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.
Is your fridge door filled with condiments? Thinking about pitching a few to clear up some space? Don't! Try these ideas to use up every last drop.
There's more to love than just the floret! The stems and leaves of broccoli and cauliflower are versatile & packed with flavor. Don't waste them!
Read on for some fresh ideas for enjoying every last bite of your favorite melon - from watermelons to honeydews to cantaloupes!
There's a lot to love about a dandelion. They are enduring, intrepid, beautiful and darned delicious!
Does your crisper drawer runneth over with salad greens? Ours do! Here: tips, tricks and recipes to use up every last leaf of those beautiful salad greens.
Our food system produces a ton of trash - not just food waste. Think packaging, plastic straws and bags. These tips will help you cut them out of your life.
Got too many eggs kicking around in your fridge? Wondering what to do with too many egg yolks, or too many whites? We're here to help!
There are many ways we can save water in the kitchen and through our diet - let us count the ways in this latest Taste It, Don't Waste It!
Got a leftover bottle of beer hanging around, or maybe a can that's gone flat? Don't waste it! We've got a bunch of ideas to use up every last drop.
Making infusions and extracts is a fun way to use up otherwise inedible ingredients. Plus: they make fancy holiday gifts (think: homemade vanilla extract)!
Saving fat isn't just good practice for the frugal cook. Fat is flavor. And it's better to taste it than waste it. Did someone say duck fat fries?
Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce. Here's how to savor every last sip.
Looking for a way to upcycle your leftovers? Look no further than savory pies! Up your leftover game with empanadas, calzones, pot pies and more.
Many recipes call for the greens of leeks, scallions and green onions to be "reserved for another use." Here are some delicious ideas for how to use 'em up.
In a produce-driven panic because the season is coming to an end? Never fear: 'fridge jams are here! The best part? No special canning equipment or info needed!
If you're like us, you can't get your fill of juicy sweet corn on the cob when it's in season. But wait! Don't toss those corn husk and cobs!