Cinnamon sticks always make a lovely garnish and freshly grated cinnamon is a nice treat, but there are other uses for full sticks of this perfect-for-fall-spice, ones you may not have even considered. Here are five great reasons why we keep cinnamon sticks stocked in the kitchen, and why you should too! If you don’t keep cinnamon sticks in your spice cabinet, now is the perfect time to consider stocking up.

It took me a long time to get over feeling intimidated by cooking meat on the stovetop. For a while, I simply avoided it, and then in learning I made my share of mistakes along the way. But with the right tips to guide you, the stovetop is one of the quickest, easiest ways to cook delicious chicken, beef, and pork. Here are the five most common mistakes that are made when cooking meat, plus our best tips on how to avoid them!

Bisque and chowder — are they just fancy monikers for creamy soup? Is there really a difference? This question never crossed my mind until it was posed to me recently. My immediate thought was that the answer was obvious. Except, when I started to actually think about it, I really had no idea what set them apart. So, what exactly is the difference between bisque and chowder? Bisque and chowder are two very delicious and very similar types of soup.

If you’ve ever had roommates you know that sharing kitchen space comes with its challenges. Over the years I’ve had my own share of roommate experiences, both fantastic and totally infuriating. If you’ve ever had roommates you’ll totally be able to relate to this, and if you’re about to move in with roommates for the first time, here are my five essential tips for sharing a kitchen with roommates.

Say hello to the Mexican cucumber, the most adorable fruit (or is it a vegetable?)! The other weekend when I was browsing the tables at the farmers market I came across the most interesting looking fruit. I’d never seen anything like it. This little fruit was the size of a large grape, and looked like a miniature watermelon with its oval shape and variegated green coloring. Have you ever tried one?

We’ve reached that wonderful time in August when eggplants in their many shapes and colors have taken over more than a few tables at the farmers market. While eggplant is readily available throughout the year, its peak season is right now, from August through October. From choosing the right fruit (yes, eggplant is a fruit!), to storing it and of course, eating it, we’re sharing everything you need to know about eggplant. Or, aubergines, if you prefer.

You know that point when you’re almost to the bottom of a jar of jam? It’s not quite empty, but it feels close enough because there’s not even enough jam to spread on a piece of toast. It might seem like what’s left is a lost cause and the easiest solution is to toss the jar. Don’t do it! This tiny amount of sweetness is the perfect beginning for a super easy jam jar vinaigrette.

So, just what is this speckled fruit that looks like a plum and bears a similar, yet funny name? Pluots are a member of the (delicious!) stone fruit family. They are a hybrid fruit developed in the late 80s that are 75% plum and 25% apricot. They resemble plums with smooth skin, and a similar shape and texture. If you’ve never tasted a pluot you’re in for a treat! The flavor is intense, and I say that in the best way possible!

This ice cream cake looks elaborate (and delicious), right? Not only does this cake involve 10 sweet layers of pure bliss, but it relies on a shortcut so you can make it far more quickly than you might expect. Ready to go to ice cream cake heaven? Follow me, I’m more than happy to lead the way! You won’t believe how easy it is to build this 10-layer ice cream cake.

Ah, cherry season! It’s a short, yet deliciously sweet blip on the calendar, and one I look forward to every summer. I could barely contain my excitement when these sweet, red jewels began to trickle in to the farmers market and grocery stores here in New York. The window for cherry season is short! Like, just around one month short. Six weeks if you’re lucky. Timing varies around the country, with the west coast receiving their bounty as early as May.

I love a good burger any time of year, but there’s something about summer that makes them even better. Lately I’ve been changing things up with lean, flavor-packed turkey burgers. Creating a good turkey burger can be tricky because ground turkey, while leaner than the beef in traditional burgers, needs a little extra loving care. Here are four tips for a juicy, satisfying turkey burger.

This summer I’m determined to step up my burger game. It’s time to branch out from my standard piece of Swiss (or sometimes cheddar), slice of tomato, onion and pickles. Not that those aren’t great toppings. They are, they’re classics. They’re just lacking in the creativity department. Here are seven toppings that get a little more creative, a little more fancy — like a burger you’d find gracing the menu at a swanky (but still legit) burger joint.

At one time or another we’ve all added something tasty to give our plan ‘ol glass of water or fizzy seltzer a little boost. A squeeze of lemon or lime, a few slices of cucumber, perhaps a few sprigs of mint. This summer try something a little different. Cool off your drinks and add a hint of fresh flavor with melon ball ice cubes. I stumbled across this genius tip on Pinterest recently, and it was too good not to share with you!

Somehow I’ve managed to accumulate no less than 100 wooden skewers. Or, perhaps the count is closer to 200. Either way there’s a lot. And that’s in addition to my collection of metal skewers. Every summer I seem to forget I’m well stocked in this area, and pick up a new package of skewers the very second grilling season begins. If you, like me, are well-stocked with skewers, here are some creative ideas for putting them to use this summer.

I think we can all agree that it doesn’t take a lot to make a great guacamole. Just a simple blend of mashed avocado, plenty of chopped fresh cilantro, red onion, fresh lime juice, salt and pepper. Add the chips, and perhaps a cold beer or margarita and you’re all set. This summer, I propose breaking out of your purist shell and expanding your horizons to consider one of these 5 fun add-ins to jazz up your next batch of guac! If you love a good sweet-savory blend, this is for you!

Can it really be possible to make homemade whipped cream with just a mason jar? No tired arm from whisking. No lugging the stand mixer out just to make a few dollops of whipped cream. No beaters to wash, or immersion blender to clean. Instead, there’s a method as simple as pouring whipping cream in a jar, sealing the lid nice & tight and giving it a good shake. Kind of sounds too good to be true, right?! I first read this tip, written by Chris Scheuer, in Parade Magazine.

This coming Saturday, June 14, is a national food holiday, paying homage to one of summer’s quintessential desserts — strawberry shortcake. So, what better time than now to talk to expert baker (and one of our favorites!), Dorie Greenspan, about her tips for preparing the perfect strawberry shortcake, complete with tender, mile-high biscuits, every time! Is shortcake a project that any baker can take on? Shortcake is such a great project for newbie bakers and pros, alike!

Right now farmers markets are teeming with tables of leafy greens. There’s everything from large, sturdy collards to delicate microgreens and painful sounding stinging nettles. Whether you’re a die-hard kale lover, or the sight of it makes you cringe, there’s no better time than right now to get a little adventurous and give these five greens a try! I keep hearing that collards are gearing up to be the new kale.

For years I was convinced that the only way to cook a great steak, and well, most types of meat, was on the grill. And since there was no way to have a grill in my small New York City apartment, I restricted my meat eating to restaurants and weekends visiting my parents (and their grill!) in the suburbs. A few years ago, I experimented with cooking a steak in my cast iron skillet. Despite my initial skepticism, this forever changed the way I cook meat!

Adding frozen fruit to smoothies is nothing short of amazing. And, pretty much mandatory in my book. It’s a great way to add flavor and sweetness, and best of all, I love the icy, refreshing consistency it brings to my drink. There’s no question that buying frozen fruit is easy and convenient, but it also gets a little pricey…especially if you drink smoothies as often as I do! While it takes a little time and some prep work, consider freezing fresh fruit instead.

I’ve been cooking with coconut milk a lot lately, and I seem to have a knack for picking recipes that never quite use the entire can. It feels wasteful to to get rid of the leftovers, so whether it’s just a few tablespoons or a cup, I always save what’s left. To prevent your leftover coconut milk from getting lost and forgotten in the back of the fridge, here are five great ways to use up that open can.

I was wary of stinging nettles for quite a while. Until just the other week, in fact. There was always something about the sign marked ‘DANGER’, perched in front of the bin of nettles at the farmers market, that kept me away. Not to mention their painful-sounding name. I mean, stinging nettles…not exactly the most friendly-sounding name. So, will stinging nettles really sting you? Yes, and no.

Love natural nut butter, but can’t stand when it separates? You’re not alone! There are a few different methods to blend, and re-blend, separated nut butter, and I have a tried and true, super-easy method that works every time. I don’t know about you, but nearly all of my attempts to stir separated nut butter result with me spilling oil everywhere, including on myself. Thankfully there’s an easier (and less messy!) way to get the job done.

A few months ago while I was waiting in line at my local juice shop, I noticed the woman ahead of me purchase the most stunning smoothie I have ever set eyes on. It was the most mesmerizing shade of deep blue-green. I knew it was finally time to stray from my predictable berry-almond-protein number and give that stunning mystery smoothie a try. I soon learned it was the addition of spirulina that gave this smoothie such a beautiful hue.

Warmer weather signals the return of many things, my favorite being the start of iced coffee season. It’s a refreshing way to start the day and a cool afternoon pick me up when it’s too hot for a cup of hot joe. If you’re like me, a slow coffee drinker, then you’re familiar with how quickly melted ice can ruin an otherwise blissful cup of iced coffee.

What’s your favorite last-minute dinner? Mine is scrambled eggs. I like them soft as possible, with plenty of butter, eaten on crisp toast at 7 p.m., taking comfort in a simple, hot meal after a scattered day. If scrambled eggs are your idea of easy comfort food, when it’s for breakfast, lunch, or dinner, these five tips will make them even better. Scrambled eggs are one of the few foods that it doesn’t pay to get too much of a head start.