There’s a lot more to apples than meets the eye. Some are crisp and juicy, some are sweet, some are tart enough to make your face pucker—but picking a winner? That’s an art. Lucky for you, a few simple tricks can help you grab the best every time. 1. Know Your Colors Every apple variety has its ideal look when ripe. Sure, a red apple with a few green streaks might make you pause, but don’t worry—this can just be where the sun didn’t reach. The key is to compare apples to the

We’ve all heard that cheese makes everything better—but could it actually make your memory better, too?

The Clif Family just dropped a giveaway that’s basically autumn-on-a-board. We’re talking cozy, wine-country vibes and an entire gift box designed to make your fall dessert game dangerously good. They’ve teamed up with cheese royalty— Point Reyes Cheese and Cowgirl Creamery —to give one lucky winner the makings of a Fall Wine Country Dessert Board. Think Napa indulgence meets fireside snacking. Here’s the lowdown: What’s in the prize box? Napa Noir Chocolate Bar, Apple Butte

Move over, soup bowls and ramekins—this fall, your serving vessel is edible, adorable, and totally Instagram-worthy. We’re talking about mini pumpkins, the MVPs of seasonal entertaining. You’ve probably seen them piled up in every grocery store bin and farm stand this time of year—perfectly plump, irresistibly cute, and begging to be turned into something delicious. Sure, you could  just set them on your table as décor… but why stop there when you can bake, stuff, and serve r

Brining isn’t just about making your feta taste like the Mediterranean—it’s a centuries-old technique that shapes flavor, texture, and even how long your cheese can last before it gets… let’s say, “ripe.” Let’s start with the basics. Cheese brining has been around for roughly 9,000 years. The main function is practical: brining preserves cheese. By immersing it in a salty solution, cheese makers slow down the growth of pesky microbes that could turn your snack into a science

It’s been over a year since the first alarms went off, and instead of fading away like last year’s PSL hype, the list of affected brands keeps growing.

Recipes etched in stone are telling stories only food can capture.

Depending on where you live, dining out might hurt your wallet a lot more than you think.

It doesn’t twirl. It doesn’t scoop. In fact, it looks more like breakfast than dinner.

Here’s a shocking truth: one of the dirtiest spots in your kitchen isn’t under the sink or behind the stove—it’s right under your fingertips.

Think of it like picking apples or avocados: there’s an art to it. Once you know what to look for, you’ll never bring home a dud again

Think of cheese and candy as secret soulmates: both are rich in flavor, texture, and, let’s be honest, a little indulgent. Some cheeses even have the fudgy, caramel-y, chocolate-y qualities of candy bars. Put them together, and you’re in for a mind-blowing sweet-and-savory adventure.

Cheddar is salty, nutty, buttery, tangy — basically a full personality. And when it mingles with sugar, spice, and everything nice, you get a contrast that’s bold, complex, and impossible to stop eating

Americans aren’t just making cheese—they’re devouring it

Think cozy flavors, warm spices, and cheeses that could hold their own against everything from roasted squash to caramelized apples.

We’re talking cookies dressed as mummies, monsters with googly eyes, and milkshakes that could wake the dead (or at least your sweet tooth).

Move over, basic toasties—there’s a new champion in town, and it’s huge.

At first glance, it looks like something you might find at the back of your fridge after a few too many “I’ll cook tomorrow” nights.

New Jersey’s tiny grilled cheese shack that’s earned a big reputation

Whisky lovers, brace yourselves: Gordon & MacPhail has just shattered records—and maybe a few taste buds in anticipation—with the release of the 85-year-old Glenlivet, now officially the oldest single malt Scotch ever bottled