Expert Interview

Whether on the front stoop, in the backyard, or at a park, eating outside will feel like a gift more than ever before.

So you can bake a cake and eat it all too.

Fact: Most cakes do not need to be refrigerated.

In fact, get it out of the kitchen entirely.

Cleaning can be ... enjoyable?

"This is definitely one of the most bizarre and misguided cleaning hacks that we've ever heard!”

Raise your hand if you’ve ever tried to stick to a food budget and failed. You’re not alone. That’s because budgets (for food and in general) are often too rigid, says Jennifer Faherty, a certified financial planner and the founder of Financial Wealthbeing. Budgets are great in theory, but they don’t always work in real life or allow for unplanned things to happen, she points out.

When it comes to home cooking, few people have imparted more wisdom to the masses than the late Julia Child. She taught us to relax and have fun in the kitchen, extolled the endless virtues of butter, and shopped local way before it was cool. Child also famously washed raw chicken before cooking it, explaining that it was probably safer because it would get rid of germs. As well-meaning as this seems, it couldn’t be further from the truth.

Even time management experts can get overwhelmed by the sensory overload that is a visit to Costco. Virginia Maddan is the mastermind behind Comfortable Structure, where she coaches people on how to use time management tools to reclaim their time. As a busy working mom, she applies her strategies to Costco runs to make them quicker and way more effective.

You may know Julia Turshen as the activist behind the Feed the Resistance cookbook, the co-author on a number of Gwyneth Paltrow’s books, or the cook you follow on Instagram for weeknight dinner inspiration (and pictures of snuggly dogs). But I know Julia as the woman who changed the way I think about leftovers.

You probably know Jet Tila as a judge on Food Network’s Guy’s Grocery Games, or from his latest gig as the floor reporter on Iron Chef America, but did you know that his family opened the very first Thai market in the U.S in the early ’70s? Jet grew up honing his culinary chops by helping out his parents in their Los Angeles-based Bangkok Market and the Royal Thai restaurant.

There’s a whole lot to love about summer eating, and while it’s hard to pick a favorite, I’d argue that tomatoes are pretty high up there. I take a hard pass on the pale, mealy versions available at the supermarket year-round and instead wait to bite into the absolute best for just a few short months in the summer. I’m not alone in this feeling — 10 smart, seasoned home cooks agree that nothing beats the juicy sweetness of summer tomatoes.

Summer produce brings to mind plump, juicy tomatoes, perfectly round peaches and plums, and overflowing bundles of vibrant green herbs. But you know what’s just as delicious as a picture-perfect peach? A slightly bruised or misshapen one, puréed into a smoothie, sliced into wedges and nestled into cake batter, or stewed into a sweet peach jam. Supermarkets often reject “ugly” or “imperfect” produce because it doesn’t meet their display standards.

The spring of 1999 I was still in college, which meant that I was working in a restaurant. Nothing high-brow; a barbecue joint. I put myself through school with a few restaurant jobs, working the tables, running food, coming in on Wednesday afternoons to help unload inventory.

Are you curious about this nitro coffee that keeps popping up? Me too. So I got an expert here in Louisville, Kentucky (which excels at beverages beyond bourbon!) to break it down for me. Here Brian Beyke, with local roaster Quills Coffee, shares everything you could want to know about nitro coffee.

If you’re like the majority of Americans — 64 percent, according to the National Coffee Association — you rely on that first cup of coffee to get you going each morning. Well, devotees of Bulletproof coffee, the trendy drink that infamously introduced butter to brew, claim the stuff can give you even more, and longer-lasting, energy. Let’s face it — most of us would gladly chug movie-theater-popcorn-flavored java by the gallon if it were true. So, is it?

One of the best things I ever did for my health was to adopt a healthy (whole food) vegetarian lifestyle when I was 20 years old — more than 10 years ago. While I realize it’s not for everyone, it was a brilliant solution for me. I felt better, slept better, my skin and digestion improved, and I had so much more energy. Several years ago, I took it a step further and decided to adopt a plant-based vegan diet, which was actually much easier than I thought it would be.

Of all the food myths my parents told me — and there were a lot — the one I never questioned was the idea that the crust is the healthiest part of the bread. My parents always said it was, and the crust was brown and didn’t taste as good as the center, so of course my 7-year-old self believed it was the healthy part.

I have issues with food. And to a degree, I think it’s impossible to avoid some issues with food, whether that means not stopping when full, feeling guilty about overindulging, or emotionally eating or restricting. What I hope is possible is not passing down my personal issues to my kids. Feeding kids is already tricky enough. Add to that the idea that you could maybe hurt them psychologically and it’s enough to make a mom like me lose sight of logic all together.

Toddlers are full of life and yet somehow they suck at eating: they flip out over former favorites, they don’t want to eat when you do, and sometimes they even think their plate is a hat for the dog. Totally normal. And yet. Yet. Feeding children can feel fraught. If you’ve ever wondered, Is my kid eating enough? How picky is TOO picky? How do I get maple syrup out of the dog’s ears? this is for you.

We’ve all been there. You pick up the most glorious bouquet of flowers at the grocery store and lovingly arrange the blooms once you get home. You admire the cheerful colors and happy fragrance for a couple of days — making sure to keep the flowers watered because you’ve got this! You remember how much you love having fresh flowers around the house. Then you catch sight of a lone rose petal that’s fluttered to the table.

You sip it, cook with it, and turn it into soup. Here's what the experts have to say on whether it's good for you or not.

We’re past January now, which means that we’re over the hump of Diet and Resolution Season — that annual stretch when everyone starts to feel pressured into Doing Something about their diet, their activity levels, or both. If you’re just hopping onto that bandwagon and are considering trying the keto lifestyle, read this first. We talked to three nutritionists who have some reservations to consider.

When faced with grossness in the kitchen (read: the whole house has the flu, or you found a cockroach infestation under the sink, or the dog trashed the room after eating who-knows-what), it’s tempting to bring out all of the big guns and throw every cleaning product you’ve got at the problem. But don’t! First of all, most cleaning products are plenty effective on their own. Plus, combining them could be toxic — and in some cases lethal.

We’ve all been there: You need something to eat besides that stale, smooshed granola bar in your bag and you’re A) in traffic on the freeway, B) rushing through an airport, or C) at the office on a dangerously empty stomach. Enter: Starbucks. Yes, our friends with the Frappuccinos have been wading ever deeper into the world of quick meals, and it turns out you can have some pretty tasty and reasonably healthy dishes there (just look away from the coffee confetti concoctions).

The holidays are a time for baking, and that means those who are gluten-free are still eager to get in on the action. While wheat may be out of the question, there are still plenty of cookies to be had this time of year. So if you’re planning on baking gluten-free, take some advice from a couple of seasoned experts to ensure you’re set up for success. Shauna James Ahern, of Gluten-Free Girl, feels strongly that you should let go of your measuring cups.

I am still quite a novice when it comes to baking sourdough bread, but fortunately I have lots of friends and books to consult. Community goes hand and hand with baking — from the neighborhood ovens of our past and present to the wide world of home bakers the internet has brought together. One of the best ways to learn about bread is to talk about it. So in that spirit, we went to the people who had something to say about baking their first loaf.

Everyone knows that person who refuses to recycle because they say it doesn’t actually do anything. Maybe you even are that person. Does recycling actually make a difference to our environment? We talked to top experts in the recycling space to find out what we can really know about the impact recycling has on our planet.

So, you want to stock the home bar with a decent selection of spirits but you don’t want to blow the bank. We hear you. That’s why we’ve gone to experts to find their top picks for American whiskey, tequila, and vodka so you can have a respectable bar — and still have cash left for other important stuff.

As I’ve mentioned before in this space, recycling is confusing. The rules keep changing and “recyclable” packaging often has non-recyclable bits mixed in with it. But the good news is there are actually more things out there that you can recycle than you realized.

If your pantry doesn't seem to be working for you, you might want to take a look at the shelves themselves.

Want to get better at grocery shopping? Learn from the pros.

If you’re on this site, chances are that you love grocery shopping. It’s probably not a chore for you, right? No matter how much you enjoy it, though, you don’t always have hours and hours to spend, slowly moseying up and down each and every aisle. Because, well, life. That’s why we asked some brilliant time-management experts for their best tips to help us all get in and out of the grocery store quickly.

Love to travel but don’t have a companion? No worries. More and more, traveling alone is an active choice, with women leading the way, according to Mary Bond of The Gutsy Traveler. (In fact, when it comes to travel, women are leading the way, period. Bond notes that 75 percent of those taking cultural, adventure, or nature trips are women, while women-only travel companies have increased by 230 percent.

Love to travel but don’t have a companion? No worries. More and more, traveling alone is an active choice, with women leading the way, according to Mary Bond of The Gutsy Traveler. (In fact, when it comes to travel, women are leading the way, period. Bond notes that 75 percent of those taking cultural, adventure, or nature trips are women, while women-only travel companies have increased by 230 percent.

If you have good organizing systems and maintain them regularly, clutter is less likely to build up. Or so I’m told, by organizing and lifestyle expert Lorie Marrero, creator of The Clutter Diet. “What if you decided not to brush your teeth all month, and on the last day of the month brushed them 30 times? That clearly would not work — some things need to be done regularly to be effective,” says Marrero. Like, for example, your kitchen.

The best part of any camping trip (or even a backyard fire-pit gathering) is obviously the time you spend with your friends and family. The second-best thing? The s’mores, hands down. If you’re one to really rough it, chances are you’ve roasted your fair share of marshmallows on random sticks you’ve collected in the woods. While any specks of dirt and bark just add to the rustic experience, it’s hard not to wonder if what you’re doing is actually okay.

True story: I know a guy in Columbus, Ohio, who hangs on to pints of limited-edition flavors by Jeni’s Splendid Ice Creams. Not for days or weeks, but for months and longer. Because, as he’s explained, sometimes you get a hankering for a scoop of Lapsang Souchong with Armagnac Prunes, a flavor that was discontinued years ago.

San Francisco is one of the most exciting food cities in the United States. If you’ve made the trip, chances are you’ve filled your belly with everything from clam chowder in a sourdough bowl and Zuni Cafe’s roast chicken to horchata bubble tea and toast slathered with homemade preserves at The Mill. Maybe you’ve even ventured across the Bay to Oakland, which is quietly gaining a reputation as a serious food destination. (Perhaps even better than San Francisco?

No one understands hangovers better than those who spend their working lives among an endless supply of booze. While you’re probably aware of the general go-to hangover remedies — a Bloody Mary; Gatorade; a bacon, egg, and cheese sandwich — what can the experts tell us? Their suggestions stray from the usual coconut water and breakfast burrito.

Haymarket Whiskey Bar is my kind of bar. It’s the kind of dive bar that’s got character in spades — witness pinball and skeeball machines, a giant moose head, and a neon blue bar — but it’s not so grungey that you feel like you don’t want to put your hands on the fluorescent-lit bar (or if you do, you’d have to whip out your bottle of Purell). It also has the best collection of bourbon in Louisville.

When the weather gets warmer, the cocktails get simpler. We crave the fresh bitterness of a three-ingredient Negroni or an invigorating (and not-so-boozy) punch — drinks you can linger over while at a sidewalk table or hanging out on a rooftop. If the sun is out, you want to be able to drink all day without complicated recipes or highly alcoholic beverages. Whether you like something spritzy or tropical, we have suggestions from some of New York’s best bartenders.

Ever had that moment when you can’t remember whether you touched the raw chicken and didn’t wash your hands? Sometimes we get into such a routine when making dinner that we forget some of the basics about the process — especially when it comes to meat handling and safety. Well, consider this your refresher course. We chatted with Stanley Rutledge, community coordinator at StopFoodborneIllness.org, to figure out some key tips for handling meat in the kitchen.

I’ve been thinking a lot about water lately after a recent trip to Switzerland, where something like 80 percent of the water stems directly from natural springs and groundwater and lakes. Not only is it safe to drink from the tap, but it’s also actually considered healthier than the bottled water you’d buy in the store.

Corner cabinets! We confess to feeling a bit confounded by them. They’re so spacious! But, at the same time, they can be hard to navigate, thanks to funky angles and that awkward too-deep depth. Many corner cabinets are equipped with built-in lazy Susans, which can help a little. What helps even more? These smart tips from organizing experts on how to best utilize your corner cabinets. “That chili pot that you only use on Super Bowl Sunday?

Unwinding in a hotel bar might be an act of comfortable convenience. If you are a weary traveler, it is surely the shortest distance from your drink to your bed. If you are lucky, you will find yourself ensconced at the likes of Dandelyan at the Mondrian on London’s South Bank, or Sable Kitchen & Bar at the Hotel Palomar in Chicago, where well-made drinks served amid swanky surroundings promise memorable imbibing experiences for locals and itinerant interlopers.

What should you be buying from your butcher? Theo Weening, the global meat buyer for Whole Foods, shares his favorite budget-friendly cuts of meat. Why? They’re like steak, but a lot cheaper and really hard to screw up. First of all, I like the flavor profile. Short ribs are tender and have a lot more flavor than some other cuts. It has the bone in it, so when you serve it, it has a nice look to it. It looks really substantial.

If you’ve been following along with our Whole30 coverage, you might have noticed a couple names popping up over and over again. We’ve mentioned the founders of the Whole30 program — Melissa Hartwig and Dallas Hartwig — numerous times, and we thought it was about time we sat down with one of them to get some more inspiration. I caught up with Melissa over the phone to dive deeper into the spirit of Whole30 and learn more about what she eats on a daily basis.

Constructed entirely of cookies and icing, gingerbread houses are among the most magical of holiday treats. But for the home baker, embarking on such an intricate project can seem intimidating. Is it possible to build a beautiful biscuit structure from scratch and still have fun? I spoke to Jon Lovitch, New York chef and creator of GingerBread Lane, a collection of over 1,200 edible houses currently on display at the New York Hall of Science.

The only thing more trendy than ordering a salad from Sweetgreen for lunch in New York is waiting in line for said salad. And while it might seem a little ridiculous to wait in a long line for something like a salad, it should be noted that these aren’t just any salads — there’s something magical and inspiring about every Sweetgreen salad I’ve ever tried. They are hearty, satisfying, and ridiculously tasty. Some of them don’t even have greens.

Every family has their own Thanksgiving customs, but there is one tradition that unites us all: standing in line at airport security. The TSA is as much a part of the holiday as pumpkin pie. It is beautiful, in a way. America may be more divided than ever, and yet all of us must stand together, forever, holding our quart-sized plastic bags.

Whether you’re cooking the big family meal or attending it, there’s one thing that everyone looks forward to the day after Thanksgiving (hint: it’s not Black Friday): the delicious leftovers! The last thing you want, however, is a queasy stomach (or worse), thanks to improper food handling. To keep your tummy happy the second — or third — time around, follow this advice from Deirdre Schlunegger, CEO of Stop Foodborne Illness.

Fans of Food Network’s Barefoot Contessa know that the show really has three stars: Ina Garten, the beautiful food she makes, and her husband, Jeffrey. Whether we’re watching Ina’s face light up when Jeffrey walks into the room, or waiting with faux-suspense for Jeffrey’s reaction to the food Ina’s prepared for him (spoiler alert: he always likes everything she makes), it’s obvious that these two lovebirds are the real deal.

Why are Mondays so hard? And do they really have to be? We asked five smart, successful women to share how they make the first day of the week just a little bit easier. Here are five smart pieces of advice from an actress, an author, a chemist, a philanthropist, and a budding surgeon. “I know Mondays can be rough, but I always try and remind myself how lucky I am to be doing something I love.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises. Profession: Marketing and Communications at R.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises. Profession: Chef, Back Deck Boston City: Cambridge, MA Instagram/Twitter: @@backdeckboston Chef Paul Sussman is a veteran of the Boston food scene.

It’s 3 p.m. and you’re stuck in the office. You could buckle down and finish that pile of work your boss has been asking for, but your brain keeps sending you a message … cookie! Cookie! Yes, you — feed me a cookie! Sure, eating cookies can give you a little sugar boost, but you’ll crash hard later. If it’s energy you’re after, we asked five professional trainers to give us five moves that will do a much better job.

You finally took the plunge and invested in a good knife — or maybe a few good knives. Either way, you’ve spent good money and your blades deserve a storage place that will keep their edges pristine for as long as possible. Here’s what not to do, and three ways to do it right. Tossing your knives in a drawer along with other kitchen gadgets and cutlery is a lousy idea.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.