Search Results

Mexican Mother’s Day (Día de las Madres) is a tradition that brings families together each year. On May 10th, people honor their mothers and celebrate by spending time with family. With this comes incredible food that reflects the community and the strength of mothers everywhere! Read on to find out more about the importance of this holiday and the delicious dishes that come from it. What is Mexican Mother’s Day? Mexican Mother’s Day (Día de las Madres) takes place on May 10th each year, and it has been celebrated since 1922 . Mothers are showered with gifts and serenades that highlight their impactful role in their families. Maternal figures have often been celebrated in Mexican culture, dating back to the Virgin of Guadalupe. At the time it was established, May 10th was payday for many, which made it more convenient to buy gifts and celebrate mothers. Mariachi serenades, masses in honor of mothers, roses, and school performances are just a few examples of how this day is spent. What is the importance of food for these events? Food has been a consistent marker of community and love, and Mexican Mother’s Day is no exception. Whether it’s a home-cooked meal or going out to a favorite restaurant, these meals celebrate tradition and family roots. Gathering around the table to share delicious food has been an important way to catch up with loved ones and let them know you appreciate them.  In addition, the preparation process itself is a collective act of love. The contributions that everyone makes in the kitchen are translated through the delicious meals, and cooking together is just as much of a celebration as eating. Here are some common foods for Mexican Mother’s Day that you can look for. Don’t be surprised if one bite of them says “thank you” and “we love you!” What are some common foods for Mexican Mother’s Day? Tamales : Made from masa (corn dough) and filled with a variety of ingredients, this steamed dish wrapped in corn husks is a classic and often involves preparation by many family members. Multiple generations in the kitchen reflect the deep bonds that mothers help create! Mole : Often served over chicken, this rich sauce is reserved for special occasions and can have notes of various spices and chocolate. Pozole: A traditional soup, but ever popular, this broth is hearty and topped with various veggies and flavorings. It brings comfort to any dining table! Chiles en Nogada : A sweet and savory mix, these chiles are stuffed and topped with a creamy sauce. Traditionally associated with Mexican Independence, it’s both a symbol of strength and a great way to celebrate mothers everywhere! Pastel de Tres Leches : We always need a sweet treat—soaked in three kinds of milk, Tres Leches is airy and rich at the same time. What better way to end the night? Whether you want to do more research to find recipes for these delicious foods, or simply add them to your next order at a restaurant, we hope these help celebrate the incredible holiday that is Mexican Mother’s Day! An unforgettable day for so many unforgettable and nurturing people .

Discover three delicious spring cupcake recipes, the difference between cupcakes and muffins, and why cupcakes pair perfectly with tea. When flowers bloom and the air turns warm, it’s the perfect moment to celebrate the season with something sweet —like a spring cupcake. These pastel-colored, fruit-filled or floral-inspired treats bring together the joy of baking and the beauty of spring. Whether you're planning an Easter brunch, a picnic in the garden or simply a cozy afternoon tea, spring cupcakes are always a good idea . Here are three recipes to try, along with a few notes on why cupcakes are different from muffins, and why they go hand in hand with a cup of tea. Why are Cupcakes and muffins different? Although they often look similar, cupcakes and muffins aren’t interchangeable. The key difference lies in the texture and sweetness. Cupcakes are miniature cakes , made with a light, buttery batter and topped with frosting. Muffins are denser, less sweet, and often made with whole grains or fruit purées. In short: if it can hold a swirl of buttercream, it's a cupcake. If it’s better with a pat of butter or a spoonful of jam, it’s likely a muffin. Cupcakes and Tea: the perfect combo There’s something timeless about sitting down with a warm cup of tea and a freshly baked cupcake. The sweetness of the cupcake contrasts beautifully with the slightly bitter, earthy taste of tea—especially green, Earl Grey or floral blends like chamomile and lavender. Serving cupcakes with tea also invites a sense of calm and comfort, making it a go-to pairing for spring garden parties or a quiet moment at home. Lemon & Elderflower Cupcakes Ingredients: 120g flour 120g sugar 2 eggs 1 tsp baking powder Zest of 1 lemon 60ml elderflower cordial 100g butter (softened) Method: Cream butter and sugar, add eggs one at a time. Stir in flour, baking powder, and lemon zest. Add elderflower cordial. Divide into cupcake liners and bake at 180°C for 18–20 minutes. Frost with lemon buttercream and a drizzle of elderflower glaze. Strawberry Shortcake Cupcakes Ingredients: 120g flour 1 tsp baking powder 100g sugar 2 eggs 50ml milk 60g butter 100g fresh strawberries, diced Method: Mix dry ingredients. In another bowl, cream butter and sugar, then add eggs. Combine with flour and milk, then fold in strawberries. Bake at 175°C for 20 minutes. Top with whipped cream and a slice of strawberry. Carrot & Orange Blossom Cupcakes Ingredients: 130g flour 1 tsp cinnamon 100g brown sugar 2 eggs 100ml sunflower oil 1 tsp orange blossom water 100g grated carrot Method: Mix oil, sugar, eggs, and orange blossom water. Add dry ingredients, then stir in grated carrot. Spoon into liners and bake at 170°C for 20–22 minutes. Frost with cream cheese frosting and a sprinkle of crushed pistachios.

Discover simple sustainability tips for Earth Month: save pasta water, regrow lettuce, reduce food waste, and make the most of your kitchen scraps. April might be Earth Month, but some of the best habits for the planet start in the kitchen—and they last all year long. While it’s easy to feel overwhelmed by the scale of the environmental crisis, the truth is that small, consistent changes at home do matter. Especially when it comes to food. According to FAO , over one-third of all food produced globally is wasted , with much of that happening at the household level. The good news? A few tweaks in the way we cook, store, and even think about food can make a big difference. Here’s a look at five smart (and surprisingly satisfying) habits that reduce waste and make the most of what’s already in your fridge. Save Your Pasta Water—It’s Liquid Gold It’s a simple move with big flavor (and sustainability) points: next time you’re draining your pasta, don’t toss the water . That cloudy liquid is full of starch, which acts as a natural emulsifier. Adding a ladle of pasta water to your sauce—whether it’s tomato, pesto, or something creamy—helps it cling beautifully to the noodles, creating a silky texture without extra cream or butter. Even better, pasta water can be used to loosen up hummus, thicken soups, or start the base of a risotto. Just let it cool and store it in the fridge for up to two days. And if you’re not using it in the kitchen? Let it cool completely (and skip the salt next time), and it can be repurposed to water plants. The minerals released from the pasta can nourish your houseplants—just be sure it’s unsalted and at room temperature. Use Every Bit of the Vegetable Carrot tops, broccoli stems, beet greens—these so-called “scraps” are anything but. Learning to use the whole vegetable is not just economical; it’s a delicious way to reconnect with ingredients. Carrot tops can be blitzed into a pesto with almonds, lemon, and olive oil. Broccoli stalks sliced thinly and sautéed are slightly sweet and great in stir-fries or omelettes. Cauliflower leaves roast up beautifully with a bit of olive oil and salt. Herb stems (like parsley or coriander) can go straight into soups, sauces, or a homemade stock pot. What’s usually thrown out is often packed with nutrients and flavor. The trick is shifting the mindset from "waste" to "ingredient." Regrow Your Greens on the Windowsill Some of the most rewarding kitchen experiments don’t need soil or seeds—just a little patience and a glass of water. Regrowing food scraps is one of the simplest ways to reconnect with where your food comes from. Lettuce, spring onions, leeks, and celery can all regrow from their base. Place the leftover root end in a jar with water (cut side up), and put it on a sunny windowsill. In a few days, you'll see new shoots forming. After a week or two, you’ll have fresh greens ready for sandwiches or soups. It’s not just thrifty; it’s a surprisingly calming ritual too. When Potatoes Sprout: Don’t Panic We’ve all found a bag of old potatoes sprouting little white tentacles in the back of the cupboard. The reflex might be to toss them, but not so fast. Sprouted potatoes are still perfectly safe to eat— as long as they’re firm and the sprouts are removed . Just snap or cut off the shoots, peel if needed, and cook as usual. However, if the potato feels soft or greenish , it’s best to compost it, as it may contain higher levels of solanine, a naturally occurring toxin. To prevent sprouting in the first place, store potatoes in a cool, dark place—but not in the fridge, which can mess with their sugar content and texture. Bonus Habit: Make a “Fridge Clean-Out” Day One of the easiest ways to reduce food waste? Plan one meal a week where nothing new is allowed in. Whether it’s soup, stir-fry, or a baked frittata, a “clear-the-fridge” meal gets creative with what’s already in the house—and helps avoid forgotten items turning into compost experiments. Leftover rice? Fried rice. One zucchini and half a can of beans? Add eggs and you’ve got shakshuka. The key is flexibility, not perfection.

Courtesy of: Guerrino - www.guerrino.it Once you see the iconic dove-shaped cake, you’ll know what we mean. With its Easter roots and symbolizing peace, the Italian Colomba cake is equally rich in flavor and history. What is the history of the Colomba cake? If you’ve ever heard of the Christmas Panettone cake, this Colomba cake is the traditional Easter counterpart . Shaped like a dove and symbolizing peace and the Holy Spirit, it holds religious meaning—but also carries an interesting story. A particular legend dates back to the battle of Legnano, which took place around 1176. It’s said that two doves perched on the insignia at the time represented peace , which inspired the creation of Colomba and its dove-shaped loaves. The Milanese baker and businessman Angelo Motta commercialized Colomba in the 1930s, officially making it the Easter counterpart of the Christmas Panettone cake . This allowed for the widespread enjoyment of Colomba, which continues to this day. For those of you looking to participate in the festivities: this year, Easter Sunday falls on April 20, 2025 . What are the ingredients in this cake? These are the ingredients of the traditional Colomba cake: Flour Eggs Sugar Butter Natural yeast (also known as sourdough starter) Candied orange peel Toppings: pearl sugar, almonds, etc. All of these make for a sweetened, crunchy crust and a soft dough. What is the recipe? While preparing a traditional Colomba cake can be a long endeavor, we’ve adapted a simplified version for you to try. Here are the steps below: Ingredients: 3 cups of all-purpose flour 2¼ tsp instant yeast ½ cup warm milk ½ cup sugar 2 large eggs 1 egg yolk ½ cup softened butter 1 tsp vanilla extract 1 tsp orange zest ½ tsp salt ½ cup candied orange peel For the toppings : 1 egg white ¼ cup almond flour ¼ cup sugar 10-15 whole almonds Pearl sugar Recipe : Dissolve the yeast in warm milk and let sit until foamy (around 5 minutes) Whisk the sugar, eggs, egg yolk, vanilla extract, orange zest, and salt in a large mixing bowl. Gradually add the flour and mix until combined. Add softened butter gradually while kneading the dough. Knead for around 10 minutes until the dough is smooth. Fold in the candied orange peel. Place dough in a greased bowl, cover with a towel, and let it rise for 1.5-2 hours until it is doubled in size. Punch down the dough and divide it into two portions. Shape the first portion into the body of a dove and the other portion into the wings. Position them likewise. Cover and let the dough rise again for 45 minutes to 1 hour until it is puffy. Whisk together the egg white, almond flour, and sugar to form a paste. Spread this mixture over the risen dough. Sprinkle the dough with almonds and pearl sugar. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 30-35 minutes until golden brown. Let cool and enjoy! We hope you enjoy your Colomba cake this Easter season! Nothing quite like celebrating a holiday with a cake that represents peace and unity.

It’s one of the most beloved Italian desserts around the world, yet its name often trips people up. Here's how to pronounce tiramisù like a real Italian. Whether found on the menu of a tiny Roman trattoria or recreated in kitchens from Tokyo to Toronto, tiramisù remains a favourite - but are people actually pronouncing it right? Before digging into the linguistic side of things, it helps to know a little about where this layered delight comes from. The History of Tiramisù Tiramisù is relatively young, at least in culinary terms. While many classic Italian desserts can trace their roots back centuries, tiramisù only emerged in the 1960s or 1970s. There’s some debate over where exactly it was invented—Veneto and Friuli Venezia Giulia both claim it—but most agree that it began as a pick-me-up dessert served in Italian cafés. The name itself means “pick me up” or “cheer me up” in Italian, from tirare (to pull), mi (me), and su (up) . With ingredients like espresso, sugar, and mascarpone, it’s easy to see why the name stuck. How to Pronounce Tiramisù Now for the pronunciation. In Italian, the word is said with a light, musical rhythm that rolls off the tongue. The correct pronunciation in the International Phonetic Alphabet (IPA) is /ˌtiramiˈsu/. Breaking it down: the stress falls on the final syllable, sù . English speakers often make the mistake of stressing the first or second syllable, or even anglicising it into something like “tear-a-miss-oo.” But in Italian, it’s all about that rising cadence, ending with a bright, open “u” sound— su , not soo . How to Improve your Pronunciation Want to hear it for yourself? This short video by "Italian with Elisa" captures the authentic sound clearly: soft ti , quick ra , then a warm and rounded mi-sù . And if you're curious to hear how Italians say it while actually preparing it, this homestyle tiramisù della nonna recipe shows the word used naturally in context—complete with spoon-licking and that unmistakable Italian warmth. Fun Facts About Tiramisù And just for fun: did you know that tiramisù holds the title of Italy’s most popular dessert, even ahead of classics like panna cotta or cannoli? It also inspired an entire day of celebration: March 21 is officially Tiramisù Day in Italy . What began as a simple after-dinner treat has now become a global icon of Italian cuisine. So the next time it’s on the menu, you’ll know how to say it with confidence—and maybe even impress your dinner companions with a few facts.

Golden and crispy, this stuffed rice ball is one of Sicily’s most beloved street foods. There’s no doubt that it is delicious and holds a rich culinary tradition. However, the real debate is: should it be arancina or arancino ? What is the history of street food? Street food dates back to the bustling marketplaces of the Greeks and Romans, with an emphasis on simplicity and flavor. Sicily has its fair share of street food history with different culinary influences, and arancino or arancina is one of them. With Arab roots, the idea of fried and stuffed rice draws parallels to saffron rice dishes that are known and loved. Now, this is a staple in Sicilian street food culture. What is arancino/arancina made of? Here are the ingredients of arancino/arancina: Rice: With a risotto texture and flavored with saffron. Filling (more on this later!) Breadcrumb coating: The rice balls are dipped in flour, egg wash, and breadcrumbs before being fried. Deep-fried in oil: Usually vegetable or olive oil. True to the street food testament of simplicity, this delicious treat is hearty and versatile. Where can I find arancino? Where can I find arancina? Arancino (masculine) is a term commonly used in eastern Sicily, which includes regions like Catania, Messina, and Syracuse. It’s usually conical in shape, inspired by Mount Etna. The tendency to masculinize certain words in Sicilian dialects is shown here. Arancina (feminine) is a term commonly used in western Sicily, which includes regions like Palermo and Trapani . It’s generally round, which can look like an orange (hence: arancia, which means orange in Italian). While both versions are accepted and celebrated, Italy’s top linguistic authority stated that arancina is technically more correct because it derives from arancia. However, both terms are used across Sicily. You can typically find this fried and stuffed rice in delis, street food markets, and bakeries. Read on to find out the different variations of arancini and arancine! What are the different types and shapes of arancini and arancine? Regional preferences mean that there are different types and shapes of arancini and arancine. These include different fillings! Here are some variations of this delicious street food snack. Shapes Conical: Pointed and tower-like. Round: Ball-shaped. Fillings Ragu: Meat sauce, peas, and mozzarella. Burro: Sauce, ham, and cheese. Spinach and Ricotta: For vegetarians everywhere! Pistachio: Creamy pistachio sauce with cheese. Seafood: Shrimp and squid ink. All of these variations, whether arancina or arancino, have their own charm and flavor. Whether you want something light or hearty, this is the perfect snack for you. The only way for you to settle the debate: try it all! Embrace the charm of street food from different regions—we’ll see you there.

Whether it’s late at night or you’re cutting back on caffeine, decaf espresso is having a quiet moment. It used to be the sad afterthought of the coffee world, something ordered reluctantly. But times have changed. With new methods of decaffeination and better quality beans, decaf espresso is no longer a compromise—it’s just coffee, without the jitters. Here’s everything worth knowing before brewing your next cup. What makes Decaf Espresso different? At its core, decaf is regular coffee—but with most of the caffeine removed. That’s usually done before roasting, using one of several decaffeination methods. The most common are the Swiss Water Process (which uses only water and no chemicals), CO2 method , and solvent-based methods like ethyl acetate or methylene chloride. Each process aims to strip caffeine without taking the soul out of the bean—its oils, flavor compounds, and aroma. What’s left is typically about 2-3% of the original caffeine . So no, decaf isn’t 100% caffeine-free, but it’s as close as it gets without being stripped of character. The real difference comes down to taste . Some decaf beans can lean flat or slightly dull, especially if they’ve been over-processed or under-roasted to compensate. But the best decaf beans? They hold their own, offering a balanced, bold cup—sometimes even smoother than their fully caffeinated counterparts. Choosing the best Decaf Espresso pods Not all decaf is created equal, especially when it comes to pods. A few things to look for: Roast Date: Just like regular coffee, freshness matters. Go for pods with a roast date listed on the box (not just an expiration date). Swiss Water Process or CO2: These methods tend to preserve more flavor and are better for those looking to avoid chemical solvents. Origin and Roast Profile: If you like nutty, chocolatey espresso, look for Central or South American beans with a medium to dark roast. For something brighter or fruitier, African beans might be your thing. Brand Reputation: Some specialty roasters offer high-quality decaf pods compatible with Nespresso machines. If you’re using a pod machine, also make sure the pods are aluminium or compostable rather than plastic, which can affect both taste and sustainability. How to make Decaf Espresso with a Moka Pot No espresso machine? No problem. The moka pot—also known as the stovetop espresso maker—is an iconic piece of kit in many kitchens, and it works beautifully with decaf. Steps: Use filtered water in the bottom chamber, filled just below the safety valve. Grind your decaf beans medium-fine (not too powdery, or it’ll clog the filter). If using pre-ground, check that it’s suitable for moka pots. Fill the filter basket with ground coffee, but don’t tamp it down —level it off with a finger. Screw on the top chamber tightly and set the pot over medium heat. As soon as you hear a gentle gurgle and see coffee streaming into the top, remove it from the heat . Waiting too long can burn the coffee. Give it a quick stir before pouring. The result? A rich, intense brew somewhere between filter coffee and true espresso—minus the caffeine punch. A trick to make the perfect Decaf Espresso Here’s the secret: treat your decaf like you would a high-end single-origin bean . Don’t assume it’s inferior. In fact, one trick to elevate the taste is to pre-infuse the grounds. If using a manual or semi-automatic espresso machine, let a little hot water soak the puck for a few seconds before starting full extraction. It helps with even saturation and brings out subtle notes that decaf often hides. Also: dial in your grind size carefully . Because decaf is slightly more brittle after processing, it behaves differently in the grinder. A finer grind might lead to over-extraction and bitterness, so be ready to experiment. Lastly, always warm your cup first. It sounds small, but espresso—especially decaf—tastes flat if poured into a cold mug.

Welcome to Sicily! Here are some tips to help you find some incredible food on your trip–read on to find out the crannies and nooks of this popular vacation spot with a map of Sicily What’s special about Sicily, anyway? Sicily has a deep and delicious history of food–with its distinct and diverse populations, the cuisine here is no exception to the rich cultural experience you will observe. Whether you are craving some authentic street food or looking to try something new, you are sure to find something that will delight your tastebuds. Some initial tips when you’re on the hunt for food–note that dinner typically happens after 8 pm, and don’t be surprised if there is a gap between lunch and dinner hours. With the sweltering summer heat here, a break in the middle of the day is necessary. Slow living is imperative here: with long meals and slower days, you’ve come to the right spot to relax and truly savor every bite. Here is a list of some traditional Sicilian dishes that you can become acquainted with: Arancino (or Arancina) : A deep-fried ball of risotto rice. Fillings may differ! Place of Origin: Palermo Caponata : If you love eggplant, this is the one for you! Chock-full of celery, tomatoes, olives, capers, and pine nuts, this appetizer is the perfect mixture of sweet and sour. Place of Origin: Catania Panelle : These vegetarian fritters include chickpeas and are deep-fried until crispy! Place of Origin: Palermo Granita con Brioche : If you visit Sicily in the summer, you might see this on the breakfast menu–semi-frozen and refreshing, and served with a fluffy brioche bun. Place of Origin: Messina Pistacchio : Renowned for its rich and distinctive flavor, Sicilian pistachios are especially famous from this region. Place of Origin: Bronte Marsala Wine : A fortified wine that comes in both sweet and dry varieties, perfect for cooking or sipping. Place of Origin: Marsala Sambuca Liquor : A strong, anise-flavored liqueur often enjoyed with coffee beans or water. Place of Origin: Sambuca Tomato Pachino : These sweet and juicy tomatoes are perfect for salads and cooking. Place of Origin: Pachino Sicilian Cannolo : A delicious tube-shaped pastry filled with sweet ricotta cheese. Place of Origin: Caltanissetta Now that we’ve given you a little introduction: here are the spots to be on your visit–restaurants, eateries, and places that you will want to return to. THE spots to be (divided by location) Here’s a non-exhaustive list of some delicious restaurants and where to find them on your sicilian map Licata La Madia: An innovative approach to Sicilian cuisine! If you’re looking for tradition and modernity, look no further. Trattoria Il Gambero: Fresh seafood with great ambience. Ragusa Ibla Duomo: A Michelin-starred restaurant! Locanda Don Serafino: Culinary heritage is celebrated here. Come here for some sophisticated dining. The Map of Sicily Marsala Il Mulinazzo: Dinner with an ocean view? Say no more (psst: fresh seafood!). Osteria Il Gallo e l’lnnamorata: A welcoming tavern if you’re looking to experience Sicilian hospitality! Located right in the center of Marsala, this dining experience is one that you’ll remember. Palermo Antica Focacceria San Francesco: Street food classics can be found here (they’ve been doing it since 1834!). Trattoria Trapani da Susanna: Homemade pasta is calling your name here. Taormina Ristorante La Capinera: Refined dining! Sicilian specialties can be found here. Osteria RossoDiVino: If you’re looking to wine and dine in a beautiful environment, check this tavern out. Siracusa Osteria dei Sapori Perduti: Locally sourced ingredients make for an authentic and delicious meal. Ristorante Don Camillo: A picturesque view with picturesque food. Agrigento La Cambusa: Seafood takes precedence here, with fresh fish and platters. Re di Girgenti: located near the Valley of the Temples, their grilled octopus is one to remember! If you’ve ever dreamed of eating with a view of the ancient Greek temples, this is the place for you. These are just a few of the many places you could visit! Hopefully, this gives you a good idea of where to start. Where to find other guides For further assistance and guidance on finding delicious places to eat in Sicily, a quick internet search can go a long way! Apps such as TripAdvisor, Michelin Guide, and OpenTable allow you to look for and bookmark whatever restaurants you might find interesting. Safe travels–we hope your heart and stomach will be full.

As the days warm up and spring enters the scene, backyard and patio days are back! Lemonade bars are the perfect way to socialize and refresh in sunny weather. What is a lemonade bar? Just like an ice cream sundae bar, a lemonade bar gives guests free rein to make a drink that’s uniquely theirs. Whether that’s by using different syrups, garnishes, or mix-ins, this is a fun way for hosts to connect with their guests. Popular at spring or summer events, it’s easy to set up and leads to great conversation! A lemonade bar will include: Lemonade (usually a classic option, but you can include options like sparkling lemonade) Flavoring (syrups and/or sweeteners) Mix-ins (fruit, mint) Toppings (sliced lemons, edible decorations) Garnishes (fun straws, paper umbrellas, etc.) Optional: for adults, a separate station to add alcohol to their beverage can be a fun idea! Why a lemonade bar at a party? A lemonade bar is a great option to have at a party because of its convenience and personalization. Whether you want it to be a self-serve station or manage the lemonade bar, it’s an easy and affordable set-up that allows for lots of fun. Beyond its convenience, the opportunity and freedom the lemonade bar gives guests is not only fun but a great way to make sure everybody is able to get the exact flavor they’re looking for. Friendly for both kids and adults, no one has to miss out on the fun. As the weather gets warmer, a lemonade bar provides the perfect refresher for hot days and can be a beautiful addition to your party! What are the tools I need for a lemonade bar? Now that you know what and why, here are some of the tools you might need to make your lemonade bar: Table and tablecloth Signs to label all your ingredients Beverage dispensers and/or pitchers Utensils: cups, straws, stir sticks, tongs Lemonade Flavoring Mix-ins Toppings Garnishes How can I set up a lemonade bar at home? Here are the step-by-step directions for setting up a lemonade bar at home! Choose a space to set up your lemonade bar. It can be a good idea to choose a space with an accessible trash can! Prepare the lemonade (or buy a plain flavor) and pour into dispensers/pitchers. Arrange the flavorings, mix-ins, toppings, and garnishes. Set up the cups and utensils. Add labels! Decorate the area with a tablecloth, flowers, or decor to match the theme of the event. How can I set up a lemonade bar in the garden? If you want to set up the perfect lemonade bar in a garden, here are the instructions for your outdoor event! Choose an area to set up your lemonade bar. A shady space is a great option! If there is no shade accessible, a canopy or umbrella is also an idea. Set up a table with a tablecloth (being mindful of the wind). Use ice buckets or ice to keep your lemonade cold.  Set out the flavorings, mix-ins, toppings, and garnishes. Use decorations such as paper lanterns or fresh flowers for a beautiful touch. We hope your lemonade bar is refreshing and delicious wherever you go! It’s time to catch some sun and get creative.

Are they one-in-the-same? Or are they totally different? We're exploring the "chef vs cook" debate below. You'll often hear "cook" and "chef" used interchangeably, so it can be hard to figure out the difference between them. Today we're unpacking the "chef vs cook" question. So...Chef or Cook? If you're confused, you're not alone. Here's a quick rundown on the two: A chef will have had between two and four years worth of training and experience in a professional kitchen Anyone who enjoys preparing food can be referred to as a cook The Difference Between Chefs and Cooks Cooks The job title ‘cook’ can apply to those working in many different settings, such as schools, hospitals and other organizations. Oftentimes, food is not the main priority of the establishment, as it would be in a restaurant. Dishes in schools for example are not prepared with the same level of precision, and the intention may be to provide food purely for fun, rather than as an experience. However, cooks aren’t just those working in establishments that are primarily non-eateries. Some people argue that cooks exist in restaurants too, and are usually those who follow existing recipes, rarely deviating or experimenting. Others would go as far as to say that cooks merely reheat food, assembling pre-made foods to make a dish. However, to claim that cooks just reheat food is to diminish the profession entirely. Cooks are generally multi-skilled and are at ease with working in a team as well as on their own. While chefs often specialize, cooks are more well-rounded and are trained to work across the entire kitchen. This means during any one shift they could be producing complete meals of different courses. One of the main factors that differentiates the two is the degree of knowledge and training that they have had. If working at a restaurant, cooks generally have no, or little, say in kitchen matters such as inventory. Rather, they may prepare food daily, following recipes or a meal plan designed by someone else (such as a chef). Other duties may be allocated and they are likely to hold additional responsibilities, such as cleaning the kitchen. If you are working as a cook at the moment, there is nothing to stop you from becoming a chef if you want to learn more or perhaps specialize in a certain food, for example becoming a pastry chef specializing in making desserts. Chefs In contrast, a chef typically works in eateries where ingredients tend to be fresher and presentation more considered. Often chefs will have studied and gained knowledge to get to where they are. As a result, they arguably have a greater understanding of techniques and flavours. Furthermore, they tend to know how to make everything from scratch. Good chefs can cook without following a recipe, knowing instinctively from experience what combinations of ingredients work. As well as this, they are constantly trying new things and experimenting with their dishes to create new variations. As they are given the freedom to create their own recipes, chefs are often partly, if not wholly, responsible for putting together menus. This level of responsibility distinguishes a chef from a cook. Chefs are directly involved with decisions; managers and executive chefs value their input. Often, chefs have management duties in the kitchen, supervising sections in the kitchen as well as other chefs. Chefs tend to specialize in a particular area of expertise. Their job titles, for example, Chef de Cuisine, Sous Chef and Pattisier (Pastry Chef), reflect this. This hierarchy is termed the Brigade de Cuisine; if you want to know more you can consult our article ‘The Kitchen Hierarchy Explained’. Within these positions, chefs are likely to work in just one section of the kitchen and focus on producing single components of dishes. This means they are highly skilled in their individual area, such as the Sauté Chef who sautés foods and creates sauces. To progress through the ranks to the position of a chef you must complete thorough training. A professional culinary degree is recognized as one way of developing your knowledge and progressing to becoming a chef. To some, holding a culinary degree is an essential requirement of a chef. Whilst others consider extensive hands-on training under an established chef as an alternative route, often known as a culinary apprenticeship. What to Read Next: A Complete Guide to Understanding Expiration Labels 5 Ways to Make Cooking Dinner More Fun Are You Taking Care of Your Cutting Board?

With the rise of mocktails, the question is: how can you make one at home? Discover how to craft the perfect mojito mocktail with simple tips and essential ingredients. What is the difference between a virgin mojito and a mojito mocktail? First, we want to clarify a few things. There might be some confusion around the difference between a virgin mojito and a mojito mocktail—for one, is there even a difference? While these names are usually used interchangeably, they can be interpreted differently. Virgin mojitos typically refer to the standard mojito without alcohol , while a mojito mocktail can refer to a broader non-alcoholic drink that is inspired by the traditional mojito . There may be more creative variations with a mojito mocktail, but for the most part, you can expect something minty and delicious! Both do not contain alcohol and are great for everyone. That’s the joy of the mocktail: inclusive and delicious! How do I make the perfect mojito mocktail? Here are all the ingredients you will need: Fresh mint leaves (around 10) 1-2 tablespoons granulated sugar (alternatively: ½ oz of simple syrup) Limes (alternatively: lime juice) Crushed ice Soda water (alternatively: sparkling water) Mint sprigs and lime slices for garnish Here are the instructions to make your mojito mocktail: Place around 10 mint leaves and 2-3 lime wedges in a sturdy glass. Add the sugar (or sugar substitute). Use a muddler (alternatively: the back of a spoon) to press and twist the mint and lime in the glass. Be sure not to tear the mint too much! Add crushed ice, filling it to ¾ of the glass. Pour soda water (or alternative) over the ice. Stir to combine. Garnish with mint sprigs and a lime slice! Serve and enjoy! In order to make a larger batch for many people, increase the measurements and use a large pitcher instead (alternatively, you can also use a beverage dispenser). Fill the individual glasses with crushed ice and pour the mocktail into each glass! This mint-lime base can be made ahead of time, and you can add soda water just before serving to help it remain fresh. You can also feel free to garnish as you go if you’re feeling fancy.  What are the secrets for this recipe? While the perks of a mojito mocktail are in its simplicity, here are a few tips we have: Use fresh ingredients! Chill your glass: while the mint is already refreshing, this extra step takes a few extra seconds and may elevate your experience. Practice makes perfect: find out what ratio of ingredients perfects the taste of your drink. Creativity: add fruit juice or syrup to make a drink that is truly you and will surprise your tastebuds! We recommend flavors like pineapple that might pair well with the lime and mint. Alternatively, allow your guests to add their own flavorings using a DIY syrup bar. We hope you enjoy your delicious mojito mocktail! Here’s to at-home dinner parties and fabulous nights in.

Everybody loves baked goods, but what if there were a way to make them healthier? Here are five delicious zucchini baking recipes to try Why Zucchini? Zucchini can enhance the nutritional value of many baked goods while keeping them moist and delicious. This versatile vegetable offers several health benefits without compromising flavor or texture—in fact, it often improves the texture of baked treats. Being naturally low in calories yet packed with essential nutrients, zucchini is a great addition to a balanced diet. Its high fiber content can help lower cholesterol levels, while its water-rich composition supports hydration. Loaded with antioxidants, it also contributes to overall well-being and supports heart health, thanks to its potassium, which helps regulate blood pressure. For those following a gluten-free diet, zucchini is an excellent ingredient to incorporate into your favorite recipes, adding both nutrition and a delicate texture. What are some zucchini baking recipes? Zucchini Bread A classic way to use up extra zucchini, this moist and flavorful bread is lightly sweetened and perfect for breakfast or an afternoon snack. The zucchini keeps the loaf tender, while warm spices like cinnamon add depth and coziness to every bite. Ingredients 2 cups zucchini (grated) 2 cups flour 1 cup granulated sugar 1 tsp baking soda 1 tsp baking powder ½ tsp salt 1 tsp ground cinnamon 2 eggs ½ cup vegetable oil (or substitute) 1 tsp vanilla extract Optional: add in ½ cup of chopped nuts or chocolate chips! Instructions Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bowl 1: mix flour, baking soda, baking powder, salt, and cinnamon. Bowl 2: beat eggs, sugar, oil, and vanilla. Add zucchini. Gradually mix the dry ingredients into the wet ingredients. Add in your optional ingredients. Pour the batter into a loaf pan (greased or floured) and bake for 50-60 minutes. Cool for 10+ minutes, and enjoy! Chocolate Zucchini Muffins These rich and fudgy muffins are proof that zucchini and chocolate make a surprisingly delicious pair. The zucchini adds moisture without altering the flavor, making each bite soft and decadent—perfect for a quick treat or an on-the-go breakfast. Ingredients 1½ cups zucchini (grated) 1¾ cups flour ⅓ cup cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup granulated sugar ½ cup brown sugar ½ cup vegetable oil (or substitute) 2 eggs 1 tsp vanilla extract ½ cup chocolate chips Instructions Preheat the oven to 350 degrees Fahrenheit. Bowl 1: whisk flour, cocoa powder, baking soda, baking powder, and salt. Bowl 2: mix eggs, sugars, oil, vanilla, and zucchini. Combine bowls until just mixed. Add chocolate chips. Scoop batter into lined muffin tin. Bake for 20-25 minutes. Let cool for 10 minutes and enjoy! Zucchini Brownies Who knew that adding zucchini to brownies could make them even more irresistible? These ultra-fudgy brownies are packed with rich chocolate flavor, while the zucchini keeps them incredibly moist without the need for extra butter or oil. Ingredients 2 cups zucchini (grated) 1¾ cups granulated sugar ½ cup vegetable oil 1 tsp vanilla extract 2 cups flour ½ cup cocoa powder 1½ tsp baking soda ½ tsp salt Instructions Preheat the oven to 350 degrees Fahrenheit. Bowl 1: mix zucchini, sugar, oil, and vanilla. Bowl 2: whisk flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients. Spread the batter on a greased 9x13-inch baking pan. Bake for 25-30 minutes. Cool completely, cut into squares, and enjoy! Zucchini Cheddar Biscuits For a savory twist, these cheesy zucchini biscuits are the perfect side dish for soups, stews, or breakfast spreads. The zucchini adds a delicate texture, while the sharp cheddar brings a bold, comforting flavor to each bite. Ingredients 1½ cups zucchini (grated) 2 cups flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt ¼ tsp garlic powder ⅓ cup cubed butter 1 cup shredded cheddar cheese ½ cup buttermilk Instructions Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Whisk flour, baking powder, baking soda, salt, and garlic powder. Cut in butter until the mixture has a texture of coarse crumbs. Add in cheese. Fold the zucchini into the mixture. Add buttermilk gradually until a soft dough forms. Drop dough onto a lined baking sheet. Bake for 12-15 minutes. Serve warm and golden brown! Zucchini Cake Light, fluffy, and subtly sweet, this zucchini cake is a wonderful way to sneak in some extra veggies without sacrificing indulgence. Whether topped with cream cheese frosting or enjoyed plain, it’s a delightful dessert for any occasion. Ingredients 2 cups zucchini (grated) 2½ cups flour 1½ cups granulated sugar ½ cup brown sugar 1 cup vegetable oil 3 eggs 2 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp ground cinnamon ½ tsp ground nutmeg ½ cup chopped nuts Instructions Preheat the oven to 350 degrees Celsius Bowl 1: whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Bowl 2: beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Gradually mix the dry ingredients into the wet ingredients. Fold in zucchini and nuts. Be careful not to overmix! Pour the batter into a baking pan, spreading it evenly. Bake for 40-45 minutes. Allow the cake to cool completely. Frost with your choice of frosting and garnish! Enjoy! We hope you enjoy these sweet and savory zucchini baking recipes!