeared first on Reader's Digest.

In order to find the best fast-food chicken sandwich money can buy, we visited and taste-tested sandwiches from eight different restaurants. To ensure a level playing field and a fair comparison, the original chicken sandwich was ordered at each location. The sandwiches were analyzed by examining the chicken patty itself, the bun and the toppings.

It’s worth noting, however, that many of these fast-food spots also offer a spicy chicken sandwich or other flavor varieties, so dont feel limited to the original when ordering your own.

Here are the fast-food joints we visited:

• Burger King
• Chick-fil-A
• Culvers
• KFC
• McDonalds
• Popeyes
• Wendys
• White Castle

Keep reading to find out how your favorite chicken sandwich ranked!

The post We Went to 8 Restaurants to Find the Best Fast-Food Chicken Sandwich appeared first on Reader's Digest.

However, we had to pause when we stumbled upon the official Gordon Ramsay scrambled eggs recipe. How different could his method and results really be? Could they really be worth the effort and hype?

Well, throw out everything you think you know about making scrambled eggs. His version allegedly puts even Dolly Parton’s scrambled eggs to shame and is actually easier and more forgiving than Ina Garten’s scrambled egg recipe.

How are Gordon Ramsay’s scrambled eggs different?

Chef Ramsay’s recipe differs from other scrambled egg recipes in a few key ways. First, according to Ramsay, the right type of whisk to use for eggs is no whisk at all. In his recipe, the eggs are not whisked prior to adding them to the skillet. Instead, they are cracked whole into a cold pan with butter and folded together using a rubber spatula only once they are placed over the heat.

Another key difference? Just like on his hit cooking show, Hell’s Kitchen, Ramsay isn’t afraid to turn up the heat. Unlike other scrambled egg recipes that call for cooking the eggs over low to medium-low heat, Ramsay’s eggs are cooked in alternating intervals on and off a burner set to high heat and stirred constantly.

This method (combined with a tiny dollop of crme frache) is said to help prevent the eggs from overcooking and give them an ethereal texture that is both creamy and fluffy.

Let’s see if that’s the case as we put his recipe to the test.

Gordon Ramsay’s scrambled eggs recipe

Ingredients

• 6 cold eggs
• 1 Tbsp. butter
• Salt and pepper, to taste
• 1 tsp. crme frache, optional
• Chives, for garnish

Directions

Step 1: Combine eggs and butter

Combine the eggs and butter in a deep saucepan or skillet.

Editor’s note: Gordon recommends following a two-to-one egg-to-butter ratio for smaller batches.

Step 2: Heat on, heat off

Place the pan over high heat and then begin to stir continuously with a rubber or silicone spatula, scraping the bottom of the pan as you work. After 30 seconds, remove the pan from the heat and stir for 10 seconds. Return the pan to the burner and repeat this process three to four times, for about three minutes total.

Step 3: Add herbs and crme frache

During the final stir, season the eggs with salt and pepper to taste, and stir in the crme frache and chives.

Step 4: Serve and devour

Plate the eggs and garnish with additional chopped chives. Serve warm with your favorite toast. Enjoy!

Here’s what I thought

If you think all scrambled egg recipes are created equal, these will change your mind with just one bite. Chef Ramsay’s scrambled egg recipe proves that technique matters in even the most basic recipes. His method of slowly cooking the eggs over intervals of high heat gave the eggs a supremely fluffy texture, and the butter combined with the dollop of crme frache gave them the perfect amount of indulgent creaminess. This will, hands down, be my new go-to method for preparing fluffy scrambled eggs.

Tips for making scrambled eggs like a pro

Are you a newbie to cooking scrambled eggs? Here are our best tips for getting Gordon Ramsay’s scrambled egg recipe right every time.

• When you salt your eggs matters. Salt causes a chemical reaction to occur with the egg’s proteins. To achieve the same texture as Gordon Ramsay, you’ll want to salt your eggs only during the final minute of cooking. Conversely, other scrambled egg recipes will suggest salting eggs before they are cooked and yield slightly different results.
• A cold pan and eggs are key. Opt for a cold pan and eggs straight from the fridge. Starting cold allows both the pan and eggs to heat more slowly, which helps ensure the eggs do not cook too quickly or unevenly.
• Don’t skip the fat. A bit of butter prevents your eggs from sticking to the pan and enriches the eggs with fat to make them melt-in-your-mouth tender.
• Don’t walk away. Keep an eye on your eggs for the final round of cooking, particularly if you prefer a softer scramble. The amount of time it takes for scrambled eggs to go from perfect to overcooked is literally seconds, so be sure to remove the eggs from the hot pan the moment they reach your desired level of doneness.

Queen Elizabeths Scrambled Eggs

Try This Brilliant Egg-Cracking Hack

Egg Puns That Will Crack You Up

The post We Tried Gordon Ramsay’s Scrambled Eggs Recipe—Here’s What We Thought appeared first on Reader's Digest.

Today, sushi is nearly as common as pizza, and trying it is as easy as picking up a basic roll while shopping at a mall or some of the nicer grocery stores in the United States. For something in the middle, there’s always the casual experience of a conveyor-belt sushi restaurant, a low-key budget sushi joint or a pan-Asian buffet.

But no matter where you choose to buy or eat your sushi, it’s important to practice good table manners and acknowledge etiquette rules when partaking in cuisine that is so vital to a specific culture. Basics include knowing how to eat with chopsticks but can extend to specifics like how to eat Japanese food in general. We asked three sushi and Japanese-food experts to explain the rightand bestways to enjoy this food. Here are their tips for how to eat sushi like a pro.

GetReaders DigestsRead Up newsletter for more etiquette tips, humor, cleaning, travel, tech and fun facts all week long.

How to eat sushi

Many Americans approach eating sushi with reverence, but according to chef Masatomo “Masa” Hamaya of O-Ku, you don’t have to. “There really isn’t any proper ‘ritual’ to follow once the hands are clean,” he says. “Sushi was originally ‘fast food’ that began as finger food, so it’s actually perfectly acceptable to eat it with your hands and not even use chopsticks, except for sashimi.”

But it’s far from a free-for-all. And when presented with a smorgasbordor better yet, a boatfulof sushi, it’s hard to know where to start, even as early on as crafting that spread. Order and balance are important to Japanese culture, hence the subtle rules for eating the cuisine. In The Complete Guide to Sushi & Sashimi, for instance, authors Jeffrey Elliot and Robby Cook advise starting with lighter fish, like whitefish, and making your way to the richer, more oily types.

Of course, there’s more to eating sushi than food facts like these, with steps that need to happen both before and after your first bite.

1. Clean your hands

At any sushi restaurant, once you’re seated, you’ll receive a damp towel or individually wrapped single-use moist towelette, both of which are for cleaning your hands.

“This is part of omotenashi, the Japanese term for hospitality that emphasizes looking after your guests wholeheartedly,” says Hamaya. Funnily enough, the tradition of wiping your hands before a meal started with customers wiping their hands on the noren, the room-dividing curtains common in Japanese design. “The dirtier the noren, the better,” he says, “because it signaled the popularity of the restaurant and therefore the high quality of the sushi.”

2. Set the towelette aside

After you use the towelette, it is polite to fold it back up and place it on the tray it was presented ondon’t dump it in a pile. In fact, customarily, “the oshibori [hot towel] should be set tableside nicely folded at all times, similar to placing a napkin on your lap,” says Sachi Nakato Takahara, the third-generation owner of Atlanta’s oldest Japanese restaurant, Nakato. In the United States, however, it’s common for the server to take it away after you use it.

3. Set up your chopsticks

Just as learning how to eat sushi goes beyond the basics of ordering, understanding how to use chopsticks is also more than technical direction. If the sushi restaurant uses disposable chopsticks (waribashi), it’s appropriate to take them out of their packaging and split them apart in preparation for eating. But avoid immediately rubbing them together.

There’s a good reason to avoid that etiquette faux pas. “It implies the restaurant has provided cheap chopsticks,” says Hamaya. “Good-quality chopsticks will not splinter.” Because some diners consider chopsticks that splinter a sign of a bad restaurant, taking an action that implies you’re trying to avoid splinters also implies the restaurant may not be tops.

“If you’re going to a really high-end omakase, they’ve picked out really nice chopsticks,” says chef Leonard Yu of Omakase Table, noting that they’re usually the flatware-level, non-disposable variety. “So you’ll never need to rub them.”

And speaking of chopsticks, be mindful of where you place them. At high-end sushi restaurants, Yu says, “there’s always a chopstick holderuse that!” Not sure what to look for? The holder is typically positioned parallel to the counter above your plate, as this is how to set a table for sushi.

4. Fill your sauce dish

Pour some soy sauce into your dipping dishand soy sauce only. A common mistake many make when it comes to how to eat sushi is mixing soy sauce with wasabi. “Mixing it creates a wasabi mud; it becomes just wasabi with some fish texture. [It] easily overpowers the sushi, and then all you taste is the wasabi,” Yu warns.

5. Prepare to enjoy

“Traditionally, the sashimi course is served before nigiri and sushi rolls,” Nakato Takahara shares. “Any noodle or rice dish, including sushi, is usually a ‘filler’ after the chef or guests order several other lighter dishes first.”

No matter what type of sushi you’re eating, though, our experts unanimously agree that how to eat sushi is in one bite. “Sushi was intended to be a finger food,” Hamaya says, “so yes, it’s supposed to be eaten whole. It’s not meant to be cut or made smaller.” Leave those little nibbles for times when you’re eating soup dumplings!

6. Dip into soy sauce or top with wasabi but only if the sushi calls for it

A common misconception about how to eat sushi is that all sushi must be dipped into soy sauce. But that’s simply not true. It can even be considered insulting for a guest to immediately do so, similar to salting a meal at a restaurant before tasting it.

“If you eat in an omakase restaurant, the chef always brushes the sushi with soy sauce, so it’s perfectyou don’t need to dip,” explains Yu. “And we will put the right amount of wasabi or adjust to the customer to keep the balance. If there’s more rice or the fish is fattier, there’s more wasabi.”

Hamaya agrees. “Chefs may have preferences for what dish pairs best with wasabi or soy sauce, and they usually perfect the balance of ingredients before it arrives at your seat. To get the most authentic experience, you should speak with the chef or restaurant staff and allow them to guide your meal.”

7. Cleanse your palate

You may have seen diners layering a slice of pickled ginger on their sushi, but that’s not proper etiquette. “Ginger is served as a palate cleanser between dishes and isn’t actually meant to be eaten with your sushi,” Hamaya tells us. “If a chef wants to incorporate ginger into the dish, they will include it in the preparation.”

Nakato Takahara is adamantly opposed to the use of ginger as a sushi topper, and she’s not the only one. “I have asked people to please not do this,” says Yu with a laugh. “The ginger is really good, and the sushi is really good, but that doesn’t mean it’s going to be good together! In fact, it’s kind of a wastethe ginger will overpower it.”

8. Reset your sauce dish

This step is optional, depending on the level of formality of the sushi restaurant you’re dining in. “In formal Japanese dining, they’ll bring out a separate soy sauce dish before the sushi course to switch in between [other lighter dishes],” says Nakato Takahara. This keeps your umami-rich soy sauce fresh and undiluted or compromised by pieces of food that may have fallen in during an earlier course.

9. Tidy up your space

“You want to keep your food on the plate and avoid making a mess on the table,” Yu says matter of factly. After that, you might want to straighten up as you end the meal. Did you use disposable chopsticks? It’s polite to put them back in their packaging and fold it closed.

Bear in mind that stacking dishes can be one of those things restaurant staffers dislike and is often considered a rude restaurant habit.

10. Thank the chef

“If you eat at a sushi bar, thank the chef and say it was a wonderful meal, even if it wasn’t,” advises Yu. The insincere praise might be among the polite habits most people dislike, but during an experience as intimate as omakase or dining at a sushi bar, where the chef is literally serving you, it’s just a matter of etiquette to convey gratitude for their service. Whether or not the meal was the best ever, they still put in the work.

FAQs about eating sushi

Whether it’s your first time eating sushi or your hundredth, it’s not uncommon to still have questions about the best or most polite ways to do so. People are often uncertain about what to do with side items, whether it’s impolite to stuff their mouth with a full piece of sushi, where to place their chopsticks and what rules apply to special dining situations, like omakase or conveyor belt sushi restaurants. Our experts weigh in below.

Is it rude to use your towel to clean your face?

While the provided hot towel or moist towelette is primarily for cleaning hands, you don’t have to stop there. “It is not impolite to clean your face; it’s totally fine,” Yu assures us, particularly in cities where people may have walked to the sushi restaurant. Whether it’s a warm or cold towel depends on the weather, he adds.

Are you supposed to eat the whole piece of sushi?

Yes, yes and yes our experts chorused. “Most items presented by the chef are designed to be [eaten in] one bite. Nigiri sushi is ideally one-bite size,” Nakato Takahara says.

Taking giant bites of your meal may be one of those habits dinner party hosts dislike, but if you’re eating sushi, that’s not the case. There’s a really good reason to avoid eating sushi in multiple bites, no matter how tempting the prospect. And that’s the mess.

“The biggest mistake I often see here: Say they have one bite, and the sushi’s really good. So the next, they want to enjoy it in two bites,” Yu says. The better to extend the experience, right? Er, not exactly. “When they try to bite the sushi, it becomes unbalanced,” he continues. “Maybe they don’t get what’s in the middle, or there’s not enough wasabi or soy sauce in one of the bites.”

The exception comes down to size. “For something like a hand roll or an item you cannot eat in one bite, the restaurant will provide a sharing or resting plate to use,” Nakato Takahara notes. “Ideally, you finish this before you move onto another dish, though.”

The benefit, then, to something like a sushi counter or omakase service is that the chef can adjust to the customer. “If I’m making nigiri and they look like they’re getting really full and like they wouldn’t like to have such a big bite, I’ll make them a smaller one,” says Yu.

What are some basics of Japanese chopstick etiquette?

You already learned that rubbing disposable chopsticks together is a no-no, but another tip from the pros is to make sure your chopsticks have something to rest on. If you don’t have a chopsticks holder, you shouldn’t place them on the table. Instead, fashion the chopsticks’ wrapper into a holder, and don’t forget to dispose of them in it after the meal.

When you’re not using them, move the chopsticks to their holder, and try not to fuss with the table setting. “Do not use your chopsticks as a bridge between a plate and the counter or tabletop,” says Nakato Takahara. This is called watashi bashi in Japanese culture and is considered bad manners.

You also don’t want to hover your chopsticks over the communal sushi platter, serve others with your personal chopsticks or touch pieces you do not intend on taking, all of which can compromise hygiene.

On a symbolic level, avoid passing items from one pair of chopsticks to another or setting chopsticks down crossed or stuck upright into anything, including a bowl of rice. While some rules for using chopsticks are exclusive to certain cultures, crossing or standing chopsticks straight up is nearly always taboo.

Why shouldn’t I mix my wasabi and soy sauce?

“Most Japanese fish have a delicate flavor profile, and nuances should be enjoyed according to fish type, so I do not encourage heavy soy sauce and wasabi dipping,” Nakato Takahara says.

Besides, the wasabi that’s taking over your palate likely isn’t real wasabi at all. “Real wasabi is so expensive, it can be the most costly item on your plate! But powdered wasabi, which is common, is very cheap, so don’t worry about not using it all,” confides Yu.

Do you always use the soy sauce?

The answer is a hard noyour usage of added soy sauce should always depend on the chef. “When the chef tells you it’s already sauced or if you see the chef brushing on any sauces or topping the dish, it should be enjoyed exactly as is,” Nakato Takahara says. This is doubly true for omakase experiences.

Yu offers a general rule of thumb: “Look at the price point, and that will usually tell you if it’s seasoned. If it’s, like, $100 for two, it’s usually not seasoned, but the more expensive places will likely already have soy sauce on it. If there’s soy sauce and wasabi provided on the side, it’s likely not seasoned.”

What is the right way to dip sushi into soy sauce?

With a light hand! “Do not overwhelm the food with soy sauce by pouring it over the dish,” says Nakato Takahara. “Always use the soy sauce dish to dip lightly and only on the fish, if possible.”

Yu agrees. “Dip it only on the fish side, not the rice side, to reduce the chances of it falling apart.”

Dipping the fish instead of the rice can also help you avoid overdoing it on the soy sauce. “Rice can easily absorb soy sauce, and too much can ruin the dish,” Hamaya adds.

How should you handle tipping?

Regardless of whether you’re at a table or at the sushi bar being served directly by the chef, you should always tip as you would any other type of dine-in restaurant. So exactly how much should you tip?

“Every establishment may have their own protocol, but from my experience, it’s usually pooled based on a point or percentage system,” says Jenna Phravorachit, the general manager of Omakase Table. “Although not always required, it would be ideal to tip at least 20%, since it’s usually split among the chef, servers and any server support staff. If you felt service was exceptional, you can tip chefs or service on top individually. It’s always appreciated but not necessary.”

For to-go sushi orders, the rules are not quite as clear, as to-go tipping etiquette is still evolving. If it’s delivered, be sure to tip your driver. But if you’re picking it up yourself, tip as you normally would (or wouldn’t) for other types of cuisine.

What is the polite way to partake in an omakase-style meal?

It’s important to understand that when you dine at an omakase restaurant, your entire meal is at the chef’s discretion. “You’re giving the chef free rein on whatever they would like to present to you,” explains Nakato Takahara. “The chef will usually ask if there are any allergies, but if you have a lot of likes and dislikes, I would not recommend an omakase experience, since it can hinder the chef’s creativity.”

The most important etiquette rule you can follow during this dining experience? “Do not go back and ask for substitutions or tell them [partway through] if you have food aversions,” she says. Midway through the meal is not the time to practice saying no, however polite you may think you’re being.

Hamaya backs this up. “It would be rude to give any sort of suggestions or make specific requests,” he says. “Instead, trust the chef and leave it up to them.” Think of omakase as chefs taking you on the very flavor journey they thoughtfully intended.

As for other pieces of advice, Yu suggests eating as soon as your food arrives. “Always try to eat it in one bite and as soon as possiblethe minute the chef places the food on your platebecause temperature really matters,” he says. “And plan ahead for it. In omakase, it’s disrespectful to the chef to take courses to go.”

When he personally dines this way, Yu says he always finishes the meal because “I don’t want to disrespect the chef, who’s been there since 8 a.m. prepping, perfecting his craft and tailoring the menu. Go in prepared and schedule properly, check the amount of courses and go hungry!”

What’s the proper etiquette for eating at a conveyor belt sushi restaurant?

One of the most casualand trendy and fun!ways to enjoy sushi is at a conveyor belt sushi restaurant. There, anything goes, Nakato Takahara says.

At conveyor belt sushi restaurants across the country, you can sit down, pick up whatever you like, eat and then let the restaurant tabulate your bill at the meal’s end. “No judgment there!” assures Yu.

About the experts

• Masatomo “Masa” Hamaya has served as head sushi chef at the critically acclaimed Uchiko in Austin, executive chef at Ozumo and executive sous chef at Michelin-starred Ame, after attending Arizona State University and culinary school in his native Tokyo. He is currently the executive chef of Atlanta’s O-Ku, known for its fresh and innovative take on traditional Japanese sushi and cuisine.
• Sachi Nakato Takahara is the third-generation owner of Nakato Restaurant, Atlanta’s oldest Japanese dining establishment. She mastered every aspect of the restaurant before becoming general manager and assuming leadership of this city stalwart.
• Leonard Yu is classically trained in the culinary arts but found his passion in sushi. As the chef at Omakase Table in Atlanta, he challenges himself in pursuit of technical perfection with every 20-course dining service, integrating techniques from Edomae-style sushi with selections of sushi and nigiri made from a proprietary blend of sushi rice and fish sourced from Tokyo’s Toyosu Fish Market.
• Jenna Phravorachit is the general manager of Omakase Table in Atlanta.

Sources:

• Match: “Singles in America”
• The Complete Guide to Sushi & Sashimi by Jeffrey Elliot and Robby Cook

How to Eat Oysters Like a Pro

The Right Way to Eat Crawfish

Expert Tips for Eating Mussels

The post How to Eat Sushi the Right Way (Yep, You’ve Been Doing It Wrong) appeared first on Reader's Digest.

Can you microwave poached eggs?

Yes! You really can. And you don’t need any special tools to do it. There are plenty of TikTok videos out there if you want to watch a video demonstration first.

How to microwave poached eggs

There are a couple of methods for microwave poached eggs. Basically, one involves heating water, then adding the raw egg and heating the water again, while another involves submerging the egg and cooking it that way.

Here’s a clear and easy video showing the first method, from TikTok creator Elise Brulotte:

@eliseseatsmicrowaved poached eggs are my fav time saving hack i promise, try it !!! original sound – elise

And here’s an equally useful version from chef Erica Wides:

@thechefsmartypants How to poach an egg in the microwave. #eggs #poachedegg #poached #cookingvideos #cookingskills #cooking original sound – Chefsmartypants

Two methods for microwave poached eggs

I’m neither a chef nor an influencer, just a person with a microwave and a bunch of eggs. So I tried both versions!

Partially submerged in water

Brulotte’s version requires heating a 1/4 cup of water in the microwave for a minute, then adding the egg, poking but not breaking the yolk with a toothpick, covering it and cooking it again for 30 seconds.

This method worked every time! But I was a bit unnerved, because even though I poked the yolk as instructed, the egg still made a big POP as if it were exploding. I guess that’s why you cover itand it didn’t really explode either time. (But eggs can explode in the microwave, so be sure to poke and cover.)

The resulting eggs were cooked a little closer to soft-boiled than poached to me, but I didn’t mind that.

Fully submerged in water

Then, I tried chef Wides’s version, where she submerges the egg in water and then cooks it all at once (warning of an “egg-plosion” if the egg isn’t submerged). The only problem with this method was the chef’s vague timing. She said her current microwave took 44 seconds, but her old microwave took only 36 seconds, suggesting a 3550 second range. She didn’t say what wattage her microwave had, so the timing was left up to me.

I tested both the 36- and the 44-second methods and found the egg almost raw the first time and only slightly more cooked the second time. So then I went for the longest part of Wides’s range, 50 seconds. This, in my 1100-watt microwave, turned out to be egg-xactly right. Firm white, runny yolk, deliciousespecially when topped with a shake of Everything Bagel seasoning.

How else can you poach eggs?

Of course, you can poach eggs using the traditional stovetop method. You can follow our guide to make perfect poached eggs, though some cooks still struggle with this method.If you don’t want to try the microwave technique, learn how to poach an egg in your air fryer.

I’m already hatching new recipes to get even more poached eggs into my life!

Make Dolly Parton's Scrambled Eggs

Try This Brilliant Egg-Cracking Hack

Is It Safe to Eat Expired Eggs?

The post We Made Microwave Poached Eggs to See If This Viral Shortcut Really Works appeared first on Reader's Digest.

Today, as a trained family doctor who gained certification in nutrition coaching and diabetes prevention, these fond memories sent me on a quest: Could one of my favorite fruits be as enriching for my health as it is for my heart and taste buds? It was high time I found outbut first, let’s unpack the health benefits of this tiny but mighty fruit.

The health benefits of blueberries

There’s a lot that makes blueberries special, even aside from their summer-sweet taste. A 2020 publication in the peer-reviewed journal Advances in Nutrition highlighted the remarkable health advantages of this berry. The researchers drew from diverse studies that ranged from human observational to clinical research and even insights from animal and in vitro models. In the end, blueberries emerged as a health powerhouse. Rich in phytochemicalsespecially the vivid blue or purple anthocyanin pigments, which pack a load of antioxidant powerblueberries have consistently captured scientific curiosity.

Their allure isn’t limited to phytochemicals alonethey’re also packed with vital nutrients such as vitamin C, vitamin K, manganese and dietary fiber. Recent epidemiological studies indicate that these little berries can potentially mitigate the risks associated with cardiovascular diseases and type 2 diabetes. Additionally, blueberries show promise in assisting weight regulation and offering neuroprotective qualities.

More than their tangy burst of flavor, blueberries are celebrated for their potent anti-inflammatory and antioxidant properties, reinforcing their positive influence on vascular health and glucose regulation. The potential synergy between blueberry phytochemicals and gut health is also an area of growing research interest.

While there’s much more to unearth in the realm of blueberry benefits, one thing remains clear: Integrating blueberries every day is a step toward holistic healthand an experiment I was thrilled to explore.

The best way to consume blueberries

Dietitian Julia Zumpano, RD, LD, from the Cleveland Clinic, is crystal-clear about the optimal way to enjoy blueberries. Zumpano says while blueberries are almost always a nutritious choice, their peak health benefits occur when they’re consumed in their raw, organic form. Cooking blueberries down to a compote to pour over pancakes won’t be quite as beneficial as eating a fresh handful dropped in sugar-free yogurt. “Antioxidants can be harmed by heat,” Zumpano explains on the Clinic’s Health Essentials blog, emphasizing the importance of enjoying these berries in their natural state. “You don’t kill the fiber, and you still have the vitamins and minerals. But heat can affect the antioxidant content. So raw, fresh and organic blueberries are the best way to go.”

Though I stuck to organic blueberries throughout the week, Zumpano shares a tip for those using non-organic ones: A gentle wash in a mix of lemon juice and filtered water can help cleanse blueberries more effectively.

For a week I took this nutrition expert’s advice to heart, integrating organic blueberries into varied dishes and ensuring I ate the recommended full cup each day.

Eating blueberries every day for a week

My week began with a balanced blueberry smoothie. Blended with my favorite plant protein powder, Greek yogurt, a frozen banana, a palm-full of spinach and almond milk, this berry smoothie offered taste and sustenance.

Next, I experimented with overnight oats, mixing old-fashioned rolled oats, maple syrup, chia seeds, almond milkand of course, blueberries.

Hot, steel-cut oatmeal was another breakfast choice, where the inclusion of blueberries elevated its creamy texture.

Why stop at breakfast? Hydration took a fun twist with blueberry and lemon-infused watera drink that was as refreshing as it was nutritious. Salads, too, got the blueberry treatment: Spinach and arugula paired with the tangy sweetness of blueberries, feta and crunchy walnuts made for tasty meals. A simple dressing of lemon juice, balsamic vinegar and extra-virgin olive oil brought it all together.

Toward the end of the week, I took a moment to appreciate blueberries in their purest form. As Anya Miller, RD, a registered dietitian who previously worked for the Mayo Clinic, aptly mentioned, blueberries “don’t require any slicing or peeling. You can just pop them in your mouth for the benefits.” And that’s exactly what I did, savoring their natural goodness.

You may get that “afterglow” eating blueberries every day for a week

By the week’s end, I felt a subtle but undeniable shift in my well-being. Days passed when I felt a steadier level of energy. Even more pleasantly surprising was the fresh glow my skin had taken on. My digestion? Smooth as ever.

So was this all thanks to my daily cup of blueberries? It’s tempting to think so, especially given the well-documented health benefits of these tiny berries. But beyond the vitamins, antioxidants and dietary fiber they provided, the blueberry experiment also made me more mindful of my health choices throughout the week. While blueberries likely played a role in the positive changes I observed, this heightened attention to my overall health could also have contributed to the week’s noticeable benefits.

While it’s essential to remember that dietary alterations are personal and what works wonders for one might not for another, there’s no harm in inviting more blueberries to the table. After all, they’re not just a treat for the taste buds, but a gift for the body too. Whether for the potential health benefits or the sheer joy of eating them, blueberries deserve a spot in everyone’s routine.

Sources:

• Advances in Nutrition: “Recent Research on the Health Benefits of Blueberries and Their Anthocyanins”
• Cleveland Clinic: “The Health Benefits of Blueberries”
• Mayo Clinic: “Mayo Clinic Minute: Benefits of blueberries”

Should You Eat Avocado Every Day?

The Reason You Must Wash Produce

Why You Should Eat a Banana Every Day

The post I Ate Blueberries Every Day for a Week—Here’s What Happened appeared first on Reader's Digest.

We have the answer, plus all the food facts you need to know about this resurgent health food, including how it’s made; how it differs from burrata, cheese curds and American cheese; the tastiest ways to eat it; and the easiest ways to store it.

GetReaders DigestsRead Up newsletter for more food, humor, cleaning, travel, tech and fun facts all week long.

What is cottage cheese?

“Cottage cheese is a type of cheese that is known for its lumpy or curd-like texture,” explains Jordan Hill, RD, a registered dietitian with Top Nutrition Coaching. You’ll find it in the dairy aisle next to the ricotta cheese (which is made from whey, while cottage cheese is made from curds) and the sour cream (which is made by fermenting regular cream), near the American and Swiss cheeses.

How is cottage cheese made?

What is cottage cheese made of? In its simplest form, just milk and an acid. “Cottage cheese is made by coagulating milk with an acidic substance, such as lemon juice or vinegar, and then separating the curds from the whey,” says Hill. “The curds are the solid portions of the milk that clump together, while the whey is the liquid portion that is drained off.”

Cottage cheese producers use machines to complete this process and make huge amounts of cottage cheese at once, but you can actually make your own at home if you prefer. It takes a bit of time, but it’s mostly hands-off.

To make it, you’ll heat whole milk to 190 degrees, stir in vinegar or lemon juice, then let it sit for 30 minutes before transferring the mixture to a colander to drain for another 30 minutes. By that point, you’ll have one huge cottage cheese curd that you can break up and use as you likesay, spooning over some fresh melon.

What does cottage cheese taste like?

On its own, cottage cheese has a very mild taste, which is why most people mix it with other ingredients or use it in recipes as opposed to eating it by itself. Like cream cheese, it is light and tangy, which allows it to take on other flavors or blend into recipes well.

Is cottage cheese good for you?

The popularity of cottage cheese as a healthy food peaked in the early 1970s, and since then, it has steadily declined while the popularity of yogurt has skyrocketed (largely due to the massive marketing push yogurt has received). But cottage cheese is making a comeback, primarily on TikTok, and for good reason: It’s still as healthy as it was 50 years ago.

“Cottage cheese is not a new food, but it has been rediscovered by people as a higher-protein, lower-fat, lower-cost food,” says Hill. “And for those reasons, it’s catching wind again.”

The cheese has its manufacturing process to thank for its coveted high-protein content. “During the coagulation process, the proteins in milk, primarily casein, form the curds,” Hill explains. “These curds are retained in cottage cheese, providing a higher concentration of protein compared to other cheeses, where the curds are often removed.”

Indeed, 1 cup of cottage cheese contains a whopping 25 grams of protein, roughly the same amount as a 3-ounce grilled chicken breast. Plus, you have the option of purchasing fat-free, 1%, 2% or whole-fat versions. “Because of the higher protein and varying fat options of cottage cheese, it can be a satiating and versatile food at a lower calorie ‘cost,'” explains Hill. “Cottage cheese also has little to no saturated fat or added sugar, nutrients that if eaten in excess can increase the risk for certain chronic diseases.”

So what is cottage cheese? It’s a versatile, adaptable, inexpensive, high-protein food.

How to eat cottage cheese

Just like many frozen foods, cottage cheese works well both by itself and incorporated into recipes. You can eat it in many of the same ways that you would eat yogurt, such as in a parfait.

If you want to get the protein boost from cottage cheese but you’re not a fan of the texture, simply pulse it in a blender or food processor to smooth out the curds before spooning it into a bowl. “Layer cottage cheese with fresh fruits like berries, sliced peaches or pineapple chunks,” Hill suggests. “Top with a drizzle of honey and a sprinkle of granola or chopped nuts for added crunch.”

Cottage cheese can also be incorporated into many recipes or used as a substitute for ricotta or cream cheese if you’re looking to up the protein content of your dish. Some of Hill’s favorite cottage cheese recipes include:

• Cottage cheese pancakes: “Replace some or all of the flour in your pancake recipe with cottage cheese,” she says. “This adds protein and a creamy texture. Blend the cottage cheese into the batter for a smoother consistency.”
• Cottage cheese muffins: “Incorporate cottage cheese into muffin batter for added moisture and protein. Try adding it to recipes like blueberry muffins or bran muffins,” Hill suggests.
• Cottage cheese lasagna: “Use cottage cheese instead of ricotta in your lasagna layers,” she says. “Layer it with tomato sauce, lasagna noodles and your choice of vegetables and cheeses.”

How to store cottage cheese

You know how long milk lasts, but what is cottage cheese’s expiration like? Similar to other dairy products, cottage cheese will last about 7 to 10 days in the fridge. Ideally, you’ll keep it on one of the middle shelves, so mind proper fridge organization.

If you want to store it longer, some folks claim that flipping the container upside down forms a vacuum seal that reduces the possibility of bacteria growth. Just keep in mind that one of the answers to “What is cottage cheese?” is fresh cheese. In other words, it isn’t going to last as long as a block of cheddar cheese.

That said, you can freeze cottage cheese, provided you store it in an airtight container or resealable bag, and it will keep for up to three months. But it will lose its texture in the freezer, so we recommend using frozen and thawed cottage cheese only for cooking, not eating on its own.

About the expert

• Jordan Hill, RD, is a certified registered dietitian with Top Nutrition Coaching. She has a master’s degree in clinical dietetics, is a certified sports dietetics specialist and specializes in working with pregnant and postpartum people, athletes and clients with chronic diseases and GI disorders.

Sources:

• NPR: “The Fall of a Dairy Darling: How Cottage Cheese Got Eclipsed by Yogurt”
• USDA FoodData Central: “Cheese, cottage, creamed, large or small curd”

What Is Old Bay Seasoning, Exactly?

Your Zodiac Sign's Favorite Snack

Why You Should Eat Sweet Potatoes

The post If You’re Not Eating Cottage Cheese Every Day, This Will Convince You to Start appeared first on Reader's Digest.

Growing hydroponically has the added benefit that it can be done in places that were previously off-limits to gardeners and farmers, like small spaces and areas without healthy soil. It also typically uses less water than traditional gardening and farming. Different types of hydroponic gardening systems are available, making it accessible to anyone who would like to grow some of their own foodhello, year-round leafy greens and herbs!

“Hydroponic gardens are a part of the future of agriculture,” says Lance Beecher, PhD, aquaponics, aquaculture and fisheries specialist at Clemson University. “With limited space and resources, mainly water, hydroponics can fill a niche within agriculture where food can be grown in areas not thought of before and provide fresh food to places where people need it the most.”

If you’re curious about the easiest foods to grow at homeor want to createa container garden orvertical garden, rest assured that you can grow your own food regardless of how much space you have. Consider some of these hydroponic garden kits so you can have a fresh and continuous supply of sustainable food.

What is a hydroponic garden?

Because a hydroponic garden uses water instead of soil, plants can grow indoors, year-round, in less space than traditional soil-based gardens. This means if you live in a tiny apartment or don’t have an outdoor area, you can still grow fresh food, such as leafy greens and herbs. Hydroponic grown plants usually grow faster, can yield a bigger harvest than plants grown in soil and use less water. You can purchase a ready-to-go hydroponic garden or build your own.

How does hydroponic gardening work?

Plants need sunlight, water and nutrients to grow. Typically, plants get nutrients from soil, but “the basis of hydroponics is rooted in growing the food in nutrient-enriched water,” says Rick Vanzura, CEO of Freight Farms. A hydroponic system can be programmed to ensure a plant receives adequate water, nutrients, light and even the correct pH level to provide each plant what it needs to survive and thrive.

Depending on the type of hydroponic system, roots are placed either directly in the water with dissolved nutrients or in a growing medium, such as clay pebbles, perlite, peat moss or coconut fiber, where they will receive all the nutrients they need to grow. If you’ve been learning about organic food, you can grow and harvest your own with a hydroponic garden.

What plants can grow hydroponically?

A variety of different foods can be grown in a hydroponic garden. Microgreens are among the easiest plants to grow. “Microgreens are resilient and more cost effective to experiment with, making them the ideal trial-and-error crop,” says Vanzura.

Similar to what you can grow in a backyard hanging garden, “the more popular vegetables grown in hydroponics include leafy greens and lettuces,” says Beecher. However, more complex systems can produce fruiting vegetables such as tomatoes, cucumbers, peppers and more,” he says.

You have to consider which plants can do well in a small space and don’t weigh too much. “Hydroponic farms typically support produce that thrives in nutrient solution and isn’t too heavy to be grown vertically,” says Vanzura. But if you’re interested in growing root vegetables, such as beets, potatoes or even kohlrabi, you’ll need to plant them in soil. Beecher explains that growing tuber vegetables in a hydroponic setting is nearly impossible, though Vanzura says his hydroponic farm is able to grow radishes and turnips.

What are the benefits of a hydroponic garden?

In addition to being able to grow food without soil and in small spaces, hydroponic gardening can contribute to solving social and environmental issues by being a sustainable source of food.

In regions with food desertsareas where people don’t have access to fresh fruit or vegetablesa hydroponic garden or farm can be part of the solution. Hydroponic gardens “can bring food deserts and local communities fresh produce close to home at a more affordable, environmentally friendly cost, says Vanzura. “They can help to offset rising food and farmland costs and create a better way to grow some of our staple produce.”

Vanzura lists other benefits as well: “Hydroponic plants can grow 40% to 50% faster and produce 30% more than the plants growing in soilnot only growing more produce in a shorter amount of time, but also, in some cases, growing produce that is even more nutrient dense.”

What are the drawbacks of a hydroponic garden?

Like most things, hydroponic gardening does have a few downsides. For one, a hydroponic garden requires continual vigilance to ensure that the plants are receiving adequate nutrients and have sufficient water. Beecher explains that the hydroponic system can be complex and costly. There are also limitations on what grows well, so you can’t grow everything under the sun. For example, if you want to have a successful crop of potatoes or other root vegetables, you’ll need to grow them in a soil-based garden. You probably can’t grow indoor fruit trees, either. Other drawbacks, Beecher explains, include the risk of airborne diseases, as well as greater use of electricity to run the system.

How do you build a hydroponic garden?

You can build several different types of hydroponic gardens. “My choices for beginners would be the deep water culture, which can be performed using a floating raft in a reservoir or in a bucket,” says Beecher. “The designs can be constructed with relative ease and are inexpensive to start with for a hydroponic system.”

If you have more experience or want a creative project, you’ll want to consider a different system. “Individuals who are beginners but are looking for a slightly more advanced option should look to a horizontal ebb-and-flow shelf rack,” Vanzura says. “This type of setup is used for growing microgreens, and it gives you more freedom to experiment with environmental elements compared to compact systems.”

Consider the following systems before purchasing supplies.

Wick system

The wick system is the easiest and simplest system to set up, with a reservoir, a growing tray and wicks. In this system, plants are placed in a growing substrate, such as perlite or a soilless mix, with the reservoir placed below. A string or rope wick connects the water-nutrient solution to the roots of the plant.

Plants that need a lot of water, such as leafy greens or tomatoes, won’t do well with this system, since it may not provide sufficient liquid nutrients fast enough. This system is good for herbs and microgreens.

What you’ll need:

• A reservoir such as a 3-gallon bucket
• A growing tray filled with a medium like perlite
• Wicks

Step-by-step instructions:

1. Fill up the reservoir with the liquid-nutrient solution.
2. Place a couple strings or wicks at the bottom of the growing tray and connect it to the reservoir.
3. Place the seedling or plant over the reservoir. The wick will transport water-nutrient solution directly to the roots when the plant is thirsty or ready.

Deep water culture system

A deep water culture system is one of the more popular and easier hydroponic systems to use. The roots of the plants are submerged in aerated water so they receive sufficient water, nutrients and oxygen. This system requires an air pump and an air stone to keep the water oxygenated.

What you’ll need:

• X-ACTO knife to cut the styrofoam platform
• Air stone
• Air pump
• 3- or 5-gallon bucket or other opaque storage container
• Net pots
• Styrofoam to use as a raft

Step-by-step instructions:

1. Add water and nutrients to an opaque reservoir or container and fill to a depth of 12 inches or more.
2. Place an air stone into the water and connect it to an air pump that is near (but not inside) the reservoir. The pump helps aerate the water so the roots receive enough oxygen.
3. Cut your styrofoam to create a growing raft that can sit and float about 1 inch below the top of the container or reservoir. Cut holes into the styrofoam with enough spacing between them to allow plants room to grow.
4. Next, place your plants in the net pots (also known as mesh planters) and then place the net pots in the holes on the styrofoam raft. The net pots let the plants’ roots grow out of the bottom and the sides, so they have easier and better access to nutrients and oxygen. The roots of the plant need to be submerged in the aerated water of the reservoir. If they don’t receive sufficient oxygen, the roots can drown.

Ebb and flow

This system is more technical and complex but also offers greater versatility. It functions by flooding and draining the reservoir periodically, based on the needs of the plant, its growth cycle and even the air temperature. During the flooding process, oxygenated water moves through the system and provides hydration and nutrients to the plants. When it drains, the water nutrient solution goes back into the reservoir to be used again. A pump is necessary to flood and drain the growing tray.

What you’ll need:

• Electronic timer
• Submersible pump
• Fill and drain tubes

Step-by-step instructions:

1. Place the reservoir directly below the flood tray. Place your seedlings in pots with plenty of drainage holes and ensure the pots are taller than the flooding tray.
2. Use a fill tube and drain tube to connect the reservoir to the flood tray. The other end of the fill tube connects to the submersible pump, which allows you to set a timer and control the flooding. The drain tube relies on gravity to drain the water back into the flood tray.
3. Set up a submersible pump and use the timer to schedule how often to flood and drain the plants.

Should you build or buy a system?

Choosing whether to build or buy a hydroponic garden system comes down to personal preference, patience and time. Consider whether you want to spend time DIYing or prefer the ease of purchasing a ready-made hydroponic garden. If you have an engineer’s mind or want a project, building your own hydroponic system can be fun, rewarding and slightly less expensive than purchasing a ready-made system.

If you want to start growing immediately and want to see if hydroponic gardening is a good fit for you, opt for a premade system. “Countertop hydroponic systems are a good starting point to explore how light and water affects plants grown hydroponically,” says Vanzura. “These systems are built for beginners and usually include add-in nutrients, which is a good way to understand which nutrients are needed for plants to thrive and why, and at what levels.”

Tips for maintaining your hydroponic garden

Beecher recommends having patience and being willing to learn from mistakes before embarking further into hydroponics. Beecher and Vanzura offered a few more of their best tips for hydroponic gardening:

• “One of the most important things you can do to maintain a hydroponic system is to change the water on a consistent basis,” says Vanzura.
• “It’s also important to practice taking sensor readings for electrical conductivity (EC) and pH to ensure your nutrients and pH-down are dosing correctly,” Vanzura says.
• “Always gather as much information as needed before diving in,” says Beecher. “Information from reputable sources is vital for success.”
• “Understanding the relationship between the plant and the nutrients is essential to success,” explains Beecher.
• “Build a small, inexpensive system and get used to the new growing technique,” says Beecher.

Want a few more ideas about getting started? Be sure to read these gardening tips for beginners.

Sources:

• Lance Beecher, PhD, aquaponics, aquaculture and fisheries Specialist at Clemson University
• Rick Vanzura, CEO of Freight Farms
• Greengold Farms: “How to Build a Floating Raft Deep Water Culture (DWC) System”

How to Revive a Dead or Dying Plant

Plants That Are Poisonous for Cats

Are White Fungus Balls in Soil Safe?

The post Hydroponic Garden: What It Is, How to Start, and Expert Tips appeared first on Reader's Digest.

To freeze or not to freeze?

The freezer is a great place to store food you want to save for later, especially in times like right now, when COVID-19 and the resulting uncertainty are causing people to take fewer grocery trips and buy lots of food at once. But not everything can be safely frozen, and in some cases, freezing something could ruin it rather than conveniently preserving it. Here are some things you shouldn’t be sticking in your freezereven during a pandemic. Plus, find out if your freezer is even set to the right temperature!

The post 16 Foods You Shouldn’t Keep in the Freezer appeared first on Reader's Digest.

Chinese immigrants first brought the wheat noodle recipe to Japan, according to historian and ramen expert George Solt. In his book, The Untold History of Ramen, he tells of a scholar from China during the 17th century who instructed the Japanese feudal lord he worked for to add pork and vegetables to his noodle soup.

By 1910, the first ramen restaurant in Japan, Rai Rai Ken, was serving the dish to Tokyo diners. It was called shina soba in Japanese (shina is an archaic Japanese word for China, while soba are thin buckwheat noodles). But the Japanese pronunciation of lamian, the Chinese word for the soft wheat noodles, evolved into todays ramen.

World War II interrupted the dishs popularity, as food shortages led the Japanese government to ban luxury foods, including ramen. In 1945, as the seven-year Allied occupation of Japan began, the worst rice harvest in decades caused widespread hunger. Fearing that food shortages might alienate the population and lead them to gravitate toward communism, the U.S. occupiers began to import American wheat into Japan. The renewed availability of wheat noodles refueled the demand for ramen, which became a street food as stalls popped up to sell the tasty and affordable dish to the hungry population.

In 1958, a Taiwanese businessman named Momofuku Ando created a dehydrated version of ramen that only required the addition of boiling water. In the 1970s, it came to the U.S. in Styrofoam cups under the name Cup ONoodles. (In 1993, the company dropped the O, so now the official name is Cup Noodles.) The Americanized version had shorter noodles that could be eaten more easily with a spoon, as opposed to the traditional chopsticks.

Today there are two museums in Japan dedicated to Andos creation, and his name inspired Korean American celebrity chef David Changs Momofuku Noodle Bar in Manhattan. Changs restaurant, an early seller of gourmet ramen, helped change the perception of the dish from a cheap, prepackaged pantry staple to a complex and indulgent treat.

Hungry visitors to ramen shops can typically choose from four broths: shoyu (which is soy sauce based), miso (made with fermented soybean paste), shio (or salt, often with a chicken or fish base) or tonkotsu (rich and fatty, made from pork). The salty broth is what gives ramen its mouthwatering umami, a pleasant savory taste.

Tokyo remains the ramen capital of the world, with well over 10,000 ramen shops. Among them: Ichiran, with locations not only in Japan but also in Hong Kong, Taiwan and New York City.

Whether you choose shio or shoyu, instant or gourmet, itadakimasubon appetit!

How to Eat with Chopsticks Like a Pro

Rules About Eating Japanese Food

The Surprising History of Ketchup

The post The Interesting—and Delicious—History of Ramen appeared first on Reader's Digest.

The best burgers from coast to coast

From coast to coast, burgers are one of America’s favorite foods. But the best burger isn’t always where you’d think to find it. Sometimes, it’s served out of a gas station or otherwise off the beaten path. Other times, it’s in a traditional restaurant.

Though these spots might not be able to answer why a hamburger is called a hamburger or who invented the hamburgerin the first place, they can certainly whip up a treat for your taste buds. Each of the state foods on our list offers a take on the beloved meal, and they’re all worth a visit on your next road trip.

These joints are some of the most loved and reviewed by burger fanatics, and they’ve been awarded by critics and competitions. In other words, it’s pretty much a no-brainer that they made our list. So whether you like your burgers thin and crispy or thick and juicy, here’s where you can find the best burger in every state.

The post The Best Burger in Every State appeared first on Reader's Digest.

Your air fryer is not getting any air

It might be smalland mightybut even the best air fryers need their space. That’s because these mini convection ovens rely on a constant flow of air to move the high-temp heat around the food for all-over crispness. Make sure your air fryer has at least five inches of space on all sides, The Kitchn says. And keep it on a stable surface, too, so the vibration won’t send it tumbling onto the floor. Learning how an air fryer cooks your food will help you understand how to cook with it safely.

The post 11 Mistakes Everyone Makes with Their Air Fryer appeared first on Reader's Digest.

Not so fast: These habits aren’t as polite as you think

There are all sorts of things your fast food worker won’t tell you, including some of the habits they find annoying. Some of those are probably pretty easy to figure outthey don’t like it when you’re rude, throw trash on the floor, or let your kids run amok through the restaurant. But there are also plenty of things you do, that you probably think are helpful or polite, that bug them just as much.

The post 13 Polite Habits That Fast-Food Employees Secretly Dislike appeared first on Reader's Digest.

The best refrigerator brands to buy in 2022

What to consider when buying specific refrigerator brands

Whether you’re looking at high-end fridges for your kitchen, inexpensive second fridges for your garage or mini fridges for your basement, there are a few factors you need to consider.

• Brand reputation. There’s a reason certain brands have been a top choice for decades. While it may be tempting to try a shiny new brand on the market, the big brands have years of positive reviews to back up their products.
• Customer service. Even the best fridges may need to be serviced from time to time. When looking at brands, consider how easy or difficult it is to get in contact with them. Try chatting with customer service reps for recommendations and advice before you purchase to determine how friendly, quick and reliable the service is.
• Warranty options. Some brands may only have a one-year warranty on parts and labor, while others have extended warranties for certain parts, like compressors, that are known to wear down after several years.
• Key features. Look for adjustable temperatures, movable drawers and shelves for customization and easy fridge cleaning, and energy-saving functions like LED lighting or Energy Star certification. Also consider freezer position, as well as extras like water dispensers and Wi-Fi connectivity.

How we selected the best refrigerator brands

To narrow down the many options out there, we consulted appliance experts, combed through user reviews and chose products with at least a 4-star rating. We also made sure to choose a variety of options, depending on what you’re looking for.

These are our picks for best refrigerator brands of 2022:

• Best overall refrigerator brand: LG
• Best budget refrigerator brand: Frigidaire
• Best high-end refrigerator brand: Sub-Zero
• Best smart refrigerator brand: Samsung
• Best energy-efficient refrigerator brand: Whirlpool
• Most reliable refrigerator brand: GE

GetReader’s DigestsRead Up newsletter for cleaning tips, tech, travel, humor and fun facts all week long.

The post The 6 Best Refrigerator Brands, According to Appliance Experts appeared first on Reader's Digest.

Soaring sales mean increased production

Almond milk sales in the United States have soared recently, exceeding $1 billion in 2018 a number that is expected to continue climbing 14.3 percent before the end of 2025.

That’s a lot of almond milkwhich requires a lot of almonds. In the United States, virtually all of those almonds are produced on almond farms located in a 500-mile section of California. California produces 80 percent of the world’s almonds, and 100 percent of the U.S. commercial supply, according to the Almond Board of California. Dont know which nondairy milk is the best? Find out by diving into this oat milk vs. almond milk debate.

The sting of pollination

Almond farms need one critical resource that many people might not think about to grow all those almonds: bees. The bees are needed to pollinate the almonds. The vast acreage of Californian almond farms requires significantly more bees than other cropsand it’s not a bee-friendly environment, according to a recent article in the Guardian.

Almond pollination is taxing for bees because the season starts early, requiring bees to be “deployed” at a time of year when they are normally dormant, thus disrupting their natural cycle. Making matters worse, almond farms have a number of hazards for bees, including toxic pesticides, parasites, and even aggressive species of honeybees imported from overseas.

Bees in crisis

The plight of bees in the United States (and around the globe) has been getting a lot of buzz lately; a lot of bees are dying, in unusually large numbers. The Climate Institute reported in 2016 that the United States saw an average loss of 1.6 million bees each year, for a total of more than 10 million bees over a seven-year period.

The winter of 2018-2019 was a particularly harsh one for bees, reported Science News, with more than one-third of beekeepers’ colonies dying out before the winter ended, making it the worst winter season for bees in more than a decade.

A complicated issue

Most experts cite climate change and the increasing use of pesticides and other harsh chemicals are the biggest culprits. A few years ago, several species of American bees were added to the endangered list. Many scientists, though, were quick to clarify that this represents a very small segment of the bee population, which encompasses thousands of individual species. While you are thinking about the environment, see the downside of reusable bags you may not have thought of.

Not so cut and dry

Not everyone agrees that the future is bleak for beesor at least, not as bleak as what was reported in the Guardian. The Almond Board of California issued a statement disputing some of the points reported in the article, noting, “As an industry, we are committed to protecting and improving honey bee health.” The statement also noted that “the California almond community has funded 125 research projects supporting bees, more than any other crop group.”

Still, everyone agrees that bees in general are facing some formidable challenges, and it’s in all of our best interests to make protecting bees a top priority. While there is no easy solution, there are things we can all do to help the bees, including not using pesticides or other chemical lawn treatments, supporting local farmers, and even starting our own bee garden filled with plants that attract bees.

Sources

• California Almonds
• Climate Institute:“7 Species of Bees Added to the Endangered List”
• Science News: “U.S. honeybees had the worst winter die-off in more than a decade”
• TheGuardian:“‘Like sending bees to war’: the deadly truth behind your almond milk obsession”
• Grand View Research: “Almond Milk Market Size, Share & Trends Analysis Report By Application (Beverages, Personal Care), By Distribution Channel (Hypermarkets & Supermarkets, Convenience Stores, Online), And Segment Forecasts, 2019 – 2025″
• Nielsen: “A SHOWDOWN IN THE U.S. MILK AISLE CONTINUED AT THE END OF JULY”

The post The Downside of Almond Milk People Aren’t Talking About appeared first on Reader's Digest.

Unlike other seafood, crawfish are generally assumed to be a regional specialty (crawfish season in Gulf Coast states is a time for celebration), but crawfish is available in seafood shops and specialty retailers across the country. You already know how to eat oysters, how to eat lobster and how to eat mussels (a seafood boil staple). If you want to enjoy an authentic Cajun meal, no matter your location, here’s how to eat crawfish.

Get Readers Digests Read Up newsletter for humor, cleaning, travel, tech and fun facts all week long.

What are crawfish?

Scientifically speaking, crawfish (also known as crayfish, mudbugs or crawdads) are freshwater crustaceans that are closely related to lobsters and crabs. With their long bodies, 10 legs and pair of sturdy claws, they look a lot like lobsters. However, crawfish are significantly smaller, most growing no more than 3 inches in length.

While crawfish are enjoyed around the world (in China, they’re a popular street food, and in Sweden, crayfish parties are a popular late-summer tradition), they are most notably associated with the Cajun and Creole cuisines of Louisiana.

“Crawfish are the delicacy of the bayou,” says Chopped: Military Salutechampion and U.S. Army culinarian Sergeant First Class Brian Colvin. “I absolutely love crawfish, and so do my kiddos. My twin girls have taken to calling them the ‘pinchy bugs.’ Crawfish have a sweet and savory taste with a texture that is reminiscent of shellfish. Crawfish can take on many different flavorings depending on the seasoning added.”

How to eat crawfish

In Louisiana, crawfish boils are the traditional way of eating these succulent crustaceans. And much like barbecues, pig roasts or clam bakes, they’re more than just dinnerthey’re an entire event (one that might even come with an RSVP).

“The crawfish are cooked in a spicy and salty boiling water in large batches for large groups of people, usually 30 to 40 pounds at a time,” says chef Donald Link of Herbsaint restaurant in New Orleans. “After boiling, they are poured out onto large tables outdoors, and people gather around the table and stand and eat.” Want to learn how to eat crawfish like you’re down on the bayou? Follow these steps.

1. Peel the crawfish

Eating crawfish is a messy affair, and it requires you to dig in with your handsthat’s a food fact. First, hold the crawfish in one hand. Then use the other hand to twist the tail away from the body.

2. Suck the head (optional)

Depending on how long they’re cooked, some crawfish may have soft orange fat in their head, affectionately referred to as crawfish butter by connoisseurs. It’s technically a liver-like organ. If desired, this succulent fat can be sucked out of the head along with the crawfish’s natural juices. If you don’t want to try it, however, you can simply discard the head and go straight to enjoying the tail meat.

“In the western part of the state, the orange ‘fat’ in the head is scooped out and eaten with the tail meat,” says Link. “In New Orleans, the crawfish is cooked for so long that all fat in the head is usually dissipated by the time it’s eaten.”

3. Remove the shell

Pinch the tail at the point where it was attached to the crawfish’s body and gently squeeze; if the crawfish is cooked properly, the meat should easily slide right out of the shell.

4. Devein (optional)

Much like cleaning shrimp, you might see a thin, dark “vein” running down the back of the crawdad’s tail meat. This is part of its digestive system, and while some people like to remove it for aesthetic or squeamish purposes, it’s entirely safe to eat. If you’d like to devein your crawfish, run a small paring knife down the ridge, just deep enough to tease the vein out with the tip of your knife. Next, grab the vein with your fingers, pull it back and throw it away.

5. Eat the tail meat

Once you’ve removed the shell, you’re ready to eat! Crawfish are well seasoned while cooking, so all you need to do is pop them in your mouth and enjoyno dipping sauce required.

FAQs about eating crawfish

Even though crawfish boils are a beloved tradition, don’t worry too much about how to eat crawfish. “Honestly, there is no wrong way to eat crawfish,” says Colvin. “However you feel comfortable eating them is the proper way. As long as you enjoy the food and the friends you can never go wrong.” But if you’re still wondering about those little crustacean creatures, here are some more frequently asked questions.

What do crawfish taste like?

“Crawfish kind of taste like a lobster mixed with a shrimp,” says Link. “But it really depends on how it is seasoned in the boil and how long it is cooked. People in New Orleans prefer a longer cooking time, which makes the crawfish taste like the spicy water it is boiled in. The western and central parts of the state prefer a shorter cooking time, so the flavor of the crawfish is more evident.”

What part of crawfish do you eat?

Unlike lobsters and crabs, you can only really get substantial meat from the tail of crawfish,” says Colvin. “However, the heads are part of the eating tradition. An incredible amount of flavor is in the head, and it is one of my favorite parts of crawfish. My favorite way to eat them is by twisting the tails and sucking on the heads.”

What parts of crawfish can you not eat?

The only inedible part of a crawfish is the shell. Once you’ve removed the meat and fat from your crawdad, throw the shell away.

Where do you buy crawfish?

If you don’t live near a freshwater basin or bayou where you can get freshly caught crawfish, they can likely be purchased at your local fish market or in your supermarket’s seafood section. Much like shrimp, most commercially caught crawfish are flash-frozen almost immediately after they’ve been plucked from the water to retain freshness.

The reliable months for crawfish season (and when you’ll find the most crawfish boil events) are late February through May.

How do you cook crawfish?

“The possibilities are endless with crawfish,” says Colvin. “You can fry them, boil them, bake them or put them in a stew. Some of the most iconic ways to prepare them are in a craw-boil, etouffee, gumbo or jambalaya.”

In a traditional Louisiana crawfish boil, the cooking water is seasoned with a Cajun spice blend that normally includes cayenne pepper, paprika, coriander, mustard seeds and myriad other herbs and spices. You can also use Old Bay seasoning. Or for a true taste of the bayou, you can use a premixed spice blend straight from the Pelican State, like Cajun Land’s Complete Boil.

About the experts

• Sergeant First Class Brian Colvin is culinary school graduate, Cajun food expert and winner of Food Network’s Chopped: Military Salute.
• Donald Link is the James Beard awardwinning executive chef of the Link Restaurant Group in Louisiana and the author of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana and Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

Your Guide to Sustainable Fish

What Is Imitation Crab Meat?

Restaurant Red Flags to Watch Out For

The post Here’s How to Eat Crawfish the Right Way appeared first on Reader's Digest.

Take a bite out of these funny food names

There’s no shortage of astonishing food facts out there to delight and amaze your brain. Take, for instance, these food-origin tidbits: Did you know that Caesar salad has nothing to do with the famous Roman emperor? Or that the name Hagen-Dazs is completely made up? There are plenty of other funny food names, and many come with highly amusing origin stories. (Go ahead: Get those food jokes ready.)

With that in mind, we’re rounding up some of the best names that have crossed our plates. They may not be America’s favorite foods, but they sure are some of the funniest. Here are the facts behind some funny food names you may have always been curious about.

GetReaders DigestsRead Up newsletter for more food, humor, cleaning, travel, tech and fun facts all week long.

The post 12 Funny Food Names That Sound Ridiculous but Are Totally Real appeared first on Reader's Digest.

After the return of the beloved purple Grimace, McDonald’s has decided to reintroduce another of its former mascots to the fast-food sceneand an entire restaurant concept to go with it. During the company’s recent second-quarter earnings call, executives announced a soon-to-launch new chain, CosMc’s.

We’ve got the scoop on everything you need to know about CosMc’s, including what you can expect from this new fast-food joint.

GetReaders DigestsRead Up newsletter for more food news, humor, cleaning, travel, tech and fun facts all week long.

What’s the inspiration behind CosMc’s?

@danceswithtoys What’s all this about CosMc? #mcdonalds #cosmc #80sbaby #90skids @McDonalds #fyp #viral #fun #mascot #mcdonaldland #retro #Inverted Righteous – Mo Beats

If you weren’t a fast-food lover back in the ’80s and ’90s, here’s some old-school McDonald’s trivia for you: In 1987, a TV commercial introduced the world to CosMc, an alien from outer space who craves McDonald’s food. After appearing in a series of TV spots and print adsplus an early ’90s M.C. Kids gamehe faded into history.

But now the brand is ready to introduce the extraterrestrial to a new audience. The new McDonald’s restaurant concept is named for and dedicated to him.

Why is McDonald’s bringing back CosMc?

CosMc isn’t the only McDonald’s mascot who has recently made a return. Grimace, a lovable purple blob (whofun factactually represents a taste bud), made a reappearance this year. In June, the fast-food chain launched its Grimace Birthday Meal (similar to the Adult Happy Meal), which includes a choice of a 10-piece Chicken McNuggets or a Big Mac, plus fries and a special-edition purple milkshake.

That meal dealand the milkshake in particularled to thousands of viral videos (“Grimace shake” currently has 3.3 billion views on TikTok), bizarrely focused on users’ fake deaths from the drink. The morbid take on the cheery purple drink didn’t dent the company’s sales, though. Thanks to the comeback character, the chain saw an 11.7% increase in global sales.

McDonald’s executives are betting on a repeat of that success with the company’s latest throwback. But this time, they’re creating an entirely new restaurant concept around a former mascot.

How is CosMc’s different from the McDonald’s we know and love?

Although McDonald’s hasn’t revealed much about CosMc’s, executives included a few minor details about the new restaurant chain in the company’s recent earnings call.

According to CEO Chris Kempczinski, CosMc’s will have “the DNA of McDonald’s but its own unique personality.” He also noted that CosMc’s won’t have as big a dining room as typical McDonald’s locations and will likely follow an express modelmeaning it will be focused on carryout and delivery services.

“A big reason that we can now look at [smaller models] is because of the growth that’s happened with the digital and delivery, where you don’t necessarily need the big dining rooms that you needed in our traditional restaurants,” Kempczinski said in the call. “So you’re now able to look at real estate sites that previously would have been sort of off-limits to us; those become opportunities.”

Express options for fast-food restaurants have certainly gained in popularity over the past few years, particularly during and after the COVID-19 pandemic. Also known as “ghost kitchens,” these restaurants purely serve customers picking up or ordering deliverywhether it be through a restaurant-specific app (like the one from McDonald’s) or a third-party app like Seamless or Uber Eats.

The ghost-kitchen market is expected to increase to $1 trillion globally by 2030, and chains such as Wendy’s, Five Guys and Wingstop have hopped on the popular business model. While McDonald’s has attempted this in the past with its McExpress locations, the fast-food behemoth is hoping the new twist on the express carryout modeldedicating the restaurant to a beloved mascotwill increase sales in the same way Grimace’s return did.

When will CosMc’s locations open?

As of right now, CosMc’s is set to open in a limited number of locations in early 2024. Where they’ll be geographicallyand whether the fast-food chain will plant one of its alien-themed restaurants in Roswell, New Mexicois still a mystery, as is the time frame for opening. But we’re chomping at the bit to hear more about this new venture.

Until then, we’ll head to our favorite McDonald’s location to order a Grimace shake while we (impatiently) wait for CosMc the alien’s spaceship to take flight.

Sources:

• PR Newswire: “McDonald’s Reports Second Quarter 2023 Results”
• Restaurant Business: “The Grimace birthday promotion was an even bigger success than McDonald’s expected”
• Restaurant Dive: “What we know about McDonald’s new small-format brand, CosMc”
• Restaurant Dive: “Ghost kitchens could be a $1T global market by 2030, says Euromonitor”

Why McDonald's Sprite Tastes Great

The Secret Flavor in McDonalds Fries

McDonald's New Menu Change

The post McDonald’s Is Creating a Spinoff Restaurant—Here’s Everything We Know appeared first on Reader's Digest.

What are oysters?

Oysters are shellfish (bivalve mollusks, to be exact) that can be found in saltwater seas, estuaries and oceans around the world. Oyster shells are shucked (the method used to open the oyster to access the fresh meat inside), and they are popularly served raw on the half shell, but can also be battered and deep-fried, steamed, grilled or used in various seafood dishes, such as seafood pastas or chowder.

The insides of oyster shells are lined with a shiny, iridescent layer called “nacre,” better known to most jewelry aficionados as mother of pearl (it’s what some oysters use to make pearls). However, it’s important to note that not all oysters do this, which is why naturally harvested pearls are exceedingly rare.

How to eat oysters

If you’ve never tried eating freshly shucked oysters before, you’re in for a real treat. They’re salty, briny and taste a bit like the ocean. Here’s how to eat oysters.

1. Select your oysters

Unless you live in a seaside town where you can buy fresh oysters straight from the source, your first raw oyster experience should be at a reputable restaurant or seafood bar. This will allow you to taste a variety of oysters so you can determine your preferences. Most restaurant waiters will tell you the region where your oysters were caught.

Oysters from the West Coast are known for their subtle sweetness and strong briny flavor that can be reminiscent of cucumbers or melons. The waters of the Atlantic aren’t as salty as the waters of the Pacific, so East Coast oysters have a milder taste with a softer, more tender texture.

2. Loosen the oyster from the shell

First, use an oyster fork or another small utensil to gently lift the oyster from the shell, being careful not to spill any of the flavorful liquid, which is known as “oyster liquor.” This ensures the oyster meat has been fully detached from its shell. If your oyster has been professionally shucked, it should lift right up.

3. Dress your oysters (optional)

Oysters don’t need any help being delicious, which is why many people love slurping them directly out of their shells the moment they’re shucked. If it’s your first time eating oysters, try them plain so you can fully appreciate what they taste like naked. Once you understand their flavor, you can feel free to dress an oyster on its shell with sauces, seasonings and toppings.

Restaurants often present oysters on a bed of ice and with common accouterments, such as lemon wedges, hot sauce, cocktail sauce, mignonette sauce (a mix of vinegar, shallots and pepper) and horseradish.

4. Tilt and slurp

Tilt the shell straight into your mouth, letting the oyster meat and liquor slide into your mouth, just like you were taking a shot of alcohol. Take a few moments to savor the flavor, chewing lightly if you care tooysters are tender enough that they don’t require chewing and can be gulped down as is.

5. Flip the shell

Once you’ve finished enjoying your oyster, you can place the shell face-down on the ice or platter it was served from. You may also place it face-down on a plate you’ve dedicated for shells.

FAQs about eating oysters

Eating oysters is easy, but it’s normal to have questions if you’ve never tasted them before. Here are some of the most frequently asked questions about learning how to eat oysters.

What do oysters taste like?

“The way an oyster tastes varies depending on species,” says Jasmine Norton, chef and owner of The Urban Oyster in Baltimore. “Some are more salty than others, depending on the region where they are sourced.” While every oyster has its own unique flavor profile reflective of the waters it’s grown in, they can all be described as briny with a light sweetness.

Do you chew oysters?

“Pending the preparation and size of the oyster, you can chew or swallow whole,” says Norton. “For example, I would chew a grilled oyster, but swallow a raw one. If I am chewing, my rule of thumb is no more than two chews.”

Are oysters alive when you eat them?

If you’re eating freshly shucked oysters on the half shell, the answer is yes. “Oysters should be eaten the day they are shucked, which means they are still alive. Alive means fresh,” says Norton.

How do you prepare fresh oysters to eat?

If you’re enjoying your oysters at home, you’ll need to shuck them yourself right before eating them. Shucking oysters requires special equipment and a good amount of skilland it can be dangerous if you don’t know what you’re doing. If you’re insistent on doing it yourself, buy an oyster shucking set that includes an oyster knife and protective gloves, and be sure to watch an instructional video to learn precisely how to do it.

Should you drain oysters before eating?

“No, definitely not!” exclaims Norton. “This is where all the good salty flavor comes from.” If you’re cooking with oysters, reserve the oyster liquor and add it to your dish. If eating them raw, slurp the liquor along with the oyster meat.

How do you know if an oyster is fresh?

It’s easy to tell whether an oyster is fresh. “Oysters are very telling when they’re not fresh,” Norton says. “The smell radiates! When you know, you know.”

About the expert

• Jasmine Norton is the chef and owner of The Urban Oyster. It is one of the first Black- and women-owned oyster bars in the United States. Norton was named one of the 25 “Women to Watch” by the Baltimore Sun, has competed on Food Network’s Guy’s Grocery Games and Chopped and has been featured on the Cooking Channel.

How to Buy Sustainable Fish

What Is Imitation Crab, Exactly?

Seafood Facts You Need to Know

The post How to Eat Oysters Like a Pro (A Complete Guide) appeared first on Reader's Digest.

Whether you want healthier habits, an updated wardrobe, orderly finances or professional-organizer-approved decluttering advice, we’ve got the fall-reset tips for you. At home, we’ll be chipping away at our fall home-maintenance checklist, prepping our pantries, meal planning, cooking from our fall food list and storing seasonal produce properly. We’ll be adjusting our routines, tuning up our mental and physical health and setting career goalsall changes that can lead to happier, healthier and more successful lives down the road.

And it all starts on Labor Day. Use the three-day weekend as an opportunity to take stock of where you are in the yearand where you hope to be. With these expert-approved reset ideas, your finances will be in shape, your skin will be glowing, your house will be winterized and your kids will never be late to school. What do you want to achieve this fall? Let’s get it done.

Get Readers Digests Read Up newsletter for humor, cleaning, travel, tech and fun facts all week long.

Build new routines

Set up a homework HQ for a year of academic success

Whether it’s adding a box of back-to-school supplies near the kitchen table or upcycling a piece of furniture into a desk for their bedroom, make sure your children have a quiet, well-stocked homework HQ. This not only serves as a visual reminder of the summer-to-school transition, but it also gives them the routine and structure they crave, says Fran Walfish, PsyD, a Beverly Hills family psychotherapist and author of The Self-Aware Parent.

The key to a smooth back-to-school transition is to include your kids in the shopping and preparing, she says. Let them help gather supplies around the house, pick out new items at the store, set up the designated homework spot and stock it with everything they’ll need for their assignments. “Letting them be a part of the process will help them feel more calm and prepared,” says Walfish. And bonus: Until school starts, it’s the perfect space to read their favorite YA novels or children’s books.

Create a lunch station for on-the-go ease

Reduce morning chaos and get everyone out the door on time with a lunch-making station for grab-and-go healthy school lunches. Keep the lunchboxes in a visible spot. Have a shelf in your pantry dedicated to lunch staples, such as crackers, tuna fish, chips, nuts and applesauce cups. Then dedicate a drawer or shelf in your fridge to perishable staplesthink peanut butter, jam, hard-boiled eggs, lunch meat, cheese sticks, fresh fruit and veggies and salads. Take time each Sunday night to restock the shelves and prep any food.

Make a family calendar to stay on schedule

A family schedule is the key to keeping your sanity this fall, says Walfish. It is a visual reminder and time-management tool that keeps everyone connected and on the same pagesomething that’s especially important if you have multiple children with different schedules and activities. Either go digital with synced phone calendars, old-school with paper calendars or use a large dry-erase board in a familiar spot. Spend 30 minutes each week reviewing the next week’s calendar together so there are no surprises, she says. If you have young children, allow them to help with stickers, colored markers or by drawing pictures. Even if they don’t totally understand, it’s important to let them be a part of the processit makes them feel part of the group and teaches planning skills.

Enforce regular bedtimes for more restful sleep

Schedules are just as vital for adults as they are for kids, so use this time to get yours back on track. Implement a regular bedtime routine at least 10 days before school starts, says Walfish. “This will help your child’s body get into the groove of winding down and waking up earlier, so when school begins, their body, energy and focus will be prepared for school’s physical and mental expectations and demands,” she says. Tempted to sleep in on weekends? Think again. Having a regular bedtime will help you condition your body to sleep longer and deeperbecause getting a good night’s sleep is one of the best things you can do for your health.

Organize carpools to save time, energy and stress

The first day of school is not the time to figure out which of your neighbors has kids in the same school or what you’ll do if the bus is canceled. Take some time now to coordinate with other families in your area for rides to and from school and other activities this fall. Not only does this save you time and gas money, but it’s also better for the environment and will help your family forge lasting friendships. Plus, it’s a great excuse to meet your neighbors!

Set up a no-phone zone for a better headspace

Chances are you’ve gotten pretty loose with your tech time over the summer, staying up late to watch movies or scrolling during casual dinners. But when vacation ends or school resumes, you’ll want more discipline and structure with your digital devices, says Nicole Dreiske, author and executive director of the International Children’s Media Center. This is the perfect time for a digital detox: Draw up a family tech agreement, spell out rules for social media, video games and Netflix binges, and set aside tech-free family time.

Prep your pantry

Eat what’s in season for sustainable savings

Everyone loves a summer farmers market (hello, peach season!), but your local growers have plenty of great things to offer as the weather cools down too, says Kristamarie Collman, MD, a family medicine physician. “Take advantage of seasonal produce, such as butternut squash, pumpkin and other root vegetables,” she says. Not only are these foods nutritious, but eating local, in-season foods is also more affordable and better for the environment.

Preserve produce for delicious fruits and vegetables all winter

Summer is peak produce season, but all those ripe tomatoes, juicy pears and plump berries will soon die off. Eliminate food waste with these produce storage tips. And for longer-lasting options, take advantage of cheap produce prices and lock in the flavor and nutrients by freezing or canning your favorites, says Dr. Collman. If that sounds like too much work, know it can be as simple as dumping strawberries into a freezer bag and storing them. Feeling a little more advanced? Puree some fruit and make freezer jam or try canning peaches and beans.

Make your own pumpkin spice mix for fall vibes

It’s almost pumpkin spice season! Lattes, muffins, chocolates, doughnuts, coffee and other tasty foods will be spiked with the seasonal spice. Skip the pricey store-bought blends and make your own. It’s easy and cheap. Simply buy cinnamon, ginger, nutmeg, allspice and cloves in bulk and mix them together. Package the mix into little bags and tie with a ribbon to give out as a festive gift to friends.

Come up with a menu for quick at-home meals

Meal planning is one of the top tips Dr. Collman gives for frugal and nutritious meals. The main reason people avoid meal planning is because it feels overwhelming to figure out that many meals in advance. One simple way to start? Theme nights for dinner. For instance, meatless Monday, taco Tuesday, waffle Wednesday, sandwich Thursday and (air) fryer Friday. Another idea: Create a menu of 10 or so meals you’re confident making and keep most supplies on hand. For extra savings, Dr. Collman suggests looking at what’s on sale or on clearance at the store and then planning your meals around those foods.

Transition your home

Clear out summer clutter and create a calm space

When you think of clutter clearing, spring cleaning usually comes to mind. But it’s good to do this twice a yearand the changing of the seasons is the ideal time to get it done, says Rachel Rosenthal, a professional organizer. A post-summer purge is a great way to clean your closet, organize essentials and donate anything you won’t need the next year.

Overwhelmed? Use this trick: Look at each of your items and consider whether or not you’ve used it or worn it since the end of last summer. “If the answer is no, then it’s time to get rid of it,” says Rosenthal. This tough love will make way for closet organizing systems and more seasonal items that need space, such as winter coats, ski pants or a new holiday dress.

Pull out the warm bedding for cozier nights

Soon sweat-soaked summer nights will be replaced by chilly fall eveningsand that means flannel sheets, down comforters and snuggly throws. The end of summer is the perfect time to unpack your heavier linens and check for signs of moth holes, mold or mildew, says Rosenthal. Do a big load of laundry (properly) and get rid of any odors from their long season in storage by adding a cup of vinegar and baking soda. And while you’re in the laundry room, stock up on the best laundry detergents.

Transition your wardrobe from summer to fall

Plunging fall temps are probably not the time for plunging necklines. Get ready for the seasonal clothing rotation by boxing up your summer gear and diving into sweater season. Pulling out your cold-weather clothing early will help you identify what you have and pinpoint gaps in your wardrobe, allowing you time to buy what you need before you need it. Streamline your closet (have you considered a capsule wardrobe?) and preplan your outfits to save time and stress in the mornings. This way, you won’t be scrambling to find something that works for that first cold snap. And don’t forget to pull out the winter boots, hats, gloves and scarves and get those organized in an appropriate closet.

Prep summer gear for winter storage

There’s nothing worse than breaking out the grill on the first fine day of spring only to discover last year’s food residue still stuck to it, or opening that patio umbrella to discover it’s disintegrated with mold. So take the time this fall to properly clean your grill (that includes sealing the propane tank and using a vacuum to suck out all the ashes and grime), wipe down patio furniture covers, pack up outdoor summer decor and properly store garden tools.

Blow out your sprinklers to avoid burst pipes

For cold-weather folks, it only takes one burst pipe (and a giant plumbing bill) to understand how important it is to blow out your sprinklers before fall, says Trevor Chapman, a home expert and spokesperson for Farmer’s Insurance. It’s just one of those things homeowners need to do once a year. You can rent a machine from a local hardware store or hire someone to do it. Make sure you turn off your outdoor water supply and empty any hoses and spigots while you’re at it.

Organize your garage to prep for winter

Bicycles and pool toys to the back; sleds and snow blowers to the front! Most of us have limited garage space, so maximize the room with these garage storage tips. Get summer equipment up and out of the way while moving winter equipment to a more handy location. And because there are certain things that shouldn’t be stored in a garage during the winter, be sure to remove those.

Update your emergency plans to stay safe

September is National Preparedness Month, and while no one likes to think about the worst-case scenario, you only have to watch the news to know those can happen. Now is the time to create family emergency plans for events such as house fires, power outages or snowstorms. Pack all the essentials you’ll need in case of an emergency, says Julie Bowman, a certified emergency preparedness specialist and first responder. Not sure where to start? How about a fire extinguisher, a wrench or pliers to turn off utilities, battery-powered flashlights and extra batteries. Learn how to use Alexa in emergencies, and check out these lists of emergency essentials for your home, car, work and school.

Ready your car for winter

Make an emergency car kit for peace of mind

Car troubles? Getting stranded in the summer is annoying, but depending on where you live, getting stranded in the winter could be fatal, says Bowman. Create an emergency kit for your car that might include jumper cables, a blanket, a foldable shovel, an ice scraper, a bag of kitty litter or sand, a spare coat, flares and extra snacks. If you have little ones, keep extra diapers, wipes, formula and warm clothing for them as well.

Winterize your car to be ready on the road

In addition to carrying emergency gear, you’ll want to prepare your car for winter and make sure it can handle the added stress of winter driving conditions, says Bowman. Fall is the time to refill your windshield wiper fluid, get your radiator checked, test your battery, check your headlights and have any alignment issues fixed.

Make an appointment to get your tires changed

If you live in a place with ice, snow or heavy rain in the winter, getting snow or studded tires will make a big difference in how your car handles. (Just make sure you know the best time to buy new tires.) “You’ll feel safer and more secure with more traction on the road,” says Bowman. If you can’t afford to change out your tires seasonally (or if you rarely get snow), consider purchasing a bag of tire chains and keep them in your trunk.

Prioritize mental health and self-care

Book vacation days now so you actually use your PTO

Americans have some of the unhealthiest work habitsand one of the top sins is not taking their vacation days. The end of summer may feel too early to be thinking about your holiday plans, but a little planning now will make sure you get the time off you want, when you want it, and give you something to look forward to, says clinical psychologist Nancy Irwin, PsyD. Talk to your manager about how they handle holiday time-off requests and if they have any rules. Then get your request in as soon as it’s allowed. This will save you a lot of grief and frustration later on.

Print family photos for a serotonin boost

Half the fun of the long summer break is getting to relive the sunny memories as the days get shorter. To keep it fresh in your mind and feel happier, create a visual reminder of your magical summer moments, says Irwin. Don’t just let those pictures languish on Instagram or Facebook. Make a wall of framed photos, a printed photo book, an electronic photo collage on your computer, a scrapbook or simply pin printed photos onto a cork board.

Make a fall bucket list to celebrate the season

Combat the dreaded end of summer by giving yourself something to look forward to. “Create a dream board filled with pictures of places you want to go, new skills to learn or things you want to do to celebrate fall,” says Janine Knighton, creative director at PuttingAPinInIt.com. Scenic drives to spot the best fall foliage in America, apple picking, visits to local bookstores, a sumptuous Thanksgiving family feastcreate a bucket list with whatever says “fall” to you. Then hang it somewhere you can see daily.

Sign up for classes to invest in your learning

As the kids start school again, it’s possible to feel lonely. Connect with others and sign up for a class or two. You can further your formal education at the local community college or develop a hobby with painting, music or woodworking lessons. It’s important to find productive ways to stay busy, as feeling distant and alone can be a major trigger for alcohol or other addictions, Knighton says.

Launch a gratitude campaign to stay centered

The holiday season can trigger a tide of emotions. Whether this is your first holiday without your mother or your first Halloween since a divorce, fall and winter events have a way of bringing up big feelings. Instead of avoiding them (a long-term mistake), identify what you might deal with and make a plan for how to handle each situation. This can mitigate stress in a healthy way, says Irwin. Another pro tip? Practice gratitude. Studies show that people who practice gratitude (whether that’s in their morning routine or through gratitude journaling) actually live longer.

Schedule therapy sessions and stay ahead of stress

Fall resets are a great time to check in on your mental health and schedule some ways to take care of yourself, Irwin says. This can include getting a massage or a facial. It could be scheduling therapy sessions, finding a life coach or talking to your doctor about antidepressants. Finding more balance and happiness in your life is a non-negotiable for mental wellness.

Tune up your physical health

Schedule vaccine appointments before cold and flu season

“Without a doubt, the most important health tip to get ready for fall is to get your flu shot and other necessary vaccines or boosters,” says Pat Carroll, RN, author of What Nurses Know and Doctors Don’t Have Time to Tell You. Book your appointments now to beat the fall rush and give it plenty of time to strengthen your immune system. While doctors’ offices typically don’t have the shots available until October, you can head to walk-in centers and pharmacy mini-clinics as early as August. And no, you can’t get the flu from the flu shot or nasal mist.

Check your insurance plans and deductibles

Have you met your insurance deductible? Fall is the time to check (and make sure you’re taking advantage of these money-saving health insurance tricks). If you have, that can make your healthcare far more affordable. Schedule procedures, surgeries, checkups and tests now so you can fit them in before the end of the year when your deductible resets, says Carroll.

Fall is also when most companies will ask if you’d like to update your health insurance. And if your insurance is provided under the Affordable Care Act, you need to make any changes before December 15. Get prepared by analyzing how you spent your money on healthcare over the past year. Was it on prescriptions? Specialist visits? Lab tests or imaging? “Once you know your pattern of using services, you can pick the best plan option available to you,” Carroll says.

Schedule indoor workouts to stay fit

Biking, swimming, hikingthe options for summer workouts feel limitless. But don’t let your exercise routine slide just because cold temps are around the corner, says Irwin. Scout out indoor options, such as spin, rock climbing, yoga or weight-lifting classes. If you prefer to stay outdoors, now is the time to dig out your skis and snowshoes. The trick is to actually schedule that class or exercise plan on your calendar to make sure you go, regardless of the weather, she says.

Avoid the winter blues by addressing issues early

Seasonal affective disorder (SAD) affects up to 20% of the population in the United States each yearand it starts showing symptoms in the fall, says Irwin. While it stinks that you get it, the upside is that because it is predictable, you can prepare for it. Put a plan in place by buying a light box, trying out supplements and talking to your doctor about medication. Make sure to note any early changes in mood and sleep patterns so these symptoms can be addressed quickly rather than letting them progress throughout the fall and winter months, she adds.

Exfoliate your skin to keep it clear

Cooler temps mean drier skin. Keep your skin smooth and healthy with a weekly scrub using an exfoliation brush, says celebrity aesthetician Joshua Ross. Exfoliation can be incredibly beneficial, but you’ll want to consider your skin typefor instance, it’s not recommended for those with rosacea. And don’t forget to spread some of the love to your (dry, itchy) scalp as well, using a scalp massage brush in the shower and anti-dandruff shampoo if you’re “snowing” flakes.

Stock up on cold-weather skin care to stay moisturized

You’ll not only want to make sure you’re applying your skin-care routine in the right order, you’ll also want to ensure you’re using the right products for the season. Summer is all about light, protective lotions, while winter requires creamier, more penetrating balms. So what to do about the in-between weather of fall? Your summer skincare may be too drying for what your skin needs now, says Jacqueline Schaffer, MD, author and founder of Schique Skincare. Look for slightly heavier face moisturizers that target dryness and lock in moisture. For cleansers, “a good rule of thumb is to use a non-drying sulfate-free cleanser in the morning and a lightweight lotion-based cleanser at night, depending on skin type,” she says.

Prepare for allergy season

You may feel like you’ve just escaped the pollen-induced snot-fest of spring, but ragweed allergy season is right around the corner, come fall, says Carolyn Dean, MD, author of The Complete Natural Medicine Guide to Women’s Health. Now is the time to talk to your doctor about your particular sensitivities and what you can do to treat them. Stock up on tissues and allergy medicine, much of which is over-the-counter these days. Or you can try a more natural route by drinking plenty of water and supplementing with magnesium citrate, she says.

Drink more water to stay hydrated

You’re constantly being reminded to stay hydrated in the summer, but fall and winter can be just as dry, if not worse, Dr. Schaffer says. That means drink up! Even if you’re not sweating in the sun, your body still needs plenty of fluids to be happy and healthy.

Get your finances in shape

Spend FSA money so you don’t lose cash

Carroll recommends taking a look at your health spending account (HSA) or flexible spending account (FSA)or set one up if you aren’t already taking advantage of this tax break. Both an HSA and FSA allow you set aside pre-tax money in an account to pay for health expenses (including glasses or contacts!). But while the HSA rolls over to the next year, your FSA dollars must be used during the plan year. During fall, tally up how much money you’ve used in your account and plan how you’ll spend the rest before the new year, says Carroll. And don’t forget to submit any reimbursement receipts for costs you’ve covered.

Donate to charity before the end of the year

Helping others is one of the simplest ways to feel happier. And while the benefits of volunteering are endless, both personally and for those you’re helping, they also come with some real financial perks. So not only will donating to a charity improve your mood as we go into the “season of giving,” it may also be eligible for a tax write-off, says certified financial planner Tim Jensen.

Set a holiday budget to avoid hefty bills

The time to set a holiday budget is now, before the holiday shopping madness even begins, says Jensen. Figure out how much you can afford to spend on gifts, parties, holiday clothing or traveland plan to stick to it. You can use budgeting apps to help! If you’re in a relationship, talk with your partner to make sure you’re on the same page, and keep a copy of your budget handy.

Audit bills to save money

Take this fall reset time to look into your spending. You may be paying hundreds of dollars more than you realize for services you rarely or never use. This is especially true if you use auto-pay services for bills or subscriptions (here’s which bills to never put on auto-pay). When you don’t even see the charge, it’s easy to forget it exists, says Jensen. Fall is the perfect time to comb through your bank account and household bills, then cancel subscriptions, unnecessary apps or membershipsespecially any holdovers from the summer.

Reevaluate your career goals to stay on track

Have you had “The Talk” with yourself recently? Fall tends to be the home stretch for work-related goals and accomplishments before annual end-of-year performance reviews. Have you developed good habits working from home? Are you career cushioning? Take the time during your fall reset to review goals and accomplishments and make sure you’re still on track, says Nicole Coustier, business coach and CEO of Aurelian Coaching. This way, you’ll know what you need to prioritize in order to finish the year on a high noteand land that bonus, she says.

Refresh your LinkedIn profile to invite new opportunities

When was the last time you updated your LinkedIn profile? If the answer is . (silence) … then now is the time to get on that, says Coustier. Even if you’re not actively looking for new employment opportunities, it’s still a great way to make connections in your field and stay current on what’s happening.

Consider a second career for some extra cash

Retirement doesn’t always go according to plan (especially if you never made a retirement plan), and one way to offset some costs while staying productive is to consider a second career, says Jensen. Whether that’s working a few hours as a consultant in your field or branching out into something totally new, you can earn a little extra cash, stay mentally sharp, keep physically active and (hopefully) have some fun.

Go on a practice interview to prepare for the real deal

Whether you’re changing careers or just looking for a new position, interviewing can be really nerve-wracking, especially if you haven’t done it in a while. And when you’re anxious, it’s hard to present yourself in the best light, says Coustier. Read up on tips from a hiring manager and things a job interviewer notices about you. Then practice with a friend or loved one. Another option: Consider hiring a career counselor who can walk you through the interview process and give you tips.

About the experts

• Fran Walfish, PsyD, is a parenting expert and leading child, couple and family psychotherapist in private practice in Beverly Hills, California. She is the author of The Self-Aware Parent.
• Nicole Dreiske has 40 years of experience in developing advanced educational strategies. She is an acknowledged pioneer of screen-based educational programs and the founder and executive director of the International Children’s Media Center.
• Kristamarie Collman, MD, is a family medicine physician specializing in preventative health, nutrition and weight management. She is the author of Glow Up Your Life!
• Rachel Rosenthal is an organizing expert and founder of professional organizing firm Rachel and Company.
• Trevor Chapman is a home expert and spokesperson for Farmer’s Insurance.
• Julie Bowman is a certified emergency preparedness specialist and first responder.
• Nancy Irwin, PsyD, is a clinical psychologist. She is also a diplomat for the American Academy of Experts in Traumatic Stress.
• Janine Knighton is the creative director at PuttingAPinInIt.com
• Pat Carroll, RN, is an award-winning writer and author of What Nurses Know and Doctors Don’t Have Time to Tell You. She has also maintained a part-time clinical practice as a trauma nurse, while teaching nurses, respiratory therapists, radiologic technology clinical educators and aspiring health profession teachers.
• Joshua Ross is a celebrity aesthetician and the founder of SkinLab in Los Angeles.
• Jacqueline Schaffer, MD, is a board-certified medical doctor, bestselling author of Irresistible You and founder of Schique Skincare.
• Carolyn Dean, MD, is an expert innutritional therapy. She is the author of more than 50 books, includingThe Magnesium Miracle andThe Complete Natural Medicine Guide to Women’s Health.
• Tim Jensen is a certified financial planner.
• Nicole Coustier is a business coach and CEO of Aurelian Coaching with more than 25 years of experience in government, tech, consulting and patient advocacy.

How Habit Stacking Trains Your Brain

The Best Way to Set (and Achieve) Goals

How to Break a Bad Habit for Good

The post 42 Ways to Reset Your Life This Fall—and Set Yourself Up for Success All Year Long appeared first on Reader's Digest.

That got us thinking, can you fry an egg on the sidewalk? And if you can fry an egg on the sidewalk, how hot does it need to be to truly fry an egg to perfection? Read on for the answers to these egg-cellent questions.

GetReaders DigestsRead Up newsletterfor humor, cleaning, travel, tech and fun facts all week long.

Can you fry an egg on the sidewalk?

Yes, it’s technically possible. There is, in fact, some truth behind the famous saying. But while it may be possible to fry an egg on the sidewalk, it’s not a simple process by any means.

How could you fry an egg on the sidewalk?

So what needs to happen for an egg to fry on the sidewalk? First, the sidewalk needs to reach a temperature of 158 degrees. And while hot summer weather may feel boiling at times and leaves the sidewalk scorching, the average concrete sidewalk can only reach a temperature of 145 degrees. So close, but not close enough!

The Library of Congress explains that concrete and “pavement of any kind” are poor heat conductors, so it’s likely that the egg will cook unevenly, even if it does manage to fry. Think of a frying pan as the ideal heat conductor. Obviously, surfaces like the average concrete sidewalk aren’t as effective as a frying pan’s material.

Can I cook an egg outside?

If you’re looking for unconventional ways to cook eggs, the Library of Congress recommends trying out a car hood. Yup, a car! The surface has similar conditions to that of a frying pan. In other words, frying an egg on a car hood is much more likely than the sidewalk. However, there are much better ways to cook an egglike scrambling it on the stovetop in your comfortably air-conditioned home.

Sources:

• NPR: “Last month was the hottest June ever recorded on Earth”
• Library of Congress: “Is it possible to fry an egg on the sidewalk if it’s hot enough?”

How to Perfectly Poach an Egg

The Trick to Peeling Hard-Boiled Eggs

How to Properly Flip an Egg

The post Can You Really Fry an Egg on the Sidewalk? appeared first on Reader's Digest.

But, if you happen to love a McDonald’s sweet treat for breakfast, the chain’s latest news may come as a shock. McDonald’s has announced that it’s discontinuing three of its beloved bakery items, bringing an official end to its McCafe bakery lineup. Yup, you read that right. We’ll let that news settle while we break down all the details.

Which items are leaving the McDonald’s menu?

Sadly, it’s official that McDonald’s cinnamon rolls, apple fritters and blueberry muffins are all departing the menu. The affected items originally arrived on menus in October 2020. Now, in an official statement, McDonald’s explains the reason behind the change: The fast-food chain is “always listening to our fans and adjusting our menu based on what they crave.”

When will these items leave the menu?

Although these items are taking a permanent hiatus from the Mickey D’s menu, they’re not gone quite yet. “Starting this month,” McDonald’s says, “we’ll be phasing out our McCafe Bakery lineup.” As of now, the items are still available on McDonald’s website. According to Instagram user @markiedevo, who originally broke the news, later confirmed by McDonald’s, the items will be off the menu by July 15meaning you likely won’t see them now when ordering from the fast-food giant.

What other desserts can I order?

Fortunately, there are still a few other classic desserts at McDonald’sfans can swap out an apple fritter for a baked apple pie, for instance. The menu offers chocolate chip cookies and frozen desserts too, all of which are available at McDonald’s restaurants across the country. So while the cinnamon rolls, apple fritters and blueberry muffins will be missed, when a dessert craving strikes, McDonald’s still has you covered.

Changes Are Coming to McD's Burgers

Psst... McDonald's Secret Menu Items

Why McDonalds Keeps Filet-O-Fish

The post McDonald’s Announces a Major Menu Change—Here’s What’s Leaving and Why appeared first on Reader's Digest.

How to grill like a pro

No summer is complete without at least one backyard barbecue bash. It doesn’t matter whether you barely know how to grill or you’re an amateur pitmasterthe combo of fresh air and fresh food is more than enough to get your family and friends outside. And with your loved ones present, you want to make more than hot dogs and hamburgers. You want to make an impression.

Whether you’re grilling burgers, chicken legs or one of those surprising foods you wouldn’t think of grilling (but really should), there’s always room for improvement when it comes to technique. (That goes for cleaning a grill too!) Everyone makes mistakeslike the 12 common blunders below, which professional chefs see over and over again.

To help you get through grilling season unscathed, we asked pro chefs about these common mistakes, and they offered up tips on how to grill the right way. Keep their advice in mind the next time you’re cooking outdoors.

Get Reader’s DigestsRead Up newsletter for more food tips, humor, cleaning, travel, tech and fun facts all week long.

The post Professional Chefs Share 12 Top Grilling Mistakes That Are Wrecking Your Barbecue appeared first on Reader's Digest.

And while we’re all about keeping our fruits and vegetables fresh for longer, or keeping an eye (er, nose?) out for spoiled milk, we can’t always be sure if the meat we’re buying is safe to cook and eat. Is there even a way to know if your meat is good even before opening up the packaging and taking a whiff?

Thankfully, there isand we discovered the easiest trick to take with you next time you walk down the meat aisle.

This hack can help you get the freshest meat

One of the easiest ways to find the freshest meat at the store right off the bat is to look at the packaging. If the packaging of the meat is “bubbled” up, it likely isn’t the best meat to buy, according to the Instagram account @homehacksco.

View this post on Instagram

A post shared by Home Hacks (@homehacksco)

If you notice that a package of meat has bubbled up and the meat is not sealed well to the plastic, it likely means that the package of meat went through a temperature change. When the meat goes from a hot temperature to a cold temperature, the plastic packaging will leave a gap of air and “bubble” up.

Why exactly does this matter? According to the USDA, if raw meats have been mishandled and experienced different temperatures, bacteria may grow and create an even greater risk of developing food-borne illnesses.

What else to look for with packaged meat

While the bubbled packaging is an easy way to immediately suss out potentially bad meats in your grocery aisle, there are a few other ways you can determine if your meat is good to cookboth before and after opening up the packaging.

First is the color. For beef, the freshest cut will actually look purple before changing to the typical cherry red. The meat will slowly change to brown-red, but if it has gone darker brown and even gray, it is starting to rot and is likely spoiled. For chicken, a pink hue with white streaks of fat is considered normal, but a yellow or gray color would be considered moldy and unsafe.

Secondand probably one of the most obviousis the smell. Fresh raw meat shouldn’t smell, so you can easily tell if your beef or chicken has gone bad if it has a slightly funky odor, almost sour like bad eggs or spoiled milk.

But if your meat is still packaged tightly, still a bright color and doesn’t have an odd smell, rest assured it is likely safe to cook and eat!

Sources:

• USDA: “How Temperatures Affect Food”
• University of Wisconsin Madison: “Can you tell if meat is safe by looking?”
• Banner Health: “Four Easy Ways to Tell If Your Raw Chicken is Bad”
• USDA: “Does the color of beef indicate freshness?”

Best Value Grocery Stores in America

The Grocery Store with the Best Reputation

The Difference Between Grocery Stores and Supermarkets

The post This Is How to Get the Freshest Meat in the Grocery Store appeared first on Reader's Digest.

A tropical food commonly confused with its smaller, sweeter cousin (the banana you know and love), the plantain has charm and versatility all its own. The fruit works well in both sweet and savory dishes, and boy is it delicious. “Plantains are the lifeblood in many indigenous communities around the world,” says chef Tonya Thomas, co-owner of The H3irloom Food Group in Baltimore, Maryland. “In many African countries, plantains are boiled, mashed and cooked with milk or coconut milk to make a creamy porridge.”

But that’s not even close to all the ways you can use these fruits. “In Latin American and Caribbean cuisines, green plantains are sliced, fried, flattened and fried again to make tostones,” says Tonya’s partner, chef David Thomas. “Ripe plantains are sliced and fried until caramelized to make maduros. The traditional Puerto Rican dish mofungo is made by mashing fried green plantains with garlic, salt and olive oil.”

Plantains have a high starch content and firm texture that makes them ideal for cooking in myriad ways, from boiling to frying to baking to grilling. Not only do they make for one of the best snacks you can eat (Chifles Plantain Chips rank as Florida’s favorite), but they’re also jam-packed with nutrients like vitamins A and C, potassium and dietary fiber. Here are the food facts you need to know about plantains before trying them for the first time.

Get Reader’s DigestsRead Up newsletter for more food, humor, cleaning, travel, tech and fun facts all week long.

What are plantains?

Scientifically speaking, plantains are a berry in the Musaceae family, which includes various species of bananas and plantains. In botany, berries are fleshy fruits that derive from a single plant ovary, with seeds embedded in the pulp. While you might not notice visible seeds in the banana you eat each day, or in plantains for that matter, they are most certainly therethey’re just incredibly small and not fully developed.

Like bananas, plantains grow in clusters (or “hands”), each containing dozens of individual fruits. The two foods share other similarities, like their general shape and the fact that they originate from Southeast Asia but are grown all over the world.

But don’t assume these lookalikes are actually the same: Plantains are larger than bananas, with thick peels that are more difficult to remove. Their firm flesh is more starchy than sweet, and when their peels are green or yellow, plantains are nearly unpalatable raw.

What do plantains taste like?

While unripe plantains are too starchy to eat raw, they’re wonderful when cooked. Think of them almost like a tropical potato, which you can serve mashed, baked, boiled or fried. When eaten this way, the flavor is mild and starch-forward, making them a great side dish for more flavorful entrees.

As a plantain ripens, its peel undergoes a metamorphosis, turning a vibrant yellow or even black. With this transformation comes a softer texture and increased sweetness. Ripe plantains become the stars of desserts and are fashioned into delightfully sweet snacks.

Bananas vs. plantains: What’s the difference?

The most obvious difference between bananas and plantains is size. Plantains are much larger than bananas, growing up to one foot in length.

Their peels offer more dissimilarities: Banana peels are thin and soften considerably as they ripen, while plantain peels are thicker and tougher, even when the fruit is ripe. When plantains are green, you’ll most certainly need a knife to cut through their fibrous exterior, and it may take some work to separate the peel from the fruit.

You won’t find people eating the fruits in the same way either. Though you can cook with bananas, most people eat them raw, once they’ve turned yellow and softened, indicating the starches in the fruit have broken down into simple sugars. Plantains are far starchier, giving them a firmer, denser texture that’s more suitable for cooking (almost like a sweet potato). They’re also considerably less sweet than bananas, even when ripe.

Though bananas grow in tropical regions, they’re widely consumed all over the world and are regularly used in Western recipes, including cakes, pies and quick breads. Plantains have yet to achieve the same global popularity, but they’re an indispensable ingredient in tropical climates, featuring prominently in African, Caribbean and Latin American cuisines.

How do you eat plantains?

Because of their high starch content and dense texture, plantains are best cooked before eating. So, what are plantains good in? More meals than you may imagine! Sweet or savory, plantain dishes are a delight. The preparation suggestions below offer tasty ways to eat plantains.

Fried

“This is a classic and versatile way to prepare plantains,” says Tonya. “Slice and fry them in oil until they turn golden and slightly caramelized. Fried plantains can be served as a side dish, snack or even as a dessert with a sprinkle of cinnamon and a drizzle of honey.”

Though leaving them au naturale is the most popular way to fry plantains, she also suggests trying them in fritters. “Mash ripe plantains and mix them with flour and spices and other ingredients to make a batter,” she says. “Drop spoonfuls of the batter into hot oil and fry until they become golden brown. These fritters are crispy on the outside and soft on the inside.”

Roasted

For a healthier alternative to deep-frying, try roasting your plantains instead. Peel them, cut them into pieces, toss in just enough cooking oil or melted butter to coat and spread them onto an ungreased baking sheet or roasting pan. Bake in a 400-degree oven until tender and golden brown. Depending on the size of the pieces, this can take anywhere from 15 to 30 minutes.

Another oven-friendly option: Create what will become your new favorite snack by whipping up some homemade plantain chips. Slice the plantains thinly, season with salt, spices or herbs, if you like, and bake them until they’re crispy.

Boiled

“Plantains can be boiled until tender and then mashed or served as a side dish,” says David. Boil pieces of peeled plantains in salted water until they are fork tender, which can take anywhere from 10 to 20 minutes, depending on the size. Once drained, you can serve them as is or mashed.

“In many African countries, plantains are boiled, mashed and cooked with milk or coconut milk to make a creamy porridge,” he says. “It is often flavored with spices like cinnamon, nutmeg or vanilla.”

Stewed

Not only are plantains delicious on their own, but they also play extraordinarily well with others. “Plantains can be added to stews, curries and other savory dishes to add a unique flavor and texture,” says Tonya. “They can be cooked until soft and absorb the flavors of the dish.”

How do you shop for plantains?

You’ll find plantains in the produce section of most major supermarkets. When shopping for the fruit, keep the dish you’re making in mind. A good recipe will note whether you need to use ripe (yellow or black) or unripe (green) plantains.

Ignore any minor blemishes or light discolorations on the peels. Those are perfectly normal and have no effect on the quality of the plantain. That said, avoid any plantains with large gashes, bruises or mold.

Keep in mind that plantains take longer to ripen than bananas (though there are tricks for making those bananas last longer). So if you buy green plantains today, they won’t be black tomorrow. If you’re making a dish that needs ripe plantains, buy yellow ones that are covered with a considerable number of black spots.

How do you store plantains?

You can store unripe plantains on the counter at room temperature for days, or even weeks, before you need to use them. If you’d like to accelerate the ripening process, store them inside a cloth sack or paper bag to trap the ethylene gas plantains emit as they ripen. And heads up: Ethylene gas can ripen other fruits and vegetables as well, so if you’ve got some underripe fruit you want to eat soon, store the produce in the bag, and let the plantains work their magic.

Once your plantains are ripe, you can store them in the refrigerator to slow down the ripening process until you’re ready to use them. Tie them up in a bag (cloth, paper or plastic) or place them in a resealable container to help prevent moisture loss. The skins will likely darken in the cold, but the fruit inside will remain unchanged.

For long-term storage, turn to your freezer. Place peeled plantains in a zip-top freezer or vacuum-sealed bag, then stash them away in the cold. Properly sealed to avoid freezer burn, they can last for several months. When you’re ready to use them, simply move them to the refrigerator or leave them out on the counter until they’re completely thawed.

Now that you can answer “What are plantains?” like a total pro, it’s time to take your food knowledge up a notch. Find out whether tomatoes and cucumbers are fruits or veggies.

Sources:

• Tonya and David Thomas, chefs and co-owners of The H3irloom Food Group in Baltimore

Is Pumpkin a Fruit or a Vegetable?

Reasons to Eat Blueberries Daily

Is Avocado a Fruit or a Vegetable?

The post What Are Plantains, Exactly? appeared first on Reader's Digest.

Just as Wisconsin has its cheese curds, Maryland has Old Bay, and it’s truly universal, dusting everything from seafood to some of the best snacks in the state. But tourists probably recognize it best as the seasoning that covers those famous Maryland crabs (and no, we’re not talking about imitation crab here!). If you want to eat like the locals anywhere in the Chesapeake Bay area, you’re going to eat Old Bay seasoningthat’s a food fact.

“Its continued presence in Maryland kitchens is a reminder of how central seafood is in our lives,” adds Kara Harris, a culinary historian in Maryland and author of the upcoming cookbook Festive Maryland Recipes. “Even if we are no longer serving crab and fish on the dinner table on a nightly basis, Old Bay is there, bringing up memories of crabs and gatherings with friends and family. My mom sent some to my brother in California. We’re lucky to have such an obvious way to send a literal taste of home!”

Get Reader’s DigestsRead Up newsletter for more food explainers, humor, cleaning, travel, tech and fun facts all week long.

The history of Old Bay seasoning

Like many of the greatest American breakthroughs and inventions (think: the Theory of Relativity, doughnut machines and the internet), Old Bay seasoning is the brainchild of a refugee. Gustav Brunn was a German-Jewish spice merchant who, in 1938, was arrested and sent to a Nazi concentration camp. To secure his release, his wife paid a lawyer 10,000 marks (about $4,000 U.S. dollars at the time, or $86,000 today), and soon after, the Brunn family was on a ship heading to Baltimore. He quickly found a job at the McCormick Spice Company but was fired three days later when the company learned he was Jewish.

Brunn quickly bounced back, opening up his own spice shopthe Baltimore Spice Companyacross the street from the city’s wholesale fish market. In 1940, after noticing the rampant popularity of fresh blue crabs harvested from the Chesapeake Bay, he decided to create his own signature spice blend to pair with them. Naming it after a local steamship line, Brunn began distributing samples to local crab steamers and fishmongers. Soon enough, Old Bay became the region’s go-to seasoning for blue crab boils, crab cakes, crab rolls and everything in between.

Old Bay remained a family-owned and operated business until 1990, five years after Gustav Brunn’s death. In a touch of irony, the company and its top-secret recipe were sold to Brunn’s former employer, McCormick, which continues to manufacture Old Bay to this very day.

These days, you can find Brunn’s famous seasoning nationwide, sold in local supermarkets alongside spices like paprika, saffron and cinnamon. But while it’s widely available, it’s still a regional treat. After all, what is Old Bay seasoning if not a treasure of the Chesapeake Bay area?

What’s in Old Bay seasoning?

You know the answer to “What is Old Bay seasoning?” but do you understand what’s in it? The exact recipe for Old Bay seasoning remains a closely guarded industry secret, with McCormick revealing little more than the fact that it includes 18 herbs and spices, including celery salt (the most dominant flavor), red pepper, black pepper and paprika.

Officially speaking, the remaining ingredients are a mystery. But it’s pretty easy to pick out strong notes of mustard powder and allspice. Many copycat recipes include other warm spices, like cinnamon, cardamom, mace, cloves and ginger. Whether or not these are the exact ingredients, we’ll never know.

How to use Old Bay seasoning

In Baltimore, people will make the case that Old Bay can go on pretty much everything. And honestly, I can’t argue with that! You can, of course, use it on any kind of seafood before or after cooking. Sprinkle it on salmon steaks before they hit the grill, shake it on a platter of steamed shrimp, stir it into a crab boil potit’s easy to use your imagination!

But you could also take a cue from Longo and use it as a Maryland-style salt. That’s exactly what Reader’s Digest deputy editor Anne Fritz does. “I like Old Bay on my seafood, of course, but why stop there?” she says. “I’m addicted to it on fries or popcornthese snacks remind me of my beloved Utz Crab Chips, which I can’t find in stores now that I no longer live in the Delmarva area. Its main ingredient is celery salt, so anytime a recipe calls for it, I substitute Old Bay, like in cole slaw or on the rim of a Bloody Mary.”

If you like that, you’ll want to shake Old Bay over scrambled eggs, coat buttery corn on the cob in the spice mix and even whip up your own version of Old Baydusted crab fries, Maryland’s favorite snack. If you want to use the spice mix as a rub, though, pick up McCormick’s Old Bay Rub, which adds brown sugar to the mix.

Cook with Old Bay seasoning

How to make your own Old Bay seasoning

While no one knows the exact recipe for Old Bay seasoning (aside from the McCormick company, that is), it’s easy to make a decent replica at home. And there’s a good chance you already have all the spices you need. If you don’t have the spices on hand, you can still whip up your own batch of Old Bay, but know that it’s much more affordable to buy a can of the seasoning instead of purchasing the 17 ingredients below.

Ingredients:

• 4 large bay leaves
• 2 tablespoons kosher salt
• 2 tablespoons celery seed
• 1 tablespoon hot paprika
• 1 tablespoon smoked paprika
• 2 teaspoons sweet paprika
• 2 teaspoons mustard powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom

Directions:

Pulverize the bay leaves into a powder using a coffee grinder, food processor or mortar and pestle. Mix the ground bay leaves with the remaining ingredients. Homemade Old Bay has a relatively long shelf life: Store it in a tightly sealed jar in a cool, dark cabinet for up to one year.

By now, you should be able to confidently answer “What is Old Bay seasoning?” Step up your game when it comes to other food facts by learning what wasabi really is and finding out who invented pizza.

Sources:

• Nancy Longo, chef and owner of Pierpoint Restaurant in Baltimore
• Kara Harris, Maryland-based culinary historian and author of Festive Maryland Recipes
• Baltimore Heritage: “Gustav Brunn’s Baltimore Spice Company”
• McCormick: “Old Bay Classic Seafood Seasoning”

Where Does Vanilla Come From?

Is Corn Really a Vegetable?

What Is Sriracha, Exactly?

The post What Is Old Bay Seasoning, Exactly? appeared first on Reader's Digest.