Peak-season fruits and vegetables pile up fast in late summer, and figuring out how to preserve produce before your farmers market haul goes bad is the difference between eating well through winter and tossing mushy tomatoes. Four home methods cover almost anything you’ll carry home this year.

What’s the best way to preserve produce from a farmers market haul?

The best method depends on what you bought. Freezing, canning, fermenting and drying each work well for different fruits and vegetables, and most home cooks end up using a mix.

Saving peak-season produce helps you eat better and spend less when cooler weather cuts your local supply. Keep in mind that peak season varies significantly across state lines, so consult local resources to make sure you’re gathering and saving items when they’re closest to their best.

Freezing suits berries, corn, peppers, tomatoes, herbs, greens and stone fruit. Canning handles tomatoes, peaches, jams and pickled vegetables. Fermenting works well for cabbage, cucumbers, radishes and carrots. Drying is ideal for herbs, tomatoes, apples and peppers. Match the technique to the food and you’ll waste far less of what you carry home each Saturday.

How do you freeze farmers market produce for later use?

Freezing is the simplest preservation method and needs no special equipment, though a few small steps make a real difference in quality.

Blanch vegetables like corn, green beans and broccoli for 30 to 60 seconds in boiling water, then plunge them into an ice bath before freezing. Blanching stops enzyme activity that causes freezer burn and off-flavors. Flash-freeze berries, cherries or chopped produce on a sheet pan before bagging them, so pieces don’t clump into a single frozen brick.

Herbs freeze well when chopped and packed into ice cube trays with olive oil or water, giving you instant flavor cubes for later cooking. Label and date every bag or container. Most produce holds its quality for 8 to 12 months in the freezer, so a well-organized summer stash can carry you through winter.

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Is home canning farmers market produce actually safe?

Home canning is safe when done correctly, but improperly canned food can cause botulism, a deadly form of food poisoning. This is not a technique to experiment with, and every batch should follow exact instructions from a trusted source.

There are two main methods. Water-bath canning is used for high-acid foods like tomatoes, fruit and pickles. Pressure canning is used for low-acid foods like most vegetables. The National Center for Home Food Preservation offers reliable recipes and best practices for both.

If you’re not ready for full canning, try refrigerator or quick pickles, which skip the equipment and the botulism risk. “I love a good refrigerator pickle because you can be flexible with the brine,” April McGreger, a Master Food Preserver and chef, told Food & Wine. “Since you’re not canning them, you don’t have to worry about the pH.” Quick-pickled cucumbers, onions, beets and carrots typically last a week or two refrigerated but are not shelf stable.

How do you ferment vegetables using the salt-brine method?

The salt-brine method submerges vegetables in salted water and lets beneficial bacteria convert the sugars into lactic acid over time. It’s the traditional way to make sauerkraut and true kosher dill pickles.

Emily Paster, the author of The Joys of Jewish Preserving, told Food & Wine, “A classic kosher dill pickle is fermented, meaning that cucumbers are placed in a salt-water brine with seasonings and left to ferment over a period of weeks until the good bacteria do their magic and convert the sugars in the cucumbers to lactic acid and create that distinctive tangy fermented flavor.” She added, “This type of pickle carries certain health benefits, like other fermented foods. And they need to be refrigerated once the fermentation process is complete.”

Minimally processed farmers market produce often ferments better because it retains more natural bacteria. Rinse produce to remove dirt but skip soap or harsh chemicals, which kill the good bacteria you need. Properly prepared fermented vegetables last about 4 to 8 months refrigerated.

How do you dry or dehydrate produce at home?

Removing moisture is another effective way to preserve seasonal produce, and the right technique depends on the item.

Certain herbs like rosemary, thyme, oregano and sage do well with air drying in loose bundles hanging in a cool, dark, well-ventilated space for a week or more. For fruits and vegetables, use a dedicated electric dehydrator or your oven at a low temperature with the door propped open and a fan running for air circulation.

According to guidance from Michigan State University, fruits should be pretreated before dehydrating by soaking in a mixture of vitamin C (ascorbic acid) and cold water, while vegetables should be steam blanched to help retain flavor.

Once produce is fully dried, store it in an airtight container so moisture cannot get back in. Properly dried herbs, apple slices and pepper flakes can hold their flavor for months in the pantry.

If anyone knows there’s always something new to learn in the kitchen, it’s Vivian Howard. The chef, author, restaurateur and television personality explores food questions big and small on Kitchen Curious. Whether she’s investigating what makes a complete protein, learning the science behind olive oil or uncovering surprising ways to use everyday ingredients, Howard approaches food and cooking with one guiding principle: stay curious.

Here, Howard shares some of the most fascinating kitchen discoveries she’s made—many of which changed the way she thinks about food.

Game-changing tips from the ‘Kitchen Curious’ host

Keep tomatoes fresh longer 

Few summer disappointments are bigger than biting into a beautiful tomato only to discover it tastes bland and watery. Howard says the problem often has less to do with the fruit’s variety and more to do with how the tomato was stored before it reached your kitchen. For the best flavor, she suggests buying tomatoes from a farmers market or farmstand when possible and asking whether they’ve been refrigerated.

“Refrigeration alters the tomato’s cell structure, affecting both texture and flavor,” she explains. At home, store tomatoes at room temperature and, for extra protection, place them stem-side down. Howard says the stem end is the tomato’s most vulnerable spot, so placing it downward helps protect it as it ripens.

The secret to cooking beans 

Beans are a superfood packed with fiber, protein and nutrients, but for some people they come with an unpleasant side effect: flatulence. One of Howard’s discoveries from Kitchen Curious involves a surprisingly simple pantry staple: Adding a pinch of baking soda to the beans as they cook helps break down some of the compounds that can contribute to gas and bloating. The result is beans that cook up tender and may be easier on the stomach without sacrificing flavor.

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A low-cost protein boost

Protein has become one of the buzziest words in food, with shoppers spending more than ever on bars, powders and specialty drinks. So Howard was surprised to learn that ordinary milk is considered a complete protein, meaning it contains all nine essential amino acids the body needs.

At a time when consumers are searching for convenient ways to get more protein Howard says it’s worth remembering that some of the simplest options have been in your refrigerator all along. “It seems to have all the things you need without having to do anything with it.” Just pour a glass and enjoy!

The browning trick chefs swear by

Ever wonder why restaurant vegetables, chicken and seafood taste richer than homemade food? Howard says one reason is caramelization—the deep browning that develops when foods are cooked with enough heat. In restaurants, cooks almost never cook something at 350°F, she says, since higher heat helps build flavor.

And giving food plenty of room in the pan helps moisture evaporate so foods can brown instead of steam. Many home cooks are hesitant to turn up the temp, but doing so creates layers of flavor that aren’t possible at lower heat.

The key to juicier chicken every time

Roasting a whole bird can make even experienced cooks nervous: The breast meat of a chicken can dry out before the darker meat cooks through and the sheer size of a turkey only raises the stakes. Howard’s solution is to spatchcock the bird by removing the backbone and flattening it before cooking.

The simple technique helps chicken and turkey cook faster and more evenly, while keeping the breast meat juicy. As an added bonus, vegetables, bread or stuffing ingredients placed underneath the bird soak up all the flavorful drippings as it roasts. “It’s such a no-brainer,” says Howard.

How to select a good olive oil

It’s easy to assume the best olive oil comes from Europe or that a higher price always means better quality. But Howard says one of her Kitchen Curious discoveries changed how she looks at the ingredient. When shopping, she advises choosing olive oil in an opaque container, which protects it from light, and looking for a harvest date on the label.

For best taste, use the oil within 12 to 18 months of that date. Finally, she says domestic olive oil can be just as good as European options.

Turn kitchen scraps into tasty eats

Sweet potato skins often get tossed without a second thought, but Howard treats them like their own ingredient. After roasting sweet potatoes, she scoops out most of the flesh to use as a puree, leaving some inside the skins. Then she cuts skins into wedges or chunks and fries until crisp. Use them like croutons in a salad.

Give leftover spices a flavor boost

Cleaning a spice grinder can be tricky, since you don’t want to rinse the inside with water and risk rust. Howard’s solution: Pulse uncooked rice in the grinder instead. The rice helps clear out lingering spices and turns into a flavorful powder that carries whatever spices were left behind. Stir it into soup to help thicken the broth while adding extra flavor.

Bake the perfect pie crust

Instead of buying pie weights or using dried beans to blind-bake a pie crust, Howard likes using rice. To do it, fit the crust into a pie plate, place a sheet of parchment over the dough, then pour uncooked rice on top to weigh it down while it bakes. As the crust bakes, the rice toasts, taking on a nuttier flavor. Afterward, cook the rice and use it as a flavorful side dish instead of tossing it.

A better way to roast asparagus

Getting asparagus just right can be surprisingly tricky. The stalks are naturally thicker and denser at the bottom than at the top, which means the tips can turn limp and overcooked while the lower portions remain tough and underdone. Howard’s solution is simple: Instead of roasting asparagus in spears, slice it into bite-size lengths, toss with olive oil and salt, then roast. Because the pieces are more uniform, they cook more evenly.

The easiest way to prevent rust 

If you’ve ever fallen down an internet rabbit hole trying to figure out the “right” way to care for cast iron, you’re not alone. Howard says many cooks focus on seasoning pans but overlook the step she considers most important: drying them completely. Even a little moisture can lead to rust, so she advises heating pans on the stove briefly after washing to evaporate any remaining water. Howard also notes that cast iron doesn’t need to be babied. While proper care matters, she says keeping the pan dry is ultimately most important.

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Ree Drummond, aka the Pioneer Woman, became a beloved household name on the Food Network, but she first won hearts as a blogger sharing photos of her family’s idyllic life on the ranch. “I started posting recipes way back in—brace yourself—2007,” Ree tells Woman’s World as this week’s cover girl (get your copy here!). “It […]

A taste of the Outer Banks

Howard is bringing her spirit of curiosity to Theodosia, her restaurant at The Sanderling Resort in Duck, North Carolina. The menu reflects the Outer Banks’ food traditions and Howard’s love of storytelling. Fresh seafood takes center stage on the menu, including a signature fish toast made with fish Howard’s team picks up from nearby Wanchese.

Other highlights include Smoked Bluefish & Potato Puffs, inspired by a vintage Outer Banks community cookbook dish, and Three Cracker Lemon Pie, featuring a salty cracker crust and Italian meringue topping.

This story first appeared in the August 17, 2026, issue of Woman’s World magazine. 

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You’re standing in the cookware aisle, and every box is stamped with a different promise: PFAS-free, PTFE-free, ceramic-coated, non-toxic. The labels look reassuring. They’re also largely unregulated—and most shoppers have no way to tell which claims mean something and which are marketing.

Here’s the catch behind non toxic non stick cookware: pans that are truly non-stick usually aren’t fully non-toxic, and pans that are non-toxic usually aren’t non-stick straight out of the box. Understanding why is the difference between a kitchen you trust and a cabinet full of pans you’ll regret.

What ‘non-stick’ and ‘non-toxic’ actually mean on a label

“Non-stick” describes a property, not a material. It can come from a coating like PTFE (sold as Teflon) or from seasoning a cast iron pan—but the word alone tells you nothing about what’s in the pan.

“Non-toxic” has no legal or standardized definition. On its own, it’s a marketing term. A pan labeled non-toxic can still contain chemicals that raise health questions.

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Three chemicals show up repeatedly on cookware packaging:

• PFAS: A family of thousands of synthetic “forever chemicals” that don’t break down in the environment or the body. It’s the umbrella term.
• PTFE: The slick coating sold as Teflon. It’s a type of PFAS, but stays stable at normal cooking temperatures.
• PFOA: A chemical once used to make PTFE. It raised the biggest health concerns and was phased out by 2015.

Most non-stick pans today are PFOA-free, but that doesn’t always mean the pan is PTFE-free.

“Avoiding products made with PFAS, including pots and pans, may help protect your health and the environment,” Eric Boring, PhD told Consumer Reports. “And our findings suggest that consumers who want to avoid PFAS in their nonstick cookware may want to focus on products that claim to be PTFE-free.”

Is there a safer alternative to Teflon pans?

You don’t have to throw out your non-stick skillet to cook safely. PFOA—the chemical of greatest concern—was phased out of the industry by 2015, according to the EPA.

Modern PTFE pans aren’t a major source of PFOA exposure, per WebMD, and stay inert at typical stovetop temperatures, which sit at 450°F or below. Replace them once they’re scratched or flaking.

If you want a true alternative to Teflon cookware, ceramic is the closest match for ease of use. But “ceramic” can be misleading because most ceramic pans are aluminum with a ceramic-like coating.

Either way, both true ceramic and ceramic-coated cookware are PTFE-free and non-stick. Coated versions degrade over time just like Teflon does, so they must be replaced often.

The best non-toxic, non-stick cookware materials

The best non-toxic, non-stick cookware isn’t a single product—it’s a set of materials that earn their slickness through use. Cast iron (traditional or enameled), stainless steel and carbon steel top the list. Pure titanium without coatings and true ceramic also qualify.

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These pans aren’t slick out of the box. Three techniques make them behave like non-stick:

1. Heat control: Preheat on moderate heat. For stainless, it’s ready when a drop of water beads and glides across the surface, or when the oil shimmers.
2. Adding fat: Use enough oil or butter to coat the surface. It fills the metal’s pores and creates a barrier between pan and food.
3. Patience: Let food sear undisturbed. It grips at first, then releases on its own once a crust forms.

Cast iron and carbon steel also benefit from seasoning—coating the pan in oil and baking it at high heat to build a slick layer that improves with every use.

How to stock a kitchen with non-stick, non-toxic cookware

No single pan does every job. The smartest approach to non-stick, non-toxic cookware is buying the right material for each task—and investing where it lasts.

• One stainless steel skillet for acidic foods, precise temperature control and pan sauces.
• One cast iron or carbon steel skillet for high-heat searing, baking and low-and-slow braising.
• One coated non-stick skillet for delicate foods like eggs, omelets and fish, plus sticky batters like pancakes.
• One stainless steel or enameled cast iron pot for cooking larger volumes of liquid at high heat.
• One stainless steel saucepan for boiling, simmering and making sauces.

A good stainless or cast iron pan can last decades. Coated non-stick is a consumable no matter the price—buy on the cheap end and replace often.

Roasted chicken is a guaranteed hit before you set it on the dinner table as it fills your kitchen with its savory aroma. Sometimes it may feel like your chicken takes a while to cook until the skin is crisp and the meat is tender. So, for times when you want to whip up dinner faster, simply cook the chicken in your air fryer. This appliance allows the bird to cook evenly in just an hour. On top of this, you can season the chicken while the air fryer preheats, place it inside and let the machine do the rest. The result will be juicy and golden brown chicken that your dinner crowd will love. Keep reading for the scoop on air fryer whole chicken and a simple recipe you’ll want to add to your recipe repertoire!

The basics of roasting chicken

Preparing roasted chicken usually involves seasoning the chicken and then placing it on a baking dish to cook in the oven. Depending on how large the chicken is, this could take well over an hour as the legs and thighs take longer to cook than the breast. This method still produces a tasty roasted chicken, however, if you want to achieve the same result in a quicker fashion, cooking it in the air fryer is the way to go.

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How the air fryer works to roast chicken in less time

Air fryers have a circulating heat function, which spreads hot air around foods such as chicken. For a whole chicken, this allows the inside and outside of meat to cook thoroughly and much faster. A chicken that’s about four pounds should take an hour to cook in the air fryer. But, it’s always a good idea to check the internal temperature because it’s a precise way to tell when the meat is done. Aim for a minimum internal temperature of 165 degrees Fahrenheit before removing the chicken from the air fryer and letting it rest.  I’m not saying you’ll ditch the oven method entirely—but you’ll definitely wish you used your air fryer sooner to roast chicken on busy nights!

Should I use aluminum foil when air frying chicken?

You can place a sheet of foil inside of the air fryer basket to catch any chicken fat and juices. Just make sure that the foil isn’t directly touching the heating element because it could damage your air fryer. Similarly, an air fryer liner is fine to use and prevents the chicken from sticking.

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How to roast a whole chicken in the air fryer

Ready to roast your best-ever chicken? Here’s an Air Fryer Whole Chicken recipe from blogger Becky Excell. Her air fryer comes with dual cooking slots, which allows her to cook the chicken and a side of rosemary Parmesan fries at once. However, you can serve it with other sides like this Air Fryer Baked Potato or these Air Fryer Carrots.

Air Fryer Whole Chicken

Ingredients:

• 1 (approximately 4 lb.) whole chicken, thoroughly washed and patted dry
• 3 Tbs. garlic-infused olive oil
• 2 tsp. paprika
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. salt
• ½ tsp. black pepper

Directions:

• Yield: 4 to 6 servings

1. Preheat air fryer to 375°F.
2. In small bowl, whisk together oil, paprika, thyme, oregano, salt and pepper until well combined. Brush the oil and spice mixture onto chicken so it’s fully coated. Transfer chicken to air fryer basket, breast side down.
3. Cook 30 minutes. Flip chicken so breast is facing up and continue cooking another 30 minutes, or until internal temperature reaches 165°F.
4. Remove from air fryer and rest 10 to 20 minutes. Carve chicken and arrange on serving platter. Enjoy!

Ina Garten has been making perfect roast chicken for years—so much so that it’s become one of her most famous recipes. But while the cooking part is straightforward, carving the bird can feel like an intimidating task. Thankfully, the Barefoot Contessa never leaves us hanging in the kitchen. In a March 19 Instagram reel titled, “Ask Ina,” Garten demonstrated her method for carving her Perfect Roast Chicken recipe, making it look simple and effortless. The video quickly took off, racking up over one million views. Ready to carve yourself? Here’s how Ina Garten does it.

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How Ina Garten carves a roast chicken

“There’s something about a roast chicken…the way the house smells, it’s just very homey, which makes us all feel good,” says Garten. “I’m gonna show you how I do it. I’m not an expert, but I’ve done it a lot of times.” Here are the tools you’ll need:

• A cutting board
• A carving fork
• A sharp knife

Removing the legs and thighs

First, Garten uses scissors to cut off the string that held the chicken legs together. “The next thing I do is cut the legs off.” She takes each leg and pulls it down towards the cutting board with one hand, then “wiggles the knife a little bit” until she finds where the bone is attached. Then, she cuts it off. After that, Ina separates each leg from the thigh. “The thighs are usually pretty small, so I just put that completely whole on the plate,” she says, laying them out with the carving fork.

The best way to carve the chicken breast

Now, the interesting part: the chicken breast. “Traditionally, people used to slice it, but then you get these fine shredded slices which aren’t very appealing,” says Ina. So what she does—and she learned this from Julia Child—is take the entire breast off at once using her fork and knife. She cuts down from the top first, then slices horizontally across. Then, she cuts it thicker, which she says adds more flavor. “Every portion gets a little bit of meat and that crispy skin,” she adds.

“See how juicy this chicken is? I think the biggest mistake people make is overcooking it.” Ina says to take the slices and lay them on your knife, then carefully lift them up with the fork and arrange them on the plate.

Finishing touches

Then, Ina cuts off the two wings, again wiggling her knife around until she finds where it connects.

Finally, Ina takes the juices and vegetables from the pan and pours them on top of the carved chicken. “A little fleur de sel (salt) gives it even more flavor,” she says. “And that’s carving roast chicken. How good does that look?” Just by watching the video, we think delicious (and masterful).

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Ina Garten’s Perfect Roast Chicken recipe

You can’t carve a chicken without roasting it first. Ina Garten’s Perfect Roast Chicken recipe is one of her most popular. “If there’s one thing you wanna learn how to make, it’s roast chicken,” she says. “It’s so simple, and I do it with vegetables in the pan so it’s an entire meal.” The recipe comes from her first cookbook, The Barefoot Contessa Cookbook, and it’s Jeffrey’s favorite Friday night dinner. You can simply pour the pan juices onto the chicken or click the link to make her easy gravy.

Ingredients:

• 1 whole (5- to 6-lb.) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 Tbs. butter, melted
• 1 Spanish onion, thickly sliced

Directions:

• Total time: 2¼ hours
• Yield: 3-4 servings

1. Preheat the oven to 425° F. Remove the chicken giblets, then rinse the chicken inside and out, remove any excess fat and pinfeathers and pat dry.
2. Place the chicken in a roasting pan just large. enough to hold the chicken and vegetables. Generously season the inside of the chicken with salt and pepper. Stuff the cavity with thyme, lemon halves and garlic.
3. Brush the outside with melted butter, then sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body. Surround it with the onion slices (or other preferred vegetables).
4. Roast for 1-1½ hours, or until juices run clear when you cut between the leg and thigh. Then, remove the chicken to a cutting board and let it cool before carving.
5. Carve the chicken using Ina’s method, drizzle with the pan juices and vegetables and serve.

Roasted potatoes are one of my go-to side dishes, so I’m always looking for new ways to make them standout. Recently, we came across celebrity chef Rachael Ray’s viral recipe for Crispy Lemon Smashed Potatoes—which features a few simple tricks that take spuds to the next level, from smashing the potatoes to squeezing them with lemon after they’re finished roasting. But, you’ll be impressed at how they work to create a mouthwatering batch of roasted potatoes. Keep reading to learn more about these clever tips and our experience trying these roasted potatoes with a citrusy twist.

The basics of roasting potatoes

Roasted potatoes are one of the simplest dishes as it mainly involves mixing any kind of spuds with oil and seasonings before roasting them. These steps are guaranteed to produce crispy and tender potatoes. But, small tweaks make a huge difference for a more flavorful batch of spuds. Take it from Rachael, whose roasted spuds recipe showcases easy tricks that elevate roasted fingerling or baby potatoes!

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Rachael Ray’s 3 tricks for delicious roasted potatoes

Rather than peeling and chopping the potatoes, Rachael saves time by leaving them whole with their skins on. Afterwards, she uses three tricks to enhance the spuds’ flavor and texture.

1. Smash the potatoes.

Rachael partially boils (or “parboils”) the potatoes so the inside is slightly tender and can absorb the seasonings. Then, she says to “crush them with the bottom of a water glass.” This step flattens the potatoes so that extra surface area helps them roast quicker and develop lots of crispy bits. It’s best to do this trick once the potatoes are drained and sitting on the baking sheet.

2. Roast the spuds at a high oven temperature.

A high oven temperature like 450 degrees Fahrenheit produces roasted potatoes with a brown and crispy exterior that nicely contrasts the tender interior.

3. Squeeze a caramelized lemon over the roasted potatoes.

As a final touch of flavor, Rachael squeezes the juice from a caramelized lemon over the potatoes. Charring lemons cooks their natural sugars, which reduces their bitterness and makes them sweeter. This adds a hint of brightness to your roasted spuds.

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How to make crispy lemon potatoes

Below, you can find steps from Rachael’s TikTok on how to make these potatoes. They’re bursting with sweet and earthy flavors, making them perfect to serve alongside baked chicken, grilled steak or sautéed fish. Yum!

Crispy Lemon Potatoes

@rachaelray

Three words: CRISPY 👏🏻 LEMON 👏🏻 POTATOES 👏🏻 #fyp #learnontiktok #howto #letscook #tiktoktips #foryoupage #learnfromme #cooking #Easter

♬ original sound – Rachael Ray

Ingredients:

• 1 lb. whole skin-on baby or fingerling potatoes
• 3 to 4 Tbs. extra virgin olive oil
• ½ lemon
• Salt and pepper

Directions:

• Yield: 2 to 3 servings

1. Place potatoes in pot and fill with enough cold water to fully submerge them.
2. Bring to boil over medium heat and cook uncovered about 20 minutes. Potatoes should be slightly soft but not mushy. Drain and let cool in pot for 2 minutes.
3. Preheat oven to 450°F.
4. Arrange potatoes in single layer on parchment paper-lined baking sheet. Smash potatoes with bottom of glass to slightly flatten surface. Drizzle with olive oil and season with salt and pepper. Gently stir to coat potatoes in seasonings.
5. Roast around 45 minutes, or until spuds are golden brown and crispy.
6. As potatoes are roasting, heat small skillet over medium heat. Place lemon half flesh side down on skillet and cook 8 to 10 minutes. Once lemon is caramelized, remove from skillet and set aside to cool slightly.
7. After potatoes are finished roasting, take baking sheet out of oven and squeeze lemon over spuds. Serve potatoes in bowl and enjoy.

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My taste test

Making this myself, I was curious how these roasted potatoes would taste better than other recipes I’ve tried. Taking the first bite, I immediately tasted the lemon’s subtle zing and sweetness—which balanced the buttery richness from the potatoes. Also, flattening the potatoes helped the skin turn into a browned crust once roasted. The simple addition of salt and pepper was enough to season the potatoes as the olive oil and caramelized lemon provided extra fruity and earthy flavors. This recipe certainly didn’t disappoint and is proof that roasted potatoes can steal the show at the dinner table!

Potatoes are something I will never get tired of eating—there are just so many delicious ways to prepare them that I never get bored! My personal favorite is a baked potato (loaded with cheese, sour cream and bacon) to go enjoy with steak or chicken. Recently, I stumbled across a simple yet unexpected tip for making the tastiest and most flavorful spuds and it involves brining them. All you need is two ingredients and 10 seconds to use this trick on a batch of raw spuds. Keep reading for the scoop on brined baked potatoes and my experience trying out this method at home. 

The benefits of brining potatoes before baking them

Yup, you heard that right, we want you to soak your potatoes in a mixture of salt and water just like you would a chicken or a whole turkey on Thanksgiving to ensure it stays juicy and moist. America’s Test Kitchen writer Danielle Lapierre says brining can help season the inside and outside of a potato as well (just be sure to poke them with a fork beforehand).

Also, the salt dries out the skin, allowing it to get super crispy in the oven. What’s even better is that brining potatoes only takes a few seconds instead of a few hours when it comes to meat! So there’s no excuse why you shouldn’t be doing this every time you’re baking your spuds.

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In a video posted on the ATK YouTube channel, chef Elle Simone demonstrates how this method works when preparing baked potatoes.

Brined Baked Potatoes

Ingredients:

• 4 medium or large russet potatoes, washed and patted dry
• ½ cup water
• 2 Tbs. salt
• Toppings and condiments like bacon, sour cream and/or cheese (optional)

Directions:

• Yield: 4 servings

1. Preheat oven to 450°F. Line baking sheet with parchment paper and place wire rack on top.
2. Using a fork, poke holes into each potato; set aside.

   Mixed together water and two tablespoons of salt in a bowl until the salt was fully dissolved.

3. Rolling each pricked potato in salt water mixture 10 seconds to coat them evenly.

   Transfer potatoes to wire rack-topped baking sheet.

4. Bake potatoes 45 minutes or until they’re fork-tender and crispy on the outside. Remove from the oven and cool slightly. Serve with your favorite toppings and condiments.

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My taste test

Once my potatoes were baked and cooled, I dolloped each one with plain Greek yogurt and freshly cracked black pepper before digging in. I immediately noticed the crunchy skin was perfectly salty without being overpowering. The inside had a slightly salted flavor that perfectly complemented the tartness from the yogurt and the pungent kick of black pepper. Overall, I was really impressed with how this easy trick made the potatoes even more delicious than they already are. 

When you’re in a need of a quick green side dish, frozen peas are a delicious and easy option. These sweet morsels add a pop of color to your plate and have a nice crisp texture—that is, when cooked correctly. If you’re like us, sometimes those peas end up mushy, bland and sad-looking. That’s why we spoke to a top chef for his secret to perfect peas every time. Even better? It actually saves you time! Plus, we have five ways to flavor up your cooked peas that even the pickiest eaters will love. Here’s how to cook frozen peas so they’re tender and tasty rather than bland and mushy.

Why frozen peas reign supreme

For enjoying peas at their peak year-round, frozen peas are the way to go. They are blanched and then flash-frozen right after being picked so they maintain their sweet and slightly crisp texture. Plus, key nutrients like fiber and protein stay within the peas even when frozen, both of which work together to boost digestion, heart health and satisfy your appetite. Compare that to canned peas, which tend to be mushier and have fewer nutrients due to more processing.

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What makes frozen peas mushy when cooked

A plate of dull, mushy peas isn’t an ideal side dish, which it’s best to minimize the culprit: water. Cooking peas in tons of water causes them to absorb the liquid and become super soft. Peas are also more prone to losing their sweet flavor, vibrant color and nutrients, especially if boiled. This is why chef’s suggest methods like steaming, microwaving or sautéing as they enhance the flavor and texture of frozen peas with very little water needed.

Why thawing frozen peas isn’t a necessary step

The beauty of frozen peas is that they don’t need to be thawed before cooking. Jay Weinstein, chef-instructor of Plant-Based Culinary Arts at the Institute Culinary Education, explains that this is because the peas “were blanched before freezing”—allowing the veggie to cook thoroughly even if it’s straight from the freezer. So, for busy weeknights, grab that bag of frozen peas and get right into cooking them to tender perfection.

How to cook frozen peas

Cooking frozen peas isn’t one-size-fits-all as each method has its own perks. Below, Sarah Johnson, founder at BigAirFryers.com, describes three methods that consistently yield tasty results for your desired amount of peas:

1. For the whole bag: how to steam frozen peas

This method is great if you’re making the full bag since a larger pot means all the peas are exposed to a consistent flow of steam that allows them to cook evenly.

1. Open the bag and pour frozen peas into a steamer basket placed over one inch of boiling water.
2. Steam over medium-high heat for five to seven minutes, until the peas have a tender yet crisp texture.
3. Carefully pour the cooked peas into a serving bowl and season with salt and pepper. 

2. For half of the bag: how to microwave frozen peas

If you’re cooking peas for one or two servings, microwaving is a speedy and mess-free option.

1. Place frozen peas in a microwave-safe dish with one to two tablespoons of water.
2. Microwave on high for four to five minutes, stirring halfway through. 
3. Once cooked, remove the dish and allow it to cool for two minutes before seasoning.

3. For a buttery texture: how to sauté frozen peas

Sautéing peas in oil or butter adds a rich flavor to the veggie, whether you’re making a small or large portion.

1. Heat two to three tablespoons of olive oil or butter in a skillet over medium heat.
2. Add your preferred amount of frozen peas to the skillet and cook for three to five minutes, until they’re tender and heated through.
3. Season with salt and pepper before serving.

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5 ways to dress up cooked peas

Plain cooked peas are a blank canvas for a variety of flavors and seasonings. Try these five yummy ideas to turn this simple veggie into a household favorite side, plus keep scrolling for a bonus fun appetizer recipe.

1. Herb Butter Peas

Toss the cooked peas with a mixture of melted butter and chopped herbs like parsley, thyme or mint to add a fresh, earthy flavor to the dish. 

2. Lemony Peas

Add a touch of zingy by tossing the peas with a drizzle of olive oil and ¼ tsp. lemon zest. Finish with a sprinkle of salt and pepper if you haven’t seasoned them already. 

3. Parmesan Peas 

Sprinkle the cooked peas with grated Parmesan cheese and a dash of black pepper for a sharp and tangy twist. 

4. Toasted Almond Peas

Mix the peas with a handful of toasted chopped almonds for an extra crunch and a nutty taste.

5. Peas With Crispy Bacon and Onions

Stir cooked peas with crispy bacon bits and caramelized onions for a salty and sweet flavor contrast. (Click through for how to make quick caramelized onions.)

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Bonus: Minty Pea and Goat Cheese Crostini

Frozen peas make easy work of these crostini, which get their bright flavor from minced fresh mint leaves

Ingredients:

• 18 slices French bread
• 3 Tbs. fresh goat cheese, at room temp.
• 1 tsp. minced fresh mint
• 1 tsp. minced scallions
• 1 cup frozen peas, cooked, cooled

Directions:

• Active: 15 mins
• Total time: 20 mins 
• Yield: 6 servings 

1. Heat oven to 350°F. Coat baking sheet with olive oil cooking spray. Arrange bread on baking sheet; coat lightly with cooking spray and season lightly with salt and pepper. Bake 5 min. or until lightly toasted. Let cool. 
2. Spread each toast with ½ tsp. goat cheese. In bowl, lightly mash together mint, scallions and peas; season to taste. Divide mixture evenly over crostini. Garnish as desired.

Learning how to cook ground beef isn’t exactly rocket science—but do you know the best way to get all the delicious flavor you can from the meaty goodness? Just grab some baking soda! It may sound wacky, but the pantry staple actually works wonders to keep ground beef moist and flavorful as it’s cooking. Keep reading to learn why you should reach for baking soda when cooking ground beef, plus get bonus tips from Woman’s World Food Director Julie Miltenberger and ground beef recipes that make it a cinch to serve up delicious meals.

What baking soda does to ground beef

Baking soda essentially acts as a tenderizer when added to ground beef. According to America’s Test Kitchen (ATK), soaking the meat in a baking soda and water solution raises the pH balance on the surface of the meat. This effect not only retains the beef’s moisture but also helps it cook faster—meaning you’ll get juicy brown meat rather than a pile of greasy, gray mush. ATK also notes that baking soda also slows down the protein in meat from bonding “excessively” as it heats up and prevents a tough, chewy texture most people like to avoid. 

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How to add baking soda to ground beef

Combining these ingredients is simpler than you think: Just dissolve a pinch of baking soda with a little water and then mix the solution into the ground beef. Allow the meat to sit for at least 15 minutes (but no more than 45 minutes) before cooking as directed in your recipe. You’ll want to use about ¼ tsp. baking soda per pound of ground beef. (Bonus: Click through for tips on how to properly store ground beef so it lasts longer in the fridge and click here for more baking soda hacks.)

4 additional tips for cooking ground beef

Baking soda makes ground beef extra brown and tasty, but it can’t do all of the heavy lifting. Below, Julie shares four additional tips for making sure the beef cooks evenly in the pan.

1. Don’t overcrowd the pan.

Julie notes that ground beef needs ample space in the pan in order to cook thoroughly. “You’ll need a 10-inch skillet to brown one pound of ground beef,” she explains. “When browning two or more pounds of ground beef, cook in 1-pound batches in a 12-inch skillet.”

2. Ensure the pan is well-heated.

If your pan isn’t fully heated before you start cooking, the ground beef will stick to the surface. This is why Julie says to “heat the pan for at least two to three minutes before adding ground beef to the skillet.”

3. Keep the ground beef chunks the same size.

Unevenly sized ground beef chunks won’t all cook at the same time. So aim to break up any clumps into uniform pieces. “Crumble the meat into the pan, so the pieces are all about the same size,” Julie says. “Let the meat sit and sizzle for a few minutes, allowing the surfaces touching the pan to form a crust before stirring and chopping up with a spatula or wooden spoon.”

4. Use the right pan when satuéeing ground beef.

Julie suggests cooking ground beef in a cast iron skillet for more even browning. “Since iron is such a good heat conductor, the surface will be evenly heated from edge to edge,” she says.

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Our top 5 mouthwatering ground beef recipes

All of this talk about ground beef should spark inspiration for your next dinner dish. Luckily, Julie and the rest of our test kitchen share five ground beef recipes that are quick, flavorful and sure to fill you up on any night! 

1. Skillet Pasta With Vodka Sauce

Cooking pasta directly in the sauce is the easy secret to adding even more flavor—plus, cleanup is a breeze.

Ingredients:

• 3 scallions
• 8 oz. ground beef 
• ⅛ tsp. pepper
• 1 clove garlic, minced
• 1 ½ cups vodka pasta sauce, from 24-oz. jar
• 8 oz. penne pasta
• ¼ tsp. crushed red pepper flakes (optional)

Directions:

• Active: 20 mins
• Total time: 35 mins
• Yield: 4 servings

1. Chop white and light green parts of scallions. Thinly slice remaining dark green parts of scallions; reserve. Coat 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, chopped scallions and pepper; cook, stirring and breaking up beef with spoon, until meat is no longer pink, 8 to 10 minutes, adding garlic during last 30 second of cooking time.
2. Using slotted spoon, remove beef mixture from skillet; reserve. Remove and discard drippings from skillet. Add ½ cup vodka sauce and 3 cups water to skillet; over medium-high heat, bring to boil. Stir in pasta and, if using, red pepper flakes; reduce heat to medium.
3. Cover; cook, stirring occasionally, until pasta is just tender, about 12 minutes. Stir in remaining 1 cup pasta sauce and reserved beef mixture; cook, stirring, until heated through, 1 to 2 minutes. Top with reserved sliced scallions.

2. Beef and Veggie Toss

Goat cheese adds a tangy kick to this sauté — feel free to sub in your fave shredded cheese.

Ingredients:

• 1 lb. ground beef
• 1 red pepper
• 2 cups green beans
• 1 Tbs. olive oil
• 1 cup sliced red onion
• 2 cups cooked baby potatoes, halved
• 1 cup cherry tomatoes
• ⅓ cup steak sauce
• ½ cup crumbled goat cheese (2 oz.)

Directions:

• Active: 40 mins
• Total time: 40 mins
• Yield: 4 servings

1. Coat nonstick skillet with cooking spray; heat over medium-high heat. Add beef; cook, stirring occasionally, until no longer pink, 7 to 8 minutes. Drain; reserve.
2. Cut pepper into strips; cut green beans into thirds. In skillet, heat oil over medium- high heat. Add pepper and onion; cook 5 minutes. Add potatoes, beans and tomatoes; cook until tender, 7 to 8 minutes. Over medium-low, stir in beef, sauce, ⅛ tsp. salt and ¼ cup water; add cheese. Cover; let cheese melt, 5 minutes.

3. Bolognese Stuffed Peppers

Our veggie-packed sauce is a great way to stretch half a pound of ground beef into a hearty dinner for four.

Ingredients:

• 4 red peppers
• ½ of 1 lb. eggplant, cut into ¼-thick round slices
• 1 (8 oz.) yellow squash, cut into ¼-thick round slices
• ¼ tsp. salt
• ¼ tsp. pepper
• 12 oz. ground beef
• 1 onion, chopped
• 1½ cups chunky garden vegetable pasta sauce, from 24-oz. jar
• 1 cup shredded mozzarella cheese 
• ⅓ cup crumbled feta cheese
• Fresh oregano (optional)

Directions:

• Active: 30 mins
• Total time: 1 hr., 10 mins
• Yield: 4 servings

1. Heat oven to 375°F. Coat 2-quart baking dish and 2 rimmed baking sheets with cooking spray. Slice tops off peppers; remove and discard seeds and ribs.
2. Place eggplant and squash in single layer on separate baking sheets; coat with cook- ing spray and sprinkle with salt and pepper. Bake, flipping once, until softened, 3 to 6 minutes per side; reserve.
3. Coat 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook, stirring occasionally, until beef is no longer pink, 7 to 8 minutes. Stir in sauce, eggplant and squash; reserve 1½ cups filling. Stir mozzarella into remaining filling. Spoon into peppers; transfer to baking dish. Spoon reserved filling around peppers; top with feta cheese. Coat one side of sheet of foil with cooking spray; place coated side down over peppers.
4. Bake until tender and filling is hot, 35 to 40 minutes. removing foil during last 10 minutes of cook time. If desired, garnish with oregano.

4. Chili Boats

Easy-do edible bread bowls are ideal for soaking up every last drop of the filling.

Ingredients:

• 1 (13.8-oz.) tube refrigerated pizza crust dough
• 1  egg, beaten
• 2 Tbs. sesame seeds
• ¾ lb. ground beef
• 1 Tbs. chili powder 
• ¼ tsp. salt
• 1 (10-oz.) can diced tomatoes and green chilies, drained
• Sour cream and cilantro sprigs (optional)

Directions:

• Active: 25 mins
• Total time: 50 mins
• Yield: 4 servings

1. Heat oven to 400°F. Coat baking sheet with cooking spray. On lightly floured surface, unroll dough. Brush dough with egg; sprinkle with sesame seeds. Cut dough into 4 rectangles (each about 7-by-5-inch).
2. Working with one at a time, invert rectangles onto baking sheet. Fold each short side of rectangle in half and press together to seal and make point at each end, leaving center open. Press bottom centers of dough boats onto baking sheet. Bake until lightly golden brown, about 10 min.
3. Heat 12-inch nonstick skillet over medium-high heat. Add beef, chili powder and salt; cook, stirring to break up beef, until browned, 3 to 4 minutes. Stir in tomatoes with chilies. Divide mixture among crusts. Cover with foil. Bake until filling is hot, 8 to 10 minutes. If desired, top with sour cream and cilantro.

5. Mexican Salad With Corn Tortilla Chips

Jalapeño adds a fiery kick to our chili-and cumin-kissed beef, but you can adjust if you prefer less heat.

Ingredients:

• 2 medium tomatoes, diced
• ¼ cup finely chopped white onion
• 1 jalapeño, finely chopped
• 1 Tbs. chopped fresh cilantro
• 1 Tbs. lime juice
• ⅛ tsp. + ¼ tsp. salt
• 1 lb. 90% lean ground beef
• 4 tsp. chili powder
• ½ tsp. ground cumin 
• ¼ tsp. pepper
• 4 cups corn tortillas chips
• 8 cups torn romaine lettuce, 10 oz. 
• ½ cup guacamole
• Cilantro leaves (optional)

Directions:

• Active: 20 mins
• Total time: 30 mins
• Yield: 4 servings

1. In medium bowl, stir together tomatoes, onion, jalapeño, chopped cilantro, lime juice and 1⅛ tsp. salt; reserve.
2. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add beef; cook, stirring occasionally and breaking up meat with spoon, until no longer pink, 7 to 8 minutes. Drain; return to skillet. Sprinkle with chili powder, cumin, pepper and ¼ tsp. salt. Cook, stirring often, until flavors blend and beef is browned, 1 minutes.
3. Arrange chips around edge of each of 4 plates. Divide lettuce among plates. Top with meat mixture, reserved tomato mixture and guacamole. If desired, garnish with fresh cilantro leaves.

If you’ve ever started to make a recipe, only to realize you don’t have eggs, which are required for the dish, you’re not alone. Eggs are so basic and so necessary to so many dishes, that they’re easy to put on auto-pilot, as in: “Surely, I’ve got eggs.” It’s why we often forget to buy them while grocery shopping. Also, unlike pantry staples like baking powder and sugar, eggs crack and go bad. Even if you’ve got ’em, you might want to save them for another day—especially with egg prices rising in recent weeks. Fortunately, substitutes for eggs do exist, and include everything from aquafaba to applesauce. Below is a list of the best egg substitutes for baking and cooking, and ingredient swap ratios you’ll need for each.

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Why do you need egg substitutes?

There are plenty of reasons you might need an egg substitute besides just running out of eggs. Perhaps you’re serving food to a guest with an egg allergy, or your partner has recently started following a vegan diet. Whatever the case, it’s important to consider the purpose eggs serve in your recipe. This will help you choose the ingredient swap that’s best matched to your dish.

Eggs serve many purposes in baking and cooking, including:

• Moisture: The liquid from raw eggs soaks into other ingredients in the recipe, adding moisture and fluffiness.
• Structure: Eggs are binding agents in a recipe, creating structure and preventing crumbling.
• Leavening: Eggs help foods puff up and expand when heated by trapping air into air pockets. Soufflés and meringues, for example, benefit from this egg trait.
• Aesthetics: Eggs can also contribute to a recipe’s taste, texture, and coloring.

So, which egg substitute is right for your recipe? Keep reading.

1. Applesauce

Applesauce is a natural sweetener that can also be used as a vegan egg substitute in recipes that require moisture and binding. Because the fruit puree is usually sweetened with spices like cinnamon and nutmeg, it works best in quick breads and desserts like brownies and muffins. (Of course, unsweetened applesauce is also available if you want all of the benefits of this gluten-free substitute in a non-baking recipe.) To use applesauce as an egg substitute, replace each egg with ¼ cup applesauce. Remember that applesauce may alter the flavor and texture of the final product, making it more suitable for recipes that complement its natural sweetness.

2. Yogurt

Yogurt can be used as an egg substitute in recipes that require moisture and acidity. It works well in recipes such as pancakes, waffles, and cakes. Simply replace each egg with ¼ cup of plain yogurt. Yogurt adds moisture and acidity to the batter, which helps with leavening and creates a tender crumb in the final product. Just be wary of using sweetened or flavored yogurt as an egg substitute—the added flavor may change your recipe.

3. Mashed Banana

Mashing up a banana and using it as a substitute is another popular solution when you’ve run out of eggs. Simply replace each egg with ¼ cup pureed banana. The finer the puree, the better. Although the desserts and baked goods you make with pureed bananas might not brown quite as deeply as eggs, they tend to have a richer, denser flavor. One note: If you have to replace many eggs, your final product may taste distinctly banana-y. 

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4. Buttermilk

Like yogurt, buttermilk is a tangy substitute for recipes requiring leavening and acidity. For this reason, it’s particularly useful in recipes like pancakes, biscuits, and scones. Replace each egg with ¼ cup buttermilk and let the acidity of the buttermilk activate the leavening agents, resulting in a light and fluffy texture.

5. Carbonated Water

Another great egg substitute for recipes that require leavening: carbonated water, such as club soda or sparkling water. The bubbles in the carbonated water help create a light and airy texture in the final product. All you need to do is replace each whole egg with ¼ cup carbonated water, and you’re all set for a fluffy final product.

6. Commercial Egg Replacer

If you’ve forgotten to buy eggs, chances are slim that you have commercial egg replacer in the fridge. Still, this is a useful egg replacement option if you’re cooking for someone with an allergy. Commercial egg replacer is available in most grocery stores and is specifically designed to replace eggs in recipes. These products are typically made from a blend of starches, leavening agents, and other ingredients that mimic the properties of eggs. They are often used in vegan and allergy-friendly recipes and can be used as a 1:1 replacement for eggs. If you’re hosting vegans or folks with egg allergies, this is the egg substitute for you.

7. Flaxseed or Chia Seed Gel

Flaxseeds and chia seeds aren’t just nutritious—in gel form, they can also be used as an egg substitute in many recipes. Making flaxseed or chia seed gel is easy: Mix one tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Then, let it sit in the warm water for a few minutes until it thickens and becomes gelatinous.

This gel can then be used as a 1:1 replacement for eggs in recipes such as muffins, pancakes, and cookies. Plus, flaxseed and chia seeds are rich in omega-3 fatty acids and fiber, making them not just a functional substitute for eggs, but a healthy one, too. If you didn’t have enough reasons to stock these superfoods in your pantry, consider them necessary now. Just note that using flaxseed or chia seed gel as a replacement may give your recipe a denser, nuttier flavor, so it might be best used in recipes like pancakes, waffles, and baked goods.

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8. Silken Tofu

Silken tofu is another popular egg substitute in vegan and vegetarian recipes. It has a smooth, creamy texture that closely mimics the moisture and binding properties of eggs, meaning it’s a useful substitute in creamy dessert recipes like custards and pies. To use silken tofu as an egg substitute, simply blend or mash it until it reaches a smooth consistency. Use ¼ cup of silken tofu puree for every egg your recipe needs. Like chia seed and flaxseed gel, this substitute can make foods a bit denser than an egg would, so keep that in mind when cooking and baking.

9. Aquafaba

Aquafaba, or the leftover liquid from beans, makes for a surprisingly effective egg replacement. You probably have it in your pantry already—the liquid in a can of chickpeas or beans is aquafaba. This substitute is effective because the texture of the liquid is very similar to egg whites. It’s a great substitute for recipes that call for egg whites, such as homemade marshmallows, meringue and even certain cocktails. Use three tablespoons aquafaba for each egg the recipe calls for.