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Never Make a Dry Pork Chop Again Never Make a Dry Pork Chop Again

A juicy, perfectly cooked pork chop can rival a good steak, and chops of the porcine variety are way cheaper than any cut of beef (except like, stew meat and cheap hamburger). But pork chops are easy to overcook, and this can intimidate skittish home cooks, barring them from enjoying this fiscally responsible,…

Our Favorite Ways to Eat Cheaply Our Favorite Ways to Eat Cheaply

Eating is an unavoidable aspect of living in a body, and it can be expensive. Here we have rounded up our favorite ways to cook, eat, and even drink more cheaply, not a peanut butter and jelly sandwich in sight (though those are quite good).

How to Safely Reuse Food Packaging How to Safely Reuse Food Packaging

Wasteful packaging is an inescapable part of drawing breath in a capitalist society but, for a variety of reasons, most people can’t alter their food choices based solely on the materials that contain it. This is why I reuse food packaging whenever I can: sure, it cuts down on waste, but I also get to stock up on…

Which Foods Are Actually Cheaper to Make Yourself? Which Foods Are Actually Cheaper to Make Yourself?

“Making your own” is a big part of home cook culture. One’s reasons for wanting to DIY every food thing may vary, but it usually has something to do with taste, health, or cost. Cost-wise, some things are obvious; cooking dinner at home is almost always cheaper than takeout, but things aren’t as straightforward when…

How to Turn a Can of Salmon Into Fancy Canapés How to Turn a Can of Salmon Into Fancy Canapés

Tuna may be the most popular canned fish on the market, but its image is firmly associated with school lunches and the occasional diner melt. Canned salmon, on the other hand, has the ability to rise above its station, and dazzle and delight even in fancy situations. You just have to treat it with a little bit of…

How to Turn a Fridge Full of Sad Produce Into Dinner How to Turn a Fridge Full of Sad Produce Into Dinner

We’ve all stared down a sad, empty fridge at too-late-for-a-grocery-run-o’clock on a weeknight, willing some higher power to magically replenish the shelves while our eyes are closed.

How to Make Canned Beans Taste Amazing How to Make Canned Beans Taste Amazing

Eating cheaply isn’t as easy as “cooking it yourself.” Besides the cost of the groceries, cooking takes time, and—if you’re working multiple jobs or long hours to support yourself or your family—you might not have an excess of hours.

The Broccoli Beer Cheese Casserole Is the Upgrade Your Potluck Needs The Broccoli Beer Cheese Casserole Is the Upgrade Your Potluck Needs

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. This week, we’re taking an already known and loved hotdish—the broccoli cheese casserole—and upgrading to a broccoli beer cheese casserole, as suggested by D. Hooper:

How to Make Perfect Lemon Curd in the Microwave How to Make Perfect Lemon Curd in the Microwave

No matter how many flawless custards or mirror glazes you’ve made in your life, some culinary techniques just seem to invite disaster, especially those that hinge on precise temperature control. If you need to evenly heat a delicate substance to a precise temperature, the microwave might seem like a horrible…

Use Leek Greens to Flavor Grilled or Steamed Seafood  Use Leek Greens to Flavor Grilled or Steamed Seafood 

Leek greens are quickly becoming my favorite part of the leek. Not only are they freaking banging when pan fried, but they can be used to infuse fish and other seafood with delicate, oniony flavor.

Your Convection Setting May Not Be the Best Choice For Baking Your Convection Setting May Not Be the Best Choice For Baking

If you have an oven with a convection setting—meaning it is equipped with a fan that circulates the hot air around the food—it may be tempting to use it on your cakes, cookies, and biscuits to help things cook “more evenly.” However, according to Patron Saint of Good Baked Things, Stella Parks (aka The Brave Tart),…

The Best, Easiest Ways to Steam Corn  The Best, Easiest Ways to Steam Corn 

I am obsessed with summer corn. You take how Oprah feels about bread, and multiply it by three, and that is how I feel about corn. Those crisp, sweet kernels of sunshine are everything that is good about summer produce, and it needs very little in the way of preparation.

These Blends Should Be in Your Spice Cabinet These Blends Should Be in Your Spice Cabinet

Making your own spice blends isn’t particularly challenging, but buying a single bottle of a blend is both more convenient and fiscally responsible than buying five bottles of five different spices. Plus, if you’re just getting into the world of seasonings and spices, blends can be a bit less intimidating.

Sprinkle Sugar on Subpar Tomatoes to Improve Their Flavor  Sprinkle Sugar on Subpar Tomatoes to Improve Their Flavor 

With the exceptions of cherry tomatoes—which are good pretty much all year—I try to avoid buying tomatoes until at least July, as purchasing them any earlier usually leads to disappointment. But I’m not perfect, and the other day I slipped up and bought (quite) a few on the vine. They were, as one would expect, a…

Shio Koji Helps Your Food Be Its Best Self Shio Koji Helps Your Food Be Its Best Self

The term “all-purpose seasoning” has always seemed slightly hyperbolic to me. Unless we’re talking about salt, there are few seasonings that truly enhance everything they touch, but shio koji comes close.

Bonito Flakes Are a Gift From the Umami Gods Bonito Flakes Are a Gift From the Umami Gods

Any time I have ever mentioned bonito flakes, either online or in this thing called “real life,” one very well meaning person will say “I thought those were for cats.” While it’s true that a cat would find them very pleasing, these feathery, savory and smoky flakes are best enjoyed by humans, who are more equipped to…

The Best Meatless Ways to Use Liquid Smoke The Best Meatless Ways to Use Liquid Smoke

Liquid smoke, an additive that imparts a charred wood flavor to food without using a smoker, has been dismissed as both “cheating” and “nasty” but, if used with a delicate hand, it can produce some tasty results.. I love liquid smoke in my apartment-approved, smoke-free, sous-vide ribs, but it has other clever uses,…

Use Labneh for the Best Frozen Yogurt Pops Use Labneh for the Best Frozen Yogurt Pops

In the hierarchy of frozen desserts, frozen yogurt “popsicles” rarely make it into my top 10. Invented as a way to trick children into thinking they are eating “dessert,” these icy sticks of fruit and yogurt rarely achieve the texture and flavor required to be considered “indulgent.” This is all fixed, however, by…

How to Use That Last Bit of Caesar Dressing How to Use That Last Bit of Caesar Dressing

Let’s be honest: people don’t order a Caesar salad for the romaine. The crisp lettuce may be a perfect blank canvas for those garlicky, lemony, and umami-packed flavors, but Caesar salad fixings, particularly the dressing, can work wonders on all of your favorite picnic salads.

Poach an Egg Right in Your Instant Ramen Poach an Egg Right in Your Instant Ramen

Instant ramen may be the perfect cheap food. It’s good by itself, but there’s always creative ways to transform it into something better. My favorite thing to do is to crack an egg into the pot while my ramen is cooking.

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