10+ Ways Chefs Love Using Hot Honey to Spice Up Their Cooking

There’s a lot to love about hot honey. After all, whose palate doesn’t salivate over the combination of sweet and spicy? This up-and-coming condiment making its way into pantries around the country can be served with just about anything, from pizza and fried chicken to seafood, grilled vegetables and even desserts. With its powerful flavor punch and versatility, it’s about to become your new favorite ingredient.

A few excellent brands on the market—Mike’s Hot Honey or Red Clay Barrel-Aged Hot Honey, for example—are easy to order online, but it’s also simple to infuse your own regular honey with a little heat at home. You can use whatever peppers you like, dried or fresh, says Chris Riley, a culinary expert and co-founder of The Daring Kitchen based in Rogers, Arkansas. To do it, add honey and chopped peppers (he recommends using at least two types for more complexity, such

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30 Tasty Ginger Recipes to Spice up Your Life (Or at Least Your Cooking)

You know ginger as the all-important ingredient for holiday season cookies, but this spice can do so much more. It adds warmth to curries and zing to dressings. It perks up salad bowls and gives drinks an extra oomph. Whether you’re using the ground stuff or fresh ginger root (more on that below), this delicious spice is a welcome addition to any plate (or glass). Which is why we’ve rounded up 30 tasty ginger recipes that will let this golden root shine, from breakfast to dessert.

RELATED: Here’s How to Grate Ginger Without Making a Complete Mess

Here’s what you need to know about this spicy root. It’s actually a flowering plant, and is close cousins to turmeric, cardamom and galangal. People have been turning to this plant’s rhizome (i.e., the ginger root we know and love) for thousands of years—and not just for cooking. According to our

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Maryland Woman Loses 15 Pounds During Quarantine Cooking All Meals at Home Using This Service

For the past three months, the coronavirus pandemic has changed life as we knew it. Arguably, one of the places changed most by the virus has been our kitchens. With grocery stores facing supply chain shortages and the majority of restaurants closed or only offering carryout options, we’ve been forced to fend for ourselves and make most of our meals at home. It hasn’t been easy for anyone, but imagine cooking virtually every meal—breakfast, lunch, and dinner—for these past few months without having a dishwasher.

Not only has Lori Dominick, 54, of Green Belt, Maryland, done just that, but she also managed to lose weight in the process, thanks in large part to her Cooking Light Diet meal plans. She hasn’t just been making it work. She’s been thriving.

Lori Dominick
Lori Dominick

“It was always the first thing I looked for”

Dominick found the Cooking Light Diet a little over

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How food producers are preparing for the 2nd wave of COVID-19

Americans were quick to stock up on packaged foods during the first wave of the coronavirus, and some major producers felt a ripple effect in the supply chain due to the heightened demand.

Now that companies have learned from the supply chain impacts of COVID-19, they have started to think about a shift in strategies to ensure that their businesses are prepared if a second wave hits, especially come the colder fall months after peak flu season.

PHOTO: Canned goods fill the aisle in a supermarket in Miami’s Little Havana, May 15, 2018. (UIG via Getty Images, FILE)

Food manufacturers, producers and suppliers at all levels of the market saw various forms of disruption due to the first wave.

“We’ve seen some cracks in the food supply chain,” Glenn Pappalardo, a food and beverage strategy and initiatives partner at JPG Resources told ABC News.

Early on, he

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