What is jadeite?

Real jade is a naturally occurring green mineral found primarily in Southeast Asia. It’s prized for its color and often used in jewelry. The dishes, meanwhile, are made of tinted milk glass and named for their green shade.

The MSU Campus Archaeology Program explains that starting around 1930, jadeite dishware was produced by three companies: McKee Glass, Jeannette Glass Company and Anchor Hocking. The latter’s “Jadeite Fire King” line rose to prominence in the 1940s, because it didn’t contain uranium glass like earlier iterations. Martha Stewart’s collection is centered on Jadeite Fire King.

As noted on the official Martha Stewart Instagram account, Stewart’s daughter Alexis began collecting this dishware herself around 20 years ago, and much of that collection has since made its way to Stewart’s home in Maine. By displaying the pieces on her TV shows over the years, Stewart has sparked renewed public interest in jadeite. In the late 1990s and early 2000s, she even sold a line of Martha’s Green Glass through her Martha By Mail catalog, which featured a lighter tint and more color variation than the opaque, consistent Fire King designs.

Like vintage Pyrex, these jadeite dishes are sturdy and durable. Their popularity is such that vintage pieces can sell for hundreds of dollars on the secondary market, and even lookalikes get ink spilled about them as outlets compare the knockoffs to Stewart’s preferred jadeite. Such is the power of a Martha Stewart endorsement!

Where do you find jadeite pieces?

Anyone looking to start a jadeite collection of their own will find plenty of modern-day reproductions at virtually every home goods store; Joanna Gaines’ Hearth & Hand brand, for example, released a jadeite line at Target a few years ago. If only vintage would do; however, the treasure hunt will take a bit more legwork.

Secondhand stores, thrift shops, garage sales and estate sales are all excellent places to look for antique dishware, as are online sources like eBay, Etsy and Facebook Marketplace. The Martha Stewart website has a nice guide to jadeite and offers a snapshot of what’s out there, from citrus reamers to salt and pepper shakers.

How much is jadeite worth?

One factor that influences the price is whether the jadeite was produced with uranium, a practice that ended during WWII rationing. Uranium glass glows with fluorescence under UV light, making it easy to determine the genuine article.

On eBay, the most expensive jadeite items sell for hundreds of dollars. Prices depend on the number of pieces within the lot, the condition of the included items and the rarity of the pattern. A Fire King jadeite dinner plate might go for $45, while a single vintage spherical ball pitcher can sell for $200 to $400.

Crowdsourcing outlets like Reddit can be useful for determining whether a piece is authenticand what its value might be. Reddit is also where folks can show off their hand-me-down family heirloom collections, so be prepared to grow jade green with envy.

The post This Is the Most Impressive Thing Martha Stewart Collects appeared first on Taste of Home.

@ketosackz recently caught my eye with his keto-friendly cheesy pickle fries.I don’t follow a keto diet myself. I do, however, love pickles and cheese, and if the two could somehow become a salty, crispy fry, then I knew I wanted in.

Ingredients for Cheesy Pickle Fries

• 1 24-ounce jar of pickles: The recipe is all about the pickles, so choose wisely. I recommend a pickle that’s firm and crisp so it holds up well when baked. I prefer Bubbies or Grillo’s pickles.
• 1 cup of shredded cheddar cheese: For big, bold flavor, I recommend sharp cheddar. For a spicy kick, try pepper jack.
• 1 large egg: You’ll need something to bind your “fries” together, and this is it! Whisk the egg first to make combining it with other ingredients easier.
• Your choice of seasoning: You can add anything you like, from cayenne pepper to freshly cracked black pepper. You can also skip this step if your pickles come in an especially flavorful brine.
• 1 teaspoon baking powder, optional: Baking powder helps make the fries a bit fluffier, but it isn’t necessary.

Directions

Step 1: Preheat the oven

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Step 2: Prep the pickles

Add a jar of drained pickles to the bowl of a food processor and pulse until finely chopped. Place chopped pickles in a fine mesh strainer and press out any excess moisture. Transfer to a mixing bowl.

The key to success with this recipe is to make sure your pickles are well-drainedalmost to the point of drynessbefore mixing with the other ingredients. Extra moisture will prevent the fries from crisping up and cause them to spread as they bake.

Step 3: Make the fries

Add the shredded cheese, egg, seasoning and baking powder (if using) to the bowl and stir to combine. Shape 2 tablespoon portions into fries on the prepared baking sheet and bake until lightly golden and crispy, about 20 minutes.

Step 4: Serve the fries

Let fries cool slightly, then serve with ranch or other dip of your choice.

Are cheese pickle fries good?

After making my batch, I have to admit I was a bit underwhelmed. While they looked good, they weren’t as firm and crispy as I would’ve liked. The flavor was fun, and I enjoyed the combination of pickles and cheddar, but if I make these again, I’d change a few things. First, I’d add something else for crunch and texture, perhaps nuts and seeds or a combination of both. Next, I’d consider air-frying these since baking them left the underside a bit softer than the top. Finally, I’d play with seasoning and pickle varieties, just for fun.

Is this a healthy keto snack?

The keto diet is an eating pattern that’s high in fat, moderate in protein and low in carbohydrates. Its original use was by healthcare providers as a method to help control seizures in children with epilepsy. A recent interest in the diet has emerged among adults who are using it as a method for weight loss. The combined effects of excluding certain foods (including carbohydrate-rich whole grains, fruits and some vegetables) while simultaneously putting your body into a state of ketosis (where the body uses fat over carbohydrates for fuel) can prompt weight loss. The diet’s popularity has led to an increase in keto-friendly recipes and ready-to-eat snacks.

This recipe certainly fits within the high-fat, low-carbohydrate parameters of the keto diet. However, there are some concerns. First, pickles are brined, which makes them high in sodium, and too much sodium can contribute to heart disease. The fries are also made with cheese, which supplies important nutrients like protein and calcium but is also high in saturated fat, which can affect heart health.

They have a fair amount of protein and fat, both of which can help with satiety. And thanks to the cheese, they supply some calcium as well as phosphorus and vitamin B12. In small amounts, the “fries” could be a decent, but maybe not healthy, snack.

To determine whether this type of eating pattern is right for you, discuss with a healthcare professional.

The post I Tried the Viral Cheesy Pickle Fries, and I’ve Got Opinions appeared first on Taste of Home.

I had a lot to learn about knives when I started culinary school 20 years ago. Since then, I’ve worked in restaurants, professional test kitchens and my home kitchen. I’ve seen plenty of kitchen accidents (and had a few myself). Though accidents will always happen, I’ve learned you are more likely to stay injury-free if you avoid this one common mistake.

The Most Dangerous Mistake Is a Dull Knife

In culinary school, my chef instructors tested their knives by holding up a piece of paper and slicing cleanly through it. If our own attempt yielded ragged or crumpled paper, we were expected to sharpen our knives before the next lesson. The expectation to maintain our knives’ edges was a directive and not a debate. Sharpness mattersit’s more efficient and less dangerous than using a dull knife.

• A sharp knife requires less force. A razor-sharp blade will more easily glide through food, requiring less manual pressure. Even if there is a slip, there will be much less power behind the knife.
• A honed edge keeps food from rolling around. When a knife is dull, the blade is more likely to slide rather than sink into the food, especially anything round or slippery, and you do not want the edge to slide into your hands or fingers. I still have a scar from the time my knife slipped off the rounded side of a jalapeno and sliced deep into the top of my finger, leaving me seeing stars and in desperate need of several bandages.
• The sharper the knife, the faster and easier you can chop. As a blade dulls, one of the first things that happens is that after chopping, the food pieces are not fully separated, so you have to go back and re-cut, often with more force. Handling smaller pieces of food and cutting two to three times increases the opportunities for your fingertips to get in the way and cause an injury. When your knife is properly maintained, one slice or chop is more than enough to complete the task.

The best way to avoid the dangers of dull knives is obvious. You have to keep them sharp. You can buy different kinds of knife sharpeners and do it yourself, or you can have them professionally sharpened. Each way has pros and cons because knowing how to sharpen a knife takes practice to maintain the overall shape and angle of the blade. A professional sharpener uses a powerful wheel, and without enough experience, they can quickly over-grind the blade or use uneven pressure, causing pitting on the edge that will catch on food rather than glide through.

If this seems daunting, don’t worryyou don’t need to sharpen your knives daily and can extend the time between sharpening in a few easy ways. Avoid common ways people abuse knives, like using them for tasks outside the kitchen or leaving them in the sink. Keep knives clean and store them in a knife block or with a guard to protect that sharp edge.

The post The Dangerous Mistake You Might Be Making with Your Knives appeared first on Taste of Home.

Making homemade mac and cheese is worth the extra effort, but the leap from a boxed dinner to homemade can be a humbling journey. I’m a former restaurant chef, now a professional recipe developer, and I’ve tasted or cooked every style of mac and cheese out there. That includes recipes needing anywhere from a single cheese to a blend of 10!

From my 15 years of experience, I have learned that the cheese you use is the most important factor in determining the overall taste and texture of the finished dish.

What is important when choosing a good cheese for mac and cheese?

Not all cheeses are equal when making mac and cheese. Using the wrong cheese is how you wind up with puddles of oil in the pasta, a grainy, gritty taste or tough, chewy clumps of cheese. Some cheeses are better on a charcuterie board than being forced into melty submission for a sauce. Here’s what to keep in mind:

• Meltability: Start with a good melting cheese to achieve a smooth, emulsified sauce that blankets the noodles instead of a cream sauce dotted with lumps of firm cheese. How well a cheese melts has a lot to do with the pH and acidity of the cheese. Cheeses that are made using an acid, like cottage cheese, or cheeses that have high or low acid amounts, like halloumi or feta, may soften when heated but won’t fully lose their shape and melt, which is what you need for mac and cheese.
• Stretch: Who doesn’t like an impressive cheese pull? That long ribbon of stretchy mozzarella on a slice of pizza or from the molten center of a mozzarella stick is visually stunning and a cue that you are about to get a mouthful of rich, chewy cheese. But, for the best mac and cheese, you don’t want overly elastic cheese. It makes serving messy, and the tight texture of highly stretchy cheese competes with the ideal consistency of a good mac.
• Age: The age of a cheese tells you a lot about its flavor and consistency. Fresh cheeses, like ricotta or fresh mozzarella, have more moisture, a soft texture and a subtle milky taste. Longer aged cheeses, like Parmesan, have a sharper, saltier flavor and drier texture. For mac and cheese, the best cheese falls in the middle. It should have a full-bodied taste and be creamy but not wet.
• Flavor: It might be obvious, but cheese is largely responsible for flavoring mac and cheese. It needs to be able to punch through the pasta and dairy in the recipe! Though options like American cheese or cream cheese become smooth and thick when melted, giving the sauce a luscious texture, they are too mild to be the main cheese. On the flip side, strong cheeses like blue cheese or goat cheese are too intense. The best cheese for mac and cheese occupies a middle ground.

What’s the best cheese for mac and cheese?

Considering all the key factors, the cheese I come back to time and again for mac and cheese is cheddar. A semi-hard cheese, cheddar is firm enough to grate or slice but creamy enough to melt smoothly. Mild, medium and sharp cheddar are lightly aged, so they have some acidity, but are not salty or pungent. Skip extra-sharp or farmhouse varieties of cheddar for mac and cheese because their age makes them more prone to separating and becoming oily when heated. Whether you use white or orange cheddar is a personal preference because the color doesn’t impact the taste.

For the best cheddar mac and cheese, keep these helpful tips in mind. First, freshly grate your cheese for optimal melting instead of using a pre-grated variety. Second, when adding cheese to the sauce, stir in small amounts, letting one addition melt before adding more so that the cheese doesn’t have the chance to clump or overheat and separate. Finally, do not let your cheddar-based sauce boil, or it will become greasy and stringy.

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

Even though churros are simple, that is no guarantee they will be good. As a professional fast-food critic, I am fully aware of the soaring highs the industry is capable of, as well as the depths of its disasters. While I’ve had plenty of pleasant experiences at Burger King over the course of my distinguished career, my last one at Burger King was so abysmal that I almost swore off the chain for good. Thankfully, the allure of churros is too strong for my grudges to resist.

Here’s what you need to know about Burger King’s churro fries.

What are the churro fries?

If you’ve never had a churro before, allow me to explain. (But first, allow me to express my condolences for all the years you’ve wasted never knowing such majesty.) Churros are about as simple as a dessert can get, provided you’ve got a deep fryer handy or a Dutch oven full of oil and know how to deep fry with confidence.

The recipe for churros starts with a soft, basic batter of flour, milk and/or water, sugar and eggs, plus salt and vanilla extract for flavor. It’s put in a piping bag and squeezed directly into hot oil to fry, like a doughnut. Once the churros are golden brown and fully cooked, they’re rolled in a mixture of cinnamon sugar. Churros can be made in any shape or size, but most commonly, they’re made into long, straight sticks.

For the sake of consistency and efficiency, Burger King’s churro fries are not made entirely from scratch in-store. Rather, they’re made offsite, where they’re partially fried before being frozen. When you order churro fries at Burger King, these mostly cooked dough sticks are dropped in the fryer to finish cooking, so they come out tasting hot and fresh. Then, they’re tossed in cinnamon sugar, slipped into the same style box BK uses for its chicken fries, and served.

Are the Burger King churro fries good?

Burger King’s churro fries are better than good. They’re incredible! To be fair, even a bad churro is better than no churro at all, but fortunately, the churro fries I was served at Burger King were as spot-on as the commercials promised: crispy on the outside, soft on the inside, with just enough cinnamon sugar to be flavorful without making a gigantic mess.

Even better, the box can be securely jammed into a car’s cupholder, so you can easily dip the churros into your afternoon coffee/milkshake while stuck in traffic. Everything about them will make you wonder why these aren’t always on the menu and why they’re not a staple dessert at every fast-food chain.

How long are churro fries at Burger King?

Churro fries returned to Burger King on December 19 and will be available “as long as supplies last.” What that means specifically, I don’t know. But I do know that if you find yourself at BK this holiday season, you should order them. Maybe if we’re lucky, they’ll become as much a part of Burger King’s brand as onion rings and the Whopper.

The post I Tried Burger King’s Churro Fries, and I Have Strong Feelings appeared first on Taste of Home.

Recalls do seem to be dominating headlines latelybut why? Do Facebook and news apps really want to make sure I hear about recalls, or has the number of cases actually spiked?

“Food recalls occur almost every day,” says Mitzi Baum, CEO ofStop Foodborne Illness, a national public health nonprofit advocating for effective food safety policies. “Consumers are hearing more reports of food recalls because the products that have been recalled recently are commonly purchased foods (such as carrots and chicken) and product brands that are well-regarded and recognized by consumers (including Boar’s Head and McDonald’s).”

In 2023, the number of recalls in the U.S. reached its highest level since the pandemic, according to FDA data. 2024 already has more recall activity than 2023 (though overall, numbers were higher from 2013 through 2020).

What is causing the recent outbreaks?

E. coli, salmonella and listeria are all bacteria that can enter the food supply and make us quite illeven causing death in some cases.Baum says there may be more testing of products for specific bacteria. When food manufacturers test more often, there’s a greater likelihood of finding an issue.

When our food safety systems fail, and illnesses and deaths are reported linked back to one product, a recall is instituted and media coverage increases significantly.

The U.S. Food and Drug Administration (FDA) states that some wildlife, livestock and humans are carriers of pathogenic E. coli and can contaminate meats and food crops. Contamination typically happens when feces come into contact with food or waterand food handlers can spread infections when they do not use proper hand-washing hygiene.

Similarly, the FDA says salmonella can be spread by food handlers who do not wash their hands and/or the surfaces and tools they use between food preparation steps and when people eat raw or undercooked foods.

Listeria is a bit different. Farm animals can carry Listeria monocytogenes in their intestines without becoming sick, and it may be spread to meat and dairy products. Outbreaks of listeriosis are associated with ready-to-eat foods such as hot dogs, lunch meats, cold cuts and other deli-style meat and poultry.

Should consumers be worried?

It’s important to note that not all recalls are related to dangerous outbreaks. For instance, plenty of recalls have nothing to do with bacteria or illnesslike the Costco recall of 80,000 pounds of butter due to a labeling error that failed to disclose an allergen. And not all recalls are severe. That’s why the FDA and USDA use a three-level class system to categorize the threat.

Recall numbers have trended up over the last few years but are still lower than pre-pandemic levels. How is that possible?

“One of the reasons could be that food manufacturers, growers and distributors test more often and use better testing methods,” says Baum. That means more issues are being identified.

It’s important to stay attentive and aware, but there’s nothing out of the ordinary to panic about. Though major recalls often make the news, there is another way to stay on top of this information. The FDA lists all of its recalls, market withdrawals and safety alerts on its website.

The post Why Are There So Many Food Recalls Right Now? appeared first on Taste of Home.

But rumors have recently begun to swirl, hinting about a big change to a vital part of the court. We’re here to reveal all the poppin’ details.

What are the rumors?

Sources like Instagram user @costcodeals say Costco will be changing out all of its Pepsi-related products for Coca-Cola ones as the New Year turns.

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This is quite the curveball for those who’veweighed in on theCoke vs. Pepsi debate. However, it turns out that this conversation at Costco isn’t new.Some might remember a time when Coke was Costco’s go-to brand. Before 2013, Costco exclusively sold Coke products in the food court, then switched to Pepsi to help keep costs low (and the hot dog combo so cheap). Coke loyalists were understandably upset by the change.

I’m split on the matterWild Cherry Pepsi is one of my all-time favorite drinks, but sometimes nothing hits better than a cold Coke on a hot day. If this rumor is true, Costco will slowly begin to roll out Coke products to stores nationwide starting in early 2025.

When will we know for sure?

While these rumors are still unverified, we’ll likely see confirmation shortly. The original switch from Coke to Pepsi took a few years to complete across all 800 stores nationwide, and it’s very likely the switch back from Pepsi to Coke will take about the same amount of time. I hope my Costco store is switched firstfingers crossed!

The post Costco May Be Making a Controversial Change to Its Food Court Soda Selections appeared first on Taste of Home.

Now pickles are getting the same sparkly treatment, and are endearingly referred to as “glickles.”

What are glickles?

Glickles, which are glittery pickles, are the latest FoodTok trend originating on profile transtrashboat. The user, who goes by Jam on the social media platform, posted a lighthearted video on November 28 showing off their jar of pickles bespeckled with edible glitter. (Notice how I put emphasis on the edible partplease do not use craft glitter to create your own glitter pickles. Regular craft glitter often contains things like plastic and aluminum, which are obviously unsafe for human consumption.)

@juliaxsnyder two of my favorite things. pickles and glitter #prettypickles #pickles #glitter #sparkles #edibleglitter #glickles #glitterpickles pReEeEtY PiCkLeSsSs – jam

In the background of the original video, the user can be heard saying, “Ooooohh, pretty pickles!” in a singsongy voice. This track has since been used in more than 4,000 videos from folks re-creating the trend.

Although the original poster chose to use a lighter, more shimmery glitter for their glickles, others have kicked it up a notch, opting for gold, hot pink and Curacao blue.

How can I make glickles?

Making your own glickles is simple. Grab a jar of your favorite pickles (any cut will do) and add a heaping tablespoon of edible glitter to the container. (You can purchase edible glitter on sites like Amazon, Michaels and Target.) Tightly close the lid and give them a good shake. Voila! You have your very own pretty pickles to enjoy.

If you’re a pickle fanaticlet’s be honest, who isn’t?we also recommend checking out ranch pickles and taco pickles (rickles and…tickles?).

The post People Are Adding Glitter to Pickles to Make ‘Glickles’ appeared first on Taste of Home.

Building on that success, the world’s largest fast-food chain is experimenting with all kinds of ways to reassure spend-weary customerswhich is why, for a limited time, you can grab 10 Chicken McNuggets for just $1.

How do I get a 10-piece McNuggets for $1?

Right now, anyone who uses the McDonald’s app is entitled to an abundance of poultry. A 10-piece Chicken McNuggets costs only $1, provided users opt into the McDonald’s Rewards program. The offer is good until December 30, and customers can redeem the deal once per week until then. Assuming that “once per week” pertains to calendar weeks, anyone who acts fast can take advantage of the offer 3 times between now and the end of the year. That adds up to a lot of money saved, considering a typical 10-piece order of nuggets costs between $5 and $6 here in Chicago.

There’s another chickeny offer worth taking advantage of, too: When first-time Rewards members make an initial in-app purchase of $1 or more, they can add 10 Chicken McNuggets to their order for free. This offer, unlike the previous one, is a one-time thing.

See how McNuggets stack up against other fast-food chicken nuggets.

What is McDonald’s plan for 2025?

McDonald’s wants to keep drawing customers in with deals, rather than centering on promotional swag. To kick off 2025, the chain has announced McValue, a brand-new ordering platform that puts all the current promotions into one interface. This means that the app will show all national deals, special offers at your nearest location, in-app exclusives and a special “Buy One, Add One for $1” section of the menu where certain combinations of items are deeply discounted.

That gamification of the ordering process makes the act of spending more pleasurable for consumers who have come to view it as a slog, and it entices larger ticket sizes, aka the amount ordered per customera crucial metric for any fast-food chain.

While the 10 McNuggets for $1 deal ends soon, McValue launches on January 7, meaning there’s hardly a moment in which McDonald’s won’t be beckoning. Between this and the Wendy’s Frosty Key Tag, a dollar might stretch a little further in 2025. A little.

The post McDonald’s Is Selling 10 Chicken McNuggets for $1 appeared first on Taste of Home.

Even though she now runs a culinary empire, Giada still likes to cozy up to a simple childhood favorite: chocolate pasta. While she grew up eating this Nutella-tossed pasta, it’s probably unlike anything you’ve ever had before.

What is Nutella pasta?

If you’ve ever had Nutella, you know how addictive the chocolate hazelnut spread can be. And while Nutella pasta might sound crazy, it’s not so different from Nutella on toast or Nutella on crepes, both popular snacks throughout Europe. For Nutella pasta, or what Giada calls chocolate pasta, plain pasta is topped with a heaping spoonful or two of chocolate hazelnut spread and mixed up well. You can even serve it with some chocolate grated over the top, like Parmesan. Use a pasta shape with crevices to catch the Nutella, like orecchiette or farfalle.

It makes a great comfort snack or after-school treat, though if you’re a fan of chocolate pasta, I could see making a dinner out of it once in a blue moon.

Is Nutella pasta good?

The review is in on this controversial dish. While I had high hopes for chocolate pastabeing a huge fan of Nutella on practically anythingultimately, it wasn’t for me. I used small shells, which were the right shape for the Nutella to stick to, and the Nutella itself was still absolutely delicious. But it felt odd combining the sweet spread with pasta. It made me crave something savory for the little shells! So, unfortunately, next time I’m looking for something comforting, I’ll skip the chocolate pasta and stick to something like Giada’s lemon ricotta cookies instead. But if you’re a Nutella fan, give it a try and decide for yourself!

The post I Tried Giada de Laurentiis’ Recipe for Chocolate Pasta appeared first on Taste of Home.

Enter the hot chocolate flight. It’s perfect for people like me who can never decide what to drink so they always want to try a little bit of everything. It also makes a great treat for a snowy day or a countdown to Christmas movie night. Gather your family or friends and start a new tradition this holiday season. From a classic cup with Nutella whipped cream to a spicy, salted version, you’re going to wonder why you haven’t tried this before.

What is a hot chocolate flight?

A hot chocolate flight is the same concept as a flight of beer or a wine tasting, but instead of boozy beverages, you’ll get several different types of hot chocolate. One will likely be a classic hot chocolate and the others will be variations. You might even find a new favorite in the process.

How to Make a Hot Chocolate Flight

Ingredients

• Sugar: The sweet cane sugar balances out the baking cocoa, which is bitter on its own.
• Baking cocoa: Use your favorite baking cocoa for these hot chocolates.
• Salt: Both kosher salt and flaky sea salt are used here. A little goes a long way to counter the sweetness of the sugar and the bitterness of the cocoa.
• Hot water: Hot water and milk are mixed with the cocoa and sugar to make this hot chocolate base.
• Milk: Use whole milk for the creamiest version, or low-fat or skim for a lighter version.
• Vanilla extract: A touch of vanilla rounds out this hot chocolate.
• Heavy whipping cream: Use heavy whipping cream to make a nutella-infused whipped cream topping.
• Nutella: Nutella adds a nutty component that pairs perfectly with the chocolate.
• Spices: Ground cardamom, ginger, cinnamon and cayenne will spice up the different hot chocolates.
• Optional toppings: Top your cocoas with miniature marshmallows, sweetened whipped cream or even sprinkles.

Directions

Step 1: Make the hot cocoa base

To make the hot cocoa, combine the sugar, baking cocoa and salt in a saucepan. Add the water and bring it to a boil. Cook and stir for two minutes as it warms. Stir in the milk and heat to serving temperature without letting it come to a boil. As soon as it’s warmed through, remove it from the heat and stir in the vanilla. Whisk the hot cocoa until it’s frothy.

Step 2: Make different flavors

The first serving of classic hot cocoa can be served as is. Prepare the remaining flavors as outlined below.

• Hot chocolate with Nutella whipped cream: Make a Nutella-infused whipped cream for this play on a classic hot chocolate. Whisk the whipping cream until it’s at a soft peak. Add a heaping tablespoon of Nutella, then continue whipping until you’ve reached a firm peak. Serve a big dollop over a cup of classic hot chocolate.
• Cardamom-ginger hot chocolate: This version includes warming spices of cardamom and ginger. Place a pinch each of ground cardamom and ground ginger in the cup of hot chocolate. Mix well until the spices have dissolved and the flavors have melded.
• Cayenne and sea salt hot chocolate: Place a pinch of cayenne in the cup of hot chocolate and stir well. Then, top it with a sprinkle of cinnamon and flaky sea salt.

Step 3: Garnish and serve

If desired, garnish with homemade marshmallows (or store-bought), whipped cream or even sprinkles. I also like to put a cinnamon stick in the cayenne and sea salt hot chocolate, since it’s topped with a dash of ground cinnamon.

How to Serve the Flight

To properly serve a hot chocolate flight, you’ll want to get four of the same glasses, preferably actual glassware with little handles, as opposed to ceramic mugs. That way, you can see the creamy, chocolaty cocoa and all the toppings from the outside. Irish coffee glasses would be perfect if you have them!

You can serve the four glasses in a line on a wooden board like you see at restaurants and pubs. Otherwise, simply plate them on the table, with the classic cocoa first. If you want to make them extra cute, add little signs or make a menu describing each flavor.

The post How to Make a Hot Chocolate Flight for an Extra Cozy Night appeared first on Taste of Home.

In early November, we got a tip that Taco Bell was punching up its poultry game. It seems unusual for this Mexican-inspired fast-food powerhouse to try its hand at chicken nuggets, but there’s an explanation. In a press release, Taco Bell explained that while beef is its primary business, more and more people have turned to chicken. The chain saw a positive uptick in sales with the Chicken Cantina Menu and intends to keep the momentum rolling.

Equipped with numerous years of fast-food reporting experience, I’m going to dive straight into this review of Taco Bell’s chicken nuggets. I have to know whether they can compete with other fast-food chicken nuggets.

What are the Taco Bell chicken nuggets?

Made with all-white chicken meat, marinated in jalapeno buttermilk and breaded with a crunchy tortilla chip mixture, these chicken nuggets are one of a kind. That’s what we love about the Bell, though! We’re a bit sad the nuggets won’t be a poultry-fied version of our beloved Nacho Fries, but the flavor profile still sounds like it has just the right amount of kick.

Are the Taco Bell chicken nuggets good?

I ordered 5-piece and 10-piece chicken nuggets, and both orders came in a purple cardboard box with the Taco Bell logo stamped proudly on top. The individual nuggets are a bit smaller than I expected.

My first bite was surprisingly crunchy. I was afraid they’d be too soft, but they keep their hard outer shell. The flavor is definitely distinctI could taste the bite of jalapeno spice as soon as it hit my tongue, and it’s easy to tell that bits of tortilla chips thoroughly coat the outside. While the chicken itself was a little drier than I had hoped, I immediately found myself wanting to take another bite.

The Bell Sauce is tangy and reminds me of Thousand Island dressing. It complements the nuggets well and definitely fits better than a barbecue sauce would. However, the clear winner for me was the Jalapeno Honey Mustard sauce. Sweet with a hefty pepper kick, it suits the nuggets best overall.

Overall, I’ll give them a solid 7/10. Taco Bell made these nuggets unique, and I appreciate that. I don’t know if anything will ever trump my love for Wendy’s nuggets, but these come pretty close. I’d definitely grab another box for myself in the future.

How long are the chicken nuggets at Taco Bell?

You can grab a 5-piece for $3.99 or a 10-piece for $6.99 for a limited time at participating locations. We don’t know how long they’ll be around, so grab an order before they fly away for good.

The post I Ordered Taco Bell’s Chicken Nuggets Today—Here’s What I Thought appeared first on Taste of Home.

Why is this happening? Only the Oreo gods know, and I, for one, choose not to question their choices, lest they smite me at some point in the future. I already have enough problems, and breakfast cereal doesn’t need to be one of them.

If all you care about is eating cookies for breakfast, this change probably won’t have a profound effect on you. But if you’re someone who is particular about cereal textures, it may very well upend your mornings.

Though O’s and Puffs are both circular in nature, the slight differences in their geometry couldn’t make them more different. O’s are flatter, denser and crispier, like life preservers floating in a sea of milk, while Puffs are like buoyant beach balls bobbing atop the surface. This small change radically alters the entire experience of Oreo cereal, so be prepared for some personal upheaval if you’re a longtime Oreo O’s consumer. As for how Oreo Puffs taste, read on.

How do Oreo Puffs taste?

Oreo Puffs taste like lesser Oreos, which they should, because if they were full-throttle Oreos, it would be excessive. And mind you, the entire concept of cookie cereal is already so excessive that it reads as a parody. This is the sort of thing people in the rest of the world single out when they’re making fun of Americans. But, to be fair, our unbridled freedom to eat sugary cereals for breakfast is part of the American dream.

I’m someone who can (and does) easily inhale Oreos by the sleeve, so in theory, I should love Oreo Puffs. And yet, they just made me long for true Oreosones that don’t have to dial down their flavor to be “more nutritious.” Oreos that know what they are without concession or apology. If you’re committing to eating cookies for breakfast, you may as well go all in, right?

Though their place at the breakfast table may be debatable, I can still see plenty of uses for Oreo Puffs. They’d be fun to mix into Rice Krispies treats, or to use as an ice cream topping. You could also munch them by the handful while watching a movie, or keep a bowl of them to snack on throughout the day, which is something you shouldn’t do with regular Oreos. (Though you can. Not my job to regulate your Oreo habits.)

Where do I find Oreo Puffs?

Oreo Puffs can be found in pretty much any supermarket, warehouse club or store where other fine Oreo products are sold.

The post Oreo O’s Are Being Discontinued and Replaced with an Oreo Cereal I Had to Try appeared first on Taste of Home.

This virus has a high death rate among poultry. The same isn’t true with dairy cows. The virus makes cows sick, but it doesn’t kill them. In fact, most treated cattle recover, and the mortality rate from the virus has been 2% or less. Still, when dairy cattle contract bird flu, it can trigger a variety of health problems, including reduced appetite, lower milk production and abnormal milk appearance. These issues have caused milk production problems at dairy farms throughout the country. The higher mortality rates among poultry, along with other challenges, have triggered egg shortages and price increases as well.

Milk, Butter and Other Dairy

Regulators don’t allow milk from any H5N1-infected dairy cattle to enter our food supply. Instead, dairy farmers must destroy or divert any milk from infected animals. These safety measures protect consumers but can also lead to shortages and higher prices for shoppers during outbreaks.

Milk and dairy products also undergo a pasteurization process before they ever wind up on your local grocery store shelf. As a result, the USDA, FDA and CDC state they don’t have concerns about the safety of the U.S. commercial milk supply.

Raw milk, on the other hand, doesn’t require pasteurization (the process of removing bacteria and germs with high heat). One California-based raw milk dairy farm already issued a voluntary recall in December due to the detection of bird flu in a batch of its product, CBS News reported. And while proponents promote the benefits of raw milk, health officials warn about the bacteria concerns of consuming this productespecially during the current bird flu outbreak.

Beef

The USDA’s Food Safety and Inspection Service (FSIS) says no in-store ground beef samples have tested positive for the H5N1 virus. The agency conducted tests at stores in states where dairy cattle herds have tested positive for the bird flu. So, the USDA feels confident that the U.S. beef supply is safe at this time. Beef shortages, on the other hand, continue to be an issue for shoppers.

It’s worth mentioning that cooking beef to a temperature as low as 120F can substantially inactivate the virus, according to the USDA. (Cooking to 160 is the USDA’s recommended temperature for ground beef.)

Eggs and Poultry

It’s no surprise that the continuing bird flu outbreak is impacting the prices and availability of eggs and poultry products. However, despite the large number of infected poultry in the U.S., the decline in egg production may be less severe than many consumers expect. According to USDA projections, the country will only experience a 1% decline in egg production in 2024.

It’s safe to conclude that intermittent egg shortages and rumors have pushed shoppers into panic-buying mode. And when thousands of shoppers buy double or triple their normal egg and poultry supply at a time, real shortages and price increases tend to follow.

What can you do as a shopper?

Despite reassurances of food safety from the USDA, CDC and FDA, American households are left with another concern. Intermittent food shortages, recalls and the destruction of milk supplies from an ongoing outbreak (not to mention panic buying among many shoppers) have combined to cause higher prices on a wide range of essential foods. Thanks to the bird flu, the cost of milk, butter, beef, eggs and poultry items has been trending upward for some time.

As a shopper, you unfortunately have little control over many of the factors that cause sporadic food shortages or trigger price fluctuations. But you can take steps to save money on your grocery bill where possible.

If you find a good sale on butter, beef or poultry, consider buying a little extra and freezing some for later. Also, take the time to research local sales or find the cheapest place to buy groceries in your area. These steps may help you stretch your overall food budget further so you can offset the higher prices on grocery items you can’t control.

The post How the Bird Flu Outbreak Is Affecting the Price of Milk, Eggs and Beef appeared first on Taste of Home.

In between spinning carols like “Silent Night” and “Poor Old Rudolph,” Dylan recited “‘Twas the Night Before Christmas” and revealed his favorite classic Christmas food: figgy pudding. He even shared his personal recipe.

How to Make Bob Dylan’s Figgy Pudding

If you’ve sung “now bring us some figgy pudding” about a million times but never actually tasted the old-fashioned dish, you’re not alone. Figgy pudding is a type of Christmas pudding, a steamed, dome-shaped dessert traditionally flavored with booze, fruit and spices.

Reported on AllRecipes.com, Bob Dylan’s take on the recipe is pretty traditional for a countercultural icon. Mix flour, bread crumbs, brown sugar, spices, lemon zest, eggs, suet (a type of animal fat commonly used in British baking) and, of course, dried figs. You’ll mix together what we in the United States would consider more of a cake batter than a custardy pudding, then pop it into the oven in a water bath and steam it.

Note that Dylan’s recipe doesn’t contain any alcohol, while many pudding recipes do, including the royal family’s favorite pudding. Dylan dishes up his pudding with golden syrup and custard, but stateside, cooks might try heavy whipping cream or a scoop of ice cream, and a drizzle of honey or butterscotch.

The post Bob Dylan’s Favorite Holiday Recipe appeared first on Taste of Home.

Here’s how to style a dining table like Ina Garten, from the tableware to the decorative finishes. If you really want to impress your dinner guests, serve up a few Ina Garten recipes, too!

How to Style a Dining Room Table

If you want to host a dinner party that would make the Barefoot Contessa proud, here are a few key elements to include on your table.

White plates

There’s one thing you’ll find on every one of Garten’s tablescapes: white plates. Over the years, she’s said in many interviews that she prefers to serve on white dishes, which she believes “shows the food best.” Even when you scroll through her social media pages, the majority of her culinary creations are plated on white serveware, which helps to make the ingredients pop!

Garten has a whole pantry full of white dishes, including both plain options and more decorative designs. Round dinner plates are always a classic choice.

Cloth napkins

Skip the paper napkins at your next dinner party and elevate the ambiance with cloth napkins. Garten sets her table with colorful cloth napkins, which are generally folded into simple rectangles. (If you want to get fancy, here are a few of our favorite napkin-folding options.) You can change out the napkin design to match the seasonorange for fall, red for the holidays and so onand because they’re made from fabric, napkins can be washed and reused year after year, making them an eco-friendly pick.

When placing napkins on the table, Garten says that the loose edges should be arranged facing toward the plate, and she actually prefers to put silverware beside the napkin, not on top of it. This makes it easier to grab your napkin when needed, and you don’t have to move all your flatware to do so.

Fresh flowers

Fresh flowers are another staple on Ina Garten’s dining table. Who can blame her? She often matches her flowers to the napkins or another element of the tablescape for a cohesive design. When she has a big crowd, she splits the flowers up into several vases and spreads them all along the table.

If you’re not confident in your flower arranging skills, here’s another tip from Garten: Put a few flowers into several small vases, then arrange them in a group on your table. Or, if you don’t have vases, she recommends putting flowers in water glasses instead.

Fresh fruit

Add a pop of color with a bowl or plate of fresh fruit in the center. Garten recommends using lemons for a bright, cheery aesthetic, but you could use any number of options, depending on the season and the color of your decor. Clementines or mini pumpkins would be perfect in the fall, and pomegranates could be used during the holidays to match other red decor. Plus, when your party is done, you’ll have all the ingredients you need to make a tasty fruit tart.

White votive candles

The finishing touch on the Barefoot Contessa’s table setting is almost always glass votive jars with white candles inside. It adds a little bit of sparkle to the room, especially at night. Just be sure to use unscented candles so they don’t interfere with the delicious aromas of your meal.

Going to someone else’s house for dinner? Here’s what Garten recommends bringing as a hostess gift!

The post How to Style Your Dining Table Like Ina Garten appeared first on Taste of Home.

15. Milk Chocolate Gingerbread Hearts

These indulgent treats feature a mix of milk chocolate and gingerbread with an apricot fruit filling. The bite-sized, heart-shaped desserts are imported from Germany. While we liked the unique flavor combination, ultimately, these snacks fell short in our lineup. The gingerbread spices were too mild to make us come back for more, and this milk chocolate wasn’t as high quality as the other treats we sampled.

The post The Best Aldi Christmas Finds, Reviewed and Ranked appeared first on Taste of Home.

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Shop on HexClad

According toGordon Ramsay,HexClad skilletsare the Rolls Royce of pans, and we can’t argue with that. In fact, we’ve reviewed HexClad gear several times and have always been impressed by its quality and ease of care. During the Holiday Cookware Sale that runs through December 29, save up to 41% on sets like their 12-piece pots and pans set. Or, save up to 20% off bestsellers like the 12-inch hybrid frying pan, which one editor says “might very well be the last pan you ever buy” in her review.

The post 7 Last-Minute Holiday Cookware Sales to Shop Now appeared first on Taste of Home.

For most of us, this won’t be an issue. However, people with an allergy or sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they eat the chips. Fortunately, a consumer noticed the error and contacted Frito-Lay.

What chips are affected by the recall?

This Lay’s potato chip recall affects Classic Potato Chips. The product was distributed to retailers and e-commerce distributors in Oregon and Washington. Frito-Lay didn’t specify which retailers, so it will be slightly more difficult to determine whether you have an affected bag.

The recalled chips are 13-ounce bags of Lays Classic Potato Chips. The recalled bags will have a Guaranteed Fresh Date of 11 FEB 2025 on the front of the bag and one of the manufacturing codes listed below:

• 6462307xx
• 6463307xx

No other flavors of Lay’s potato chips are involved in this recall.

What should I do next?

Toss out the mislabeled chips if you have an allergy or sensitivity to milk. If youdon’thave a milk allergy or sensitivity, then the Lay’s potato chips are perfectly safe to eat.

People with questions should reach out to Frito-Lay Consumer Relations at 1 (800) 352-4477 during business hours, Monday through Friday from 9:00 a.m. to 4:30 p.m. CST.

The post Lay’s Just Recalled Some of Its Classic Potato Chips appeared first on Taste of Home.

There are plenty of ideal cookies for dunking, and they’re even better when you make a whole milk and cookies flight out of it. Inspired by wine tasting flights, this milk and cookies version combines four types of milk along with four different cookie recipes made from one base dough.

What is a milk and cookies flight?

A milk and cookies flight is a special dessert pairing. It matches multiple flavors of milk with complementary cookies. Just like you’d walk through a wine and cheese pairing, this flight offers a fun and creative experience when enjoying dessert. We’ve put together four flavor combinations we love, but you can certainly mix and match to your liking. You can even try this with store-bought cookies.

Our flavor pairings

• Double Chocolate Chunk Cookie + Chocolate Milk: Classic creamy chocolate milk is paired with a deep chocolate cookie with chunks of dark chocolate.
• White Chocolate Macadamia Nut Cookie + Regular Milk: Cut through the sweetness of white chocolate with regular milk. Macadamia nuts add a touch of buttery crunch.
• Pecan Snickerdoodle Cookie + Cinnamon Milk: Add a pinch of cinnamon to regular milk and mix it well. Pair this with a snickerdoodle cookie with chopped pecans for added texture and crunch.
• Birthday Party Cookie + Strawberry Milk: Make a splash with this colorful confetti pairing, combining fruity strawberry milk and festive sprinkles.

How to Make a Milk and Cookies Flight

Ingredients

For the base dough:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the mix-ins:

• 2 tablespoons cocoa powder
• 1/2 cup chocolate chunks
• 1/2 cup white chocolate chunks
• 1/4 cup macadamia nuts, chopped
• 1/4 cup sprinkles
• 1/2 teaspoon almond extract
• 1/4 cup pecans, chopped
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Directions

Step 1: Cream butter and sugar

Cream the butter and sugar in a stand mixer with the paddle attachment. Cream until light and fluffy, about five minutes. Mix in the eggs and vanilla extract until smooth.

Step 2: Add dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda and salt. Gradually beat the dry ingredients mixture into the creamed mixture until the dough is combined.

Step 3: Divide the dough and add mix-ins

Divide the dough into four even portions and add in the mix-ins using separate bowls. For Double Chocolate Chunk cookies, beat in cocoa powder and dark chocolate chunks. For White Chocolate Macadamia Nut cookies, fold in white chocolate chunks and chopped macadamia nuts. For Birthday Party cookies, mix in sprinkles and almond extract. For Pecan Snickerdoodle cookies, fold in chopped pecans.

Transfer the prepared cookie dough sections to the fridge and chill for one hour.

Step 4: Bake the cookies

Preheat the oven to 350F and line two baking sheets with parchment paper. Use a cookie scoop to portion and roll the dough. Each section of dough will make five cookies. Flatten slightly and place 10 on each prepared baking sheet. For the Pecan Snickerdoodles, combine the sugar and cinnamon and roll the dough in the mixture before placing on the baking sheet.

Bake all of the cookies for 12 to 14 minutes until the edges are slightly golden. Once baked, cool the cookies on the baking sheet for five minutes before transferring to wire racks to finish cooling.

How to Serve the Flight

Once your cookies have cooled, it’s time to plate them with milk! Pour the milk into four small glasses. Pair up the cookies with the appropriately flavored milk. Line them up on a board, or set the glasses on the table with cookies on a plate in front. Get creative with different ways to display a cookie flight and consider adding a hand-written or printed little menu detailing the pairings. Cheers!

The post How to Put Together a Milk and Cookies Flight appeared first on Taste of Home.

What are Sabrina Carpenter’s Christmas cookies?

To be fair, Sabrina Carpenter is probably not the first one to make these Christmas cookies, but a step-by-step TikTok video of Carpenter baking up a batch scored 10 million views and nearly 1 million likes.

@sabrinacarpenterwhich cookie u want santaaa

A Nonsense Christmas – Sabrina Carpenter

These are standard chocolate chip cookies, with red and green M&M’s adding holiday flair. In fact, the steps appear identical to the standard chocolate chip cookie recipe, the one developed by Nestl Toll House in 1939. Its appeal lies in its simplicity: The ingredients are minimal and commonplace (flour, butter, sugar, brown sugar, eggs, baking soda, salt, vanilla, chocolate chips) and the steps are foolproof. For example, although the recipe says to use softened butter, Carpenter appears to use mostly melted butter, and it doesn’t seem to affect the end result.

How do I make her Christmas cookie recipe?

Though the recipe is straightforward, Carpenter does make some savvy choices with her baking:

• Quality ingredients. The TikTok video shows King Arthur flour, beloved by home bakers, and since she’s starting with new, still sealed packages, the ingredients are probably at peak freshness. This is particularly important with something like brown sugar, which can dry out and clump up. (Here’s how to keep brown sugar soft.)
• Parchment paper. The Christmas cookies are rolled into tidy balls on a parchment-lined baking sheet. Parchment paper is an important baking tool, as it minimizes mess and keeps cookies from sticking to the pan.
• Holiday-themed serving tray. OK, this is hardly a requirement, but it heightens the overall effect of your Christmas cookies (and distracts from any less-than-perfect ones).

Making a batch of these Christmas treats takes less than half an hour, so it’s a worthwhile activity on a winter afternoon. Following Carpenter’s lead will result in some delicious holiday cookies, though it should be noted that having a cat supervise the process is purely optional.

The post You Too Can Make Sabrina Carpenter’s Easy (and Adorable) Christmas Cookies appeared first on Taste of Home.

Here’s the good news: Little Caesar’s recently confirmed the comeback of its popular Stuffed Crazy Crust pizzas!

What is Stuffed Crazy Crust?

First introduced in November 2023, the Stuffed Crazy Crust pizzas became a monster hit for Little Caesar’s. For people who have never had the opportunity to try one, I can explain. Stuffed Crazy Crust pizza is everything you love about a Little Caesar’s pizza, with some twists. The signature crust is stuffed with gooey cheese, brushed with a savory garlic butter spread and finished with a sprinkle of Parmesan cheese.

Not only is the taste bold, but it’s affordable. You can grab a Stuffed Crazy Crust pizza for $9.49the cheapest stuffed crust pizza available compared to other national pizza chains. It can be difficult to come up with dinner options on a busy schedule, especially during the holidays. Having a delicious takeout option that won’t break the bank really warms our hearts.

How long will it be available?

Stuffed Crazy Crust pizzas are available now for a limited time at participating Little Caesar’s restaurants. You can pick one up yourself from 4 to 8 p.m. every day, no need to call ahead. You can also order online for pick-up or delivery.

The post Little Caesar’s Stuffed Crazy Crust Pizza Is Suddenly Back appeared first on Taste of Home.

I’ll say it, loud and proud: Coca-Cola Orange Cream sounds pretty appealing. That’s a powerhouse flavor! From delightful orange sherbet to creamy Orange Julius drinks, the sunny citrus flavor of orange lights up most everything it touches. (Just one exception: I did not love the chocolate orange Jones Soda, which didn’t blend the tart of the orange well with the creamy richness of chocolate.)

What is the new flavor?

You’re right if you swear you’ve tasted an orange-accented Coke before. You’re thinking of Coca-Cola Orange Vanilla, which is no longer available. This new flavor has been dubbed Coca-Cola Orange Cream. A representative for Coca-Cola told me Coca-Cola Orange Cream will have a “smoother, creamier taste profile” than the original orange-flavored Coke variety.

As the co-author of two books about the lost toys, tastes and trends of the 1970s, ’80s and ’90s, I know exactly what I’m talking about when I say with confidence that orange cream is a nostalgic flavor for many. Think of a cheerful ice cream truck stocked with creamsicles, aka vanilla ice cream coated with a sweet orange-flavored shell. (My California husband insists these are “50-50 bars,” but in Minnesota where I grew up, they were creamsicles or dreamsicles.)

When will the new flavor drop?

Orange you ready to stock up? Coca-Cola Orange Cream and Coca-Cola Zero Sugar Orange Cream will be available starting in February 2025. The company expects to have it available in stores until the beginning of 2026, but it’s possible that could change, so pick up a pack when you spot it.

The post Coca-Cola Plans to Drop a Nostalgic Flavor, and We Can’t Wait appeared first on Taste of Home.

15. Stockmeyer Music Tin Shortbread Cookies

While my hopes were high because the tin plays music and delivers cookies, the result was less than magical. True shortbread cookies should taste like butter, and these tasted more like shortening. The tin plays “Winter Wonderland,” so it’s perfect for anyone who loves a holiday trinket. I, personally, would have preferred “Good King Wenceslas” to make up for the lacking shortbreads.

The post 15 Costco Holiday Treats and Snacks, Ranked Worst to Best appeared first on Taste of Home.

For the folks who skipped the books, butterbeer is a silky smooth beverage that delights with a mix of butterscotch and cream. Now, Butterbeer Hershey’s Kisses are about to cast a delicious spell on all of us.

Cheers to Butterbeer Hershey’s Kisses!

We’re no strangers to the regular chocolate Harry Potter Hershey’s Kisses. But these new Butterbeer Hershey’s Kisses are a total color and flavor upgrade. These Kisses sport a chocolate outside with a golden butterbeer creme on the inside. It reminds me of the Snitch, although I’m sure they taste a lot better (but we’ll have to ask Harry). The blue foil is also Harry Potter-themed and features a friendly “Cheers” on the paper plume. This could be the tastiest twist on a chocolate thumbprint cookie!

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This isn’t the first butterbeer-inspired sweet we’ve experienced before. We’ve also had the pleasure of eating Butterbeer Jelly Beans and have even made our own butterbeer to enjoy at home.

Where do I find Butterbeer Hershey’s Kisses?

Right now, they’re listed on Walmart’s website for $4.48 per 9-ounce bag. Since they’re categorized as Easter candy, it’s unlikely we’ll see these drop before spring 2025. Butterbeer Hershey’s Kisses will likely be available at all stores currently carrying Hershey’s Kisses products, so keep an eye out as the season approaches!

The post Hershey’s Kisses Just Dropped a Harry Potter-Inspired Butterbeer Flavor appeared first on Taste of Home.

What is raw milk?

Raw milk is milk that has not been pasteurized. Pasteurization is the process of removing bacteria and other germs from milk with high heat. High temperatures destroy bacteria that cause foodborne illness (aka food poisoning). Pasteurization began in the United States in the early 1900s and basically eliminated milk-related illnesses, according to the FDA.

Raw milk is often available at farmers markets and local farms. State governments regulate the sale of raw milk.

Why are so many people talking about raw milk right now?

You’ve likely seen raw milk in the news. One reason is the outbreak of H5N1, also known as avian influenza or bird flu, in cows. In response, the U.S. Department of Agriculture (USDA) started testing raw milk across the country to try to curb the transmission of the highly contagious virus.

Another reason raw milk is in the news: Secretary of Health and Human Services nominee Robert F. Kennedy Jr. is a proponent of it and has called for an endto its “aggressive suppression.”

Is raw milk safe?

No, raw milk is not safe to drink. It has a high risk of foodborne illness. The American Academy of Pediatrics strongly recommends against drinking raw milk because it may carry several types of bacteria, including salmonella, E. coli, listeria, campylobacter and tuberculosis. In 2015, a review in Nutrition Today found that up to a third of the raw milk samples tested for bacteria contained germs that could cause serious illness.

According to the Centers for Disease Control and Prevention (CDC), there were 202 foodborne illness outbreaks in the United States linked to raw milk between 1998 and 2018. The outbreaks were responsible for 2,645 reported illnesses and 228 hospitalizations.

In 2022, a study in Epidemiology & Infection found states that allow the sale of raw milk report more outbreaks of foodborne illness. Symptoms of foodborne illness from raw milk include diarrhea, vomiting and stomach cramping. Rare but serious complications may include kidney disease, Guillain-Barr syndrome and even death.

Raw milk is one of the foods you should avoid while pregnant, breastfeeding or planning to become pregnant. Other people at high risk of getting sick from raw milk include young children under the age of five, older adults and those with compromised immune systems.

To lower your risk of food poisoning, choose milk that has been pasteurized and keep it refrigerated. Never drink expired or spoiled milk.

The post This Is What You Need to Know About Raw Milk appeared first on Taste of Home.

I’m not the only one who can’t get enough of Oreo. Did you know Oreos are the world’s most popular cookie? Not only that, during their lifetime, 85 different flavors have been released, some with insanely cute designs. Including the 2024 Holiday Oreos! Now, there’s no stopping the Oreo train. Unbutton your pants and relax on the couch because we’re about to take a tasty tour of brand-new Oreo treats.

What are the new Oreos?

Oreo Game Day

Created for tailgates and football lovers everywhere, these brand-new Game Day Oreos are the signature chocolate sandwich cookie you love with five various football-themed embossments. Perfect for a Super Bowl party or just lounging on the couch and cheering for your team, these cookies are a total touchdown. You can grab yours starting December 26, 2024 for a limited time.

Oreo Loaded

If you thought Oreo Mega Stufs couldn’t get better, think again. Oreo Loaded takes the iconic Mega Stuf and brings it into a new dimension with real bits of Oreo cookies mixed into the creme. There’s no such thing as too much chocolate, and Oreo knows that better than anyone. You can grab Oreo Loaded permanently nationwide starting January 3, 2025.

Just think of all the new Oreo recipe possibilities!

Golden Oreo Cakesters

We know ’em, we love ’em, and we totally missed ’em! Golden Oreo Cakesters have officially returned after more than a decade, and we’re over the moon. A puffed-up twist on Golden Oreos, the Cakesters feature two soft-baked golden pillow snack cakes with Oreo’s famous creme filling between. Now a permanent addition, you can grab your own starting January 3, 2025.

Oreo Irish Creme Thins

Oreo enjoyers who like a thin and crispy treat should look out for these new Irish Creme Thins. Each sandwich is filled with a vanilla Irish cream filling and packed between two delicious chocolate Oreo Thin cookies. Oreo Irish Creme Thins will be a permanent addition to the Oreo family. You can grab your own package starting January 3, 2025.

Oreo Minis Peanut Butter

One of the greatest flavor combinations of our time has to be chocolate and peanut butter. These new bite-sized chocolate cookies are packed with a smooth peanut butter filling and made for on-the-go enjoyment. And don’t worry, they’re not going anywhere. This new permanent addition will be available starting January 3, 2025.

Oreo Bites

For all you ice cream lovers, fear not. Frozen treats are here, too! New Oreo Bites are another on-the-go snack that can’t help but be enjoyed. Featuring a frozen creme-flavored base that’s dipped in a chocolate Oreo coating, they’re the ultimate sweet treat for you and all your friends. Oreo Bites will be available year-round starting in January 2025.

Oreo Mini Bars

A new miniature version of the fan favorite, these Oreo Mini bars have everything you love in a smaller package. Enjoy a frozen bar that includes a creme-flavored base and real Oreo pieces dipped in that signature chocolate Oreo coating made from crushed Oreo wafer pieces. Is it summer yet? Nope, but that doesn’t matterOreo Mini ice cream bars will be available year-round starting in January of 2025.

The post Oreo Just Revealed Plans to Drop Six New Treats in January 2025 appeared first on Taste of Home.

What pizza is affected by the recall?

This frozen pizza recall affects Connies Thin Crust Frozen Cheese Pizzas. The product was distributed to retail grocery stores in Illinois, Minnesota and Wisconsin.

Frustratingly, the manufacturer, Palermo Villa, Inc., didn’t announce this recall until more than two weeks after the affected product’s expiration date. The contaminated pizzas had all expired as of 11/27/2024. We’re sharing this recall announcement because frozen pizzas are generally safe to eat after the “Best By” date and may still be in consumers’ freezers.

What should I do next?

If you have a Connies Thin Crust Frozen Cheese Pizza at home, check the lot number and “Best By” date. This recall on frozen pizza only affects lot number MR199856 with a date of 11/27/2024.

Toss out any recalled frozen pizza or return it to the place of purchase for a refund. The contaminated pizzas are no longer available at grocery stores, so any frozen pizzas you picked up from the store this month should be safe to eat.

People with questions or concerns should reach out to Palermos Consumer Service at 1 (888) 571-7181 during business hours, Monday through Friday from 8:00 a.m. to 4:30 p.m. CST.

The post This Well-Known Brand Just Recalled Some of Its Frozen Pizzas appeared first on Taste of Home.

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Shop on Walmart

Sale price: $35 | Original price: $89 | Savings: 61%

If you’re resolving to eat a little healthier in 2025, an air fryer can help you reach your goals. This nearly 6-quart option has plenty of space to crisp veggies, proteins and more of the best air-fryer recipes. We love the neutral “linen speckle” colorway that matches any kitchen style.

The post Last-Minute Holiday Savings! Take Over 60% Off Select Pioneer Woman Gear at Walmart appeared first on Taste of Home.

What butter does Martha Stewart use?

In an Instagram post prior to Thanksgiving, Martha can be seen posing with an entire kitchen island full of freshly baked pies, each one looking like it leapt from the pages of her magazine. “Total pies baked 35,” reads the caption. “Chocolate pecan, brown butter maple rum pecan , pumpkin phyllo , apple crumb , and cranberry!” She then goes on to list some impressive pie stats: two days of labor, 100 eggs, 25 pounds of flour and three ovens used to bake them all. But buried within the data points was an important product callout: “thirty pounds plugra butter.”

Plugr is a European-style butter (it can’t be called “European butter” because it’s made in the United States, albeit using European techniques). It’s a high-quality product preferred by many cooks and bakers, and is the star of at least one restaurant menu. It’s regularly ranked as one of the very best butters for American home cooks, comes highly recommended by iconic chefs and is sold both salted and unsalted, depending on your needs.

Why use European butter for baking?

European and European-style butters have higher fat contents than the leading U.S. brands. A good rule of thumb, whether cooking or baking, is that fat equals flavor. This is one reason why margarine, which was once used liberally in mid-century cooking and baking, has mostly fallen out of favor: Its higher water content means less flavor is imparted to the final product.

While typical American butter has a milk fat content of 80% (the minimum required by USDA guidelines), U.S.-made Plugr goes up to 82%, which is the minimum amount required for butter produced in the European Union. The EU stipulates that butter must have between 82% to 90% milk fat, so European home cooks (or Americans importing butter directly from Europe) can find even richer, creamier options. Plugr is, meanwhile, widely available at leading U.S. grocery stores and is also within a more attainable price point, making it a great option for U.S. consumers.

Real European butter can have additional advantages, beyond butterfat content. It tends to be made in smaller batches. European cows are more likely to have been raised on pastures than fed commercial feed, which may influence the flavor of their milk. European butter can be made from cultured cream (which gives it a slight tang), and has a salt content that adds complexity to any dish.

With so much flavor and richness, it’s worth splurging on imported European butter on special occasions, like when you’re aiming to present your guests with true showstopper. The New York Times’ Wirecutter servicerecommends Isigny Sainte-Mre from northwestern France, highlighting its “cheesy” flavor. The brand also makes a cultured butter that offers “a sweet, dairy-rich flavor and a slight tang at the end.” This butter is available at select Whole Foods locations and at specialty markets.

However, if you’re short on time or don’t want to spend an eye-popping amount on butter, Plugr is a fantastic option. After all, it’s good enough for Martha’s pies, so it ought to work just fine for the rest of us.

The post Martha Stewart Uses This Kind of Butter for Holiday Baking appeared first on Taste of Home.