Ingredients – FoodWatcher

Is There Really a Right Way to Store Spices?

Take a peek at your spice cabinet: If it’s anything like mine, you’ve got a mix of plastic and glass jars, and maybe a few pouches here and there, too. All of them are from different retailers, ranging from the nearby dollar store to Kalustyan’s, and there’s at least one duplicate bottle, from the time you forgot you already had a certain spice at home—in my case, cardamom.

Though it’s not the prettiest or best-organized cabinet out there, it’s deeply functional, and that’s what matters most to me. However, I wondered if—given the variety of spices in my kitchen (and their containers)—there was anything I could or should be doing to extend their shelf lives. Though spices don’t typically go bad or mold like other ingredients, they can lose their potency in a matter of months. So, I reached out to Ethan Frisch, co-founder and co-CEO of Burlap & Barrel, a spice company that works directly with farmers to source its products, who had an unorthodox answer to my spice storage question.

What Our Line Cook-Turned-Editor Always Keeps in His Kitchen

For the second installment of our series exploring our favorite chefs’, content creators’, and Food52ers’ kitchens and pantries, we turned to our Editorial Assistant, Paul Hagopian. If you’ve spent time on our site, you’ve probably read at least one of his pieces—like the pastry chef who makes “infinite” desserts, the TikTok star disrupting the salmon industry, or his taste-test of 31 nonalcoholic beers. We asked the line cook-turned-writer to tell us the five things always in his kitchen—here’s what he said.

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1. Homemade Pickled Jalapeños

To make this super-versatile condiment, Paul boils equal parts white vinegar and water, adds a big pinch of salt, then pours the brine over sliced jalapeños and some smashed garlic cloves. Once the whole thing cools to room temp, just store it in the fridge. Don’t forget about the brine: It’s a great marinade for chicken thighs and other proteins.

Where Do the Best-Tasting Pistachios Come From?

There’s never been a more exciting time to stock your kitchen—just ask food writer Adam Roberts, who’ll be diving into all things groceries in The Food Haul. This post contains products independently chosen (and loved) by our editors and writers. Food5…

There’s never been a more exciting time to stock your kitchen—just ask food writer Adam Roberts, who’ll be diving into all things groceries in The Food Haul. This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

When it comes to nuts that are on trend, look no further than pistachios. Turn one way, and you’ll see them on a salad; turn another, and you’ll see them in a dessert. Even though they’ve been around for, well, a while (since 6750 B.C. in fact), pistachios have reemerged as the “it” nut of the moment. A recent headline from Eater staff writer Amy McCarthy, “The Pistachio Moment is Already My Favorite Food Trend of 2023,” makes it official: We’re in our pistachio era.

From Cultured to Clarified, We Break Down 12 Types of Butter

A favorite Julia Child quote: “If you’re afraid of butter, use cream.”

In her heyday—Mastering the Art of French Cooking was published in 1961—a lot of people were afraid of butter. When margarine was invented in the late 1800s, it was made with, of a…

A favorite Julia Child quote: "If you're afraid of butter, use cream."

In her heyday—Mastering the Art of French Cooking was published in 1961—a lot of people were afraid of butter. When margarine was invented in the late 1800s, it was made with, of all things, beef fat. But by Child's time, margarine was made with vegetable oils. And that was its claim to fame: Animal fats are "bad" (because they contain cholesterol). Vegetable fats are "good" (because they don't). Easy-peasy. End of story.

12 Whole Foods Pantry Staples We Always Keep on Hand

Cold weather may have us confined to our homes, but a little sleet, wind, or single digital temperatures isn’t going to rain—err—snow on our parade. In fact, being indoors is an excuse to throw an impromptu dinner party and gather everyone on your floo…

But if you feel the urge to host a late winter or early spring soirée, you don’t want to scramble (unless it’s eggs, which would be delicious for a breakfast theme gathering) at the last minute to find the appropriate ingredients to whip up something special.

These 12 Products From Trader Joe’s Are Perfect for Game Day Snacking

A football viewing party is only as good as the food served with it. Sure, your favorite team may have made it all the way to the Big Game, but if you’ve got a tray of rubbery chicken wings and flavorless hummus, you better hope and pray that the playe…

But guaranteeing a successful sports soirée on Sunday, Feb. 12 isn’t a difficult feat with the help of good ol’ Trader Joe’s. The beloved grocery store chain offers a bevy of chips, dips, desserts, and frozen apps that are a touchdown for the tastebuds.

What’s the Difference Between Parmigiano Reggiano & Parmesan?

Picture this: You’re in the grocery store, picking out a cheese to sprinkle over your bowl (or blate) of onion-buttered noodles or rigatoni with vodka sauce. You spot the section of the cheese aisle that could be described, loosely speaking, as “Italian.” You scan each row and see several options that could fit the bill—craggy hunks labeled “Parmigiano Reggiano,” neat isosceles triangles that read “Parmesan,” and a whole host of pre-grated tubs sporting either one name or the other. Are these actually different products? Are they interchangeable? It’s a reasonable question, though the answer can be a little bit confusing. While the cheeses share similarities, Parmigiano Reggiano and Parmesan are not the same thing.

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Parmigiano Reggiano hails from Italy, specifically from the Emilia-Romagna region (including the provinces of Parma and Emilia Reggio, giving the cheese its name) in the northern part of the country. As a legally-protected product—the cheese holds DOP (denominazione d'origine protetta) status—Parmigiano Reggiano must be produced in these designated areas, which align with its historical provenance. So, when you grab a hunk of parm at the store and see ‘Parmigiano Reggiano’ imprinted onto the rind or on the label, know that you’re getting the real thing.

7 British Pantry Staples to Stock Up on For Your Next Bake

Golden syrup and clotted cream are everyday ingredients in the U.K., yet many Americans have never even heard of them. These British staples are crucial for classic desserts like treacle tarts and roly-poly pudding—you may only have seen while watching…

Compared to American doughnuts and cream pies, “English desserts are often a bit more low-key, simple, classic,” says Martha de Lacey, host of the cult London supper club, Muffdining.

Apple Cider Moscow Mules

The original Apple Cider Moscow Mule recipe! This cocktail is a fall twist on a classic Moscow Mule. It’s a lightly spiced mule and is easy to make, and best served in a copper mug to keep it icy cold. It’s one of our favorite apple cider c…

The post Apple Cider Moscow Mules appeared first on Sugar and Charm.

Do I Really Need to Bake With Cake Flour?

There’s something soothing about following directions for baked goods, knowing that the final product will turn out just right if you abide by the precise measurements. I love to bake everything from elaborate birthday cakes to buttery biscuits to fudgy brownies, but sometimes I get a little lazy when it comes to using the appropriate ingredients (who doesn’t?). For example, when I see that a recipe calls for cake flour instead of all-purpose flour, I tend to turn my cheek and proceed with all-purpose, not wanting to make a last-minute run to the store. While the swap turns out okay, the final product is never quite as fluffy and light as it should be.

I did some digging to find out: is it really worth buying cake flour in addition to AP flour? What makes cake flour necessary for certain baked goods? And what’s the difference between all-purpose flour and cake flour, anyway?

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1. Homemade Pickled Jalapeños

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Jasper Hill Farm Cheese Tasting Box $60–$185

Oak Table Cheese Grater $60