taste not waste

Taste It, Don't Waste It! is our series about all of the delicious things you can do with food that might otherwise be wasted. Sherri Brooks Vinton gives you step-by-step instructions on how to use up every last stem, pith, peel and other overlooked parts of fruit, vegetables and other edible goodies.

Taste It, Don't Waste It: Buttermilk

We can never seem to use up that entire carton of buttermilk! Here, Sherri Brooks Vinton provides pro tips on how to use up every last drop of the tangy stuff.

Taste It, Don't Waste It: Salad Greens

Does your crisper drawer runneth over with salad greens? We know ours do! Here: tips, tricks and recipes to use up every last leaf of those beautiful salad greens before they turn to mush!

Taste It, Don't Waste It: Avocadoes

Avocadoes are versatile, nutritious and delicious. But they are also resource intensive to grow, can be quite expensive and for many of us represent a significant amount of food miles spent. You don't need to quit your avocado habit, but it's a good idea to enjoy every last bite of the avocados that you buy. Here's how.

Taste It, Don't Waste It: Bananas

Americans eat more bananas than any other fruit. Here are a bunch of ways you can use up every last banana you buy - from banana ice pops, to grilled bananas, to banana jam (plus a recipe!). We even give you some tips on what to do with all of those banana peels! (Hint: don't smoke them.)

Taste It, Don't Waste It: Pasta

Accidentally made too much pasta? Don't worry - we've all been there. Here are some genius-level ideas for using up every last bit of pasta, including a quick and easy recipe for (upcycled) Asian noodles!

Taste It, Don't Waste It: Coffee

As much as we all love coffee, it's not all that uncommon to have a cup (or two) left in the pot. From chocolate cake to savory sauces, we've got some fun ideas on how to use up every last drop.

Taste It, Don't Waste It: Holiday Curry

Got lots of holiday leftovers? Don't waste 'em! Throw a curry party to use up all of those savory bits - from meat to veg! All you need to do is whip up our easy recipe for a curry base, then toss in what you have on hand. (We've also got some genius-level tips for throwing the best after-after-after party!)

Taste It, Don't Waste It: Giblets

That bag in the bird. For many home cooks, it is the scariest, most intimidating part of roasting poultry. But that little hidden gift can take your menu to the next level. Here, we answer all of your burning questions about giblets (including what, exactly, they are) and give you some pointers on how to use 'em all up! Giblet gravy, anyone?

Taste It, Don't Waste It! Milk

Got milk? Maybe you have a little too much. As a nation, we pour a significant portion of our milk supply right down the drain. Here are some ticks and tips to help you use up every last drop.

Taste It, Don't Waste It! Fish Offal

It's time to taste, not waste that whole fish! As eaters have delved into whole-animal eating of land dwellers, seafood offal is just starting to hit the menu. Everything from nose to tail (including the nose and the tail) can be utilized. You can enjoy these fish parts for a fraction of the price of a boneless filet and still get all of the nutrition and flavor - some would even say more - in the bargain.

Taste It, Don't Waste It! Tomatoes

In the peak of the season, the farmers' market explodes with tomatoes of all shapes and sizes, colors and nuanced flavors. The imperfect, bumpy, lumpy, scarred tomatoes are often the ones that taste the best. Here's how to use up every last one of them!

Taste It, Don't Waste It: Wine

Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce - and we definitely don't want to waste those! And a lot of hard work goes into make good wine - don't want to fritter that away either. Plus, wine is delicious - and good taste should never be squandered. Here's how to savor every last sip.

Taste It, Don't Waste It! Berries

Fully ripened berries are delicious, but you have to act fast - they are as fragile as a Victorian actress and seem to swoon the minute they are picked. There's nothing sadder than a good berry gone bad! Here's how to get the most out of your berries before time runs out.

Taste It, Don't Waste It! Green Garlic and Garlic Scapes

As support for local food has grown, some crops that were previously discarded as farm by-products - like green garlic and garlic scapes - have been adopted by eaters as newly discovered culinary delights. Read on to learn about how to eat up every last bit of the garlic plant!

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