Go the extra mile with your food budget with these tips from LearnVest. For years, many people — my husband, mom, sister and even my son — told me to stop wasting so much food. Throwing away half a piece of chicken here or a handful of grapes there never seemed like such a big deal to me. If I was full or no longer in the mood for that particular food, then I had no problem tossing Read more

When I separate an egg for a Ramos gin fizz, I do so the good old-fashioned, pour-from-one-shell-to-the-other way. But what about when you're making, say, a homemade ice cream, and need to separate a dozen eggs? When bulk separation is necessary, here's my more efficient method: I crack each egg, one at a time, into a small bowl. If it's A-OK, I transfer that egg to a large mixing bowl — this Read more

We know it best for sushi, ramen, and teriyaki chicken, but Japanese cuisine actually encompasses a vast range of dishes and flavors. Japan may be a relatively small island nation, but its topography is peppered with snow-capped mountains, broad agricultural fields, and plenty of seashore. Pasture land is at a premium, so the diet tends to be low in animal fats and relies heavily on locally Read more

Poaching may sound like an advanced technique, but it is actually nothing more than gently simmering food in liquid until it is cooked through. Poaching lends itself best to delicate ingredients that risk falling apart or drying out at high heats. Foods such as fish, chicken, eggs, and fruit poach beautifully; the low heat, kept between 140° to 180° Fahrenheit, preserves flavor, allowing for Read more

Whether you're new to running since Jan. 1 or just trying to find your fitness groove, running can be difficult to love 24/7. When my affection for running wanes, one thing that helps bring back the love is technique. When out for a run, I go through this simple list to check my form. It makes me a mindful runner, which helps not only avoid injury but also helps me find my stride once Read more

When I need butter to be at room temperature quickly, I grate it, but for eggs I use a different technique. I fill a big bowl with warm water, then I place the eggs gently inside the bowl. The key is to make sure that the water's not too hot; you don't want the eggs to cook. Let them sit for 10 minutes in the warm water, and they should be good to go. Have you ever done this? What's your method Read more

Love macarons? Then you'll enjoy OnSugar blog Yoo Eatz's recipe for black sesame macarons. Relationships often have early omens that signal whether they are meant to last. When I met my husband in college, it was clear that our mutual love for Star Wars (I know, I know -- nerd alert!), amusement parks, late night runs to Jack in the Box, and practice of couch potatoism were harbingers of a long Read more

There's nothing like classic chocolate brownies. Gilt Taste editorial advisor Ruth Reichl reveals what's coming next. Ten essential egg techniques that every home cook ought to know. Lox: don't confuse it with smoked salmon. It's International Pickle Week! What do you know about the jar snack? Top tastes to tackle when visiting Hawaii. Emeril Lagasse's favorite places to eat in the US. Read more