Because the company was located in the town of Cabot, home of the Cabot Creamery, and not far from Vermont Creamery and Jasper Hill Farm, we had lots of local cheeses at our fingertips. (You can have good local cheese, too, if you head to one of the best cheese shops in the country.)

I’m excited to share some classic and surprising cheeses that you’ll want to try on your homemade pizza. You can even use them to make some of our easy pizza recipes.

What is important when choosing a pizza cheese?

• Meltiness: One of the pleasures of pizza is hot, gooey melted cheese. Generally, this is a quality of young, fresh cheeses that haven’t been aged for long or at all. Younger cheeses are higher in moisture than older cheeses, and the right amount of moisture leads to the best melting cheeses.
• Stretchiness: Some of the nicest melting cheeses are also the stretchiest cheeses. This is particularly true of mozzarella, which is pulled like taffy when it’s being made. Stretchy cheeses form that incredible cheese pull when you lift a slice from the rest of the pie.
• Flavor: Unless you’re making a plain cheese pizza, you’ll want to make sure that the flavor of the cheeses you choose pair well with other ingredients. Would your chosen pizza toppings go well together in another context? If so, they’ll probably make an incredible pizza.
• Rinds and veins: Some cheeses are inoculated with bacteria, yeasts and molds, which cause them to develop additional flavors and characteristics as they age. These processes create complexity that wouldn’t occur naturally, and some bloomy rind and blue cheeses make exceptional pizza toppings.
• Age: Because melty, stretchy cheeses are usually young, they generally aren’t particularly complex in flavorthat’s a quality that typically comes with age. To get the best of both worlds, top pizzas with a combination of a fresher cheese and an intensely flavored older cheese.
• Layering: If you’re using a melting cheese, plan to use a good amount of it. Put it on top of delicate ingredients that might burn at high oven temps. Place ingredients that can handle some browning, such as sausage or pepperoni, or extra moist ingredients, atop that cheese layer. If you’re adding small amounts of fancier cheese in addition, that can be sprinkled on last.

What cheese is best for pizza?

Mozzarella

The king of the stretchy and melty cheeses, mozzarella is a must for many varieties of pizza. Choose low-moisture mozz as your all-purpose pizza sprinkle, and use fresh mozzarella sparingly atop specialty pies, such as the classic Italian Margherita pizza. Don’t know what to buy? Here are the best mozzarellas to use when cooking. And, while pre-shredded cheese makes life easier, do note that the additives that keep it from clumping in the package can inhibit some of its pizza-friendly qualities.

Cheddar

It’s not as stretchy as mozzarella, but cheddar is a great melting cheese, and sharp cheddars boast zingy flavor that’s great on a breakfast pizza or a pie with sweet ingredientsthink caramelized onions, roasted winter squash cubes or apple slices. If you have a super-aged cheddar, such as a clothbound or cave-aged variation, consider using that as a secondary cheese sprinkled over a milder cheddar, mozzarella or Monterey Jack.

Chevre

The spreadable, tangy goat cheese is another great counterpoint to both sweet and savory pizza toppings. Consider using it alongside items with French or Mediterranean vibes, including salty cured meats, fresh herbs and lovely orchard fruits like peaches and plums.

Alpine-style cheese

These cheeses can be the best of both worlds for pizza making, as many of them are very meltable (they’re the starring players in fondue), and they tend to have amazing nutty flavors. Look for Gruyere, Raclette, Emmenthaler and Appenzeller.

Fancy blue cheese

Used sparingly, a pungent blue cheese can provide the perfect counterpoint to an elegant collection of pizza toppings. Imagine a combo of arugula, prosciutto, pear and a little bit of Gorgonzola, or consider a mix of wilted spinach, bacon and sliced cooked potato with just a hint of an American artisan blue cheese.

The post This Is the Best Cheese for Pizza, According to a Pizza Chef appeared first on Taste of Home.

When your plant produces more than you know what to do with, knowing how to store fresh basil will let you use this type of herb in all kinds of recipes: sauces, savory dishes, desserts and even as a liqueur for cocktails.

How to Choose Fresh Basil

Basil leaves that are ready for harvesting will be fragrant, plump and a vivid shade of green or purple. (The color will depend on your variety of basil.) The stems should be sturdy with no shriveled or wilted leaves. Look for stems that are at least six to eight inches in height, which will have an easier time regrowing than very young stems. It’s best to harvest before basil plants floweravoid stems with large buds or open flowers, as their leaves will be bitter-tasting.

Editor’s Tip: Make a habit of pruning your herbs like basil plants to remove emerging flower buds. When you see them, just pinch the buds off of the plants. This keeps basil plants alive longer and lets them direct their energy into growing more leaves.

How to harvest fresh basil

When you need just a small amount, gently pinch basil leaves right off the stems starting with the uppermost leaves. When you need lots of basil, use scissors to snip the stem just above a leaf node. Take no more than a third of each basil stem, to be sure that the plant will recover and continue to produce more leaves.

If it’s the end of the season and frigid weather is on the way, it’s OK to harvest all the basil since it won’t survive a cold snap. (Want a perennial herb that can survive the cold? There are quite a few!)

The Best Way to Store Basil

Treat your beautiful bunch of fresh basil as you would a beautiful bunch of flowers: Place in a jar of water and set out on the counter. This fresh herb is not a fan of the cold so skip the fridge; the cold will cause fresh basil to turn limp and start browning along the edges. That’s why it’s so important to know the right way to store fresh herbs!

If you’re not using the basil within a day or two, gently drape a plastic bag over the top with all the leaves tucked inside. This will create a lightly humid little bubble that will help the basil last for a week or longer. Replace the water every other day, and trim the stem ends when you do to help them take up water. (Both the leaves and basil stems can be used in recipes.)

How to Prep Basil for Storage

To prevent the leaves from turning limp or brown, wait to wash basil until just before you’re ready to use it. Rinse the stems and leaves gently under cold water, then shake off the excess. Allow them to air dry on clean dish towels.

Can you freeze basil?

Yes! The best use of frozen basil is in dishes that you’re cooking or baking, like sausage and basil pasta.

The easiest method for freezing herbs is to spread fresh basil leaves that have been rinsed and dried on a tray and place in the freezer. When solid, transfer the leaves to a freezer container or resealable plastic bag. The downside to this method is that once thawed, the basil leaves will turn black. To preserve the green color, blanch the leaves first: Drop them into boiling water for about 10 seconds, then quickly transfer to ice water. Lay the leaves on paper towels to let most of the moisture drain off, and then freeze them.

You can also freeze fresh basil in ice cube trays. Chop the leaves, add them to the tray and submerge them in a tablespoon or two of olive oil. Freeze the cubes until solid, then transfer the cubes to a resealable freezer bag. The basil-oil cubes are perfect for seasoning sauce recipes and making marinades.

Tips for Storing Fresh Basil

• Dry the basil: Turn your fresh basil into dried basil. Spread the leaves out on a baking sheet and place them in a low oven, about 200F. Bake them for two to three hours, until they’re completely dried. Once cool, crumble the leaves into a spice jar and seal.
• Turn it into pesto: Another way to preserve your fresh basil is to turn it into homemade pesto. Once the leaves have been blended up into the sauce, portion it into freezer containers or an ice cube tray, and freeze. Pesto will last in the freezer for up to six months.
• Skip thawing: For frozen basil, plan to use the leaves within three months for the best flavor. Frozen leaves can be added straight into dishes that you’re cooking; no need to thaw them first.

Use the same tips when buying fresh basil too: Farmers markets will have the freshest harvest of the herb. At the grocery store, look for hydroponically grown or small potted plants in the produce sectionthey’ll be fresher, more attractive and better tasting than packaged basil leaves.

Fresh Basil Recipes

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Pesto Corn Salad with ShrimpThis recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. Deena Bowen, Chico, CaliforniaGo to Recipe

Caprese SaladA Caprese salad is the tastiest way to make use of all those tomatoes and basil that seem to multiply in your garden overnight. Just add fresh mozzarella and a homemade vinaigrette, and you're set!

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Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Toull love the fun fizz and make-ahead convenience! Laurie Bock Lynden, Washington

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Prosciutto-Pesto Breakfast StrataI'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. Leftover pesto? Use it up in these recipes using pesto. Vicki Anderson, Farmington, Minnesota

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Mango Chicken Thighs with Basil-Coconut SauceThis recipe brings the restaurant to my home kitchen. And its easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. Kathi Jones-DelMonte, Rochester, New York

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Peanut Butter, Chicken and Basil SandwichStay with me, here. These classic Thai flavors work on so much more than noodles...try 'em on a sandwich and you won't be disappointed. James Schend, Dairy Freed. Looking for more recipes? Learn how to make Thai basil chicken.

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Sues Spicy Tomato Basil TortelliniA friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. Cynthia Gerken, Naples, Florida

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Basil Tomato TartI received this tomato tart recipe from a good friend of mine. It's a fun way to use up fresh tomatoes from the garden, and it reminds me a lot of pizza.Connie Stumpf, North Myrtle Beach, South Carolina

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Shrimp Pesto PastaGarden-fresh basil and plump shrimp combine for a shrimp pesto pasta bursting with alfresco vibes.

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Nectarine, Basil and Clementine Infused WaterNectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. Taste of Home Test Kitchen

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Grilled BruschettaThis is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. Brittany Allyn, Mesa, Arizona

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Meat Lover's Pizza Rice SkilletFor a quick dinner, I threw this together from what I had in the fridge and pantry. Add any other pizza toppings you desire. I often add black olive slices or mushrooms. My son loves this and calls it pizza rice. Teri Rasey, Cadillac, Michigan

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BLT Quinoa BowlsI absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! Elisabeth Larsen, Pleasant Grove, Utah

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Italian Cloud EggsDrop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!Matthew Hass, Franklin, Wisconsin

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Chicken Pesto MeatballsThese tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. Ally Billhorn, Wilton, Iowa

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Grilled Basil ChickenThis cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. Lisa Moriarty, Wilton, New Hampshire

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Orzo with Parmesan & BasilDried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Anna Chaney, Antigo, Wisconsin

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Marinated TomatoesIn just about 10 minutes, you can prepare these tasty marinated tomatoes, a quick, light and family-friendly recipe.

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Shrimp Pasta PrimaveraThis no-stress shrimp pasta primavera highlights the flavors of spring with the freshest seasonal veggies. It's a weeknight-friendly meal that'll get you fed quickly, so you can go out and enjoy the warm weather.

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Grilled Basil Chicken and TomatoesRelax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. Laura Lunardi, West Chester, Pennsylvania

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Caprese Pasta SaladWhen life hands you tomatoes, make... Caprese pasta salad. It captures the flavors of the classic Italian salad in a more durable form, perfect for taking to block parties and barbecues.

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Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. Marianne Bauman Modesto, CA

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Lemon Chicken OrzoLemon chicken orzo is a one-pot wonder. It's easy enough to make for a weeknight meal, but fancy enough to serve for guests. Customize it with different pasta shapes and your favorite vegetables.

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Caprese SkewersLight, satisfyingand healthful in one impossibly easy-to-make dish? Yes, please! Enjoy these Caprese skewers as an app, side dishtruly perfect paired with grilled meat or poultryor a convenient snack. Every bite is a little taste of summer.

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Basil-Tomato Grilled CheeseThe tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. Sylvia Schmitt, Sun City, Arizona

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Cherry Tomato & Basil FocacciaWhen I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. Katie Ferrier, Houston, Texas

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Peach-Basil Lemonade SlushThis chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. Dana Hinck, Pensacola, Florida

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Eggplant ParmesanWe really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. Donna Wardlow-Keating, Omaha, Nebraska

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Grilled Sausage-Basil PizzasWe love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. Lisa Speer, Palm Beach, Florida

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Flavorful Tomato SoupA cookbook recipe called for ingredients I didnt have on hand, so I improvised and came up with this. I often make it for friends at church, and Ive shared the recipe many times.-Jean Sullivan, Denver, Colorado

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Caprese Chicken with BaconSmoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top these appealing chicken breasts. Tammy Hayden, Quincy, Michigan

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Parsley PestoHomemade pesto always makes a thoughtful hostess gift. Mix things up with this parsley pesto variation. It's delicious served with pasta or in one of these recipes using pesto. Taste of Home Test Kitchen

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Baked SpaghettiThis baked spaghetti is one of our top-rated pasta recipes ever (and we have lots of pasta recipes). It may be the rich trio of cheeses or the bubbling brown top, but we suspect the real reason is that it's just so easy to make.

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Over-the-Rainbow MinestroneThis vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. Crystal Schlueter, Northglenn, Colorado

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Feta Tomato-Basil FishI rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing trip. Alicia Szeszol, Lindenhurst, Illinois

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Balsamic ChickenTangy, juicy and delicious balsamic chicken is what's for dinner.

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Basil-Butter Steaks with Roasted PotatoesA few ingredients and 30 minutes are all you need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special flavor. Taste of Home Test Kitchen

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Apricots with Herbed Goat CheeseAfter ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. Wendy Weidner, Ham Lake, Minnesota

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Basil Citrus CocktailFruity, fantastic and lighter in calories! Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Chicken Florentine CasseroleCreamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. Dori Jackson, Gulf Breeze, Florida

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Mixed Fruit with Lemon-Basil DressingA slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. Dixie Terry, Goreville, Illinois

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Spicy Shrimp Orzo with Lemon and BasilThis shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it's totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. Ed Spangler, Timberlake, North Carolina

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Basil Chicken with Smoked Tomato JamI grow my own herbs and veggies in the summer, and when they are at peak, I incorporate them into my recipes. This is one I developed using fresh basil, parsley and tomatoes when they were at their best and ripest. —Sheryl Little, Cabot, Arkansas

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Peach Mango Caprese SaladSummer in the Midwest offers a bounty of fresh produce. I wanted to come up with a new recipe for the harvested goods, and this bright, flavorful salad is the refreshing end result. Richard Robinson, Park Forest, Illinois

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Pine Nut and Basil GuacamoleGuacamole is typically a Mexican dish, but that doesnt mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.Taste of Home Test Kitchen

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Cinnamon-Basil Ice CreamI started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin

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Basil Chicken Spirals with Mango SalsaI love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppersas well as honey and onions when I can at my local farmers market. All those ingredients give this dish a punch of flavor. Noelle Myers, Grand Forks, North Dakota

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Lime Basil PieThis sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. Samara Donald, Redmond, Washington.

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Honeydew & Prosciutto SaladFor parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. Julie Merriman, Seattle, Washington

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Grilled Eggplant Panini with Basil AioliI love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. Joseph A. Sciascia, San Mateo, California

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The post How to Store Fresh Basil So It Doesn’t Wilt appeared first on Taste of Home.

How long does cooked rice last in the fridge?

According to Foodsafety.gov’s FoodKeeper App, cooked rice lasts four to six days in the fridge. The National Health Service (the publicly funded healthcare system in England), however, recommends a shorter shelf life: It should be reheated and eaten within one day.

Why is the shelf life so much shorter than other refrigerated foods? The answer has to do with a specific bacteria you don’t even realize could be lurking, which causes something called “fried rice syndrome.”

Bacillus cereus, a spore-forming bacteria, is commonly found in the environment and can contaminate food, including uncooked rice. “B. cereus spores, and some of the six toxins they produce, can survive cooking,” explains Vanessa Coffman, PhD, program director at Stop Foodborne Illness. “These toxins are a real danger to human health.”

The FDA estimates that there are 63,400 illnesses linked to B. cereus in the United States each year. Most people who become ill from a B. cereus toxin will have a mild, upset stomach, with symptoms that resolve in 24 hours. For those who are immunocompromised, however, consuming the bacteria, spores or toxins can be deadly.

The key to prevention? Refrigerate cooked rice immediately.

“B. cereus multiplies and thrives at room (and body) temperature, meaning the longer cooked rice is left unrefrigerated, the more likely it is unsafe to eat,” says Coffman. “To help protect yourself and those you are cooking for, serve rice as soon as it has been cooked. If storing cooked rice, cool it within one hour and do not keep cooked rice in the fridge for more than one day.”

Freezing rice is another option, but again, you must do so immediately after cooking. Freezing food actually helps stop bacteria growth from forming, so this may be an even better choice than refrigeration.

How to Tell If Rice Has Gone Bad

Since you can’t see or smell B. cereus, assume that rice has gone bad if you haven’t refrigerated it within one hour of cooking or if it’s been in the fridge for more than 24 hours.

If you keep the rice around longer, you may eventually notice mold develop. But you should use or toss rice long before that happens!

How to Reheat Rice

“When reheating rice, make sure it is steaming hot all the way through,” says Coffman. “A better option, when possible, is to make a fresh batch of rice with each meal.”

Consider rice a one-time-reheat fooddon’t keep reheating the same rice over and over. Either use up those leftovers once within 24 hours or cut your losses and make a fresh batch. (Yes, even if you made the most perfectly fluffy rice ever, sniffle.)

To reheat rice, add a little water to leftover white or brown rice, cover it and place it in the microwave. Aim for the rice to reheat to a temperature of 165F.

The post How Long Does Rice Last in the Fridge? appeared first on Taste of Home.

And by the way, though technically chicken broth and chicken stock are slightly different, the rules for storing and freezing are the same for both.

Is there a difference between homemade and boxed chicken broth?

It really depends on the type of boxed chicken broth you buy. While our top-rated store-bought chicken broths generally use natural, whole food ingredients, like real chicken and vegetables, they still usually contain more sodium than homemade broth. Most boxed or canned chicken broths also contain some preservatives. This means that store-bought broth will keep a bit longer in the refrigerator than homemade.

Homemade broth has the simplest possible list of ingredients: chicken meat or bones, vegetables and aromatics. If you like to use up leftover veggie scraps to make broth (a very thrifty idea!) then the broth is already operating with older ingredients. It’s still safe and delicious, but you’ll want to eat it a bit more quickly.

How long does homemade chicken broth last in the fridge?

Homemade chicken broth will keep for up to four days in the refrigerator. Allow it to cool slightly before popping into the fridge (boiling-hot broth might warm up the whole refrigerator, which can make other food spoil). Once it’s cooled off a bit, transfer the broth to an airtight container.

How long does boxed or canned chicken broth last in the fridge?

Once opened, boxed chicken broth will keep for up to five days in the refrigerator. You should store it directly in the box.

Canned chicken broth will keep for up to four days. For the best flavor and freshness, transfer the broth from the can into a food-safe glass or plastic storage container with a lid.

Tips for Saving Chicken Broth

Here are a few ways to make sure your chicken broth doesn’t go to waste:

• Store it properly: When refrigerating chicken broth, store it in a clean container with a lid that closes tightly. Try to minimize how much air is in the container; it’s best to use one that just fits the broth.
• Label with dates: Whether refrigerating or freezing, it’s smart to label broth with the date it was made (or opened). This way, you’ll never toss a carton too soon or use it too late.
• Freeze: Homemade chicken broth will keep for up to six months in the freezer, and store-bought broth will last for four months. There are a few tricks to freezing broth. First, allow it to cool completely before transferring it to the freezer. Second, choose the right container. If you don’t have much broth left, freeze it in an ice cube tray, then store the frozen cubes in a plastic bag. Pull one or two out whenever you need a touch of flavor in a recipe. For a lot of leftover broth, store in gallon resealable plastic bags or in Mason jars. If you opt for using glass jars, leave at least 1-inch of headspace at the top so the soup can expand as it freezes.
• Use smaller amounts: You can use broth in more than just soup! There are lots of ways to use up leftover broth and leftover stock. Replace some or all of the water in a pot of rice, quinoa or other grain. Simmer red or brown lentils in broth. Deglaze a skillet with a splash of broth. Smooth out mashed potatoes with a little bit of broth. The possibilities are endless!

The post How Long Does Chicken Broth Last in the Fridge Before Going Bad? appeared first on Taste of Home.

Which one should you choose?

This golden oil purportedly helps prevent many major diseases and is credited with a variety of health benefits, but much of that can depend on the type of olive oil you buy. Let’s go over the basics of olive oil vs. extra virgin olive oil, and learn when it’s best to choose one over the other.

Also, check here the types of olives all devotees must try in their lives.

What is olive oil?

Olive oil is produced by crushing the ripened fruit of the olive tree. Olive trees as we know them date back thousands of years, and historians believe that humans have been making and consuming olive oil for more than 6,000 years. Some fossils suggest that relatives of the olive tree were around millions of years ago. The olive tree is native to Asia Minor but eventually spread across the entire Mediterranean basin. Most of the world’s olive oil is still produced in those regions.

The oil is liquid at room temperature, but solidifies when cold. Olive oil is a crucial component of the super-healthy Mediterranean diet and is one of the primary cooking fats in Greece, Spain and Italy, among other places.

Regular olive oil, which can’t be labelled “virgin” or “extra virgin,” is more refinedaka less flavorfulthan virgin oil, and may have been heated during production. It is considered to be a lower grade of olive oil. It can be made using olives that had defects in flavor, but because it is refined, those flavor notes will not be noticeable in the finished product.

What does olive oil taste like?

Regular olive oil will have some of the characteristics of the olives from which it was made, but because of the way the oil is produced, the flavor will generally be comparatively smooth and mild. As the oil is heated and refined, the compounds that give olive oil its unique and interesting flavors are removed.

How do you use olive oil?

Non-virgin olive oil can be great as a cooking oil. It can be used to saute vegetables or in marinades for meats (although virgin oils are great for those tasks too).

There is debate about whether olive oil should ever be used for frying as it has a lower smoke point than peanut oil, canola oil, corn oil and other oils prized for use in super hot applications. A refined olive oil will likely have a higher smoke point than one that is unrefined and will definitely have a higher smoke point than an oil that is unfiltered. To settle any confusion, we have a guide on cooking oils that discusses all sorts of uses and applications.

What is extra virgin olive oil?

Extra virgin is a classification for olive oil that has been produced by cold mechanical extractionsuch as by grinding with stonesand without the use of chemicals (some much lower quality olive oils are processed with a chemical treatment).

To qualify as extra virgin, the oil must also receive high marks for its flavor and have a low percentage of free oleic acid. Cold-pressed extra virgin olive oil retains much more of the nutrients that offer the health benefits touted by olive oil. Oil that is cold pressed and doesn’t merit the extra virgin designation can be sold as virgin oil.

What does extra virgin olive oil taste like?

Extra virgin olive oil is made from the same types of olives as regular olive oil, but it’s a grade reserved for the most delicious batches. Virgin oils will taste different depending on the kind or kinds of olives that were pressed to make it and how ripe the olives were at harvest time.

Some virgin olive oils are smooth and buttery tasting, but many have peppery and grassy notes, and will cause a little tickle in the back of the throat. Certain olive oil packages list information about the flavor profile of the oil within.

How do you use extra virgin olive oil?

The top-flight flavor means that extra virgin oil is superb for taste-forward applications such as drizzling over salads or as a dip for breads. Because extra virgin oil is more expensive than its virgin counterpart, budget-conscious cooks might want to save it for times when its flavor will truly stand out. However, if you’ve got cash or you’re budgeting for healthier foods, extra virgin olive oil can be your go-to oil for low to medium temperature cooking.

Extra virgin olive oil is considered one of the healthiest fats. However, because of its robust flavor, olive oil is not an all-purpose oil. If you want the health benefits of olive oil without the zing, it can be combined with neutral or nutty-tasting oils such as sunflower or grape seed.

Solo, olive oil is excellent in Mediterranean dishes such as hummus, pesto and gazpacho. Starchy foods pair well with the oil’s rich and sharp taste, so choose olive oil for tossing with pasta, making pizza dough or as a dip for bread. It is also an important part of the dressing for tabbouleh.

Extra virgin oil can be used in sauces and for cooking in place of regular olive oil, if desired.

Olive Oil vs. Extra Virgin Olive Oil

So, regular olive oil is refined and may be produced using heat. Virgin and extra virgin oil are very similar to each other, but the extra virgin version has the finest flavor.

If you’re a cost-conscious cook, it can be great to use a less pricey oil for pan cooking and in sauces, but keep a bottle of extra virgin olive oil around for use in salad dressings and as a healthy drizzle on top of soups, a dip for bread and so on. Choose virgin olive oil as a middle-of-the-road option for cooking and save the fanciest stuff for special occasions.

If price is no object and you only want to keep one bottle of oil on the shelf, go for the extra virgin. It can be used in all of the same ways as other olive oils, but will be particularly delicious. In addition, extra virgin oil is purported to have the most health benefits.

Don’t forget that some olive oils are buttery and well-rounded, while others are grassy or peppery and piquant. Finding the flavor of olive oil that you like most may be even more important than whether it’s virgin or extra virgin!

Whichever you choose, make sure you store the olive oil properly.

The post What Is the Difference Between Olive Oil and Extra Virgin Olive Oil? appeared first on Taste of Home.

But when it comes to cooking with butternut squash, there are challenges. It’s notoriously difficult topeel and cut winter squash. The skin of butternut squash is tough, often making it tricky to peel without hurting your fingertips.

Fortunately, Monique, the creator behind Ambitious Kitchen, shared a hack makes peeling infinitely easier. That way, we can effortlessly whip up the best butternut squash recipes all season long!

What’s the best way to peel butternut squash?

You need to microwave the squash first! Simply poke holes in the butternut squash before microwaving it for around 2 minutes.

Monique says this extra step makes “peeling SO much easier.” Microwaving the squash softens its skin and helps chefs save more of the precious orange insides. Genius!

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A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

Instagram commenters were delighted by the hack. One wrote, “I’ve never thought to microwave it!” Another beams “the microwave tip gets an A++++ from me.” And if you’re having any doubts, one user says that they tried the hack “and it really helped!” I immediately sent this butternut squash peeling hack to Taste of Homesenior food editor Peggy Woodward, and she gave it a thumbs-up. So this trick is a must-try!

Are there other butternut squash hacks?

Beyond this peeling hack, Monique has more butternut squash suggestions. She advises taking out butternut squash seeds to “roast them up.” Just add olive oil, salt, brown sugar and a little cayenne pepper to the seeds on a baking sheet, then roast for 20 to 25 minutes at 325F. Yum!

Her final suggestion? Freeze extra cubed butternut squash in a Stasher or zip-top bag. It can last for up to 10-12 months and still taste delicious.

Now that you know about this hack, it’s time for roasted butternut squash fries!

The post How to Peel Butternut Squash Using the Microwave Trick appeared first on Taste of Home.

For some cuts, it’s important to tenderize steak before cooking. The term is as straightforward as it soundsmaking meat more tender. There are a variety of not-so-secret kitchen secrets about the best way to tenderize steak, including one surprising household item: baking soda. Read on to learn how to tenderize steak with baking soda!

Does baking soda tenderize steak?

Yes, beyond its clever cleaning uses and role as a staple baking ingredient, baking soda can also be used to tenderize steak. Or any meat, really. According to professional chef and Taste of Home food writer Lindsay Mattison, it’s a surprisingly effective method.

Mattison explains that when baking soda comes into contact with a steak’s surface, it alkalizes the steak, or raises the steak’s pH levels. This helps the meat fibers be less tight. She clarifies that it’s similar to the salt in a brine solution, which makes the steak more tender (and tasty). It also helps the steak retain more water.

Just look at this TikTok from @CheffreyEats, who compares the outcome of cooking two steaksone tenderized with baking soda and one without. The result is noticeable. As one user comments, “it makes a world of difference in tenderness.” Genius!

@cheffreyeats Perfect Steak! #steak #bussin #cook #cooking #chef #fyp #foryou #foryoupage #velveting #viral #trending #homecooking #dinner #chefathome #recipe original sound – CheffreyEats

How to Make Steak Extra Tender

Take a look at the most unusual methods you can use to make steak more tender:

Baking soda

Add baking soda to the steak’s surface by delicately sprinkling it on. Mattison emphasizes to make sure not to overdo the amount of baking soda you use because it can easily over-tenderize the meat. Carefully rub the baking soda into the meat’s surface before moving it to a zip-top bag or glass bowl.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that allor mostof the baking soda is off the steak. Then grill the steak and see if you notice the difference!

Yogurt

Another surprising yet efficient tenderizing agent that Mattison suggests is plain Greek yogurt. Use it to create a marinade, and not only does it tenderize steak, but it creates a dynamic flavor, too.

Coffee grounds

Coffee lovers, this tenderizer is for you. It may not be the most common choice, but its acidic properties are somewhat similar to yogurt in enhancing the flavor and making the meat more tender. Try out this coffee marinated steak to see the process for yourself.

Our Best Steak Recipes

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Tenderloin Steak DianeTotal Time: 30 minutesMain Ingredients: Tenderloin steaks, butter, mushrooms, steak sauceLevel: Beginner

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For this classic skillet steak dinner, just sear the steaks in butter and top with a gorgeously silky mushroom cream sauce. Its elegant and effortless all at once."Sometimes, I add more mushrooms to this recipe when my son's eating dinnerhe loves them, and they are just fantastic with the steak." Recipe contributor Carolyn Turner, Reno, Nevada

Porterhouse SteakTotal Time: 40 minutes Main Ingredients: Porterhouse steak, salt, pepperLevel: Beginner

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This basic but superlative porterhouse steak recipe will have you skipping the steakhouse dinner for home-cooked meals with this thick, tasty cut of meat. Serve it with classic sides: potatoes and a green vegetable.When you're craving beef, a two-pound porterhouse steak will definitely satisfy those needs. This large cut of meat is lightly seasoned and cooked in plenty of butter to give a tender result. Recipe contributor Julie Andrews, Rockford, Michigan

Steak au PoivreTotal Time: 35 minutes Main Ingredients: New York strip, Cognac, heavy whipping creamLevel: Beginner

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A classic French dish, steak au poivre is one of those recipes thats incredibly tasty and elegant but deceptively easy to prepareits the perfect thing to make if youre having people over for a nice dinner but dont want to spend a ton of time in the kitchen.Have an elegant restaurant experience right at home with this steak au poivre. Peppercorns season the steak to create a peppery, light crust. Then, butter, shallots, garlic, Cognac and heavy whipping cream combine to create a thick brown sauce that lathers the steak, creating a delightful bite. Recipe contributor Julie Andrews, Rockford, Michigan

Air-Fryer Steak BitesTotal Time: 20 minutes Main Ingredients: Top sirloin steak, olive oil, saltLevel: Beginner

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Imagine a lovely steak main course that takes only minutes to prepare and doesn't require a grill or heating up the kitchen! Our air-fryer steak bites recipe features delicious steak bits drenched in a garlic butter sauce.Sirloin steak is seasoned with garlic powder, paprika, salt and pepper then tossed in the air fryer until perfectly cooked. After that, it gets a nice slather of garlic butter for a juicy, flavorful bite. Taste of Home Test Kitchen

Steak and PotatoesTotal Time: 50 minutes Main Ingredients: Top sirloin steaks, Yukon Gold potatoes, olive oilLevel: Intermediate

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This is an elegant and simple steak and potatoes recipe that will work well with just about any cut of meat. Just note that with some tougher cuts, like a flank steak, should not be overcooked so the meat so it does not become tough. Nothing beats your classic meat and potatoes meal. Especially when the meat is a garlic-herb sirloin and the potatoes are soft with crispy edges. The leftovers could be the beginning of a great breakfast hash with an egg tossed on top. Recipe contributor Julie Andrews, Rockford, Michigan

Milanesa SteakTotal Time: 25 minutes Main Ingredients: Top round steaks, breadcrumbs, flourLevel: Beginner

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Dredged in seasoned bread crumbs and shallow-fried to a shade of golden brown, Milanesa steak fits the bill when youre craving a comfortingeasy weeknight dinner.Steak milanesa, or beef milanesa, is a thinly sliced steak that is breaded and fried until crispy. Serve with lemon! Recipe contributor Julie Andrews, Rockford, Michigan

Florentine SteakTotal Time: 30 minutes Main Ingredients: Porterhouse steak, thyme, rosemaryLevel: Beginner

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Florentine steak is made from the king-sized Porterhouse cut of beef and basted with herbed butter.This preparation is named after the city of Florence, which is the capital of the Italian region of Tuscany.The Italian dish, Bistecca alla Fiorentina, is traditionally cooked rare, but you can cook this version to your preference. Thyme, rosemary and butter make up the simple herb marinade. Recipe contributor Julie Andrews, Rockford, Michigan

Hanger SteakTotal Time: 30 minutes Main Ingredients: Hanger steak, garlic, olive oilLevel: Beginner

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Hanger steak provides a more intense flavor than sirloin or tenderloin, and sauced with Worcestershire, garlic and fresh thyme, it's a versatile protein that'll go with any meal.When you're craving those deep, rich flavors of beef, this butcher's steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and with these subtle seasonings of Worcestershire sauce, garlic cloves and fresh thyme, it's a versatile protein that'll go with any meal. Recipe contributor Julie Andrews, Rockford, Michigan

Grilled Flat Iron SteakTotal Time: 20 minutes Main Ingredients: Flat iron steak, lime juice, chili powderLevel: Beginner

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A four-hour marinating process and a quick trip to the grill make this grilled flat iron steak recipe a keeper.Chili, garlic and lime combine to make an irresistible marinade with just the right amount of heat. This affordable cut of steak can make any night of the week a special occasion. Recipe contributor Katie Ferrier, Houston, Texas

Filet MignonTotal Time: 25 minutes + standingMain Ingredients: Filet mignon steaks, butter, garlic, rosemaryLevel: Beginner

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Using just a few simple ingredients and the heat of a seasoned cast-iron skillet, this filet mignon recipe will have you cooking one of the best steaks youve ever eaten in your life."It only takes a little to make a filet mignon taste better than it already is. This recipe keeps it simple with only a handful of seasonings to create a buttery, herby and garlic flavor. Pair it with the classic sides of vegetables and mashed potatoes for a well-rounded meal." Recipe contributor Julie Andrews, Rockford, Michigan

Cast-Iron SteakTotal Time: 10 minutes + standingMain Ingredients: New York strip steak, kosher saltLevel: Beginner

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You definitely dont have to keep steak for special occasions. One of the easiest ways to cook it is seared in a cast-iron skillet with or without butter. All you need after that is a nice leafy saladto complete the meal."If you've never cooked steak at home before, it can be a little intimidating. That's why I came up with this simple steak recipe that's so easy, you could make it any day of the week." Recipe contributor James Schend, Pleasant Prairie, Wisconsin

Chimichurri SteakTotal Time: 30 minutesMain Ingredients: Beef flat iron steaks, cilantro, chipotle peppers, garlicLevel: Intermediate

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Chimichurri is a piquant herb sauce that complements steak perfectly. Once you learn how to make the sauce, you'll want to serve it all summer long. And ifyou love steak, you need this custom branding iron for grilled meats."Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish." Recipe contributor Laureen Pittman, Riverside, California

Grilled SteakTotal Time: 15 minutesMain Ingredients: Garlic, lemon, strip steaksLevel: Beginner

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Worcestershire sauce and lemon juice act as the base for the seasoning rub on these grilled steaks. Because it's an acid-based rub, it will help to tenderize the meat. Pair the strips with your favorite grilled corn recipes."Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering." Taste of Home Test Kitchen

Steak FritesTotal Time: 35 minutes + standingMain Ingredients: Russet potatoes, ribeye steaks, garlic, butterLevel: Intermediate

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This steak frites recipe features perfectly cooked steak and homemade fries for a classic French bistro dish that's bound to impress."Have a tasty and indulgent meal in just mere minutes with this steak frites recipe. Russet potatoes are thinly sliced for a crispy side dish. Then ribeye steak is lightly seasoned with butter, garlic and thyme and cooked on the stove until perfectly pink in the center, creating delicious, tender bites." Recipe contributor Julie Andrews, Rockford, Michigan

Grilled Flank SteakTotal Time: 30 minutes + marinatingMain Ingredients: Flank steak, soy sauce, honey, lemon juiceLevel: Beginner

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Once you learn a great steak marinade recipe, youll be able to turn even the toughest cut of meat into a delicious dinner. This four-ingredient marinade transforms flank steak into a tender flavorful cut."How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef." Recipe contributor Heather Ahrens, Columbus, Ohio

Garlic Butter Steak BitesTotal Time: 20 minutesMain Ingredients: Top sirloin steak, garlic, butterLevel: Beginner

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Steak bites basted in garlic butter with parsley are an appetizer answer to a full steakhouse supper. Make it as a casual starter or a light dinner for four."It takes only a few minutes to enhance a simple sirloin steak. This recipe uses not one but two forms of garlic to really make those flavors shine." Recipe contributor Julie Andrews, Rockford, Michigan

Teriyaki Shish KabobsTotal Time: 35 minutes + marinatingMain Ingredients: Top sirloin steak, zucchini, peppers, mushroomsLevel: Intermediate

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These teriyaki skewers will be the hit of your next backyard barbecue. The aroma alone will get everyones attention, but once they taste the sweet and savory marinade, theyll be hooked. You can easily double or triple this recipe for a crowd."When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well." Recipe contributor Suzanne Pelegrin, Ocala, Florida

Pepper SteakTotal Time: 65 minutesMain Ingredients: Top round steak, paprika, peppers, tomatoLevel: Beginner

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With a simple sweet and savory sauce, sliced sirloin and fresh bell peppers, this skillet supper comes together in a flash. Serve it with steamed white, brown or cauliflower rice for a fuller meal."We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful." Recipe contributor Carolyn Butterfield, Atkinson, Nebraska

Grilled Ribeye with Garlic Blue Cheese Mustard SauceTotal Time: 30 minutes + standingMain Ingredients: Ribeye steaks, Dijon mustard, blue cheeseLevel: Intermediate

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Grill these steaks to get a nice caramelized crust on the outside while keeping the meat tender inside. The size of the steaks and the amount of blue cheese topping can easily be cut in half for smaller portion sizes."This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year!" Recipe contributor Ashley Lecker, Green Bay, Wisconsin

Zesty Steak SaladTotal Time: 20 minutesMain Ingredients: Steak, peppers, onion, tomatoLevel: Beginner

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Cook marinated top sirloin steak for this zesty salad, or feel free to use leftover steak from another meal. While the base is leafy romaine lettuce, add anything else you love to the bowl, from cucumbers and mushrooms to cheese."Stir-fried steak and veggies give this hearty salad a cozy kick. Add any of your favorite salad ingredients like shredded cheese, croutons, mushrooms or cucumber." Recipe contributor Leah Carrell, Quitman, Texas

Air-Fryer Steak FajitasTotal Time: 30 minutesMain Ingredients: Flank steak, tomatoes, cilantro, lime juiceLevel: Beginner

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Of course you can make steak in the air fryer! This marinated flank steak takes less than 10 minutes. While you let it rest, slice avocado, onion and lime wedges for serving."Zesty salsa and tender strips of meat make these air-fryer steak fajitas extra special." Recipe contributor Rebecca Baird, Salt Lake City, Utah

Steak PinwheelsTotal Time: 30 minutesMain Ingredients: Flank steak, spinach, Parmesan, sour creamLevel: Intermediate

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Butterfly and flatten a flank steak so theres a large surface area for this savory spinach stuffing. Roll it up, slice it, and cook for about seven minutes."I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish!" Recipe contributor Mary Ann Marino, West Pittsburgh, Pennsylvania

Key West Flank SteakTotal Time: 35 minutes + marinatingMain Ingredients: Flank steak, Key lime juice, cilantroLevel: Intermediate

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Flank steak is great for the grill, especially with this lime and garlic marinade, and it cooks quickly, just a few minutes per side. After letting it rest, slice against the grain. Need more ideas for this economical cut of beef? Check out some of our other flank steak recipes."My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains." Recipe contributor Gretchen Ospina, Columbia Heights, Minnesota

Mushroom Steak Salad with Walnut VinaigretteTotal Time: 30 minutesMain Ingredients: Steak, mushrooms, balsamic vinegar, walnutsLevel: Beginner

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This steak salad is a great date night steak recipe because its impressive but easy to throw together for any night of the week. Serve with some crusty bread and a great bottle of wine."When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine." Recipe contributor Candace McMenamin, Lexington, South Carolina

Grilled Onion and Skirt Steak TacosTotal Time: 20 minutes + marinatingMain Ingredients: Steak, beer, lime juice, green onionsLevel: Beginner

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Skirt steak is usually a pretty tough cut with lots of connective tissue. Thats why you want to use something like this beer and lime marinade to tenderize it and add flavor. Like other grilled steak recipes, a quick sear over the fire is all it takes."My grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking." Recipe contributor Adan Franco, Milwaukee, Wisconsin

Beef Filets with Portobello SauceTotal Time: 20 minutesMain Ingredients: Tenderloin steaks, mushrooms, red wine, beef brothLevel: Beginner

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These steaks with a rich and savory portobello mushroom sauce are a perfect meal for two. Complete the meal with zesty potatoes, a leafy salad and a hunk of great bread."These tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert." Recipe contributor Christel Stein, Tampa, Florida

Citrus Steak SaladTotal Time: 25 minutesMain Ingredients: Cooked sirloin steak, romaine, strawberries, oranges, pecansLevel: Beginner

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There are so many wonderful flavors in this salad, thanks to fresh greens, mandarin oranges, strawberries and a citrusy vinaigrette. The only thing you need to cook is the steak, and dinner is on the table in no time."Your family will think you spent hours on this beautiful main dish salad with its from-scratch dressing, but it's an absolute cinch!" Taste of Home Test Kitchen

Tenderloin with Horseradish Cream CheeseTotal Time: 20 minutesMain Ingredients: Tenderloin steaks, Parmesan, horseradish, cream cheeseLevel: Beginner

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The sharp peppery flavor of horseradish has always been a great foil for a rich, juicy steak. Blend it with cream cheese, parmesan and parsley for a delicious steak topper, and serve with a classic baked potato."My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side."Recipe contributor Mary Lou Cook, Welches, Oregon

Southwest Steak and PotatoesTotal Time: 30 minutesMain Ingredients: Steak, potatoes, brown sugar, cuminLevel: Beginner

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Make this whole meal on the grill for your next cookout. The steak gets a brush of vinegar and Worcestershire before a rub of zesty spices, and the potatoes taste great with a little char from the fire."Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder." Recipe contributor Kenny Fisher, Lancaster, Ohio

Maple and Blue Cheese SteakTotal Time: 30 minutes + marinatingMain Ingredients: Top sirloin steak, balsamic vinegar, maple syrup, blue cheeseLevel: Intermediate

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A marinade of balsamic vinegar, maple syrup and Dijon adds a ton of flavor to this steak, and it complements the sharp blue cheese topping. Any cut that youd grill works here, including sirloin, strip or ribeye."This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak." Recipe contributor Susan Jerrott, Bedford, Nova Scotia

Smoky Espresso SteakTotal Time: 30 minutesMain Ingredients: Steak, espresso powder, cocoa, pumpkin pie spiceLevel: Beginner

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With espresso, cocoa and pumpkin pie spice, it may sound like youre making dessert, but its actually a delicious rub that transforms broiled or grilled flat iron steak into a flavor bomb."This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband's favorites. Broiling is a good year-round method, but we love making it on the grill, too." Recipe contributor Deborah Biggs, Omaha, Nebraska

Grilled Steaks with Marinated TomatoesTotal Time: 45 minutes + marinatingMain Ingredients: Top sirloin steaks, raspberry vinaigrette, Montreal steak seasoning, tomatoesLevel: Intermediate

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Talk about peak summer. Sometimes all you need for a perfectly grilled steak is a side of fresh garden tomatoes marinated in raspberry vinaigrette and fresh herbs and spices. A side of cheesy potatoes or sauteed green beans work, too!"The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans." Recipe contributor Anna Davis, Half Way, Missouri

Garlic-Rubbed T-Bones with Burgundy MushroomsTotal Time: 25 minutesMain Ingredients: T-Bone steak, garlic, mushroomsLevel: Beginner

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Porterhouse or T-bone steaks are great on the grill, especially when rubbed with garlic and served with wine-soaked mushrooms. Take dinner to another level with creamy twice-baked potatoes and a Caesar salad."T-bone steak is a fairly tender cut, so there's no need to marinate. Punch up the flavor using loads of garlic." Recipe contributor Kevin Black, Cedar Rapids, Iowa

Chili-Rubbed Steak & Bread SaladTotal Time: 50 minutes + standingMain Ingredients: Steak, bread, ranch dressing, grated horseradishLevel: Intermediate

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The chili-rubbed grilled steak and fresh vegetables make this panzanella-like salad a one-bowl meal. Use thick-cut bread for the cubes so they can soak up all the flavors."We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh." Recipe contributor Devon Delaney, Westport, Connecticut

Chipotle-Honey Grilled T-BonesTotal Time: 30 minutes + marinatingMain Ingredients: T-bone steak, cilantro, honey, chipotle peppersLevel: Intermediate

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For all the heat lovers out there, these T-bones have a spicy kick. Great on the grill or seared indoors, make these the centerpiece of a Tex Mex-inspired dinner."If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles." Recipe contributor Donna Goutermont, Sequim, Washington

Bacon-Wrapped Filets with Scotched MushroomsTotal Time: 30 minutesMain Ingredients: Tenderloin steak, bacon, mushrooms, ScotchLevel: Intermediate

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Youve seen the bacon-wrapped filet mignon at the grocery store, but its just as easy to make at home. This recipe is perfect for two (yay, date night!), but it can easily be doubled or tripled for a dinner party."I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled." Recipe contributor Mary Kay LaBrie, Clermont, Florida

Merlot Filet MignonTotal Time: 20 minutesMain Ingredients: Tenderloin steak, butter, merlotLevel: Beginner

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Remember: when youre cooking with wine, dont use the cheap stuff; cook with one youd like to drink. It makes all the difference in a buttery wine sauce like this."Although this is such a simple recipe, you can feel confident serving it to any guests. The rich sauce adds a touch of elegance. Just add a salad and rolls." Recipe contributor Jauneen Hosking, Waterford, Wisconsin

Chocolate-Chipotle Sirloin SteakTotal Time: 30 minutes + chillingMain Ingredients: Top sirloin steak, cocoa, chipotle peppersLevel: Beginner

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Cocoa powder wont make your steak sweet. Unsweetened chocolate adds depth and color to steak. Its also a perfect complement to smoky chipotle peppers. Here are some other surprising ingredients that take your steak from good to great."Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy five-ingredient rub." Taste of Home Test Kitchen

Steak with Citrus SalsaTotal Time: 30 minutes + marinatingMain Ingredients: Steak, soy sauce, oranges, cilantroLevel: Beginner

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In the summer, this lime marinade perks up grilled steaks. In the winter, broiled or pan-seared steaks get a blast of sunshine from citrus salsa."A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way." Recipe contributor Kathleen Smith, Pittsburgh, Pennsylvania

Ginger Steak Fried RiceTotal Time: 30 minutesMain Ingredients: Steak, soy sauce, fresh gingerrootLevel: Beginner

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Turn leftover rice and steak into a quick fried rice. Broccoli slaw mix and frozen peas make it an easy-peasy weeknight meal."Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices." Recipe contributor Simone Garza, Evansville, IndianaSteak Recipes FAQHow do I keep my steaks juicy and tender?Three simple tips can keep your steak as tender as the ones you order at a steakhouse, no matter how you like them cooked. Use a meat thermometer to prevent overcooking. Rest your steaks for five to 15 minutes after cooking (tented with foil) to help the meat reabsorb the moisture emitted during cooking. And always slice steak against the grain, so that your knife is doing the tougher cutting rather than your teeth.What's the best way to cook a steak?Grilling results in excellent home-cooked steaks. Whether you use charcoal or gas grills, the steak will yield a beautiful charred exterior and juicy meat inside. If your grill is put away for the winter, cooking steaks on well-seasoned cast-iron skillets gives them a restaurant-quality crust, and you can use the melted butter in the skillet to baste your steaks as they cook.What should I serve with a steak dinner?Add Brussels sprouts to the grill or serve your steak with crisp-tender green beans. Some seasons and occasions call for hearty sides like baked potatoes (try Hasselback potatoes for a pretty way to serve them) or buttery homemade rolls. Balance it out with a light, seasonal green salad. And don't forget a glass of red wine!

The post Can You Tenderize Steak with Baking Soda? appeared first on Taste of Home.

“Eggshells are semipermeable membranes made almost entirely of calcium carbonate,” says Ann Ziata, chef at the Institute of Culinary Education. “Luckily, there is another, stronger protective layer underneath the shell that works to keep harmful bacteria from entering.”

This design keeps eggs fresh for a surprisingly long time.

How long do eggs last in the fridge?

Whole eggs in the shell last about a month in the refrigerator, but that time varies when outside the shell. “Raw egg yolks and whites last up to four days in the fridge,” says Ziata. “Hard-cooked eggs can be stored for three to four days.” TheU.S. Food & Drug Administration offers more flexibility, saying that hard-boiled eggs should be used within a week.

Source: USDA

Toss anything that smells off or looks unappetizing. If you’re unsure, use the float test to tell if eggs are fresh.

The Ideal Refrigerator Temperature for Egg Storage

The USDA advises storing eggs in their carton in the coldest part of your fridge, usually the back or bottom shelf.

“The coldest part of your fridge, set to 40F, is perfect,” says Ziata. “Don’t store eggs on the door; this area receives large temperature increases each time the fridge is opened.”

She explains that being exposed to warmer temperatures will increase the speed at which bacteria can grow. That’s why it’s best to keep the more shelf-stable items, like condiments, on the door shelves. Store your eggs with cooked chicken, lunch meat and other perishable items on the bottom shelf.

Don’t keep store-bought eggs on the counter, unless you plan to bake with them in the next 30 minutes.

Egg Storage Tips

When it comes to storing eggs, Ziata says that since eggs are porous they can absorb odors from strong-smelling foods like cut onions. Therefore, it’s best to keep them separate, with the eggs in their carton and odorous foods in their own airtight container.

There’s no need to wash your eggshells prior to use either, as all USDA-grade eggs are prewashed. However, “backyard laid eggs can be quite dirty, so if you are harvesting eggs, you’ll need to take them through a specific washing process to remove any potential hazards (including salmonella),” she says.

Whether USDA-grade eggs or farm fresh eggs, though, it’s important to never use eggs with cracked shells, as they aren’t safe to eat.

The post How Long Do Eggs Last? appeared first on Taste of Home.

Should pickles be refrigerated?

Open jars of pickled food should always be refrigeratedunless you have a root cellar or other storage space that stays a constant 34 to 40F. Even some unopened jars should be stored in the refrigerator. For instance, if you bought them from a refrigerated display case, they’re likely unpasteurized and sold cold to keep the pickles crisp and free from harmful bacteria.

Unopened jars that have been pasteurized and sealedthe ones you find on grocery store shelves with other canned goodscan be stored at room temperature until you pop the lid open.

Also, checkwhat is a pickleall about!

How long do pickles last on the counter?

Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles’ texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp.

Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too. Pickles that stay fully submerged in their brine, aka pickle juice, are less likely to spoil. Help pickles last even longer by reaching into the jar with a clean fork every time you want a crunchy snack, then screwing the lid on tight when you’re done.

How to Tell if Pickles Have Gone Bad

So we’ve answered the question, do pickles need to be refrigerated (yep). The next one to ask is, can pickles go bad? It’s not likely to happen if you store them properly, but it is possible.

When pickles go bad, you can usually see or smell it. If your pickles have any of these problems, throw them out or toss them in the compost:

• Change in the original color of the pickles or brine
• Unappealing smell
• Surface mold
• Slimy or mushy texture
• Bulging jar lid
• Fizzy brine

Can you store pickles in the freezer?

Pickles generally shouldn’t be stored in the freezer. Freezing and then defrosting can make them soft and mushy.

The exception is homemade freezer pickles, which are made by packing sliced vegetables in vinegar and sugar before they are frozen. They can have a surprisingly fresh, crisp texture when thawed and eaten straight from the fridge.

Does storage differ for canned vs. store-bought pickles?

Properly sealed pickles, whether store-bought or homemade using a steam canner or hot-water bath, can be stored in the same way. Put them in a cool, dark, dry place before you open the jar and in the refrigerator once you pop the lid.

If you bought pickles from a market’s refrigerated section, they need to go straight into your fridge. The same is true of homemade fermented, refrigerator or quick pickles. Those submerged in a vinegar brine might be refrigerated immediately or once the brine cools, depending on the pickle recipe. Fermenting might take weeks, after which refrigeration slows the process and keeps the pickles crisp.

The post Do Pickles Need to Be Refrigerated or Can They Be Left Out? appeared first on Taste of Home.

Do you need to peel zucchini?

Our Test Kitchen has good news for you: You do not need to peel zucchini before using it in a recipe.

Zucchinis have very thin, tender skin. “It cooks up well without being tough,” explains Mark Neufang in the Test Kitchen.

When cooked, particularly once shredded, the texture is very soft and you won’t be able to detect the peel at allother than its vivid green color. That hue is part of what makes recipes like zoodles, zucchini muffins and kabobs so appealing.

Can you peel zucchini?

Yes, you can peel zucchini if you like. Catherine Ward in the Test Kitchen explains that it’s not necessary from a culinary perspective, but she does peel the squash when she makes zucchini desserts at home.

“My husband won’t eat anything with zucchini in it,” she says. “If I peel it, though, he doesn’t notice it.” This is a trick you can use in your own kitchen for picky eaters. Sorry to give away your secret, Catherine!

How should you prep zucchini?

If you don’t need to peel zucchini before including it in a recipe, you may be wondering if there are any steps you need to take to prep this veggie. There’s more good news here: You don’t have to do much!

Mark explains that all you need to do to prep this veggie for cooking is to wash it, pat it dry and slice off the stem. From there, you can go right to your cutting board, grater or spiralizer. This ease and versatility is what makes zucchini such an appealing summer veggie.

Our Most Loved Zucchini Recipes

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Zucchini Onion Pie

We get a lot of zucchini when it's in season. This is a good and different way to use the excess. Lucia Johnson, Massena, New York

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Lemony Zucchini BreadFlecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.Field Editor Carol Funk, Richard, Saskatchewan.

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Take a look at our guide on how to make zucchini bread.

Zucchini Pico de Gallo SalsaI love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. Amy Gattuso, Madison Heights, Michigan

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Zucchini in Dill Cream SauceMy husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! Josephine Vanden Heuvel, Hart, Michigan

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Zucchini LasagnaWe plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. Charlotte McDaniel, Williamsville, Illinois

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Zucchini CasseroleThis comforting casserole is similar to a savory bread pudding, and the perfect way to use up a bumper crop of zucchini from the garden. It's wonderful as a summery side dish or as the main attraction for brunch. Taste of Home Test Kitchen

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Zucchini CobblerThis cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. Joanne Fazio, Carbondale, Pennsylvania

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Zucchini SoupEasy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value. Taste of Home Test Kitchen

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Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. Bonnie Landy, Castro Valley, California

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Chicken Garden MedleyAfter my family sampled this dish at a friend's house, it quickly became a favoriteespecially with our teenage daughters, who request it at least once a week! Dohreen Winkler, Howell, Michigan

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Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. Felicity Wolf, Kansas City, Missouri

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Zucchini Pizza CasseroleA hearty tomato-meat sauce, garden-fresh zucchini and oodles of cheese make this zucchini pizza casserole the ultimate family-friendly dinner recipe.

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Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! Virginia Lapierre, Greensboro Bend, Vermont

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Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. Christine Wilson, Sellersville, Pennsylvania

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Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. Danyelle Crum, Indian Trail, North Carolina

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Vegetable, Steak and EggsLow-carb doesn't have to mean skimpyhere's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. Robert Deskin, Plantation, Florida

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Zucchini Roll-UpsFor a gluten- and grain-free version of lasagna, look no further than our healthy zucchini roll-ups.

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Upstate Minestrone SoupIf you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. Yvonne Krantz, Mount Upton, New York

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Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.Redawna Kalynchuk, Sexsmith, Alberta

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Squash RibbonsSteamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.

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Sausage RatatouilleYoull feel like a great chef when you serve this veggie-packed dish party guests will rave about. Dont let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. Janine Freeman, Blaine, Washington

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Veggie FajitasFor a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. Sarah Mercer, Wichita, Kansas

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Peanut Butter Chocolate Chip Zucchini CakeYears ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesnt get in the way of the chocolate and peanut butter goodness. Marilyn Blankschien, Clintonville, Wisconsin

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Pickled ZucchiniFrom zoodles to bread, zucchini is a versatile vegetable. You can even transform it into pickled zucchini, too!

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Summer Breakfast SkilletSizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. Andrea Rivera, Westbury, New York

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Zucchini FrittersA zucchini fritter is essentially a savory doughnut hole, only with vegetables! These puffy fried snacks are the perfect way to use up extra summer squash from the garden.

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Eggplant Zucchini BologneseI roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. Trisha Kruse, Eagle, Idaho

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Thymed Zucchini SauteSimple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! Bobby Taylor, Ulster Park, New York

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Streuseled Zucchini Bundt CakeInspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! Regina Stock, Topeka, Kansas

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Zucchini ParmesanYou'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. Sandi Guettler, Bay City, Michigan

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Get more easy zucchini recipes that'll be ready in a flash.

Zucchini Nut BreadLighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! Kevin Bruckerhoff, Columbia, Missouri

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Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! Doris Biggs, Felton, Delaware

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Apple Zucchini BreadThis quick apple zucchini bread spotlights late-summer produce. It's easy to bake and absolutely delicious.

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Chicken Zucchini CasseroleFast and delicious, chicken zucchini casserole is an effortless weeknight dish to use up your summer harvest of zucchini.

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Pina Colada Zucchini BreadPina colada zucchini bread is a fun new take on the usual quick bread loaf. This recipe is filled with tons of summery flavors, from tropical pineapple and coconut to heady rum and vanilla.

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Summer Squash Mushroom CasseroleThis rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" Jennifer Wallace, Canal Winchester, Ohio

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Zucchini BrowniesMake a batch of these tender zucchini brownies with chocolate frosting if your garden is overflowing with this bumper crop. Eating zucchini has never been more decadent!

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Chocolate Chip Zucchini MuffinsThese soft, tender chocolate chip zucchini muffins can be made whether you have a bumper crop of zucchini or notno excuses are needed to make this recipe.

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Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious zucchini dessert is the result. Nancy Morelli, Livonia, Michigan

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Zucchini QuicheTo add tang to this cheesy zucchini quiche, we spread the crust with mustard like we'rebuilding a sandwich. It's a quiche secret that you'll be using for years to come!

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Zucchini BoatsStuffed zucchini boats are quick, easy and low-carb, making them the perfect vessel (literally) for your garden's summer bounty.

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Ground Pork PastaReady in just 30 minutes, this flavorful ground pork pasta is a versatile dish that you can easily customize with your favorite pasta and seasonal vegetables.

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Zucchini Crust PizzaMy mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. Ruth Denomme, Englehart, Ontario

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Vegetarian LinguineLooking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. Its a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. Jane Bone, Cape Coral, Florida

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Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. Suzanne Pelegrin, Ocala, Florida

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Walnut Zucchini MuffinsShredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. Harriet Stichter, Milford, Indiana

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Cheddar-Veggie Appetizer TorteA line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. Barbara Estabrook, Rhinelander, Wisconsin

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Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. Opal Shipman Levelland, Texas

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Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. Its a nifty combo. Shelly Bevington, Hermiston, Oregon

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Zucchini Mushroom BakeJust a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. Jacquelyn Smith, Carmel, Maine

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Stovetop Tarragon ChickenMy oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. Tina Westover, La Mesa, California

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Sausage and PotatoThis sausage and potato recipe uses two classic ingredients to create a quick comforting meal.

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Soft Zucchini Spice CookiesThese cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? Mili Seemar, Chatham, New Jersey

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Vegetable TianThis colorful, hearty and delicious dish originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but a knife will work just fine if you don't have one. Francine Lizotte, Langley, British Columbia

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Zucchini & Sausage Stovetop CasseroleGather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. LeAnn Gray, Taylorsville, Utah

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Dilly Zucchini CasseroleWhenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. Esther Kilborn, Bridgton, Maine

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Italian Sausage-Stuffed ZucchiniI've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. Donna Marie Ryan, Topsfield, Massachusetts

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Zucchini PancakesWhen garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.

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Hearty Minestrone SoupThis fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. Donna Smith, Fairport, New York

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Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. Sally Sibthorpe, Shelby Township, Michigan

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Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. Sally Maloney, Dallas, Georgia

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Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. Matthew Hass, Franklin, Wisconsin

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Zucchini Tomato CasseroleThis cheesy zucchini tomato casserole is perfect for your next potluck. Just don't expect to bring home any leftovers!

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Southwestern SpaghettiChili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. Beth Coffee, Hartford City, Indiana

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Chicken Verde QuesadillasI used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. Julie Merriman, Seattle, Washington

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Lemon Zucchini DropsWhen we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. Barbara Franklin, Tucson, Arizona

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Zucchini and Cheese CasseroleMy daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. Rachelle Stratton, Rock Springs, Wyoming

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Parmesan Bow Tie Pasta with ChickenOn lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. Sarah Smiley, Bangor, Maine

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Zucchini SalsaI received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! Cheryl Jacobsen, Warburg, Alberta

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Skewerless Stovetop KabobsMy family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. Jennifer Mitchell, Altoona, Pennsylvania

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Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip them or substitute any nut you like.

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Zucchini & Cheese Drop BiscuitsThese colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. Keith Mesch, Mt. Healthy, Ohio

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Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. Jennifer Unsell, Vance, Alabama

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Zucchini Rice PilafI created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.Lori Blevins, Douglasville, Georgia

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Tortellini BakeOne year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. Donald Roberts, Amherst, New Hampshire

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Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! Colleen Doucette, Truro, Nova Scotia

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Vegetable FrittataWhen you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. Janet Eckhoff, Woodland, California

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Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. Tammy Brownlow, Dallas, Texas

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Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. Nancy Daugherty, Cortland, Ohio

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Fiesta Chopped SaladWe create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. Merwyn Garbini, Tuscon, Arizona

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Vegetable StrataWe always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. Doris Mancini, Port Orchard, Washington

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Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. Laura Mast, Defiance, Ohio

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Thai Scallop SauteJust open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. Taste of Home Test Kitchen

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Beef & Bulgur-Stuffed Zucchini BoatsMy mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.Susan Peterson, Blaine, Minnesota.

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Balsamic Zucchini SauteThis super fast vegetarian dish is flavorful and uses only a few ingredients, so its easy to whip up while your entree is cooking. Elizabeth Bramkamp, Gig Harbor, Washington

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Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! LaBelle Doster, Vancouver, Washington

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Chorizo & Grits Breakfast BowlsWhile growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. Jenn Tidwell, Fair Oaks, California

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Turkey Sausage Zucchini BoatsWhen I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. Stephanie Cotterman, West Alexandria, Ohio

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Garlic-Grilled Chicken with Pesto Zucchini RibbonsThe first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. Suzanne Banfield, Basking Ridge, New Jersey

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Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. Heather Dezzutto, Raleigh, North Carolina

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Mediterranean Turkey SkilletOur one-pot Mediterranean turkey skillet recipe, filled with lean ground turkey, a rainbow of vegetables and savory black beans, is a weeknight winner.

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Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. Adan Franco, Milwaukee, Wisconsin

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Ribbon Salad with Orange VinaigretteZucchini, cucumbers and carrots are peeled into ribbons for this citrusy salad. We like to serve it for parties and special occasions. Nancy Heishman, Las Vegas, Nevada

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Veggie Omelet with Goat CheeseMy family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. Lynne Keast, Monte Sereno, California

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Zucchini & Cheese RouladesMy husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you likeI have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. April McKinney, Murfreesboro, Tennessee

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Dark Chocolate Chip Zucchini BreadA colleague brought this in one day for someones birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! Sally Newton, Smethport, Pennsylvania

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Whole Wheat Veggie PizzaA wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. Denise Warner, Red Lodge, Montana

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Full Garden FrittataI was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. Melissa Rosenthal, Vista, California

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The post Do You Have to Peel Zucchini? Our Pros Settle the Debate appeared first on Taste of Home.

While it’s easy to understand what many of these labels mean at first glance, even experienced bakers may find themselves asking so what is sweet cream butter again?

What Really Is Sweet Cream Butter?

Sweet cream butter is just another name for plain ol’ butter. The term sweet cream is used to differentiate this type of butter from options that used cultured cream as a base.

Boxes labeled “sweet cream” use fresh cream as the base. Depending on the package you grab, this butter may also include a small amount of salt. Despite the name, sweet cream butter contains no sugar and it doesn’t have any inherent sweetness. You’ll find that it tastes like straightforward butter.

In contrast, butter made with cultured cream, like Vermont Creamery or Banner Butter, tends to have a tangier flavor.

Regular Butter vs. Sweet Cream Butter

So when it comes to regular butter versus sweet cream butter, there’s no difference to be had. In fact, most types of butterfrom sweet cream to Irish to Amishcan be used interchangeably in recipes.

The one label you should pay close attention to, though, is salted or unsalted butter. Some recipes do specify, and you should take note to ensure the best results.

100 Recipes That Are Better with Butter

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St. Louis Gooey Butter CakeA friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I came up with my own. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. And always make sure you're using the best butter you can find! Cheri Foster, Vail, ArizonaGo to Recipe

Wisconsin Butter BurgersIts no secret that Wisconsinites love their dairyso much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers youll find in popular restaurants all over the state. Becky Carver, North Royalton, Ohio

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Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game henslet your imagination be your guide.Sandra Corey, Caldwell, Idaho

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Dreamy PolentaI grew up eating polenta, so its a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. Ann Voccola, Milford, Connecticut

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Layered Yellow Cake with Chocolate ButtercreamThis yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Popovers with Pecan Honey ButterMy mom passed this recipe down to me many years ago. We love the delicate lemon flavor with the pecan honey butter. The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt. Joan Hallford, North Richland Hills, Texas

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Buttery Herb Roasted ChickenRoasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. Jenn Tidwell, Fair Oaks, California

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Easy BiscuitsWhip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

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Kentucky Butter CakeLook no further than Kentucky butter cake for a fluffy, buttery cake with an excellent crumb and a vanilla-almond butter sauce that permeates every bite.

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Original Brown Butter Refrigerator CookiesI especially like these cookies because theyre quick and easy to prepare. I can mix them up in a few minutes and pop them into the refrigerator or freezer until Im ready to bake. These cookies won Country Womans first-ever recipe contest back in December 1970. Ione Diekfuss, Muskego, Wisconsin

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Sauteed Tarragon RadishesWho says radishes only belong in salads? These sauted radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. These can be served on their own, or added to your favorite au gratin recipe. Taste of Home Test Kitchen

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Omas Apfelkuchen (Grandmas Apple Cake)My husbands German family calls this Omas apfelkuchen, which translates to "Grandmas apple cake." Theyve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. Amy Kirchen, Loveland, Ohio

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Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. Danyelle Crum, Indian Trail, North Carolina

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Aunt Roses Fantastic Butter ToffeeElevate your homemade candy game with this easy butter toffee recipewonderful for gifting, sharing or indulging in a sweet, crunchy treat.

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Blood Orange Caramel Tarte TatinI never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this dessert. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. Pamela Butkowski, Hermosa Beach, California

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Browned Butter Red PotatoesI've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. Anne Pavelak, Endicott, Washington

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French Butter CookiesThe Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won't be able to resist having a secondor third. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Classic Butter Pie PastryThe best pies start with the best crusts. Learn how to make a pie crust recipe from scratch using these step-by-step instructions.

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Buttery-Onion Corn on the CobMy mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! Lisa Denson, Decatur, Alabama

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Buttery Whiskey-Glazed Pearl OnionsI always have pearl onions on hand to add to stews and vegetable dishesthey're great pickled too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. Ann Sheehy, Lawrence, Massachusetts

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Holland Butter CookiesMy great-grandmother's Holland butter cookies have been passed down in my family from generation to generation. This recipe uses only five ingredients that are usually already in the house. For different holidays, I swap the almonds for cherries, walnuts or ginger. Tineke De Rosa, Blairstown, New Jersey

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Vanilla-Butter Sugar CookiesThese butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. Cynthia Ettel, Glencoe, Minnesota

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Buttery Mashed PotatoesThese creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. Rashanda Cobbins, Milwaukee, Wisconsin

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Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butterdon't skip it! Diane Halferty, Corpus Christi, Texas

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Carrots LyonnaiseThis recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. Elizabeth Plants, Kirkwood, Missouri

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Flaky Butterhorn RollsThe recipe for these dinner rolls, slightly sweet and so very flaky, was my mothers. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandmas croissants"! Bernice Smith, Sturgeon Lake, Minnesota

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Tender Pecan LogsFolks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

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Cheddar and Chive Mashed PotatoesMy husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. Cynthia Gerken, Naples, Florida

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Gooey Butter CookiesAs a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, these cookies are made from scratch. Julia TenHoeve, Richmond, Virginia

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Dutch LettersGolden, flaky and filled with luscious almond paste, these S-shaped Dutch letters are a hit pastry in Iowa and Holland during Christmas season. Our simple 10-ingredient recipe teaches you how to master the art of this popular Dutch treat.

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Cast-Iron Loaded Breakfast BiscuitsThese loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. Courtney Stultz, Weir, Kansas

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Cauliflower GratinCauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking. Mary Zinchiak, Boardman, Ohio

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Maple Butter TwistsMy stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. June Gilliland, Hope, Indiana

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Butter-Dipped Biscuit SquaresThese are the easiest and best biscuits I've ever made. They're light and buttery and they go well with virtually any meal. Rebekah DeWitt, Star City, Arkansas

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Miso-Buttered SuccotashThe miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. William Milton III, Clemson, South Carolina

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Buttery Bubble BreadHomemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas

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Pumpkin Waffles with Orange Walnut ButterThis is so delicious! Bring a flourish to the breakfast table with these unique and flavorful waffle. Brandi Davis, Pullman, Washington

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Bake-Sale Lemon BarsThe recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. Mildred Keller, Rockford, Illinois

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Grilled Corn in HusksIf you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. Nancy Zimmerman, Cape May Court House, New Jersey

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Rainbow Butter CookiesOur family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! Lanette Tate, Sandy, Utah

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Grannys Apple Scalloped PotatoesThis scalloped potatoes with apples dish is delicious with breaded baked pork chops, which you could cook at the same time in another cast-iron pan. We are retired and it's just the two of us, but you could easily double the recipe. Shirley Rickis, The Villages, Florida

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CornbreadGolden squares of buttery cornbread pair perfectly with any comfort meal. This cornbread is crisp on the outside with a soft, crumbly interior.

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Grilled ShrimpThese buttery grilled shrimp are so good you'll want to eat them all summer long! Learn how to grill shrimp as an easy appetizer or topping for salads, grain bowls and more.

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Buttery Spritz CookiesSpritz cookies are perfect for holiday cookie trays, or for any time during the year when you want a soft and delightful treat!

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Buttery Radish BaguetteMy dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. Kathy Hewitt, Cranston, Rhode Island

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Bread Pudding with NutmegI always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. Donna Powell, Montgomery City, Missouri

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Chocolate EclairsWith creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. Jessica Campbell, Viola, Wisconsin

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Buttery Sweet Potato CasseroleWhenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. Sue Miller, Mars, Pennsylvania

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Hot Buttered Cider MixPut the butter base for this beverage in a decorative jar and attach a copy of the recipe for a great gift from your kitchen. You can omit the brandy for a kid-friendly version. Taste of Home Test Kitchen

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Thumbprint CookiesButtery and not-too-sweet thumbprint cookies filled with fruit preserves make for a refreshing little bite any time of day.

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ShortbreadI live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet memories of my childhood, and I'm going to make sure they're passed on to the next generation in my familyno matter where they live. A. Swenson, Camdenton, Missouri

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Roasted Potatoes with Garlic ButterA platter of golden and orange potatoes can serve double duty as your dinner centerpiece. Elizabeth Kelley, Chicago, Illinois

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Baked Potato SoupThis baked potato soup recipe tastes just like a loaded baked potato but in soup form! Bowls of the cozy soup are served with sprinkles of cheddar cheese and smoky bacon.

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Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. Shawn Barto, Winter Garden, Florida

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Frosted Cashew CookiesWe savor these cookies at Christmas, but they're special year-round with coffee or tucked into a lunchbox. I won a ribbon with these cookies at my county fair. Sheila Wyum, Rutland, North Dakota

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Butter SteakThis garlic butter steak recipe is the restaurant-quality steak you've been looking for. The pan-seared steak is deliciously rich and garlicky, and the butter makes it oh, so tendereven if you use a budget cut like top sirloin or flat iron steak.

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Lemon & Rosemary Butter CookiesCooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.Elizabeth Hokanson, Arborg, Manitoba

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Garlic Butter ShrimpAromatics and lemon lend pleasant flavor to this garlic butter shrimp recipe. I like to serve it over wild rice mix from a box. Sheryll Hughes-Smith, Brandon, Mississippi

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Swedish Butter CookiesIt's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and childrenbut anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. Sue Soderland, Elgin, Illinois

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Yellow Cake with Buttercream FrostingThis is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. Aria Thornton, Milwaukee, Wisconsin

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Stollen Butter RollsMy family members enjoy my stollen so much and say its just too good to be served only on holidays. I created this buttery, less-sweet dinner roll version. Mindy White, Nashville, Tennessee

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Grilled CabbageIf you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.

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Frosted Butter Rum Brickle BitesThe rum, real butter and toffee bits made these cookies my husbands new favorite. If youd like them less sweet, skip the frosting and sprinkle the cookies with confectioners sugar while still warm. Cindy Nerat, Menominee, Michigan

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Cranberry Cake with Almond-Butter SauceMake room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. Betsy King, Duluth, Minnesota

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Swiss Cheese BreadThis bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! Karla Boice, Mahtomedi, Minnesota

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Amish Sugar CookiesThe Amish seem to be master bakers, and they did not skimp on Amish sugar cookies.

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Browned Butter Red PotatoesI've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. Anne Pavelak, Endicott, Washington

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Butter Pecan FudgeThis butter pecan fudge recipe is one you'll return to again and again. It is delicious and relatively easy to make.

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Classic Chocolate CakeIf you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. Betty Follas, Morgan Hill, California

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Icebox RollsI remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! Jean Fox, Welch, Minnesota

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Mimosa Butter CookiesYou can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. Sara Lark, Raton, New Mexico

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Chicken in Lime Butter"A few ordinary, on-hand ingredients make this moist and tender chicken something really extraordinary! The flavor added by the rich, buttery sauce with a splash of lime juice is unmatched. Its been a hands-down winner at our house for 20 some years," says Denise Segura of Draper, Utah.

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Pecan Butter TartsI searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. Susan Kieboam, Streetsboro, Ohio

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Double DelightsYou get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

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Pecan CobblerOn those days when you can't decide between cobbler and pie, try this pecan cobbler recipe for the best of both worlds. It's gooey and delicious!

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Buttery Ganache Cookie CupsOur family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! Adela Srinivasan, Parker, Colorado

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Cheddar Buttermilk BiscuitsEvery bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese. They're a nice accompaniment to soup and stew. Kimberley Nuttall, San Marco, California

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Butter Pound CakeWhether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! Edgar Wright, Silver Spring, Maryland

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Italian Butter CookiesButtery soft with a sweet chocolate tip, these Italian butter cookies are a surefire way to impress your guests. Make them ahead of time (they freeze exceptionally well), or fresh in just a few hours; either way, you'll have a simple yet tasty treat to satisfy your sweet tooth.

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Lemon-Butter Brussels SproutsKick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! Jenn Tidwell, Fair Oaks, California

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Overnight Cinnamon RollsThe wait may seem hard, but these overnight cinnamon rolls are worth it. Made with a moisture-rich dough and packed with cinnamon goodness, it is the perfect addition to your weekend brunch spread. Serve them piping hot with the decadent glaze dripping down the edges.

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Garlic BreadA basket of garlic bread makes any meal feel like a special occasion. Here's how to make a quick and easy homemade loaf.

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Beer and Pretzel CaramelsBeer and pretzels are a natural combinationmix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. Jenni Sharp, Milwaukee, Wisconsin

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Pumpkin CookiesWhen you're craving a dose of sweet fall flavor, these pumpkin cookies with cream cheese frosting are bound to hit the spot.

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Old-Time Butter Crunch CandyBoth my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. Mildred Duffy, Bella Vista, Arkansas

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Butter Pecan CakeThis irresistible butter pecan cake features multiple layers, plenty of toasted buttery pecan crunch and a thick layer of buttercream frosting. In a word, it's delicious. Serve with a scoop of vanilla or maple ice cream to complement this decadent southern dessert.

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Stilton, Bacon & Garlic Smashed PotatoesBold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! Jamie Brown-Miller, Napa, California

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Snowball CookiesI love making these buttery, nutty cookies during the holidays. This snowball cookies recipe (also called pecan meltaways) is simple enough to make ahead and freeze, too!

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Browned Butter Spice CookiesIf you like spice cake, youll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie thats guaranteed to please. Kristin Kenney, Newport Beach, California

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Icebox ButterhornsThese beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. Judy Clark, Elkhart, Indiana

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Coffee Cake RecipeOur coffee cake recipe turns coffee-o-clock into a true treat!

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Shortbread HeartsThese flaky cookies melt in your mouth. Dipped in chocolate, they look festive.Barbara Birk, St. George, Utah

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Chicken PotpieLearning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.

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Monkey Bread with Frozen Bread DoughOur sticky, sweet, warm, pull-apart monkey bread with frozen bread dough takes less than an hour to make. Breakfast, movie night and potlucks will never be the same.

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Homemade Corn Muffins with Honey ButterI turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! Suzanne McKinley, Lyons, Georgia

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The post What Is Sweet Cream Butter? appeared first on Taste of Home.

The Fresh to Dried Herb Conversion Rate

Dried herbs are a concentrated form of fresh herbs, so you don’t need to use the same quantity when converting recipes. As a general rule of thumb, we like to use a 3:1 ratio of fresh to dried herbs. For example, if your recipe calls for one tablespoon of fresh oregano, use one teaspoon of dried oregano instead. (This is easy to remember if you know your cooking measurement conversions, where three teaspoons equal one tablespoon.)

Of course, this conversion is just a starting point. Dried herbs can be sold in several different formsgarlic can be powdered, granulated, minced or dicedso you may need to adjust the ratio accordingly.

For example, rubbed sage consists of whole dried sage leaves while ground sage is a fine powder. The whole form takes up more volume in a measuring spoon, so a 3:1 ratio might be spot-on. Ground sage, on the other hand, will be more potent in the same quantity, so you may want to use a 2:1 or 1:1 ratio.

The same goes for freeze-dried herbs, which retain more of their original flavor and texture compared to conventionally dried herbs. You may find a lower ratio works best with these types of dried herbs, so start small and taste as you cook to find the right conversion rate.

Cooking with Dried vs. Fresh Herbs

The most important distinction between fresh and dried herbs involves timing. The flavor and aroma are immediately apparent in fresh herbs, so they should be added near the end of the cooking process. Otherwise, the flavor can dissipate as the dish cooks.

Dried herbs, on the other hand, take longer to release their flavor. It’s best to add them early in the cooking process. Blooming dried herbs in a little hot oil or adding them to the recipe while cooking onions and garlic goes a long way to bring out dried flavors.

There are also times when a substitution simply won’t work. Dried basil wouldn’t be the same on a caprese salad or margherita pizza, where the whole, fresh basil leaves are an important part of the eating experience.

Dried herbs don’t work as well in bright, herbaceous recipes like pesto or chimichurri, either. In these instances, we recommend sticking to fresh herbs. Keep them alive and vibrant for up to a month by storing herbs upright in a mason jar filled with water, just like flowers. Once they start to look wilted and sad, freeze herbs in water or oil for use in soups or sauces.

Recipes to Make with Fresh Herbs

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Blueberry, Basil and Goat Cheese PieFor a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. Ashley Lecker, Green Bay, WisconsinGet Recipe

Herbed Feta DipGuests cant get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.Rebecca Ray, Chicago, Illinois

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Spiced Grilled Chicken with Cilantro ButterThe spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. Taste of Home Test Kitchen

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Frozen Strawberry-Basil MargaritaFresh, fruity and oh, so cool, this strawberry-basil margarita may be the perfect summer cocktail. James Schend, Taste of Home Deputy Editor

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Rosemary FocacciaThe savory aroma of rosemary in this classic bread is simply irresistible. This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.

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Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. Bonnie Landy, Castro Valley, California

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Creamy Chive RingsWhen I brought this savory ring to an extension luncheon, club memberslet me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! Pamela Schlickbernd West Point, Nebraska

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Rosemary SalmonThis rosemary salmon is a favorite, thanks to the savory herb that adds unbelievable flavor to the fish as it bakes. Cooked with asparagus and red peppers, it's a healthy and quick dinner option that pulls in rave reviews too.

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Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. Juliana Gauss, Centennial, Colorado

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Pine Nut and Basil GuacamoleGuacamole is typically a Mexican dish, but that doesnt mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.Taste of Home Test Kitchen

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Cauliflower Dill KugelI enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. Arlene Erlbach, Morton Grove, Illinois

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Cinnamon-Basil Ice CreamI started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin

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Chicken and Broccoli with Dill SauceI've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. Kallee Krong-Mccreery, Escondido, California

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Cheddar and Chive Mashed PotatoesMy husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. Cynthia Gerken, Naples, Florida

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Lemon-Thyme BreadLemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. Cathy Tang, Redmond, Washington

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Rosemary Beef Roast over Cheesy PolentaI love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. Elisabeth Larsen, Pleasant Grove, Utah

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Syrian Green Beans with Fresh HerbsThis is how my mom always made green beans. She got the recipe from a neighbor when we lived in Turkey. Make a double batch as they make an excellent healthy snack straight from the fridge. Add a thinly sliced onion and red bell pepper if you like. Trisha Kruse, Eagle, Idaho

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Golden Beet and Peach Soup with TarragonOne summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. Sue Gronholz, Beaver Dam, Wisconsin

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Rosemary and Ginger Infused WaterAromatic and slightly spicy, this infused water is great for winter holidays and celebrations. James Schend, Pleasant Prairie, Wisconsin

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Basil Chicken SandwichesI got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home. My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch. Kerry Durgin Krebs, New Market, Maryland

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Roasted Asparagus With ThymeThis is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. Sharon Leno, Keansburg, New Jersey

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Herbed Tuna and White Bean SaladThis is a quick and delicious salad that can be made special for guestsor yourselfby grilling fresh tuna steaks instead of using canned. Charlene Chambers, Ormond Beach, Florida

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Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. Melissa Rodriguez, Van Nuys, California

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Dilly Cheese BallMy whole family devours this herby cheese spreadeven my son, the chef. Serve it with your favorite crackers. Jane Vince, London, Ontario

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Green Beans and Radish Salad with Tarragon PestoWhichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. Lily Julow, Lawrenceville, Georgia

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Peach-Basil Lemonade SlushThis chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. Dana Hinck, Pensacola, Florida

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Honey-Thyme ButterLaced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. Taste of Home Test Kitchen

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Thai Salad with Cilantro Lime DressingI created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

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Pineapple and Mint Infused WaterThis pineapple and mint water is like a tropical cocktail but without the sticky-sweet taste. James Schend, Pleasant Prairie, Wisconsin

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Salmon Dill SoupThis is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. It's a treat for both of us, so when I get some, I try to make it a very special dish like this one. Hidemi Walsh, Plainfield, Indiana

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Apricots with Herbed Goat CheeseAfter ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. Wendy Weidner, Ham Lake, Minnesota

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Brussels Sprouts in Rosemary Cream SauceBrussels sprouts in a rosemary-infused cream sauce have the power to bring friends together but watch out for fights over who gets the last of the sauce. Liz Koschoreck, Berea, Kentucky

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Strawberry Tarragon Chicken SaladAfter thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. Sue Gronholz, Beaver Dam, Wisconsin

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Herby Pea SaladWe love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

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Cilantro-Lime ChickenA bright cilantro-lime chicken marinade soaks bone-in chicken thighs in flavor before they're slow-cooked till they're fall-apart tender.

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Tangerine and Thyme Infused WaterWho doesn't love the bright and juicy flavor of tangerine? The addition of thyme really rounds out this infused water. James Schend, Pleasant Prairie, Wisconsin

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Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. Carmell Childs, Orangeville, Utah

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Cheese and Fresh Herb QuicheWith herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. Sonya Labbe, West Hollywood, California

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Cherry Tomato SaladIn this cherry tomato salad, juicy, sun-ripened tomatoes are dressed lightly with a little oil, vinegar and herbs and given their moment to shine.

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Rosemary LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. Dixie Graham, Rancho Cucamonga, California

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Herbed VinegarThis herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Portobello Bruschetta with Rosemary AioliBy caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. Stephanie Metzger, Camp Hill, Pennsylvania

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Cucumber Watermelon SaladRefreshing cucumber watermelon salad combines crisp cucumbers, juicy watermelon, fresh herbs and a tangy vinaigrette for an unforgettable burst of summery flavor.

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Rosemary-Lemon Sea SaltMaking flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. Shelley Holman, Scottsdale, Arizona

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Chive Smashed PotatoesNo need to peel the potatoesin fact, this is the only way we make mashed potatoes anymore. Theyre chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! Beverly Norris, Evanston, Wyoming

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Citrus-Tarragon Asparagus SaladI created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. Cheryl Magnuson, Apple Valley, California

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Strawberry-Basil RefresherFresh strawberries and basil are everywhere, so get them together for a cooler thats pure sunshine. I garnish with basil leaves and sip outdoors. Carolyn Turner, Reno, Nevada

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Potato-Bean Salad with Herb DressingMy veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. Chris Cummer, Rincon, Georgia

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Minted Beet SaladWe have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipethe vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. Barbara Estabrook, Appleton, Wisconsin

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Berry-Basil Limeade JamMy husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. Erica Ingram, Lakewood, Ohio

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Iced Melon Moroccan Mint TeaI grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinksMoroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. Sarah Batt Throne, El Cerrito, California

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Fresh Cucumber SaladThis easy, fresh cucumber salad is the perfect summer side dishlight, flavorful and packed with hydration. Make this if you're ready to serve up some cool, crisp goodness at your next gathering!

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Pork & Chive Pot StickersHere's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. Marisa Raponi, Vaughan, Ontario

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Spicy Chunky SalsaVinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. Donna Goutermont, Sequim, Washington

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Cuban ChimichurriThis fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! Elaine Sweet, Dallas, Texas

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Rhubarb Mint TeaA bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. Laurie Bock, Lynden, Washington

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Zucchini Patties with Dill DipThese crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! Kelly Maxwell, Plainfield, Illinois

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South-of-the-Border Caprese SaladPlump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! Kathleen Merkley, Layton, Utah

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Dilly Potato & Egg SaladEveryone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. Angela Leinenbach, Mechanicsville, Virginia

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Dill Garden SaladI love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. Bethany Martin, Lewisburg, Pennsylvania

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Raspberry Mint JamI have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jamthe mint really wakes up the raspberry flavor.Laurie Bock, Lynden, Washington

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Melon with Serrano-Mint SyrupThis is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. Jennifer Fisher, Austin, Texas

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Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Toull love the fun fizz and make-ahead convenience! Laurie Bock Lynden, Washington

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Roasted SalsaMake the most of fresh tomatoes with this recipe for roasted salsa. It's so tasty, you might find yourself eating it right out of the bowl with a spoon!

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Lime Basil PieThis sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. Samara Donald, Redmond, Washington.

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Next, learn everything you need to know about fresh to dried herb conversion!

The post Fresh to Dried Herb Conversion: How Much to Use in Recipes appeared first on Taste of Home.

Salt drives the magical transition from raw vegetable to crunchy pickle. It may play the leading or supporting role depending on the type of pickle you’re making. Still, whether you’re creating a quick pickle for dinner, packing a jar of fridge pickles, canning a large batch or fermenting for an intense sour flavor, you don’t want to reach for your everyday salt shaker. To create beautiful jars of crisp, colorful pickles, you need pickling salt.

What is pickling salt?

Pickling salt has just one ingredient: salt, aka sodium chloride. It doesn’t contain anticaking agents, which can make pickle brine cloudy, or iodine, which can darken pickles. Most types of pickling salt, sometimes labeled canning salt, are extra fine so they dissolve quickly.

In a vinegar brine, salt draws water out of produce to make the pickles more crisp, particularly water-heavy vegetables like cucumbers. It also adds flavor and helps to preserve as it penetrates the cucumber’s cells.

In fermented pickles, salt becomes the essential preserving ingredient. It still helps to ensure crispy pickles and adds flavor, but crucially, it creates a stable brine that controls the speed of fermentation and lets beneficial lactic acid bacteria flourish. Without the right amount of salt, the food you’re trying to ferment will spoil.

How to Use Pickling Salt

In the United States, we typically picture cucumbers when we think of pickles, but pickling salt can preserve all sorts of vegetables and fruits, from cauliflower to strawberries.

Salt plays a key role in most pickle brines, and temporarily doubling down on the salt can make pickles even crunchier. To turn watery produce like pickling cucumbers and watermelon rind into the crispiest pickles, sprinkle pickling salt over raw slices, or dissolve the salt in cool water and pour it over the raw slices. Let the salted vegetable or fruit sit in the refrigerator for a few hours, and then rinse and drain it well. This removes some of the water naturally in the produce, along with most of the added salt.

Then, make the brine, following a safe pickling recipe and using the precise amount of salt and other ingredients. This is especially important when canning, where the proper balance of brine ingredients ensures the pickles are acidic enough to seal in jars, and also when fermenting. During fermentation, the right amount of salt lets beneficial bacteria multiply and preserve while keeping harmful bacteria at bay.

Pickling Salt vs. Kosher Salt

Kosher salt can often be used for pickling, but be sure to check the label closely. Some widely available brands of kosher salt include anticaking ingredients that prevent it from clumping in the box but will turn pickle brine cloudy.

Pure pickling and kosher salts typically dissolve rapidly but have different textures. Fine-grained pickling salt and granulated sugar disappear at about the same speed when heated in water and vinegar. Flaky kosher salt dissolves in room-temperature water with just a few seconds of stirring, making it ideal for unheated brines.

Is there a substitute for pickling salt?

If you’re here because you’re in the middle of a recipe that called for pickling salt, and you’re wondering, what is pickling salt, then you probably need a substitute quick. Luckily, any culinary salt that lists only “salt” as its ingredient can work. If you are substituting another type of pure salt for pickling salt, you need to be sure you are using the right amount.

Fine-grained pickling salt packs more tightly into a tablespoon than flaky kosher salt, so it can weigh almost twice as much. If a pickling recipe calls for one type of salt and you want to substitute another, be sure to do so by weight instead of volume (using a food scale will do the trick!).

Tips for Choosing and Storing Pickling Salt

To make pickling easy, choose the type of salt called for in the recipe or follow a recipe that gives salt in grams. Salt keeps indefinitely when stored properly, so you may want to keep both pickling or canning salt and kosher salt on hand if you make lots of pickles.

Pickling salt should be stored in a cool, dry place. It can be stored in its original packaging, with the opening taped closed to avoid spills, or an airtight container. Because it lacks anticaking agents, it can become clumpy over time, especially if left open next to a loaded water bath or steam canner. If it cakes up, shake the package or stir the salt with a fork to break up large chunks before you measure it for the recipe.

The post What Is Pickling Salt and How Is It Used? appeared first on Taste of Home.

What is considered room temperature?

Room temperature isn’t a precise number. Rather, it’s a range that spans about 68 to 72F. Because this is a general term, there’s some wiggle room here, so if your house is a little chilly at 65, it’s still OK to call that butter room temp.

Now, why is it important for certain ingredients to be used at room temperature? Well, room-temperature butter, cream cheese and eggs incorporate into batters, doughs, buttercreams and other recipes more readily. They also create a smoother end product, especially when it comes to frosting.

How to Bring Ingredients to Room Temperature

As important as room-temperature ingredients are in baking, it’s easy to forget about taking eggs or a few sticks of butter out of the fridge before you want to make cookies. The good news is that there are a few tricks to bringing all sorts of ingredients up to temperature in a flash.

How to Get Eggs to Room Temperature

Eggs that have warmed up a bit after being in the fridge blend into doughs and batters more easily. Room-temperature eggs also create loftier meringues.

If you need to bring your eggs up to temp, place them in a bowl of warm (not hot) water for 10 to 15 minutes. This will remove the chill.

How to Make Butter Room Temperature

It’s always a bummer when you have the urge to make a batch of chocolate chip cookies and you remember that all your butter is still in the fridge. Don’t fret, though. There are a few tricks to soften butter