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These beautiful wooden boards will (quite literally) add a new dimension to your Italian cooking. Gnocchi! Just writing the word makes us hungry. Today, we’re talking about gnocchi boards; what they are, how to use them, and how to take care of them! First, What is Gnocchi? Gnocchi is a style of Italian dumpling noodles, made with potatoes and flour. They're delightfully delicate little pillows of dough, when made properly! Traditionally, gnocchi is served in small portions, as a primo course (or first course) in lieu of a pasta dish. There are many different kinds of sauces you can serve with gnocchi, from meat sauces to tomato sauces, or even simply a sauce of butter and sage (yeah: YUM!). You can even use different vegetables to make the gnocchi dough, like pumpkin or sweet potatoes. The ridges that are characteristic of classic gnocchi are one of the features that make this dish so perfect. Just like homemade pasta, making gnocchi from scratch takes a bit more effort, but the results are SO worth it. In order to get the perfect rounded and ridged shape of classic gnocchi, you will want to invest in a gnocchi board. What is a Gnocchi Board? A gnocchi board will add the all-important ridges to your gnocchi and pasta, creating the ideal shape for your sauce to cling to. If you want to make the perfect batch of homemade gnocchi, then you should definitely invest in a gnocchi board–aka a rigagnocchi. A gnocchi board is a specialized, rectangular tool used for shaping gnocchi or cavatelli. Gnocchi boards can be made of wood or plastic, and come in lots of different sizes–though they are typically about the size of your hand. Traditional Italian board lets you make beautiful, authentic gnocchi right from the comfort of your own kitchen. Also, they’re super easy to use. How to Use a Gnocchi Board When you’re making gnocchi, each piece of dough should be rolled on the gnocchi board to transform the surface from smooth to grooved. To do this, place one piece of dough on the gnocchi board and roll the dough away from you, using your thumb to press gently against the ridges. This will cause the gnocchi to "roll" into a slightly curved shape, and leave impressions in the dough. Repeat this movement with each piece of dough. How Do You Care For a Gnocchi Board? Gnocchi boards are pretty low-maintenance, especially when they’re used properly. While you’re using it, sprinkle flour generously onto your board to keep the gnocchi from sticking. When you’re finished with your gnocchi board, use a toothpick or fork to remove any lingering dough, and brush off the flour. Do not wash your gnocchi boards or put them in the dishwasher, especially if they’re made of wood. What to Use if You Don’t Have a Gnocchi Board If you don’t own a gnocchi board, and you’re short on time, you have a few different options. You can use the tines of a fork, holding it at a 90 degree angle with the tips of the tines touching the work surface. Roll the pieces of dough down the tines to create a depression on one side and a pattern on the other. Or, for a slightly different pattern, try a cheese grater. If you go this route, be sure to roll in the opposite direction you’d go in if you were shredding, and watch your fingers! Also, you can tape a row of toothpicks together on a board, and use them to create little grooves in the gnocchi. IMPASTIAMO Gnocchi Boards At the end of the day, every home chef should own a proper set of gnocchi boards. Whether you have a set passed down from generation to generation, or you decided to invest in a board of your own, you won’t be sorry you added one of these to your toolkit. IMPASTIAMO TIP: Our beautiful wooden gnocchi boards are made near Verbania, Italy, by a small family owned business that's been making wood kitchen tools since 1978. Click here to shop! Here are Some of Our Favorite Gnocchi Recipes: - IMPASTIAMO's Gnocchi Portofino - NYT's Spinach Gnocchi - Crisp Gnocchi With Brussels Sprouts and Brown Butter - Gnocchi With Hot and Sweet Peppers - Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese - Pumpkin Gnocchi with Sage Butter Sauce save me for later!

We’ve all been there; you’ve got a piping hot pot of homemade soup, and a bowl nearby ready and waiting to hold the yummy contents. Without a ladle, getting your concoction from one point to the other–without spilling it all over the place–is going to be challenging, to say the least. I recently realized just how much I took my ladle for granted; I recently accidentally melted my almost-decade old plastic ladle (ooops). This kitchen tool enables you to seamlessly pour leftovers into bags for freezing, portion out the right amount of food into serving containers, and generally keep a kind-of-klutzy person (like me) from sloshing hot contents everywhere. Without a ladle, I’m useless in the kitchen. After my mishap, I immediately ordered a metal ladle on amazon, and have never looked back. Look: If you make soup, chili, stew, or anything even remotely liquid-y, it's time to buy a soup ladle. Soup and stews are just the beginning, though. A soup ladle will be a lifesaver when it comes to pancake-making, drink-serving, meal-prepping, and everything in between. If your boat springs a leak, you could probably even use your ladle to get water out and maybe even plug the hole. Moral of the story: Travel with your ladle—you never know when you're going to need it. Just... Get Yourself a Ladle I get it: ladles aren't exactly the most glamorous of kitchen tools–chances are you've given ladles very little thought. But, the second you try to transfer hot soup to a bowl or storage containers, you’ll quickly realize how indispensable a ladle is. Now that you’ve realized how much your kitchen needs one, here are some of the best soup ladles available: plastic KitchenAid ladle OXO Good Grips ladle handcrafted teak wood ladle cute ladle from OTOTO stainless steel ladle set Soup Ladle FAQs What is a Soup Ladle? A ladle is a type of serving spoon with an extra-long, straight handle and a large, cup-shaped bowl at the end. It's an excellent (super-helpful) kitchen tool for serving liquid and semi-liquid dishes. The term ladle comes from the old English word, ladle meaning "to load." Fun fact: a ladle is also known as a Hannah dipper in several parts of the world. ​​ What Are the Different Types of Ladles? Yep! There are basically three main types of ladles used in the kitchen. - Sauce Ladle A sauce ladle is shorter than normal soup ladles. Sauce ladles are usually around 5 inches, or shorter. A sauce ladle is a must in the kitchen, because it makes serving sauces and soups so. much. easier. It's important that your sauce ladle has pour lips on both sides; this helps prevent spills and drips. - Soup Ladle A soup ladle looks similar to a sauce ladle, but with a longer handle and sometimes a larger bowl. A soup ladle can be used to serve items that can be served with sauce ladle as well, but a soup helps portion out bowls and serving sizes more easily than a sauce ladle. - Slotted Ladle An essential (but often overlooked) kitchen item, the slotted ladle is a very versatile tool, allowing for the convenient draining/removal of things from your soup/sauces. You can use a slotted spoon for removing hard-boiled eggs from hot water, sifting Bay leaves out of chili, and so many other nifty uses. What to Look for in a Good Soup Ladle The first thing to consider when buying a soup ladle is what type of material you prefer. Stainless steel soup ladles are typically more durable than their counterparts, they're stain-resistant, and they tend to last longer. The downside is that they scratch more easily, and the handle tends to get hot. Plastic and wooden soup ladles are less durable than stainless steel, but they're both great options if you are worried about scratching your pots and pans. If you opt for a plastic soup ladle, make sure that it is heat-resistant to at least 450°F. Finally, you'll want to think about what size ladle you need. The average ladle will not always be labeled with an exact size, but they tend to hold around 6 ounces, which works well for serving out soups. However, smaller ladles can be useful for tasks like canning jams, and larger ladles are more convenient for things like serving punch. When it comes to soup ladles, do your own research to figure out just which kind will work best for you. You can't really go wrong, here. Do you have a favorite type of soup ladle? Have a story of that one time a soup ladle saved the day? Tell us all about it below. Make sure to follow us on @Instagram to stay up-to-date on all things food.

Everything you need to know about composting; what it is and why you really should be doing it. Say this gorgeous Sage Bamboo Fiber and Coffee Grounds Compost Bin from World Market catches your eye… now what? You may have heard of composting, you may know someone who you vaguely remember told you about their dabbling in trash collection, or even just feel a small pang of guilt each time you find yourself throwing away any assortment of food items. Here’s the scoop: According to the EPA, more than 30% of what we throw away could be composted. Instead, these kitchen scraps, leftovers and pieces of yard waste (i.e., organic materials) end up in our landfills. You could say composting is kind of a big deal. But, how do you even get started and what are the rules to composting? Well, you’ve come to the right place. Below, our roundup of tips, tricks, and tools to help you get started on your composting journey. First of All, What is Composting? Basically, composting is the process of turning organic matter–like food scraps–into fertilizer for soil and plants. It’s actually pretty cool. During the composting process, microorganisms work together to break down organic materials, like eggshells, avocado skins and coffee grounds, to create a rich soil that provides a ton of nutrients to the earth. You might be wondering, can't these materials just compost in the landfill? Well...yes and no. Since the compostable material that is thrown away ends up being buried under a mountain of garbage, they don't get the oxygen they need in order to properly decompose. Instead of turning into delicious compost, they release methane as they decompose–which is called anaerobic composting, meaning “without oxygen”. This is bad for a few reasons, but mainly because methane is a greenhouse gas estimated to be about 28-36 times more potent than carbon dioxide over 100 years. Yikes. In addition to that, when we send food scraps right to the landfill, we lose out on all of the nutrients they can provide once decomposed. Fondly referred to as "black gold," farmers love compost soil because it's extremely rich in nutrients, and can be used for a variety of things, like sustainable gardening and agriculture. What Are the Benefits of Composting? Making compost out of your food waste and other organic waste has a lot of environmental benefits: improving soil health, reducing greenhouse gas emissions, recycling nutrients, and even preventing droughts. Still need some more inspiration to get started? Here are some additional benefits of composting: Reduces Food Waste Composting is an excellent way to reduce food waste, starting in your own kitchen. According to research, approximately 95% of food scraps in the U.S. are just sent to the landfill. Not only is this a burden on the environment, but it’s also very expensive to maintain; the cost of processing this waste was around $55 per ton in 2019. With the United States generating more than 267 million tons of waste in 2017, we spend billions of dollars on waste management every year. Starting a compost bin at home allows us to divert some of that waste from landfills and turn it into something practical and beneficial for our yards. Improves Soil Health and Reduces Erosion Compost contains nitrogen, phosphorus, and potassium, which are the three main nutrients garden crops need. It also contains trace amounts of calcium, magnesium, iron, and zinc. As an alternative to synthetic fertilizers with harmful chemicals, composting offers an organic solution. Research shows that compost increases soil's resiliency, productivity, and water retention. Keeps Our Oceans Clean A lot of ocean pollution comes from farming chemicals, like acidifying fertilizers. Using compost decreases the chemical run-off that ends up in the ocean, and reduces the need for artificial fertilizers and chemical pesticides in the first place. Food Waste Becomes Food Safety In the United States, we waste between 30-40% of our food supply. A TON of food is wasted every year, 40 million tons in fact, resulting in $161 billion in food waste annually! What would otherwise have ended up in the landfill is turned into a valuable resource, one that provides more food and revenue. In this way, garbage literally becomes black gold. Clearly, starting a compost pile at home is important, but how do you get started? How to Start Composting at Home; The Basics According to the experts, learning how to compost is all about setting up a system that works for you. “Composting is a whole system, and everyone needs to figure out what works for them,” says Rick Carr, farm director at the Rodale Institute. That doesn’t mean that composting as a whole has to be difficult, though. With the right setup, the process can be almost entirely hands-off. And once you get used to sorting your food scraps for composting, it will feel like you’ve always done it. Here are a few tips to help you get started: What Can You Compost? You've probably read about what you can compost before. Like when you toss out your lunch and stare at the recycle, compost, and trash bins for five minutes trying to figure out what goes where. So, here's a refresher of what you should (and shouldn't) put in your compost pile. The best compost piles contain a mix of both brown and green materials. What does that mean? We're so glad you asked. Here's what it means: Greens are materials that are rich in nitrogen or protein. They are the discarded items that tend to heat a compost pile, as they help the microorganisms in the compost pile grow and multiply more rapidly. Browns are carbon or carbohydrate-rich materials. Browns are mostly in charge of providing food for the soil-dwelling organisms that work with microbes to break down the contents of your compost pile. Additionally, brown materials adds a little bulkiness, helping air to pass through the pile and preventing mold/odors. "Brown" Materials to Compost: leaves pine needles twigs, chipped tree branches bark straw/hay sawdust corn stalks non-bleached paper (newspaper, paper plates, napkins) coffee filters dryer lint cotton fabric corrugated cardboard (without waxy/slick coatings) hair and fur nut shells fireplace ashes "Green" Materials to Compost: grass clippings coffee grounds tea bags vegetable scraps fruit scraps trimmings from plants/succulents eggshells (rinsed out) animal manures (excluding dogs and cats) seaweed avocado skins houseplants Things You Shouldn't Compost: charcoal dairy products (milk, cheese, butter, sour cream, yogurt, ice cream) fats and greases oils meat or fish scraps dog and cat waste trimmings treated with chemicals black walnut tree leaves or branches diseased plants Two Main Composting Approaches: Active and Passive Passive composting: the "compost happens" camp. All you need to do is pile up your organic matter and wait. It can take months, or even a few years, to fully decompose, but eventually, it will. Active composting requires varying degrees of effort. Truly active composting involves somewhat precise layering and regular turning to provide the oxygen necessary for the proper decomposition process. It also require active monitoring to make sure your compost pile is damp but never soggy. Here are some helpful links to get you started–whether you're using a large plot in your backyard or a small compost bin in your kitchen: How to Make a Compost Bin Using Plastic Storage Containers 35 Cheap And Easy DIY Compost Bins That You Can Build This Weekend How to Compost in an Apartment Make This Super-Easy DIY Compost Bin in a Flash How to Do Worm Composting With 5-Gallon Plastic Buckets 15 DIY Compost Bin Plans Additional Tips and Tricks for Composting Use the Right Tools The good news is that there are dozens of tools you can use to speed up the rate of your compost pile while saving you time and space. And, they're also pretty fun to use. Find a comprehensive list here. Keep it Dry The problem with too much fruit and veggie compost is that it's going to get really slimy really fast…and then it won't decompose as well. This is why browns–also known as dry carbon sources–should be added throughout the composting process. You can use brown items like brown paper bags, old newspapers, cardboard egg cartons, leaves, and coffee grounds, but you don't want to use bleached or waxy items (like white paper towels). For every handful of fruit and veggie scraps, you should add two handfuls of dry scraps. Layer it Like Lasagna Lasagna layering is the recommended method when it comes to starting your compost pile. It’s similar to making lasagna, as you add thin, uniform layers of repeating compost. Once the compost pile is active, you can incorporate new material into the center of the pile or you can mix it in when turning the pile. Remove Labels and Plastics If you're composting fruits and vegetables, make sure to remove the labels and tags that might be attached to the skins. These will not decompose. For more ways to make a difference starting in your kitchen, check out these posts: A Complete Guide to Understanding Expiration Labels How To Celebrate "National Clean Out Your Fridge Day": Tips + Tricks for a Cleaner Kitchen 4 Ways to Celebrate Earth Day With Your Team A Complete Guide to Storing Fresh Foods So They Last Longer save me for later! 📌

It all started with the revival of the trendy Mediterranean diet. After being named “the best diet” of 2019 by the U.S. News and World Reports, healthy eaters everywhere started looking for additional ways to cut down on meat consumption and approach their diets in a more mindful way. There are many reasons why people might want to eat less meat; some believe it’s healthier, some are drawn to it because research has shown plant-based eating is best for the planet and the most sustainable way to live, others give up animal products and meat because of ethical reasons. Today, eating less meat has become a hot topic in wellness, and with all the alternative products on the market living a low-meat or meat-free lifestyle is easier than ever. Given the benefits of eating less meat, some people are left wondering if it's a good idea to quit meat, well, cold turkey. Here we’re diving into why you might want to eat less meat… Why You *Might* Want to Eat Less Meat The Health Benefits of Eating Less Meat Data from the Oxford Vegetarian Study found that a low-to-no meat diet was correlated with lower risk of certain cancers, including colon cancer. The researchers found that people who ate this way found it easier to eat more vegetables and fruit than those who didn't, one major reason for the link. Another study published in the journal Frontiers in Nutrition found that sticking to a vegan or vegetarian diet could help boost the good bacteria in the gut; participants who didn't eat meat had higher levels of certain good bacteria than participants who did eat meat. In addition, this research suggests that more plant-based diets are associated with improved insulin resistance and a lower risk of type 2 diabetes, compared with more meat-heavy diets. The Environmental Impacts of Eating Less Meat There are actually many environmental impacts of eating less meat. For one, meat production requires large volumes of water, mainly to produce animal feed. In most cases, Americans haven't considered the link between global warming and a cheeseburger, but the United Nations has. In February of this year, the UN Food and Agriculture Organization (FAO) released a report which concluded that livestock contributes 18 percent to our global warming emissions. Based on a study by the University of Chicago, every meat eater produces 1.5 tons more greenhouse gas than a vegan per year. Comparatively, if you switched from a Camry to a Prius, you'd save a ton of greenhouse gasses every year. It's projected that global meat production will double from what it was at the turn of the century by 2050, which will only increase greenhouse gas emissions. Eating less meat is one of the quickest ways to cut our greenhouse gas emissions. The Budget Benefits of Eating Less Meat You may also save money by eating less meat. A study in the Journal of Hunger and Environmental Nutrition comparing diets with and without meat found the former costs nearly $750 more per year, and included fewer servings of fruits, vegetables, and whole grains. Fortunately, you don’t have to give up meat altogether to get some health improvements. You can start by cutting back the amount of meat on your plate at each meal, or eat meat in just one meal a day, for example. Here are some additional tips and tricks if you’re looking to eat less meat: IMPASTIAMO's Tips & Tricks for Eating Less Meat Start with Meatless Monday This is the easiest way to dip your feet into the world of meatless cuisine. Rather than a total lifestyle reboot, this small change can make a huge difference. To take things up a notch, each Monday try a new recipe you’ve never done before. You may find any number of new favorites, and not even miss the meat! Need some inspiration to get started? Why not try your hand at these Tacos de Coliflor, the perfect main course just in time for Cinco de Mayo. Maybe you’re in the mood for some lighter fare? Check out this Mint & Pea soup for a twist on an old classic. Try Tempeh or Tofu You’re likely familiar with tofu, but let us introduce you to tofu’s less famous cousin: tempeh. While tofu in its original form is typically soft and bland, tempeh is chewy with a stronger flavor, usually described as earthy, nutty, or savory. In terms of nutrition, tempeh has more fiber, protein, and vitamins than tofu. Tempeh is also less processed, leading it to be considered healthier than tofu. Although both of these meat alternatives are soy based, you’ll find that the uses of each vary considerably due to their unique properties. Find a recipe that speaks to you, or if you’re feeling adventurous, start experimenting in the kitchen to find your favorite way to prepare them. Photo courtesy of Love & Lemons, Kimchi Brown Rice Bowls with grilled tempeh steaks. Learn to Love Lentils If you’re trying to eat less meat, but haven’t found any replacements you love yet, learn to love lentils! Full of protein, fiber, folate, and magnesium (to name only a few), this superfood deserves its own place on your plate. Getting enough protein is important if you’re learning to create a fully balanced diet with less or no meat. That’s where lentils come in. Look to the legume family, where you’ll find all sorts of variety for your nutritional needs, including beans, peas, peanuts, and fan favorite: lentils. You heard it in second grace, folks: beans (and legumes) ARE good for the heart! You don’t have to eat raw steak like a caveman to increase your red blood cell count, rather helping yourself to a hearty serving of lentils will do the trick! Lentils have the ability to stand on their own as the star of the show, or can be used as a fantastic meat substitute in tacos, chili, pasta sauce— anywhere you would use ground beef/chicken/turkey. IMPASTIAMO tip: Cook your lentils in low-sodium vegetable broth instead of water for a bigger flavor punch. And make extra to store in the freezer. When you need them, just thaw them and use just as you would fresh-cooked lentils. Check out this post by Oh My Veggies, for 19 recipes that swap lentils for meat. Find a Food Accountability Partner Is there any coincidence that the words “meat” and “team” are made up of the same letters? Probably. But it’s always a great idea to have support and encouragement to help you work toward any goal! According to Signature Analytics, “…when someone publicly shares their goals, they have around a 65% chance of success. However, having a specific accountability partner boosts that chance to 95%.” Increase your success rate by finding an accountability partner who also has the same goal as you! This mutually beneficial relationship can help keep things interesting because you understand each others’ goals, and you can share recipes. Challenge a carnivorous friend to do Meatless Monday with you, or ask an already Meatless-Friend to guide you. No luck? Try Instagram, Twitter, Facebook, Reddit, etc. There’s never been an easier time to find like-minded people! No matter what your reason is for eating less meat, you may find that the longer you practice at it, the more benefits you discover. American and American-ized food relies heavily on meat products, but that’s not the case for many places around the world. Italians, in fact, eat far less meatballs than is suggested, and serve beans and other meatless fare at most meals. Other Middle Eastern countries flavor their dishes so skillfully that the meatless aspect is of absolutely no concern. Intentionally focusing on eating less meat can expand your horizons and bring your culinary expertise to the flavors and cultures you might otherwise have never experienced. For more ideas on sustainability in the kitchen, check out some of our recent posts: How to Prevent Food Waste at Home Literally Everything You Should Know About Composting A Complete Guide to Understanding Expiration Labels pin me for later!

Here is everything you should know about expiration dates, sell by dates, and when to keep food that would otherwise be thrown out. This page is dedicated to that little box of black bean pasta in your cabinet. You know, the one you bought during a rush of motivation to eat a more healthy variety of foods, yet somehow gets overlooked week after week as other forms of carb grace your plate instead. Then, one day, in a rush of motivation, you pick up that box of undesirable penne and say, “Today is the day.” Hold on… as it sat as a lonely isolation, the best-by date came and went, months ago. But wait! Before you toss it in the trash, we want to propose a radical idea: ignore that expiration date. Hear us out; contrary to popular belief, food doesn’t magically go bad on the date listed. So what’s the deal with those expiry dates? We’re so glad you asked. According to Science Daily “Confusion over date labeling leads to billions of pounds of food waste every year.” To put that into perspective, The Great Pyramid of Khufu comes in at 12 billion pounds. That’s a lot of wasted food! In honor of Earth Day, we’d like to help clear up some ambiguity surrounding those little printed digits. Being aware of unnecessary food waste isn't just good for the earth…it’s good for your pocket book! Food Expiration Dates; What Do They Mean? To sum it up in a word, this dating practice is primarily used to ensure QUALITY. Below we’ve outlined the (albeit barely perceptible) differences between them. Sell By This is generally geared more towards the store, to help them organize and keep track of inventory. Depending on the specific food item, you’re working with anywhere between a couple days (in the case of poultry, etc) to weeks (such as eggs) after that date. Use By This date gives you a guideline for when to cook/use/eat the product, within the time frame of best quality. Best By You guessed it, food items are the best (quality) before that date. This is a suggestion for when the product should ideally be consumed, as determined by the food company. Freeze By Freezing food by this date is intended to slow the natural progression of deterioration, and maintain the quality until you’re ready to use it. Just keep in mind that even when freezing, nature will still take its course. It’s a good idea to regularly take inventory of your freezer, so you know what you already have on hand, and if it’s still edible. The good news is: it’s pretty evident when food is beyond the point of no return. All you need is your five senses and a basic knowledge of how food items are supposed to look. Voila! Here’s why: According to the USDA Food Safety and Inspection Service, as a general rule, foods are still safe to eat (even if they have passed their “date”) so long as they are not showing signs of having spoiled: “Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten.” Yeast, mold, and bacteria will naturally grow on food, especially the longer it sits unused. Proper storing and handling of food will slow this procession, ideally giving you more time to use the items, and preventing unnecessary waste. With the rising cost of food (and everything else), it just makes sense! Sure, some food items are a bit trickier than others to diagnose. When in doubt, it’s always a good idea to consult the experts. Here is a link to the USDA’s guide of frequently asked questions regarding meat in particular. We also recommend checking out the FoodKeeper App, developed by the USDA's Food Safety and Inspection Service, Cornell University, and the Food Marketing Institute. The goal of the app is to empower consumers with knowledge, as stated on the website: “It will help you maximize the freshness and quality of items. By doing so you will be able to keep items fresh longer than if they were not stored properly.” The site is broken down by food type, with subcategories to be even more specific; there’s also a search function. While this is a valuable tool to ensure *peak quality,* remember to assess whether the food in question has truly expired, or is just aging gracefully. Before we move on, just a quick note on Salmonella, aka the supposed reason we weren’t allowed to eat raw cookie dough. A common misunderstanding regarding food expiration dates, is that food-borne illnesses are always lurking nearby, waiting for the magic switch to flip to “expired.” According to NOURISH by WebMD, “Food-borne illnesses are not a result of natural decay. Bacteria grow in contaminated food, so make sure you store food properly.‌” Hopefully with this knowledge in hand, you will feel more confident in making decisions in the kitchen. If you’re not there yet, keep reading. We have some ideas for you that we hope will help. Note: we want to mention that infant formula has its own unique set of rules regarding best-by dates and expiration. Understanding Expiration Dates to Help Reduce Food Waste; Knowledge is Power Think Like a Restaurant In order to turn a profit, restaurants waste as little as possible. They create daily specials and other dishes, keeping in mind what they’re already purchasing for other items on the menu. How can you apply this to your own kitchen? If you’re buying a food item for a specific recipe, try to plan other meals that will utilize that same ingredient. A little creativity can pare down your shopping list, and help keep food out of the trash. Repurpose Everyone knows the classic bananas-into-banana-bread move, but we like to bring that ingenuity to everything in the kitchen, especially when repurposing food items instead of throwing them away. Maybe those steaks you bought won’t wow at a dinner party, but they could make a top-notch Mongolian Beef. Or your rotisserie chicken looks a little sad? Why not try something new and save some room in the landfill by trying your hand at our Chicken and Mushrooms Claypot Rice by Chef Johnny Lee. Shhhhhhh. A little-known trade secret is that leftover rice that’s been sitting in the fridge makes the BEST homemade fried rice! We live in a culture that says “If it ain’t pretty, that ain’t it.” This likely contributes to the fact that, as the American Journal of Agricultural Economics reports, the average household wastes 31.9% of the food they buy, averaging from $1,500 to $1,866 a year. Something's gotta give. We can each, individually, take action to fight again the food waste problem in America. For more information on how you can help food waste starting in your own kitchen, check out these resources: – A complete guide to storing fresh foods so they last longer – Tips + Tricks for a Cleaner Kitchen – Food Expiration Dates: What to Know – How to Tell Whether Expired Food Is Safe to Eat save me for later! 📌

This Thanksgiving we're partnering up with Emile Henry® show our gratitude for you all with this awesome giveaway. Bread is gold, go make some. Giveaway rules below. The secret of a successful, crusty loaf lies in the baking. The dome of the Emile Henry Round Bread Baker is made from refractory ceramic, producing the same level of humidity as a traditional bread oven. This is what creates a thick, crispy crust and a light, airy inside. When used upside down, the lid can also be used as a mixing bowl for preparing the dough and proofing. The highly resistant glaze and the criss-cross pattern on the platter prevent the loaf from sticking and make cleaning easy. The Round Bread Baker is the ideal tool for baking your crusty homemade bread! GIVEAWAY RULES NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS GIVEAWAY. A PURCHASE WILL NOT INCREASE YOUR CHANCE OF WINNING. VOID OUTSIDE OF THE STATES LISTED BELOW AND WHERE PROHIBITED BY LAW. MUST HAVE VALID EMAIL ADDRESS. Giveaway Period: Emily Henry Bread Cloche Giveaway begins November 24, 2021 at 2:00PM PST and ends November 30, 2021 at 12:00AM PST. Eligibility: Open only to residents of the U.S. who are 18 or older. Employees and the immediate families (spouses, parents, children, siblings, grandparents, stepparents, stepchildren and step siblings and their respective spouses, regardless of where they reside) and household members of each such employee (whether or not related) of Sponsor, Administrator and their respective parents, affiliates, subsidiaries, retailers, marketers, dealers, advertising agencies, Web designers, and promotion agencies are not eligible to enter or win a prize. To enter: To receive an automatic entry into the Giveaway, an email subscriber (“Email Subscriber”) must register online. Sponsor will not acknowledge receipt of entries. All entries become the property of Sponsor and will not be returned. If you unsubscribe to receive future emails, all entries you may have will be automatically removed from future prize drawings. By entering, you acknowledge compliance with these Official Rules and the decisions of the Sponsor and Administrator, which are final and binding on all matters relating to this Giveaway. Winner selection: There will be one random drawing from among all eligible entries. The winner will be contacted using the email address they provided. They have one week to respond to the email. If they have not responded, another winner will be chosen.

It may seem like a daunting task, but making a homemade chocolate cake is wayyyyyy easier than you think. Maybe you’re tempted to grab a cake mix and call it a day? Don’t do it! With a tiny bit of effort and the best ingredients, a homemade chocolate cake will be exactly what you're looking for. Having a good chocolate cake recipe in your back pocket will come in handy for the holidays, bringing to dinner parties, or just because you want a chocolate cake (we feel that!). However, all chocolate cake recipes are not created equal. If you’re craving the best chocolate cake ever, here are a few tips and tricks to help get you across the finish line. Use Only High-quality, Unsweetened Cocoa Naturally the most important element of any chocolate cake – most of the best chocolate cake recipes rely on cocoa powder–so use the highest quality cocoa you can find. It's all about the color of the cocoa; the darker the cocoa, the better. Also, it's helpful to know that baking cocoa powder is different from regular cocoa powder, which is used to make hot chocolate, so make sure you’re buying the right kind. Pro bakers sometimes prefer to use melted chocolate and cocoa powder together... Use High-quality Chocolate, Too If you only keep one kind of chocolate product on hand for dessert-making emergencies, it should be baking bars. If you use the right chocolate, you'll get a great cake, and isn't that the most important thing? I typically opt for using chocolate that I’d like to eat straight out of the package. And yeah, baking isles can be a little overwhelming. Here’s a helpful article if you’re struggling with which chocolate to choose. I find chocolate bars to be quite versatile when it comes to making the best chocolate cake. They're great for baking or for eating by the handful (hehe). I like to keep a few Guittard or Callebaut chocolate bars on hand. The better your chocolate, the better your chocolate cake will taste. Use Room Temperature Ingredients Although you technically can use ingredients right out of the fridge, the results won't be quite as yummy. For example, what happens when you use butter from the fridge? Your batter will be stiff and hard to beat, and you might end up with random chunks of butter in it. When your baking ingredients are the same temperature, it's much easier for it all to come together. Cream the Butter and Sugar WELL The fluffier your chocolate cake the better, right?? Before adding the rest of the ingredients, make sure to cream the butter and sugar together, until the mixture is light and fluffy. While this step might add a few minutes to your prep time, the extra effort will be well worth it. A fluffy, pale sugar + butter base means that you’ve incorporated plenty of air into the batter, which will give you a much fluffier chocolate cake. Dust Baking Pan with Cocoa Powder Instead of Flour Many chocolate cake recipes have you dust your baking pan with flour. This helps the cake come out of the baking pan without sticking. However, when I make chocolate cake, I find that cocoa powder works in the same way that flour does, and provides more of a chocolatey finish. Next time you’re baking a chocolate cake, try dusting your pan with cocoa instead of flour and taste the delicious difference for yourself. Do you have any go-to tips for making a delicious chocolate cake? We’re all ears!

How many types of pasta can you find? Get a chance to win our brand new custom made IMPASTIAMO Gnocchi Board by letting us know how many pasta types you can find and naming them all. You can share your findings with us by commenting below this post, or on our Instagram page @impastiamoclasses. Winners announced on Sunday, October 17th at 10AM PT.

Photo Credit: Claudio Schwartz Turkey or Chicken, Chicken or Turkey, that is the question Is your inner voice telling you to not buy turkey this year but rather instead serve a crispy chicken at your Thanksgiving dinner? Traditions are important, but they’re not set in stone. On one hand chicken is smaller, less expensive, and you can readapt your recipe at any time of the year. On the other hand, recipes with turkey are a good occasion to take your cooking skills to the next level. Although this year we’re playing for Team Chicken, in this article you can still find some interesting tips on how to use your turkey leftovers. We spent some time researching some old, but good, recipes grabbed from some major cooking magazines published in the 60s and 70s. Enjoy! Chicken, few things to know before we start Source your chicken locally and be sure it is organic. According to a report, the safest birds (those with less probability to carry bacterias such as salmonella) are those “air-chilled”. In the air-chilled process the carcasses are refrigerated rather than dunked in cold chlorinated water. How to clean and prepare the chicken in the safest way? Choose chickens that are well wrapped, and buy them as your last item before approaching the checkout line. Store your chicken at 40 degrees or below, or freeze it (for two days) if you’re planning to not cook it immediately. Lastly, cook your chicken to at least 350F. Now that we’re set, let’s start with the recipes! Sunday Chicken Photo Credit: Getty Images This recipe is quite old, it first appeared in the New York Times in 1969, and it was called: “Chicken Recipe for the weekend”, so we might imagine that it tastes just like home. The Chicken is cooked in the oven with roasted almonds and a sauce made with oranges and lemons, giving the dish a sweet and sour taste. Click here for the recipe Chicken with Rosemary Photo Credit: Getty Images This is like the perfect couple, rosemary on chicken is the absolute combination for your Thanksgiving dinner. And you know the best part? It takes less than one hour and includes sweet paprika and mushrooms. Click here for the recipe Get creative with Turkey leftovers Photo Credit: Raman Sqc This recipe is for curry lovers, and for those who want to avoid food waste by creating something new with turkey leftovers. Click here for the recipe Not satisfied yet? Check this article about Thanksgiving Brunch to find more recipes.

November 15th is dedicated to fridges filled with USO’s: Unidentified Shriveled Objects. This day, dubbed National Clean Out Your Fridge Day according to the National Day Calendar, is an annual event observed in an effort to encourage people to clean out their nasty refrigerators, to help prepare for the upcoming holiday season. Holidays aside, National Clean Out Your Fridge Day is a good reminder to maintain a clean refrigerator for health and safety reasons as well. But, honestly, it's the perfect time of year to tackle this task. You’ll need the space for the holidays coming up, and when you’re desperately rooting in the fridge for stuff to feed to unexpected guests, you’ll want to be sure that you don’t haul out something that will kill anyone. It’s also a good time to check the temperature in your fridge, before you begin storing all kinds of expensive holiday food in it. We’re all guilty of tucking expired foods in the back of our refrigerators that turn into horrific science experiments overtime, right? Who hasn’t found sour milk, spoiled yogurt, or jars of soups and jams that have become chemical concoctions from time to time? Produce drawers can be the worst, where vegetables have decomposed over the past year into brownish gels. Some people have vegetable crispers that are so bad they should almost call in a hazardous waste disposal team; they joke that the search for new life forms should start in their crisper drawers. 3 Things to Do on National Clean Out Your Fridge Day National Clean Out Your Fridge Day is the time of year to take matters into your own hands when it comes to the status and well being of the contents inside your refrigerator. Whether you’re doing it to make room for your Thanksgiving turkey or Christmas ham, or you just want a clean fridge for your own sanity, here are practical things to do on National Clean Out Your Fridge Day. 1. Pitch Expired Foods and Drinks It probably goes without saying that expired food and spoiled beverages are just plain harmful to your health. Consuming something spoiled or expired has the potential to at the very least taste horrible, but at the very worst cause you serious health complications. In some cases, eating expired food can cause food poisoning, which makes you susceptible to symptoms including vomiting, fever, dehydration, and diarrhea. In other cases, expired foods can develop mold, which can produce toxic substances that are very harmful to the human body. To keep yourself and your family safe from these health complications, start observing National Clean Out Your Fridge Day by chucking anything that is expired and well beyond its suggested consumption date. Try not to feel guilty about food waste. It is in poor taste to throw food away, but vow to yourself that you’ll do better in the future by eating foods when they’re safest to consume. Hopefully visually seeing all of the expired foods that you’re throwing away will make you realize just how precious our access to food is and will inspire you to eat foods in a more responsible manner moving forward. Best case scenario is that the expired goods in your fridge are slim to none! 2. Donate Extra Food to a Food Bank If you have food sitting in your refrigerator that is unused and well within its recommended expiration date that you have no intention of eating, pack a box of these items and donate them to a food drive. According to the Food and Agriculture Organization of the United Nations, about one third of the food produced in the world that is made for human consumption ends up being wasted or gets lost, annually. That is roughly 1.3 billions tons of food gone, per year. With staggering stats like these, waste not fellow twenty-something. If you bought food or beverages on impulse buys that you know you’re not going to consume, donate these unused, non-expired goods to support your local community and those in need. 3. Sanitize Your Empty Refrigerator Once you’ve cleared out expired and unwanted food, take this opportunity to give your fridge a thorough deep clean. Pick up a cleaning agent that is designed and safe for use on fridges. Instead of a chemical cleaning agent, you could opt for natural ingredients like hot water, paste (think lemon juice mixed with baking soda), or salt water (used to kill germs). While National Clean Out Your Fridge Day is not quite as thrilling as National Taco Day (October 4) or National Brownie Day (December 8), it's still an important day to observe. What tips do you have when it comes to cleaning out your fridge? Share them in the comments below!

Super excited to be partnering with Véritable®! Time to grow your own herbs in the kitchen! Enter to get a chance to win. Giveaway rules below. Grow your aromatic herbs, edible flowers and baby vegetables all year round without any effort. Don't have a green thumb? The Véritable® Véritable® Garden takes care of everything! The Smart Garden automatically adjusts the LED's intensity depending on the ambient light, to distribute the perfect amount of light to your plants. Includes 4 Véritable® Lingots®: Sweet Basil, Curly Parsley, Chives and Thyme GIVEAWAY RULES NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS GIVEAWAY. A PURCHASE WILL NOT INCREASE YOUR CHANCE OF WINNING. VOID OUTSIDE OF THE STATES LISTED BELOW AND WHERE PROHIBITED BY LAW. MUST HAVE VALID EMAIL ADDRESS. Giveaway Period: Veritable Classic Garden Giveaway begins October 25, 2021 at 2:00PM PST and ends November 1st, 2021 at 12:00AM PST. Eligibility: Open only to residents of the U.S. who are 18 or older. Employees and the immediate families (spouses, parents, children, siblings, grandparents, stepparents, stepchildren and step siblings and their respective spouses, regardless of where they reside) and household members of each such employee (whether or not related) of Sponsor, Administrator and their respective parents, affiliates, subsidiaries, retailers, marketers, dealers, advertising agencies, Web designers, and promotion agencies are not eligible to enter or win a prize. To enter: To receive an automatic entry into the Giveaway, an email subscriber (“Email Subscriber”) must register online. Sponsor will not acknowledge receipt of entries. All entries become the property of Sponsor and will not be returned. If you unsubscribe to receive future emails, all entries you may have will be automatically removed from future prize drawings. By entering, you acknowledge compliance with these Official Rules and the decisions of the Sponsor and Administrator, which are final and binding on all matters relating to this Giveaway. Winner selection: There will be one random drawing from among all eligible entries. The winner will be contacted using the email address they provided. They have one week to respond to the email. If they have not responded, another winner will be chosen.