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Food is a powerful connective tool. We build our bonds with friends and family over dinners, we go to restaurants on dates, we prepare food for others and with others. Even when we’re cooking and eating alone, food still connects us to the world. Whether it is a particular meal reminding us of home, or simply sustenance to get us through the day, food is never meaningless. Like music or literature, food is a shared cultural product. Our feelings and experiences with food help us build our connections with others. Today, we're talking about the importance of creating rituals around food–making it, serving it, and eating it. What Are Food Rituals? According to family therapist William Doherty Ph.D., rituals are emotionally significant practices that are done every day, and that, “A mealtime ritual needn’t be time-consuming. Even the busiest person can bow her head for a moment before her smoothie.” Here are a few examples of food rituals: Saying a prayer or having a moment of gratitude for your food. Appreciating where it came from and what it will do to nourish your body. Taking a few deep breaths before the first bite (or sip). Having a sense of mindfulness as you eat. Chew your food slowly, noticing the flavors, smells, and textures, and how you respond to them. Remembering to come up for air in between bites; don’t just inhale your food! Even if you are busy, take in the atmosphere. Notice what’s happening around the table- are there birds chirping outside? Is there a painting or a picture on the wall? What does it smell like? Be in the moment; take everything in. The Benefits of Food Rituals Why make a ritual out of eating food? What makes it so good for us? The benefits are both physical and mental. Pleasure Food can (and should) taste good! Why else do people love Thanksgiving dinner? It’s not only because the food tastes good. The days leading up to them, and the rituals surrounding the meal itself are what give it a satisfying pay-off. We anticipate the meal knowing that it’s been carefully prepared all day and that we’ll be gathering around the table to savor it with people we love. Or think about homemade food. There’s something about the way our parents prepare treats and meals that makes them all the more special. Is it the whole foods, or the “secret” touch of a parent’s love? We may never know for sure, but we do know there’s nothing like home cooking! Relaxation Being present through the grounding of rituals encourages us to focus on our food. When we focus on our food, we enter a state of rest and digest, which is known as the parasympathetic state. During this time, our body can fully optimize digestion and properly break down and absorb our food. Likewise, the sympathetic state of fight or flight that comes from anxiety, fear, or nervousness is what hinders digestion. If we’re distracted by answering a flood of emails, texts, and social media notifications, we’re not fully entering a parasympathetic state. And as a result, we experience bloating, gas, indigestion, and discomfort. Digestion Both the brain and stomach need at least 20 minutes to register feelings of fullness (satiety). If you’re wolfing down your meals like a starved animal and looking for extra servings, then you didn’t give your body the chance to acknowledge that it’s been fed. Before you go reaching for another bite, snack, or a portion, wait at least 20 minutes and see how your appetite feels then. If you’re still hungry, then, by all means, eat! But you’re most likely going to feel satisfied after that amount of time. And where do food rituals fit in? They keep you focused on the meal. Not only does chewing your food and being in the moment support digestion, but it also gives your body plenty of time to tell you it’s no longer hungry. Those satiety signals kick in and tell you enough is enough. Community Food rituals aren’t only for singles. They work even better when they’re shared in pairs or groups. At work, go out and eat with your co-workers. At home, have everyone pitch in with dinner. Say grace or give thanks together before meals. Talk with each other and enjoy the tasty food. Meals are a fantastic opportunity to bond, whether it’s with your family, friends, or partner. What’s especially great is if you can spread the importance of healthy nutrition with them! Show them how healthy foods can be good for your body and taste buds. What do you think about food rituals? Are you ready to make your meals more special? If you're ready to take your mealtime rituals to the next level, try out one of our fun online or in-person cooking classes to level-up your skills in the kitchen. View the calendar here, or schedule a call to build your own cooking class with your coworkers or friends!

We're proud to present the first episode of Hidden Gems, a series of recipes we filmed with some of our very very favorite restaurants and pop ups in LA. Here's Keegan Fong, owner of Woon, sharing his mom's Beef Noodles recipes. Enjoy! Woon Kitchen Los Angeles, CA https://www.woonkitchen.com/ Executive Producer: Silvia Carluccio DP: Leco Moura Edit: Leco Moura Photos: Leco Moura

Cooking is an act of love and self-care. Picking the right ingredients, chopping, assembling, not only is a way to cure your body and soul, but can offer a great opportunity for our minds to be present and practice mindfulness. It forces us to focus on your senses, taste the ingredients, and really connect with the food we're eating. With Mental Health Day just around the corner (October 10th!), we've curated a list of cooking experiences and partnered up with The Den Meditation to offer you and your team a variety of meditation experiences, both online (you can learn about the benefits of virtual team buildings here) and in-person. IN PERSON COOKING CLASSES Cooking is proven to reduce stress and improve focus. It's an act of self-love and openness towards other cultures. Hosting a cooking class for your team can help increase overall work productivity and allow for everyone to have a relaxed time while getting to work in groups in a completely different environment! In person cooking experiences are available in Los Angeles (Culver City and DTLA), New York City, Boston, and San Diego. At IMPASTIAMO, we specialize in organizing virtual and in person cooking classes. Some of our most popular dishes include: fresh pasta making, pizza, dumplings, empanadas, traditional Persian, Indian samosas. Here are just a few ideas: HOMEMADE PASTA Who doesn't love pasta? Making a good dough and a tasty salsa is one of the most rewarding activities you could be doing in the kitchen. Learn the ins and outs of pasta shaping with this class! Pasta Making Class with Chef Francesco Allegro MEXICAN SALSAS AND TRADITIONAL MEXICAN FOOD Discover Mexico and its culinary traditions with Chef Natalia from Mexico City. With over 15 years of experience cooking and teaching, we can guarantee you this one will be an experience to remember! Chef Natalia Luna in Mexico City DUMPLINGS You'll love the savory flavor of these crispy dumplings. Our filling is made with both pork or shiitake mushrooms, Napa cabbage, ginger and garlic for a classic combination of flavors. After you assemble the dumplings—a fun family activity—a quick pan-fry is all they need to achieve the perfect, golden-brown exterior. Enjoy these traditional dumplings as an appetizer, entree or even dessert! Neapolitan Pizza Making with Chef Katie Chin TRADITIONAL NEAPOLITAN PIZZA MAKING Learn how to make pizza the real traditional way with us! Peppe Miele, head of the Verace Pizza Napoletana association, will share basic tips and tricks to make a great dough and get creative with toppings and shapes. Whether it's calzone, pizza fritta (fried pizza), pinza, or a traditional margherita, this three hours experience will change the way you make and taste pizza forever! Neapolitan Pizza Making with Peppe Miele INTRODUCTION TO MEDITATION Mindfulness, sound healing, breath work, are just some of the exercises we should be practicing every day for a more balanced life style. Introduce your employees to meditation, as a way to bring awareness and self-love in the workplace. This October, we've partnered up with The Den Meditation to curate mindful mental health experiences for you and your coworkers. Book your intro call today and find out how we can curate the best team building activity for you!

Orville Redenbacher will have to sit this one out, because today we’re sharing our favorite popcorn recipes. With Fall right around the corner, we’re already thinking about apple cider, acorn squash, crunchy leaves, pumpkin everything, and of course: cozy movie nights. While there’s beauty in simplicity, sometimes you want to go that extra mile for something extra special. Orville Redenbacher will have to sit this one out, because today we’re sharing our favorite popcorn recipes. Starting it off at #1 is a recipe reminiscent of every baseball fan’s favorite sweet snack: Cracker Jacks, but with a twist. Molasses Popcorn (Bars) What You'll Need: 2 ½ cups popped corn 1 cup shelled, roasted peanuts ¼ cup molasses ½ cup brown sugar 1 teaspoon vinegar 1 teaspoon butter ¼ teaspoon salt What You'll Do: 1. Preheat your oven to 400 degrees Fahrenheit (if roasting the peanuts). 2. Pop the corn using your favorite method. Sort through and discard any un-popped pieces. Trust us, you don’t want to skip this step. Our goal is sweet-tooth satisfaction, not a new dental filling. Set aside. *Optionally, crisp up the peanuts by lining them in a single layer on a baking tray. Keep a close eye on these guys, because they can burn in a flash. Cook just until they’re warm and fragrant, with a light golden color. 3. Combine the molasses, brown sugar, vinegar, butter and salt in a small saucepan and slowly bring to a boil, cook until it reaches 275 degrees Fahrenheit. 4. Remove mixture from the heat and fold in the roasted peanuts to thoroughly coat. 5. Pour the hot mixture slowly over the popcorn, tossing up from the bottom of the bowl to evenly mix. Turn the popcorn into two greased loaf pans and press gently to prevent breaking the kernels. Carefully remove from the pans and cut into bars while still warm. *Alternatively, you can press the mixture into cookie molds or shape by hand. Wrap each bar in wax paper before storing. We haven’t forgotten about our vegan friends, either. If you’ve ever thought wistfully about cheesy popcorn while settling in for a show, #2 is for you! ‘Cheesy’ Vegan Popcorn What You'll Need: Popped popcorn [however many servings you want, we’re not here to judge] Oil of choice [recommended for maximum sticking power] Nutritional yeast Salt, pepper, garlic powder, you name it [if desired] What You'll Do: 1. Take your bowl of popped corn and add the oil. Spray is recommended if you don’t want to risk any sogginess. 2. Next, generously (because why have cheese popcorn if it’s not CHEESY) sprinkle on the nutritional yeast to taste. 3. Here’s where you can add any other seasoning to your heart’s content, or just keep it simple. Enjoy! NOTE: for optimum tastiness, we don’t recommend this as leftovers, so here’s your permission to finish the whole bowl. This next flavored popcorn recipe has everything you could hope for: crunch, sweetness, cinnamon-y aroma. Are you drooling yet? #3 brings all of the fall vibes. Cinnamon Roll Popcorn Recipe by Whitney Wright @ SALT & BAKER IMPASTIAMO tip: the secret to cinnamon flavor that really *pops* is ground cloves, which are often used as a flavor enhancer in certain recipes, especially ones containing vanilla or cinnamon. What You'll Need: 10 cups popped corn / 1/2 cup un-popped kernels 1 cup packed brown sugar 1/2 cup butter 1/4 cup light corn syrup* 1/2 teaspoon salt 1 tablespoon ground cinnamon 3 teaspoons vanilla extract 1/2 teaspoon baking powder 3 oz white chocolate or almond bark, melted** Optional: 1/8 tsp ground cloves What You'll Do: 1. Preheat oven to 325 degrees Fahrenheit. Lightly grease a baking sheet or line with parchment paper for easy cleanup. 2. Place the popped popcorn in a large bowl. 3. In a medium saucepan add the brown sugar, butter, corn syrup, and salt. Place over medium heat and bring the mixture to a rolling boil, stirring frequently. Remove from heat and stir the mixture for 1 minute to cool it slightly. 4. Add the cinnamon, cloves, vanilla, and baking powder to the sugar/butter mixture. Stir to combine. 5. Pour the sugar/butter mixture over the popcorn and toss to coat. Spread the popcorn mixture in a single layer on the baking sheet. Bake for 10-12 minutes or until the sugar coating is set (don’t over-bake otherwise it will be HARD). 6. Allow the popcorn to cook slightly then drizzle the melted almond bark over the popcorn, let set and then serve! Alternatively, leave the popcorn hot from the oven and toss it in the warm almond bark for more even coverage. 7. Store in an airtight container at room temperature for 7-10 days. IMPASTIAMO tips: *If you don’t happen to have corn syrup on hand, in a pinch here are some great corn syrup substitutes to try. **You could also replace the white chocolate with melted butterscotch morsels for even more buttery sweetness. We’re willing to bet you’ve never had a flavored popcorn like this next recipe before. The perfect way to pack in big flavor to a light snack is our #4 pick: Pad Thai Popcorn Recipe by Chef John @ allrecipes What You'll Need: 1 teaspoon + 1/4 cup vegetable oil 1/3 cup unpopped popcorn 1 cup chopped dry-roasted, salted peanuts 1/2 cup packed brown sugar 1/4 cup corn syrup 2 teaspoons lime juice 1 1/2 tablespoons fish sauce 1 1/2 tablespoons sambal oelek chili paste 1 tablespoon freshly grated lime zest 1/3 teaspoon baking soda 1/4 cup chopped fresh cilantro What You'll Do: 1. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius). Line baking sheet with foil, brushing with vegetable oil or use a silicone baking mat. 2. Heat 1 tablespoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. 3. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn. 4. Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in the sambal oelek, lime zest, and baking soda. 5. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet. 6. Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving. We recommend storing this in an airtight container for up to a week (IF there are any leftovers, that is). IMPASTIAMO note: popcorn can easily scorch, so we recommend erring on the side of caution and cooking for the shortest amount of time, then while keeping a close eye, cooking for 1-2 minutes at a time until finished. With low prep and short bake times, these flavored popcorn recipes can be made in less time than it takes you to pick out a movie. Do you have a favorite flavored popcorn recipe? If you try ours, make sure to let us know what you think over on @Instagram. Wanna be better in the kitchen? Call us today to set up a private cooking class for you, you + your friends, or your team at work:

If you're looking for the best soup puns, you’re in the right place! Souper fun soup puns for all the soup lovers in your life 🫕🫕🫕 Here at IMPASTIAMO, we love to laugh and have a good time *almost* as much as we love making really good food. Since laughter is food for the soul, we thought we'd get creative about how we make our people laugh, and soup puns seemed like a great way to blend our love of soup with our love of food. They might be a little bit corny, but they're definitely worth a look. 👀 Laughter–like a good bowl of soup–is good for the soul! Keep reading for some of our favorite soup puns: The Best Soup Puns Sorry, we’re out of stock. Are you pho real? He souped in and saved the day. When I asked my mum what she cooked for dinner, she replied saying “It is a soup-rise.” My dad believes it is good to have soup before my meal. He is very soup-erstitious. The Japanese restaurant serves the best soups. It makes miso happy! When my sister asked me if there was enough dinner cooked, I told her “I cooked enough soup for the broth of us." The supermarket did not have soups. They said they're out of stock. I ordered two thousand pounds of Chinese soup. Technically, it was a won-ton soup. Which hand should you use to stir the soup? Neither, you should use a spoon. I spelt “I take back what I said” in a bowl of alphabet soup so I could eat my own words Everyone says that the soup I cook has healing properties. I consider it to be my soup-er power. I had vegan soup–it was soup herb. You are the one pho me! You’ve heard of alphabet soup now get ready for....Times new ramen! I bought a warehouse full of soup stock. Now I'm a bouillonaire Where can you buy soup in bulk? The stock market. What do the police do if you steal soup? They arrestew. What's a soup spoon's favorite sport? Bowling. Do you know what firemen often add to their soup? Firecrackers. The soup was preoccupied. He was stewing over something his friend said. Soup Puns for a Souper Day What did you think of our favorite soup puns? Hopefully you laughed at a few. ;) If you have a soup pun that you'd like to share, comment down below, or share it with us on @Instagram or @TikTok!

Here at IMPASTIAMO we LOVE food. What we don’t love is food waste. Sure, there’s a natural cycle to things, which includes food decay, but we’d like to shed a little light on the crisis that is food waste in our country. If you read our article here which talks about food expiration dates, you know that billions (yes billions) of pounds of food are wasted each year in the US alone. No one person can single-handedly reduce that amount of food waste, but it starts with every single person. We want to help get the ball rolling by sharing some ways to prevent unnecessary food waste at home. Food Waste in America: The Scary Stats Interestingly, the US ranks third in total food waste, following China and India. This makes sense when taking into account the sizes of these countries. Unfortunately, when looking at food waste per capita, the US still ranks highly–too highly. The good news is that not all of the food waste can be pinned on your average American consumer. The bad news is that 43% (the largest source) comes from homes. According to rts: “Food spoilage, whether real or perceived, is one of the biggest reasons people throw out food. More than 80 percent of Americans discard perfectly good, consumable food simply because they misunderstand expiration labels. Labels like “sell by”, “use by”, “expires on”, “best before” or “best by” are confusing to people — and in an effort to not risk the potential of a food-borne illness, they’ll toss it in the garbage.” While these stats seem bleak, it means that a significant portion of food waste in the US can be eliminated by more people implementing a few basic, but significant, lifestyle habits. Keep scrolling for some simple ways that we like to use to cut down on unnecessary food waste…you can start today! How You Can Prevent Food Waste Starting in Your Own Kitchen Tip #1: Educate Yourself If there’s one important idea we hope you take away, it’s this: think before you throw. The first step is already done, you’re here, educating yourself on how to prevent food waste. Hooray! Like a game of Telephone gone wrong, the general consensus is that expired food will make you sick. Lack of education fuels this thought, and not enough people are challenging that idea. Before you go, we recommend taking a look at this article (if you haven’t already). A helpful way to reframe your thinking is to consider them “quality dates” rather than “expiration dates.” When we KNOW better, we DO better! Tip #2: Be Mindful of What You’re Bringing In This is twofold and starts when you’re purchasing. A certain amount of forethought or planning is necessary for this step, but the payoff is well worth it! Step one involves paying attention to those printed dates, and planning when to use each item. The other aspect works best if you do one large shopping trip every week or two weeks, but can be utilized no matter how often you shop. Take inventory of what you already have on hand, and try to incorporate those items into your upcoming meals. Since they’re not coming fresh from the store, you can assume their “quality clock” is ticking, and using them rather than forgetting about them cuts down on both your grocery bill and total consumption. Tip 3: FREEZE! Since by now you’re ideally keeping an eye on expiration dates, one of the easiest ways to prevent food waste is to toss anything in the freezer that you’re not likely to eat before its peak. According to the USDA Food Safety and Inspection Service, the process of freezing food slows down the movement of its molecules, effectively causing the microbes to become dormant. This applies both to food spoilage and foodborne illnesses. There are a few caveats, however. You’ve probably heard the recommended freezing lengths for various types of food. However, the USDA states that food will stay *safe* to eat, as long as it stays frozen. Like we talked about here, best-by/freeze-by/etc deals with quality, so it’s best to keep the foods in your freezer circulating out, so you’re not left with a freezer full of “burnt” food. Another way to keep some of the quality to your frozen food is to freeze it closer to the best-by date, rather than later. Meat and poultry can be frozen in their original packaging, but for extended stays in the chilly climate, more airtight packaging is often recommended. Tip 4: Invest in Your Vegetables’ Future Fresh fruits and vegetables are arguably one of the hardest things to keep fresh for long. And let’s be honest, week-old limp celery isn’t going to cut it (pun intended). A not-so-new hack that has resurfaced thanks to internet popularity is to keep your freshly washed and cut celery/carrots/etc in mason jars of water in the fridge. This keeps them fresh and crunchy for weeks! While you can’t take it to the bank, we believe that investing a little time into preserving fresh produce pays off. Check out this helpful article on more ways to extend the shelf life of your vegetables. Tip 5: Rethink Trash Well, despite your best efforts, you weren’t able to utilize everything. It happens! That’s the cycle of life. This is the crucial moment, as you’re looking at a food item that is beyond redemption, you have several options. The two primary players are Team Throw It Out vs. Team Salvage. It’s our sincere hope that we’ve convinced you to think twice. A popular alternative trip for vegetables destined for the trash is to save them up in the freezer until you’ve accumulated enough (with the possible addition of meat scraps / bones) to make your own vegetable or meat stock. Not only is it practically free, utilizing ingredients you already have, but you can feel good about knowing exactly what’s in it. This next step isn’t quite as easy as tossing food in the freezer, but has far reaching benefits: COMPOSTING. If you’re still new to the idea, check out our article here for *literally * everything you should know about composting. To sum it up, composting can revitalize your garden, house plants, soil of every kind, it’s excellent for the environment, and helps cut down on unnecessary food waste landing in the dump! Before You Go We’d like to leave you with a very common, outdated phrase that we fixed for you: When in doubt, don’t throw it out! Your wallet, Mother Earth, and future generations will thank you for it.

You might not think that a slab of wood needs much upkeep, but let us assure you: your cutting board needs plenty of TLC. Taking care of your cutting board doesn't have to be an everyday chore, but there are definitely some things you'll want to do each time you use it, to extend its life and keep it around for years to come. Keep reading for IMPASTIAMO's tips & tricks for taking care of your cutting board. Hand Wash > Machine Wash If you’re just slicing bread, you can simply brush your cutting board off and call it a day. However, if you're cutting wet, sticky, or messy foods, you’ll need to properly wash and rinse it. Synthetic cutting boards are typically dishwasher-safe, but we still recommend hand washing for optimal care. Check the manufacturer guidelines to make sure that your synthetic cutting board can go in the dishwasher. Wooden cutting boards are happy to hop in the sink for a quick shower. But, unlike plastic boards, they hate the dishwasher. Over-soaked wood can lead to warping/cracking, which is definitely not what we want! A gentle hand-wash after each use with mild soap and warm water (be sure to refrain from soaking) will do the trick. Speaking of which... Dry Wood Cutting Boards Thoroughly Remember the warping issue we just talked about? That’s when a board curves or bends which will happen if it isn’t dried properly––either left in the sink or set back on a wet surface. Instead, take care of your cutting board by drying it off with a towel. Bonus points if you leave it propped up so that airflow can dry it thoroughly. The more evenly your cutting board dries, the happier it will be. Take Care of Cutting Board Stains ASAP For any stained areas—think residue from blackberries, beets, or even a nice juicy steak—make sure to address the mess right away. To treat the stains on your cutting board, make a paste of salt, water, and baking soda, and scrub it on the area with a rag or dish towel. After the scrub, rinse your cutting board under hot water, taking care to not let it sit in water for too long. Wipe it off a dry towel, and leave it out to air-dry. Clean the stains off of your synthetic cutting board by treating it with a little hydrogen peroxide and baking soda. Mix three tablespoons baking soda to one tablespoon of hydrogen peroxide to create a paste. Coat the paste over the stained area and let it sit on the cutting board for about an hour before rinsing it off. Then wash your cutting board with warm, soapy water, pat it dry, and your stains should be gone! Wax On, Wax Off There’s no one-size-fit-all approach when it comes to oiling your wooden cutting boards––it depends on where you're storing the cutting board, what type of wood it is, and how frequently you're using it. Once a month is a good place to start, but there’s no harm in oiling your board whenever it looks "thirsty." How can you tell if you need to oil your cutting board? Sprinkle a few drops of water on the board with your fingertips. It should bead up when the wood is adequately oiled (like a waxed car). If the water disperses or soaks into the wood, your cutting board needs more oil. We typically use beeswax or food-grade mineral oil, which is colorless, odorless, and lightweight. When it's time to oil your cutting board, wipe it down and let it dry overnight, standing it on edge so that both large faces are facing out. You don’t need puddles of oil on your board, just enough to cover the wood with an even coat. Know When to Say When Theoretically, with the right upkeep a cutting board could last your entire life. With this cleaning process, the wood should look great for decades. Sand out deep ridges on the surface of the wood if deep cut marks start showing up. It takes time to sand evenly, but it can give the board a whole new look. And remember, even the best cutting boards warp sometimes. If that's the case, get a new one. Food and bad bacteria can start to build up in the cracks and crevices. Obviously, we don't want that. “If you take care of it, it’ll take care of you,” Brad Leone, test kitchen manager, tells Bon Appétit. Get something beautiful. There’s long grain, end grain, squared tiles, and tons of other styles. Shop around and find one that speaks to you. “At the end of the day, it’s as much art as it is a tool.” More Cutting Board Tips & Tricks: Keep it Fresh: to freshen up a smelly cutting board (think: residual onion odors) rub a halved lemon over the surface; let it sit for a minute or two, then wipe off the board. This cooking tip has saved many of our favorite cutting boards. Clean as You Go: This is one of the core values here at IMPASTIAMO! We love cooking in a clean kitchen, and this makes spending time in your kitchen more enjoyable. As you prep, wipe the surface of the cutting board frequently with a sponge or dishcloth. This will make cleanup easier when it’s all said and done. Get in there and scrub: If there’s food caked on your cutting board, it’s okay to use an abrasive scrubbing pad, like this one. It shouldn’t scratch your cutting board, especially if you're using gentle pressure. Opt for low-maintenance: All this upkeep sound overwhelming? If you don’t think you’ll take care of a wooden cutting board, try an Epicurean cutting board. They’re made from reused cardboard (yay!), paper, and wood fiber—so they’re gentle on your knives. You also don’t need to oil them. And, best of all—they're dishwasher-safe! Take Your Cutting Boards for a Spin: Has a been a minute since you spiced up your kitchen routine? It might be time to shake things up a bit! Treat your tastebuds to something new, like a homemade Indian Samosa or a bowl of classic ceviche. Check out our upcoming cooking classes here, and show your cutting board who's boss. How do you take care of your cutting boards? Teach us your tricks in the comments below! 📌 pin me for later!

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! 📌