pantry

In an ideal world we'd cook with dried beans exclusively: they are generally a more economical option, have a better texture, and allow for infusing flavor as they cook. But let's face it: they take far longer to prepare than cracking open a can. The question is, when is simmering up a pot of dried beans worth the effort, and when can you bust out the can opener guilt-free?

Use dried beans when beans are the star ingredient, texture is of the utmost importance, or a recipe calls for an obscure variety, as many more options are sold dried than canned. (We're partial to Rancho Gordo's high-quality selection.) If you have the extra time, dried beans are almost always the superior option — and preparing them is largely a hands-off task.

Turn to the can when the beans will be pureed or otherwise altered in texture, time is of the essence (canned beans are a weeknight dinner staple for a reason), or the beans will be playing a supporting role. Feel no shame in cooking with canned beans, just know that they won't be quite as delectable.

When do you reach for dried beans? Or do you always use the canned variety? Share your thoughts with us below.

Amid our obsession with cooking with gelatin this Summer, PartySugar pondered about gelatin sheets versus powder. (Be sure to leave your own questions for the community!) What are the different kinds of gelatin, and how are they different? To find out, keep on reading.

I eschew processed foods, but with a few glaring exceptions — like anything with processed cheese. (Yes, I already realize I can't reconcile sustainably raised seafood and organic, local produce with Velveeta chile con queso. And no, I have no plans to ever change that.) You should've seen the cheesy grin (no pun intended) that spread across our faces when a giant box of Kraft's latest macaroni and cheese arrived. With an active name like Cheddar Explosion, how could one not feel a blast of giddiness? We were excited to test it out, and I even used the occasion as an excuse to make the stovetop original for comparison. What were our ultimate thoughts? Find out when you keep reading.

In a fabulous kitchen makeover from one of Design*Sponge's readers, I spotted these lockers used as a kitchen pantry and nearly died of envy. This is such a clever idea. The lockers are a great size for pantry items, and it looks they've installed wooden shelves to make things sturdier. The metal locker doors are great for magnetic spice containers and things like that, too. The fact that they've built the lockers directly into the walls makes it seamless, and gives it more polish than a "thrifted" look. The lockers also have an industrial style that works quite well with their stainless steel appliances. What do you think?