Breakfast In Skills
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Watch What Happens When American Kids Try International BreakfastsSkills
Think about what you ate for breakfast as a kid. If you grew up in the U.S., chances are you were eating cereal, toast, eggs, muffins, or something similar. What happens when you give American kids traditional breakfasts from countries like Korea, Finland, Poland, and Vietnam? Not only will you get a lot of questions, but you’ll also get some of the funniest facial expressions we’ve ever seen.
Sep 30, 2020
Out of the Box: Why I Decided to Wean My Kids off CerealSkills
The breakfast landscape is full of easy choices. It’s easy to roll out of bed, shuffle into the kitchen, and pour yourself — and your kids — the customary bowl of cereal and glass of orange juice. But that which is easy isn’t always necessarily sustainable. And that which is easy isn’t always necessarily cheap, either. The costs add up — in all kinds of ways. I decided to make it my mission to get my kids off cereal.
Sep 30, 2020
What Making Breakfast for My Kid Has Taught Me About Better BreakfastsSkills
The one meal my husband, my 10-month-old son, and I always sit down to together is breakfast. At first, adding the meal prep (and feeding a messy, wiggly creature) was overwhelming, but as we’ve developed a routine and as the number of foods the baby can eat has expanded, the whole process has become a lot easier. There’s just one problem: it’s made me realize how much better my own breakfasts could be.
Sep 30, 2020
My Strategy to Kick Cereal out of Our Breakfast RoutineSkills
Before it came time to put my plan of kicking cereal to the curb into action (read more about why we’re doing this), I gently warned the boys (and repeatedly, out of necessity) that we’d all have to be creative and open-minded. I tried to get them excited about eating something different and turn the whole thing into an adventure; as any parent likely knows, it’s all in how you spin it, and they take their cues from us.
Sep 30, 2020
We Kicked Cereal to the Curb, and Here’s How It WentSkills
After a few weeks of habitually disregarding the cereal collection in our lazy Susan, we were completely in the zone; we had expanded our repertoire, eating a lot of different things. I hadn’t bought a box of cereal in at least three weeks, and although I did not experience the revolt I was sensing in my previous post, I did occasionally get some questions in the morning as to whether or not we’re “still not eating cereal.
Sep 30, 2020
Why My Teenager Should Know How to Cook EggsSkills
One of the most important meals for kids to learn is breakfast. It’s not about them; it’s about you. The earlier you teach this one, the sooner you get to sleep a little later. Just this morning, I woke up to the smell of sizzling pancetta, butter, and eggs. Although it smelled delightful, I knew that meal wasn’t for me, and that’s what made it great. It smelled like 15 more minutes of sleep and the joy of having raised a competent teenager.
Sep 30, 2020
The Tips My Teenager Should Know for Making Soup from ScratchSkills
Homemade soup is easy, and it’s always comforting. Whether or not my kids reach for the occasional can of soup, I want them to know how to make an economical, easy version from scratch, so they can have a healthy meal any day of the week. I like to make my own stock. (True story: I recently requested my fish in a restaurant be decapitated before it was cooked, so I could take home the raw fish head to make stock. Delicious!
Sep 30, 2020
5 Common Breakfast Battles and How to Solve ThemSkills
We all hear that breakfast is the most important meal of the day, but not everyone wakes up with a roaring appetite and a desire to sit at the table. And for families with kids in particular, there are often distinct “breakfast personalities” to work around. Here you’ll find a lineup of common breakfast table challenges with strategies for each, whether you’re a grown-up with no time to eat or have a child calling a mealtime strike. This is a tricky one.
Sep 30, 2020
3 Tips for Mastering the Art of the School-Bus BreakfastSkills
School day mornings are much more hectic than I could have ever imagined. Between getting everyone dressed and bags and lunch boxes packed, it feels almost impossible to get breakfast on the table too. For those mornings when we can’t get it together before the ride to school, here are a few tips for making school mornings easier with breakfasts that can be eaten at the bus stop.
Sep 30, 2020
The Real Difference Between a Cupcake and a Muffin Might Surprise YouSkills
Nope, it isn't just the frosting!
Aug 17, 2020
Weird Tip That Really Works: For Perfect Bacon, Add a Little Water to the PanSkills
Remember this tip and say goodbye to splattering bacon grease.
Aug 10, 2020
What’s the Difference? Crumpets Versus English MuffinsSkills
Homemade English muffins are one of those things we whip out whenever we want something extra special in the morning – a birthday brunch, in-laws are in town, you name it! One guest recently asked about the difference between crumpets and English muffins, and we were honestly stumped…with good reason, it turns out!One thing that all the blogs, websites, and cookbooks seem to agree upon is that crumpets and English muffins are two different creatures.
Jul 10, 2020
Yes, You Can Toast Nuts in the Microwave — Here's HowSkills
It takes a fraction of the time!
Mar 2, 2020
The Smart and Surprising Trick for Easy Stovetop Oatmeal Every MorningSkills
It's done before the coffee is even ready!
Mar 2, 2020
The One Ingredient That Makes French Toast So Much BetterSkills
Hint: It might be on your bar cart.
Feb 29, 2020
Julia Turshen's Genius Cooking Technique Changed How I Make My EggsSkills
I will never go back to my old egg-frying method again.
Feb 26, 2020
2 Simple Reasons Your Dutch Baby Didn’t Rise — and How to Fix ThemSkills
Here's what you can do to ensure tall results.
Feb 8, 2020
This Is the Best Way to Revive Stale GranolaSkills
Who knew you could re-crunchify those oats?
Feb 4, 2020
This Super-Simple Way I Make Scrambled Eggs Feel FancySkills
It doesn't take any more time, but it does make the eggs taste amazing.
Jan 30, 2020
We Tested Three Ways to Keep Pancakes Warm
We pitted a pancake warmer against the tinfoil method and the oven method. Guess which one won?
Jan 29, 2020
The $2 Ingredient That Makes Buttermilk Pancakes *Much* Better
One-Ingredient Upgrade
You can use it in any mix or recipe!
Jan 27, 2020
The One Thing That Makes Any Egg Casserole *Much* BetterSkills
You don't even have to work harder for it!
Jan 24, 2020
PSA: You Can Make Waffles with Just One IngredientSkills
No mixing bowl or whisk required.
Jan 16, 2020
7 Smart Ways to Add Protein to PancakesSkills
Now you can enjoy a stack without feeling like you're starving an hour later.
Jan 10, 2020
The Secret to Better Pancakes? Rest the Batter.
Tips from The Kitchn
You don't even have to do any extra work.
Jan 2, 2020
Why I Only Use Sourdough Bread When Making French Toast CasseroleSkills
Brioche is great, but not when I'm cooking for a crowd.
Dec 23, 2019
Why You Should *Never* Boil Eggs Straight from the FridgeSkills
Constantly dealing with cracked eggs? Here's why.
Nov 15, 2019
The Secret to Delicious Diner-Style Pancakes: Malted Milk PowderSkills
It's what makes your short stack so toasty sweet.
Nov 12, 2019
The High-Protein Throwback Ingredient I Add to Every SmoothieSkills
It's gut friendly, it's tasty, and it's *not* Greek yogurt.
Oct 24, 2019
Give Your Pancake Recipe a Fall Makeover with ApplesauceSkills
Cinnamon-scented and oh-so-good.
Oct 21, 2019
5 Easy, Fancy Ways to Make Eggs a MealSkills
Eggs are good for you, but let's stop and talk about how luxurious they are. These five recipes show off the glamorous side of these yolky delights.
Sep 12, 2019
5 Mistakes to Avoid When Making Overnight OatsSkills
Avoid these common mistakes — and your breakfast will thank you.
Sep 9, 2019
The Sudden Rise of the Chaffle — The Keto Waffle You Haven’t Heard of Yet
Food News
Meet the "chaffle," aka a waffle made with cheese and eggs.
Sep 3, 2019
Once You Try Spanish Fried Eggs, You’ll Never Cook Them Any Other WaySkills
Your breakfast will thank you.
Aug 23, 2019
The Secret to Better-Tasting Oatmeal Won’t Cost You a DimeSkills
And it's not an extra ingredient!
Aug 15, 2019
A Brilliant Easy Method for Making Freezer Breakfast SandwichesSkills
It's all about the eggs.
Aug 8, 2019
How to Prep a Week’s Worth of Smoothies in Just 10 MinutesSkills
And you only have to clean the blender once.
Jul 24, 2019
A Guide to Slow Cooker Breakfast CasserolesSkills
Meghan introduced us all to the everyday beauty of miracle meals, the dinners that emerge miraculously through sheer wit and pluck. But we need miracles at breakfast, too — perhaps even more so, given how tough it can be to eat a hearty breakfast on a busy morning. And miracles do emerge to rescue you from breakfast poverty — it’s time for you to know the magic of the slow cooker breakfast casserole.
Jul 25, 2019
The One Ingredient You Didn’t Know You Needed for the Easiest French ToastSkills
Hint: It's in your freezer!
Jun 21, 2019
5 Scrambled Egg Hacks You Haven’t Tried (but Should!)Skills
These will change your breakfast game forever.
Jun 19, 2019
The Egg Personality Test: What Your Style of Egg Says About YouSkills
You can learn a lot about someone by how they like their eggs. You too have a favorite, and the answer is not something wishy-washy like, “Depends on what I’m eating.” If you were on a deserted island and you were given only eggs to eat and you could only choose one style of egg for all of eternity, you know exactly what you’d choose.
Jun 8, 2019
The Secret to the Best, Fluffiest Gluten-Free Muffins Is Already in Your KitchenSkills
This trick is a total game-changer.
Jun 7, 2019
Cure My Cooking Problem! Help Me Find Wholesome Staples for Quick BreakfastsSkills
The Cooking Cure is rolling into Week 2, and we’re moving on to lunch. But we don’t want to just leave breakfast behind, since your assignment over the weekend was to plan and strategize all of your breakfasts for this week. So here is the first Cooking Cure challenge of the week: But what if you don’t want to cook breakfast? What if breakfast needs to be the easy meal in your household? That’s the situation alicelost is in and we can relate.
Jun 5, 2019
What Are the Most Commonly-Used Casserole Dish Sizes?Skills
Q: A lot of my favorite casserole recipes call for all sorts of dish sizes. Any thoughts on how to modify the recipe or what to do with the leftover that you can’t fit in a pan that’s too small?I’d love to be able to fit a dozen shapes and sizes into my apartment kitchen, but space doesn’t allow. In that vein, any suggestions as to which two sizes are the most used?Sent by cfelliniEditor: cfellini asked this in the comment thread on this casserole recipe.
Jun 5, 2019
Leftovers in the Morning: Last Night’s Dinner for BreakfastSkills
Most of us like a little breakfast for dinner every once and a while. Some eggs, bacon, maybe even pancakes or waffles – it’s not such a stretch. But how about dinner for breakfast? We don’t usually consider last night’s leftovers as a breakfast possibility (unless it’s pizza) but one of our favorite Twitter feeds has us reconsidering.As you may have guessed, the Tweets we’re referring to are written by Ruth Reichl.
Jun 4, 2019
The Other Bacon to Love: Canadian BaconSkills
With all the bacon craziness going on these days, you’d think the Canadian version would get a little more attention! It’s classic in eggs benedictHere in the United States, Canadian bacon is very similar to ham. It can either be a whole cut from the pork loin or it can be compressed from various different cuts. Check the labeling! If the only ingredient is “pork,” then it’s probably from the loin.
Jun 4, 2019
Creamy and Fluffy: How to Make the Best Scrambled EggsSkills
We honestly think we could eat scrambled eggs for breakfast, lunch, and dinner, and be very happy. Ok, maybe not every day, but definitely more frequently than is probably good for us! But when you eat as many eggs as we do, you tend to figure out what works and what doesn’t. Here’s our favorite method – what’s yours?The not-so-secret secret is to cook the eggs low and slow, but still get breakfast (or dinner) on the table before we starve to death.
Jun 4, 2019
How Can I Create Clusters In My Granola?Skills
Q: I love granola that comes in big, crunchy clumps. So when I purchased some granola at a fancy gourmet market yesterday, I was so disappointed to discover that it is just coated oats mixed in with other ingredients–no clumps!Is there a way I can doctor up this store-bought granola to turn into the wonderful chunky granola I crave? — CarolynEditor: Carolyn, we love big clusters of granola, too! We have a few ideas on how to doctor your mix to get it just the way we like it.
Jun 4, 2019
How “Dinner for Breakfast” Revolutionized School Mornings for My Family
Breakfast for dinner is one of our favorite easy weeknight meals, but what about dinner for breakfast? Believe it or not, this upside-down idea has revolutionized school-day breakfasts at my house. “Dinner for breakfast” was actually inspired by my daughter’s request for quesadillas one morning before school. It was fast and easy to toast up a tortilla filled with cheese, and I was happy she was getting protein from the cheese and a side of leftover black beans.
May 30, 2019
Where Can I Find British Back Bacon?
Does anyone know of a source? Sent by JeniferEditor: Readers, do you know of any reasonably-priced online or mailorder sources for British back bacon in the U.S.?
May 30, 2019
Ree Drummond’s Unusual Tip for Perfect Pancakes
The Pioneer Woman loves to make pancakes from scratch. The only problem is that most of the time she actually prefers the taste of boxed pancake mix. It’s a polarizing opinion, but not an uncommon one. “I LOVE the experience of making pancakes from scratch, hearing them sizzle as I pour them onto a hot griddle, and watching everyone in my family gather around the stove and tell me how much they love me,” she wrote on her blog.
May 24, 2019
7 Ways to Use up Hard-Boiled Eggs
The surplus of colorful and hard-boiled eggs left after Easter weekend can feel like a blessing or a curse depending on your particular outlook on eggs and how long they’ve been lingering in your fridge! Here’s a list of everything we love to do with leftover hard-boiled eggs. They will fuel healthy breakfasts and lunches all week!
May 3, 2019
Food Science: Why Bagels are Boiled
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our favorite food experiences. Ask any good bagel baker and they’ll tell you that the key to that chewy crust and slightly dense interior is boiling the bagels before baking. The question is, why?It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.
May 2, 2019
Making a Date! What to Do with an Abundance of Dates
We spotted big boxes of beautiful medjool dates at the store this week, and we’re wondering if we can think of enough things that we can make with them without getting bored. We have a few ideas – what are your suggestions?Granted it takes a long time for dates to get too shriveled and dry to use, so we have plenty of time to use them up! Dates are partially dehydrated tropical stone fruits with a chewy, moist texture.
May 2, 2019
Just Scramble: The Best Cheese for Eggs
With eggs this pretty you don’t want to futz much. Farm-fresh eggs like these need little enhancement — not much more than some butter and a warm pan, unless you’re like me, in which case the thought of eating eggs without cheese will make you very, very sad. Picking a cheese for your eggs might seem like a no-brainer: choose something with meltability that you have on hand.
May 2, 2019
Food Science: Why Are Hard-Boiled Eggs So Hard to Peel?
There are a million and one tips out there for how to make a hard-boiled egg easier to peel, but far fewer on why eggs are so hard to peel in the first place. Let’s take a look, shall we?One of the most frequently quoted peeling tips is that old eggs are easier to peel than fresh ones. It turns out this particular tip has some truth!Harold McGee in On Food and Cooking explains that the white albumen in a fresh eggs has a low relatively low (ie, acidic) pH level.
May 2, 2019
How To Make a Pasta Casserole Out of Thin Air, Leftovers, and Love
In cooking there are few dishes that lend themselves to what cooks wistfully wish after, which is cooking without a recipe. The romantic cook in us all wishes to cook like a grandma or a trained chef — by sense and feel and grasping after a taste you know you can achieve through instinct alone. But cooking like that doesn’t come out of thin air.
May 2, 2019
Crunchy, Tangy, Sweet: 10 Favorite Add-Ins to Yogurt
I’ve been eating yogurt every day for breakfast for, oh, five years now? Yes, that would certainly get boring after a while – if it was exactly the same day after day! What starts off as a plain bowl of yogurt changes daily as I add in fruit, drizzle on sweetener, or sprinkle something crunchy on top. Here are my favorites!Personally, I love plain, nonfat, unsweetened yogurt. It’s tangy and smooth, and works as a foil for just about anything I feel like putting on top.
May 2, 2019
Try This! Add Oatmeal to Smoothies
When we first stumbled across a reference to oatmeal in a smoothie recipe, all we could think of was gummy clumps of raw oats floating in our delicious smoothies – emphasis on “smooth.” But then we realized that there’s a very easy trick to getting it right, and the effort is well worth it!The trick is to grind the oatmeal into a powder before adding it to the smoothie. You can usually do this right in your blender.
May 2, 2019
What Are Pullet Eggs?
As we’ve mentioned beforeNote: In both the photos above, the pullet eggs are on the left.These days, it’s hard to find any small eggs in the grocery store. As egg production has become more industrialized, we’re pretty much stuck with large and extra-large eggs, with the occasional medium. Apparently, smaller eggs are usually shipped out to the powdered egg factory, which is a shame because they can be a treat.
May 2, 2019
No-Knead Bread Hack: How to Shape a Baguette
From the very beginning, one of the things that we’ve loved about the no-knead bread is how versatile it is. We can make it into a gorgeous and crusty round-loaf, a sandwich loaf, and yes, even a baguette. Here’s how we do it.Since the no-knead bread is so loose and sticky, we find that it’s much easier to work with it if we can refrigerate the dough for at least an hour beforehand. We often make the dough one day, refrigerate it overnight, and then make our loaves the next.
May 2, 2019
Better Than French Toast: Bostock
Move over french toast! We’ve got a new favorite Saturday morning treat. It’s this syrup-soaked, frangipane-topped, crispy-edged ode to breakfast glory called bostock.Given that it’s base is a buttery day-old brioche roll sliced into thick portions, bostock is already pretty rich to begin with. But then it gets soaked in an almond simple syrup and spread generously with frangipane almond cream. If you want, you can sprinkle some sliced almonds on top, too.
May 2, 2019
Quinoa for Breakfast! 5 Sweet & Savory Ideas with Quinoa
We just can’t seem to get enough quinoa in our house. Why, we’ve even started sneaking it into our breakfasts! Sound weird? Some of these breakfast ideas might change your mind.Quinoa is really a natural fit for breakfast. Its nutty, slightly sweet flavor can go savory or sweet, and the texture of the grain lends itself to porridges and baked goods alike. If you branch out into quinoa flour, there are even more possibilities.
May 2, 2019
Tips for Making Better Smoothies in the Dead of Winter
The main ingredients in a decent smoothie—strawberries, blueberries, peaches—are a little hard to come by (or cost a fortune) this time of year. And so far, we’ve yet to see a winning recipe made with apples. Of course, there’s always frozen fruit, but we’ve got some other creative tips for making fresh, creamy smoothies in the bleak months ahead.• Bananas, bananas, bananas.
May 2, 2019
A Smart, Simple Tip for Better Mac & Cheese
How would you like to give your favorite macaroni and cheese recipe a super-creamy boost? Well, there’s an easy way to make it happen. And in case you were wondering, it does not involve adding extra cheese. It’s a simple trick — maybe you’ve already tried it? Aside from the cheese, a crucial component of really good macaroni and cheese is the pasta — and it’s time to rethink how you’ve been cooking it. Instead of water, cook your pasta in milk!
May 2, 2019
The Original Superfood: Flax Seeds
Flax seeds are teensy tiny nutritional powerhouses. They’re absolutely packed with fiber, omega-3 fatty acids, B vitamins, antioxidants, and cancer-fighting lignans. We only need a few teaspoons of seeds a day to benefit from their healthfulness, and happily for us, finding ways to work them into our daily meals is snap.Flax seed and flax oil have been used in cooking for centuries, and there are records describing its use dating as far back as Ancient Greece.
May 2, 2019
What Can I Make with Steel-Cut Oats Besides Oatmeal?
Q: I love steel-cut oats for their texture and nutrition, but all I do with them is make oatmeal. Do you have any suggestions for using them in baked-goods or other interesting preperations?Sent by BethEditor: Yes! I love adding a scoop of steel-cut oats to baked goods. It adds a nice texture and a subtle oaty flavor. If you’re making a slow-rising recipe, like one of the no-knead breads, throw them in raw.
May 2, 2019
It’s In the Sauce: My Secret to Actually Enjoying Scrambled Egg Whites
Egg whites are pretty awful. If you’ve tried to eat them as a recommendation from a doctor, or just out of a diet concern, you know that they cannot be eaten the same way as whole eggs. Plain, egg whites can taste flavorless, each bite a reminder that they’re lacking exactly what makes eggs delicious: the creamy yolk. So, forget eating them alone. However, with the right culinary allies, egg whites can become palatable, even tasty!My trick, in one word: salsa.
May 2, 2019
Stale Granola? Perk It Up in the Microwave
I am the sole granola eater in my house, which suits me just fine. (All mine!) But toward the end of eating my way through a big batch, I find that the granola can start to lose its crisp and get a little stale. A quick spin in the microwave helps take care of that.Microwaving heats up the oils absorbed by the granola and re-toasts the nuts and grains. I usually place the few spoonfuls I’ll be eating that morning into a ramekin and give it about 10 seconds on HIGH.
May 2, 2019
What’s Wrong with My Homemade Yogurt?
Q: I make my own yogurt every week. Regardless of the starter culture I use, once in a while, the yogurt develops a stringy, elastic texture. Can you explain this?Sent by KlaudiaEditor: My guess is that you’re getting either wild yeast or bacteria in your yogurt as it cultures. To prevent this, make sure to heat your yogurt to around 200°F, then cool it to around 115°F before adding the culture. It also helps if you can keep the yogurt above 100°F as it cultures.
May 2, 2019
Leftover Pasta? Make a Frittata!
The next time you find yourself with a neglected cup of macaroni or that last serving of spaghetti that no one seems to want, promise me you’ll try this. I’ve been making pasta frittatas ever since another Kitchn writer mentioned it years ago, and it is hands-down my favorite way to use up leftover pasta — along with whatever else is hanging around in the fridge. You make this frittata just like any other.
May 2, 2019
Help! Why Is My Mac and Cheese Oily Instead of Creamy?
Q: I’ve been on the hunt for the perfect mac and cheese recipe and have tried 5 different recipes, but I keep running into the same problems: the cheese separates, the dish is too oily, and there is no creamy texture. Most recipes I’ve tried use a roux-based cheese sauce. Is that the issue?Is there a fail proof recipe out there?
May 2, 2019