Tag: fuel

Fall beckons with ripe apples and mulled cider, but it’s really the seasonal pumpkin drinks that have my heart. Somewhere in the midst of summer, the countdown is on for pumpkin spice latte (PSL) season. And once it’s here, I’ve been known to get a daily Starbucks Pumpkin Spice Frappuccino—until I saw the nutrition information, that is.

With the original Pumpkin Spice Frappuccino, the sugar and calorie counts are off the charts. Shocked (but unwilling to live life without this autumnal gem), I set out to make it over at home with ingredients that are kinder to my body—but still full of the incredible pumpkin spice flavor.

Turns out a healthy version of a Pumpkin Spice Frappuccino really isn’t that hard to make. A simple switch-up of ingredients results in a good-for-you (yet tasty) version of the original.

Think organic pumpkin purée, coconut or almond milk, and pure maple syrup to replace the artificial flavoring, dairy, and processed sugars. Now that I’ve perfected a guilt-free recipe, I’m ready to save both money and calories by cutting out my daily habit.

You on board?

Put in real pumpkin.

Let’s talk about what goes into most coffee shop frappés: loads of artificially flavored syrup made with lots of refined sugar, full fat sugar-sweetened whipped cream, and no sign of real pumpkin anywhere.

One look at that ingredient list, and it’s easy to see that the first way to upgrade the PSL is to put real pumpkin in the recipe. Pumpkin is chock-full of vitamins and minerals, so why not add this nutritional superstar to your mug? Pumpkin contains dietary fiber and is a rich source of beta-carotene, an antioxidant that boosts vision and lowers the risk of heart disease and cancer.

Quick Tip: Freezing the pumpkin purée in an ice cube tray was the best method for perfecting the consistency of this drink while not diluting it like regular ice cubes would. Look for organic canned pumpkin purée or organic pumpkin pie mix, which can be found in most grocery and natural grocery stores.

Swap the refined sugar.

Let’s revisit the sugar content in classic frappés. Ready for the shocker? A 12-oz. drink has 48 grams of sugar, and a 16-oz. size has a whopping 73 grams.

Just to put that in perspective: The American Heart Association recommends that men limit sugar intake to 37.5 grams per day and women, 25 grams per day. Just one drink is taking you well over the limit, offering up the sugar equivalent of two or three candy bars in one sitting.

In our recipe, we’ve swapped out all the artificial syrups that contain sugar, sugar, and more sugar and added in a favorite natural sweetener, maple syrup. It brings the sugar count way down to about 18 grams for a very large mug.

Added bonus: Maple syrup is more nutrient dense than table sugar, with manganese and iron to aid in improved immunity and metabolism of carbohydrates and fat.

Maple syrup contains up to 24 different antioxidants and phytochemicals, making it a smart choice for taming the inflammation that leads to chronic disease.

The best part? It tastes great and boosts that autumn-kissed caramel flavor that pairs so nicely with pumpkin.

Plant-Based Perfection

We swapped out the dairy in this drink for unsweetened coconut milk, but you can also use almond milk. Whether you’re a plant-based eater, paleo lover, or simply trying to avoid lactose, both of these dairy-free options make for a tasty frappé. You won’t even miss the dairy.

(Pssst… Want to know more about a dairy-free diet? Check out this article about what you gain from cutting dairy out of your diet.)

Almond milk has fewer calories than whole milk and is both cholesterol and saturated fat free. If you buy the unsweetened version of almond milk, it has 0 grams of sugar, compared with the 12 grams of naturally occurring sugar in dairy milk.

Coconut milk is also lower in calories than milk and contains 0 grams of sugar. It does, however, contain medium chain fatty acids, bringing the fat content closer to that of dairy milk as compared with almond milk (although the fats in coconut milk may actually raise your good levels of cholesterol).

Coconut milk has some amazing health benefits, from stabilizing blood sugar levels to taming inflammation to improving heart health. So drink up!

Most coffee shops top their frappés with a beautiful dollop of whipped cream. Since I’ve mentioned above that dairy is not my friend, I’ve got a vegan whipped topping that’s lip-smacking good. It starts with a can of full-fat coconut milk. The key is to chill the can for anywhere from 4 to 24 hours, which hardens the fat in the coconut milk.

About 15 minutes before you’re ready to whip, chill your whisk attachment and mixing bowl. You’ll need to carefully open the can of coconut milk, pour off the liquid, and place the hardened cream in the mixing bowl.

Add the sweetener and whip on high for a few minutes. You now have a luscious, rich, dairy-free topping! Sprinkle on a dusting of natural coconut sugar and you’ve got a delightfully healthy coffee shop drink.

Or save time and look in the freezer section of most health food stores for a ready-to-use vegan whipped topping. Either option makes a great topping for this blender drink.

Dive head first into fall and sip a cup of pumpkin goodness. Swapping out your favorite coffee shop drink for a healthier version saves you calories, reduces sugar intake, and is easy on your wallet. Why not get your blender out now?

Once you’ve savored a healthy, homemade version of the Starbucks Pumpkin Spice Frappuccino, you’ll never want to wait in line at the coffee shop again!

Healthy Recipe Copycat: Starbucks Pumpkin Spice Frappuccino

A switch-up of ingredients takes the Starbucks Pumpkin Spice Frappuccino and gives it a healthy twist. Make this at-home version and shave major calories, reduce sugar intake, and enjoy whole food ingredients that are good for you!

Watch the video to see how we made it, then look below for the recipe and other healthier alternatives to your favorite specialty drinks.

Yield: 2 servings

Prep Time: Overnight

Active Time: 5 minutes (Total Time: 24 hours)

* 1 1/4 cup coconut milk

* 1 1/4 cup organic pumpkin pie mix or pumpkin puree

* 1 (12 oz.) bottle cold brew coffee

* 1 1/4 teaspoons pumpkin pie spice

* 1/3 cup + 1 teaspoon pure maple syrup

* Vegan whipped cream

Pour coconut milk in an ice cube tray. With a small cookie scoop, scoop pumpkin pie mix into another ice cube tray. Freeze overnight.

When ready to blend, place coconut milk and pumpkin ice cubes in a hi-speed blender. Add coffee, 1 teaspoon pumpkin pie spice, and 1/3 cup maple syrup. Blend until puréed.

Top with vegan whipped cream, drizzle with 1 teaspoon maple syrup, and garnish with 1/8 teaspoon pumpkin pie spice.

Serve and enjoy!

Even More Coffee Shop Swaps

If you’re looking for healthy versions of other popular seasonal fall drinks, here are a few we recommend.

Skinny Pumpkin Spice Latte

Sip on a steaming mug of this delightful skinny brew! Make your own skinny pumpkin spice latte and shave calories and sugar by using this delicious recipe.

For the recipe, visit the Happier Homemaker.

Starbucks Copycat Chile Mocha

Spice up your day with this better-for-you version of the Starbucks Chile Mocha.

It’s got a hint of heat to keep you cozy and warm, and it’s made with almond milk and raw sugar for a healthier way to sip.

For the recipe, visit the Foodie and the Fix.

Salted Caramel Latte

The healthy fats in this salted caramel latte can boost your immune system and metabolism. It’s got both coconut oil and grass-fed butter melted in with a drizzle of raw honey on top.

For the recipe, visit Wellness Mama.

Dear people everywhere who eat food, are you about to head to the grocery store to pick up “one jar of pickles,” “a few tangerines,” “greens for the week,” “just toothpaste,” or, the very dangerous “a carton of milk”?

If so, you are probably vulnerable to a well-known phenomenon: buying more stuff at the store than you actually went for. Or, as I like to call it, “throwing away all of my money.”

I might also call it “going to get face moisturizer and spending $50 at Duane Reade” or “buying bruised potatoes because they’re on sale even though I rarely cook potatoes.”

Friends, those potatoes are not only bruised. They will rot. They will grow little alien sprouts and make you believe that you’re living in a toxic cave—a cave where food is wasted and you are a food waster!

We’re all guilty. Maybe it’s a box of the new Trix cereal, or eye makeup remover you had to grab because of the two-for-one special. Maybe it’s three family-sized bags of baby carrots that were just 77 cents each (a steal!). Who cares that your freezer is already full of 18 bags of frozen raspberries you had to buy at Sam’s Club, or that your gut will be full of terror once you try to eat that many carrots before they go bad?

But honestly: How many bags of carrots have to get slimy in your care before you’ll admit to yourself that you don’t actually like eating raw carrots?

Why do we do this to ourselves? Is it because we love wasting money? Do we hate ourselves?

No! Some of this has been subtly orchestrated, set into action by external forces that have a deep understanding of the human mind.

To learn about the supermarket tricks we’re all still falling for, I talked to current and former big box and chain employees who were willing to give us their insider tips.

Here’s what you need to know.

1. The art of product displays really draws you in.

Wylie Whiteaker, who worked as a photo specialist and a store team leader at Walgreens for five years, remembers the merchandising for end caps.

End caps? I’m glad you ask. I, too, had never heard the term. Fortunately, Alan Ramsey of Palm Bay, Florida, has devoted an entire post to end caps (“END CAP 101”) on his retail blog.

An end cap is the shelving section at the end of an aisle. Ramsey writes that end caps in aggregate are “one of the single largest and easiest areas of the store that you can utilize to improve appearance and to drive sales.”

He goes on to discuss the aesthetics of his ideal display style (“Single item, single price. Nice blocked look and well signed”), organizing questions (“Where is the statement? What is the theme? What is the price point?”), do’s (“Creativity is a plus”), and don’ts (“What a waste of primo real estate! This is a cardinal sin in retailing, never have empty end caps.”) God, I love him.

Whiteaker explains that there were two options for organizing items displayed on end caps at Walgreens. Ribboning (also called striping, when products are arranged vertically) and waterfalling (“smaller items on top and heavier items on the bottom”). These could also be combined. He gave me an idea of what this would look like with different products:

Ribboning

A – B – C

A – B – C

A – B – C

Waterfalling

A – B – C

A – B – C

DDDEEE

These displays are designed to catch your eye. Ramsey says the striping presentation is particularly beneficial when “you have customers who are walking along and not scanning up and down.”

Waterfalling also has its time and place. “If smaller items are on the bottom … they can be hidden from view by the large items on the top and decrease your sales for that fixture,” he says. Thus small items go on top and larger items down below.

2. Stores prime you to shop according to your whims.

You might imagine that stores’ primary organizing factor would be efficiency, but nope. Jayme Palmgren works for a Midwest grocery chain doing administrative work and was formerly a shift manager. She’s familiar with the intentionality behind product placement—and it’s not about getting the customer in and out as quickly as possible with only what they came for.

“Items we wanted to get rid of went on end caps and by the register so people were more likely to spot them while they were waiting,” she recalls. Also important was item grouping: “Putting a soda display next to a salty snack we wanted to sell,” for example.

If you’ve ever felt like you’re on a wild goose chase for something inside a store or covering way more ground than you should be for only three items, it’s probably no accident.

“Stores are designed to steer customers around the perimeter,” says Jason Wilcox, formerly an assistant manager at Harps Food Stores. “Common must-get items are in different corners of the store.” He gives “produce and milk” as a prime example. (Remember what I said about milk?)

At Walgreens, Whiteaker says they were encouraged to make table displays “messy so people could see what was in them but had to dig through them to get what they wanted.” In the process of digging, they might “see other things they would want.

But just because a store isn’t doing the messy-on-purpose look for their displays doesn’t mean they aren’t trying to spring surprise desires on you.

Elizabeth Munguia-Shabangu, an operations assistant manager for Walmart, says the superstore has made changes to maximize their space—changes that both make for a more intuitive shopping experience and make you find more items you want to spend on.

“We move GM (general merchandise) items over to grocery to cross-merchandise and help customers make impulse buys,” she explains. “The Pinterest mom that wants to have her house set for fall or summer doesn’t have to walk all the way to homelines to get decor. We put that in grocery now on sidekicks near family box dinners. But we don’t put the whole set of towels, oven mitts and napkin rings, so now you HAVE to trek over there.”

3. You may be wasting money on old or overpriced produce.

What you’ve always heard is true: When it comes to finding the best produce, you have to go deeper. Alex Kammerer, a former grocery store employee who has also worked as a restaurant general manager, advises readers to “pull from the back or bottom” of produce displays, since supermarkets “always put the oldest produce on top or in the front.”

Likewise, he says to never buy pre-cut or processed produce. “It will always be marked up 100 percent or more above what the whole fruit or veggie” cost in its original form.

Then again, overpriced veggies are better than no veggies, and if you know you’re 100 percent more likely to eat your greens if they’ve been triple-washed and you don’t have to fuss with the salad spinner, then by all means, spend the extra money for the sake of your physical and mental well-being.

You can always be mindful of costs in other areas. For example, Kammerer says to “make sure you’re looking at the price per pound and not count, especially for things like avocados, artichokes, etc.”

4. You can’t judge a steak by its cover.

Kammerer also has a few words of advice about meat. Just as with produce, you should “always look at the price per pound to get the best deal, not the total price.”

“Go with cheaper cuts,” he says. “They might be more tough than nicer cuts but usually have better flavor.” To regain that tenderness, “just braise or slow cook.”

I met Kammerer by chance five years ago at a small bar in Madrid, where we realized we were both from central Arkansas. He said he was an aspiring chef-slash-restaurateur and later proved it by frying up some delicious calamari at his apartment, so I will personally vouch for his kitchen prowess.

While a long, slow cookin’ can do wonders for a meat’s flavor, it can’t do much for ce
rtain other qualities, like its freshness. “One thing the meat department does to trick people into thinking that they’re getting something they’re not is sell[ing] previously frozen products as if they’re 100 percent fresh, never been frozen,” says Jordan Ahne, a meat department clerk.

“We have so many products that we get in completely frozen. Things like shrimp, ribs, fish, and bratwurst are our big ones. We thaw these items in our cooler and are instructed not to put these items on display unless they’re thawed. For some reason people think these items are ‘fresher’ and ‘better’ than the frozen items, so they tend to buy them a lot more.”

The term for this is “slacking,” according to Blake Pearson, also a meat department clerk at the same chain grocer. “Slacking is a retail slang term for thawing out previously frozen products at the store level so that they can be displayed and sold with a fresher appearance,” he says. “This also helps with logistics and shelf life because the frozen product can be stored for months without the pressure of it going bad.”

But aside from slacking’s implicit dishonesty, is eating previously frozen meats all that bad? Not necessarily. This depends on the quality of the meat at the time of freezing, the freezing method, and the length of time that a meat remains frozen.

“If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life,” according to the United States Department of Agriculture (USDA). The USDA goes on to recommend you “freeze items you won’t use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.”

Some of the meat department’s other fakeouts might be more problematic—for example, unverified merchandising labels and modified atmosphere packaging (MAP) practices. The former is just semantics. “Using words like ‘natural’ on packaging is the most widespread example I can give,” says Pearson.

“People assume that there is some kind of standard when using that term when there is not. Using the word ‘natural’ on packaging is not third-party verified like ‘USDA organic’ is. This is why you see such a steep increase in price in organic meats compared to the mild increase of ‘natural’ meats.”

The latter tendency—MAP—is “the most recent and most concerning to me personally,” says Pearson. He explains it like this:

“The old process of shipping fresh meats to the retail level was vacuum sealing. Now they are all cutting/grinding meat to its final stage, packaging it in trays with cellophane, then taking the extra step to put it in another plastic-sealed bag filled with an inert gas like nitrogen, carbon dioxide, or exotic gases such as argon or helium, which is injected and frequently removed multiple times to eliminate oxygen from the package. Then they throw a giant oxygen absorber in the bag. Similar to what you see in a bag of beef jerky only much larger. So what looks like an in-house, freshly packaged product may have been processed weeks before.”

5. A “sale” isn’t always a sale.

You know those “discounts” that lead you to believe you must buy a particular product (or products) right now, immediately, today? They might be meaningless.

Palmgren says that a common practice at the store where she worked was “putting red sales signs on things that the price was the same or a few pennies difference.” The pennies-difference pricing—and steering clear of even-dollar amounts—is a tried-and-true trick.

A price of “$1.99 looks infinitely more appealing than $2.00,” Wilcox points out.

Also, you know those “deals” that make you load up on one kind of sunscreen or face cleanser? Make sure you read the fine print. “A two for $5 sign makes the customer think they have to buy two items to get the discount when usually they don’t,” Wilcox says.

6. Some stores are taking cues from casinos to draw you in.

More and more, supermarkets are looking to the psychology behind the design of places like casinos and restaurants to heighten the customer’s eagerness to spend and intensify their longing for just the right item.

Consider the so-called Walmart Experience, for example. You walk inside, and what do you see? The produce department
, which is “fresh, bright, and inviting,” says Munguia-Shabangu. “They’ve taken those old big bulky produce tables away and brought in more low-profile tables to make it seem more farm-to-store, not processed.”

To maintain the farm-to-store illusion, they’ve changed their pricing stickers and “lumped Fresh Bakery and Deli along in the same area,” meaning you’re salivating over rotisserie chicken and bread that is literally just being made, when maybe all you came in for was a bag of apples or laundry detergent.

Walmart also remodeled to create stores that would be “brighter and more inviting,” says Munguia-Shabangu. “The new floor plans are open and not bogged down by high walls in apparel or in various other departments. Finding the area you’re looking for is easier now.”

They also changed color schemes.

“Gone are the oranges, yellows, and browns,” she says. “They were too dark and made the stores look dirty and dank.” Now, “walls are light blue” and accent colors might be dark blue, white, or black.

“Black and white are more streamlined and clean cut,” says Munguia-Shabangu. This more modern, sleek look is supposed to evoke “a vision of the future.”

“But probably the most important piece of the entrance is usually the TV that you see when you walk in,” Munguia-Shabangu tells me. “It’s the only indication you have of what time you started your trip in the stores.” Just like a casino, Walmart encourages you to step outside of the space–time continuum.

“There are no clocks on the walls or in the departments to remind you of your now-three-hour-long shopping trip.”

You walk over to the office coffee pot and have a sad realization.
No one has made a fresh pot for at least eight hours. Judging by the pot’s lukewarm temperature, you’re going to have to heat your cup of joe in the microwave. You’re not looking forward to the bland taste—but are you taking any health risks by pouring yourself a cup?

The short answer: Probably not, but there are still some good reasons to get your cup of caffeination piping hot.
Your coffee machine isn’t exactly clean, according to Donna Duberg, MA, MS, an assistant professor of clinical laboratory science at Saint Louis University.
“Germs are present in every corner of our lives,” Duberg told Fox News. “Are there germs in our coffee makers? Yes. Will they make us sick? Maybe, if there are enough of them, and especially if we don’t clean our pots often enough.”
You might want to finish your lunch before reading Duberg’s next assertion.

“Bacteria forms a slick biofilm when grown in moist, dark places, and so do molds.”
She went on to say, “If there is obvious slimy stuff in the coffee maker … this is a good sign there is something growing.”
Yeah, that’s not exactly appetizing.

Coffee does have some natural antibacterial properties, but those are limited.

“While coffee brewed from roasted beans does have some antibacterial action due to its acidity, there is research which shows that it is only about 50 percent effective in killing bacteria, such as Staphylococcus aureus and Streptococcus mutans, and molds,” Duberg said.
In other words, your coffee isn’t going to fight germs on its own. The coffee filter doesn’t help, either, as it only filters out chemicals and metals—not living microorganisms.

But wait. Coffee gets really hot, right?
Yes, but your coffee maker doesn’t sterilize itself during each brew cycle. Water needs to boil for about a minute to kill off all the potentially hazardous germs that could be lurking within.

As your coffee sits, bacteria and mold begin to grow.

Interestingly, the presence of molds and bacteria aren’t the reason day-old coffee tastes so bad. As the coffee sits, its chemical composition changes, breaking down the delicate compounds that give the drink its sought-after taste.
If you leave the burner on, that further alters the taste by—shocker—burning the coffee.
Ultimately, old coffee probably isn’t dangerous, provided that you clean your coffee pot on a regular basis.

To do so, run a solution of equal parts vinegar and water through the machine at least once a month (perhaps slightly more often in offices, where coffee machines are more heavily used). After running the vinegar water mixture through the machine, run a cycle with pure water to get rid of any leftover vinegar that might sour your next brew.
That process should help to get rid of any potentially dangerous bacteria.
The good news is that if you’re cleaning your coffee maker regularly, you probably don’t have to worry about drinking the occasional cup of old coffee—just don’t expect it to taste great.

Oh, and don’t forget to clean your mug. Thoroughly.
“Coffee mugs are usually [the] worst,” microbiologist Dr. Charles Gerba told Fox. “In our studies, half had fecal bacteria in them. People probably contaminate them when they wipe them out with sponges or cleaning cloths.”
On second thought, maybe we’ll just stock up on disposable cups.

Health food stores tout kimchi, kefir, and kombucha as gut-aiding superfoods, but is the hype true?
Proponents say that [linkbuilder id=”6578″ text=”fermented foods”] increase good bacteria in the gut, which improves digestion, immunity, and a host of other biological processes.

Skeptics, however, warn that good bacteria can’t survive the acidic conditions of the stomach, which renders any potential benefits null and void.
So who’s right, and what exactly is fermentation anyway?

Fermentation relies on the presence of microorganisms to convert sugar to alcohol or acid.

This process results in high concentrations of good bacteria, like Lactobacilli, which have a large number of health benefits. While many of these probiotics can be taken in supplement form, research suggests that naturally fermented foods may be more beneficial.

Like so many current fads—think raising chickens or eating organic food—fermentation is an ancient practice. In fact, there is evidence that Neolithic villagers made a fermented beverage of rice, honey, and fruit over 9,000 years ago.
Since then, cultures around the world have concocted yogurt, sauerkraut, pickled cucumbers, tempeh, soy sauce, and dozens more fermented foods, beverages, and condiments.

While the original goal of fermentation was a longer shelf life, cultures that incorporate fermented foods in their everyday diets also benefit from longer lives on average.

Fermentation has proven health benefits, but they don’t always outweigh the impact of harmful ingredients.

Various studies have touted the positive effects of eating fermented food—ranging from better mental health to clearer skin. The trick is to make sure you’re not consuming unhealthy amounts of sugar or sodium as a result of eating fermented food.

Certain fermented foods, particularly kefir and yogurt, can have staggering amounts of sugar in them. To make matters worse, some manufacturers heat treat yogurt after the fermentation process. This is done to kill any bad bacteria, but it destroys the good bacteria, too.

Many fermented food claims would benefit from more research, but what we know now is promising.

Because of the wide variety of fermented foods available, many of them remain unstudied. Still, the ones that have been researched show great promise for increasing our gut biodiversity. For instance, a study of Greek dry salami found 348 different strains of lactic acid bacteria present in the food.

Kimchi, a fermented cabbage dish, boasts an impressive list of benefits including anti-cancer, anti-obesity, and anti-aging properties. If you want more proof that this Korean side dish is a superfood, scholarly research indicates that the average life expectancy of South Korean women will likely surpass 90 years by 2030.
Other foods that have health-boosting live cultures include pickles and sauerkraut. Just be sure to pick these foods from the refrigerated section of the store. Jarred pickles and canned sauerkraut from the shelves do not have live cultures in them.

That’s right: Any foods that have been pasteurized to ensure a longer shelf life do not contain good or bad bacteria.

Probiotics can survive the gastrointestinal (GI) tract, but they could use your help.

Skeptics of probiotics and fermented food believe that acid in the stomach kills off the good bacteria before it can reach the lower GI tract. Testing this hypothesis is difficult, but multiple studies have confirmed that good bacteria can survive and have a positive impact on our gut flora.

Choosing fermented foods with resilient strains of good bacteria, such as B. animalis, L. casei, L. rhamnosus, and L. plantarum, helps ensure that the probiotics will survive long enough to affect your gut biome.
Researchers have studied fecal samples to prove that good bacteria can survive the journey through the GI tract. Though there was variation, some strains were found in the back-end samples, proving they were able to withstand the entire digestive process. Probiotics from yogurt fared better than probiotics in cheese, for instance.

Researchers will continue studying the health benefits of probiotics, but for now, there is clear evidence that fermented food benefits your gut.
Bottom line: Choosing refrigerated foods with live cultures is essential, and opting for items with no added sugar or salt is also a good rule of thumb.

You’ve got a lot on your plate, metaphorically speaking, and meal delivery services simplify your routine by taking dinner worries out of the equation. They’re also great for exploring new recipes and refining your cooking skills.

With the success of Blue Apron, a number of new meal delivery services have staked a claim in the rapidly growing market. Of course, they’re not all exactly the same—they offer noticeably different meal options, delivery schedules, and pricing structures.

To that end, we decided to review a few of the most popular meal delivery services. Here’s what you need to know.

Home Chef

Home Chef’s meals are somewhat less adventurous than what you’d get from the other services we reviewed. That’s not necessarily a bad thing, since you can recreate many Home Chef recipes with a quick trip to the grocery store (good luck trying that with something like Blue Apron’s “roasted chickpea and freekeh salad with harissa-glazed carrots and dates”).

The service also offers excellent options for families, as you can order up to six meals for two, four, or six people. Home Chef also offers low-calorie and low-carb options, and users can elect to avoid certain ingredients (soy, red meat, nuts, wheat, milk, and more).

The bottom line: If you’ve got picky young eaters, Home Chef’s simple recipes are a good thing. If you’re cooking for yourself, however, you’ll probably want to keep looking.

Price: $9.95 per serving, plus shipping for orders less than $40.

HelloFresh

Billed as “your weeknight dinner solution,” HelloFresh offers an excellent variety of seasonal recipes at an affordable rate of $9.99 per meal. Their family plan provides servings for four people at $8.74 per serving.

While the company doesn’t offer the same extensive instructional tools as Blue Apron, you can still follow recipes with the HelloFresh Android and iOS apps. Users can select “fit” and “quick” options from HelloFresh’s menu, which helps accommodate the different lifestyles and needs of diverse home cooks.

The service also offers vegetarian, dairy-free, nut-free, and gluten-free menu options (note that these aren’t distinct plans, but rather optional recipes, which are clearly identified on the company’s website).

The bottom line: HelloFresh is affordable, and it certainly makes meal planning more efficient. It’s an excellent option for creating healthy, delicious meals, but you’ll need to bring some basic cooking skills to the table to get the most out of your weekly order.

Price: $8.74 to $9.99 per serving.

Blue Apron

With delicious, fresh ingredients, Blue Apron is easily the best-known meal delivery service. Our deliveries arrived on time, and every recipe used unusual ingredients that you might not normally find in your kitchen.

Their Family Plan offers eight servings, but Blue Apron is more geared toward couples and individuals. While their recipes are delicious, picky kids might not find them quite so satisfying.

Recently, Blue Apron substantially expanded its available menu options. Users can select from eight recipes with plenty of great vegetarian options, but people with special dietary considerations will have to alter many recipes to enjoy them (Blue Apron offers substitution resources on its website).

The bottom line: Blue Apron provides an exquisite selection of recipes, and its instructional materials are top-notch. It’s still better for individuals and couples than it is for larger families, but it provides the best overall experience.

Price: $8.74 to $9.99 per serving.

Plated

The most expensive of the services we reviewed, Plated also offers the most versatile delivery options for larger families. Users can order up to four servings per night for up to four nights per week (a whopping 16 servings for a not-too-unreasonable $159.20). The service also offers desserts for an additional $4 per serving, along with a “Chef’s Table” option with specialty meats and seafoods. Shipping is free for boxes over $50.

Plated has restaurant-quality recipes, but it’s difficult to justify the high cost of the service when other meal delivery options provide similar quality.

The bottom line: If you want a fairly versatile delivery service with desserts and other add-ons, Plated is worth a try, but be prepared to pay for the convenience.

Price: $9.95 to $11.95 per serving.

Sun Basket

Sun Basket offers “inspired farm-to-table recipes” with organic, non-GMO produce and sustainably farmed meats. It’s the only service we tested with distinct gluten-free and paleo delivery options. You’ll also find a “lean and clean” option for weight management and a “rise and shine” option with easy-to-prepare breakfasts.

Families can select from two to four recipes per week (at four servings per recipe). Sun Basket is fairly expensive, but it accommodates different dietary requirements while staying eco-friendly, so we can understand the extra expense.

The bottom line: Sun Basket is quite versatile, and their recipes are innovative. You’ll pay more, but if you have special dietary considerations, this is the service for you.

Price: $9.99 to $11.49 per serving.

Before you start using one of these services, make sure to prep your kitchen. Here are a few must-have items for every home chef:

Cuisinart Multiclad Pro Stainless Steel 7 or 12-Piece Cookware Set, $179.10 (7-Piece) or $236.99 (12-Piece)

Sure, you could use non-stick cookware, but you’ll eventually need to replace it. Stainless steel offers better heat control, and this Cuisinart set is actually quite affordable.

Shun VB0706 Sora 8-Inch Chef’s Knife, $79.95

Never skimp on your most important tool. A good, sharp chef’s knife allows you to prep dinner quickly and safely. The Shun VB0706 lets you refine your cutting skills with an insanely sharp VG10 blade.

Joseph Joseph 5-Piece Chopping Board Set, $29.99

Worried about mixing up your cutting boards? This cutting board set comes in a chic stand, and the little icons on each tab show you what you’re supposed to be cutting on it.

OXO Good Grips® 15-Piece Kitchen Tool Set, $99.99

This set comes in a nice stainless-steel holder, which fits well into narrow spaces. The tools are exceptional, and every utensil is machine washable with the exception of the can opener.

Joseph Joseph 9-Piece Stainless Steel Mixing Bowls, $87.64

As long as you’re outfitting your kitchen with stainless steel, you might as well pick up this mixing bowl and measuring cup set. Each item is easy to clean and you’ll stay organized thanks to the brilliant nesting design.

OXO Good Grips 16-Piece Glass Food Storage Set, $59.99

If you’re ordering any of these meal plans, you’ll eventually have leftovers. Keep them tasting fresh with this shatterproof glass storage set. They’re easy to care for, and you’ll never experience the unpleasant taste of plastic again.

OXO Good Grips Swivel Peeler, $8.99

Peeling during prep? No problem. This swivel peeler gets the job done quickly without wasting much food.

Müeller Vegetable Chopper, $19.99

Let’s say that you’re not so keen on refining your knife skills. No worries—this vegetable chopper can handle that annoying task for you. (Bonus: fewer tears while chopping onions.)

Kitchen Gizmo The Original Snap N’ Strain, $12.99

Using a strainer can be a pain, especially if you’re shorthanded in the kitchen. This strainer snaps onto your pot to allow for one-handed draining. It’s excellent if you’re looking to reserve some starchy liquid to add back into certain recipes (mashed potatoes, for instance).

Amazon is making big changes at Whole Foods.

Amazon acquired Whole Foods for

to see rotisserie chickens available for even less, noting that prices vary from store to store.

Whole Foods has a reputation for its high prices, which it has justified by offering a wide variety of organic, fair-trade products. Amazon, however, seems to be targeting a less exclusive clientele in a bid to compete with stores like Walmart and Kroger.

“Whole Foods Market will offer lower prices starting Monday on a selection of best-selling grocery staples across its stores, with more to come,” read a press release issued by both companies on Aug. 24.

Jeff Wilke, CEO of Amazon Worldwide Consumer, said that the move is intended to make nutritious food more affordable to a wider audience.

“Everybody should be able to eat Whole Foods Market quality,” Wilke said. “We will lower prices without compromising Whole Foods Market’s long-held commitment to the highest standards.”

While some prices didn’t change, the overall effect was dramatic. Whole Foods shoppers took to social media to celebrate the discounts—and, in some cases, to express concern over the new ownership.

Some shoppers also claimed that the price reductions weren’t as significant as they’d hoped. The changes affected many staples such as eggs, avocados, baby kale, and bananas, but discounts were less notable outside of the store’s produce section.

For longtime shoppers, there were other changes.

Whole Foods stores also had big bins filled with the Echo and Echo Dot, Amazon’s voice-activated electronic assistants, a nod toward the technological innovations coming to the chain. Eventually, Whole Foods will adopt Amazon Prime for its customer rewards program, and current Prime members will be eligible for special savings.

This may only be the beginning. Amazon also plans to offer certain Whole Foods brands on its website, including products from 365 Everyday Value, Whole Paws, and Whole Catch. Customers will also be able to ship products to their local Whole Foods for pickup through the Amazon Lockers program.

There’s widespread speculation that Amazon will launch its own meal delivery service to compete with smaller companies like Blue Apron, and Whole Foods will likely play a huge role in that venture.

“This is just the beginning,” the companies’ press release reads. “Amazon and Whole Foods Market plan to offer more in-store benefits and lower prices for customers over time as the two companies integrate logistics and point-of-sale and merchandising systems.”

There are two approaches to addressing the presence of day-old, room-temperature pizza.
On one side, you have the food scientists, the medical community, and the United States Department of Agriculture (USDA). On the other, you have literally everyone else.

It’s not hard to guess which side says you have to refrigerate it or pitch it.

Experts tell us what to do with leftover pizza.

The official stance on food safety begins with something the USDA Meat and Poultry Hotline calls, maybe a little dramatically, the “Danger Zone.” You do not want to take a ride into this Danger Zone, not even if you are Kenny Loggins and Tom Cruise combined. (Because, diarrhea.)

The food safety Danger Zone is the temperature range between 40 and 140 degrees. Hot food should stay above 140 degrees. Cold food should stay below 40 degrees. Otherwise, you are on a highway to…you know.
Of course, you have to serve the food, which means it will stay at room temperature during your meal. What about that, USDA?

Apparently, food can stay safe in the Danger Zone for a two-hour timeframe. If you leave perishable food out for more than two hours at room temperature, you should throw that food away, according to the experts.
Even if that food is pizza.

What We Really Do With Leftover Pizza

The other argument is less scientific. It’s simply this: “I do it all the time.”
Some people live on day-old pizza for years. Those same people probably reserve the refrigerator for a mostly empty bottle of ketchup. And though doctors tell them they are rolling the dice with their health, these people are not prone to food poisoning.
So what gives?

Food safety experts would say these people are just lucky and that their luck is likely run out eventually.
Writing for the University of Nebraska-Lincoln Institute of Agriculture and Natural Resources, registered dietician Alice Henneman warns of just how many bacteria could be sitting on that slice of pepperoni come morning.
“Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours,” she writes (her caps).
Even worse, some food-borne pathogens develop toxins that resist heat, so reheating leftovers won’t get rid of them. Staphylococcus aureus, or staph, is one of these, and it lives all over the human body.

A staph infection can mimic what people call the stomach flu with grotesque accuracy; it’s what we usually mean when we say we have food poisoning, and it is not a pleasant experience.
In general, we’re against gambling with our health and suppose we have to come down on the side of the experts, so think twice about eating perishables that sat out all night.

Who’s getting food poisoning?

Our iron-stomached friends might beat the odds when they eat day-old pizza, but plenty of people don’t.
The Centers for Disease Control and Prevention (CDC) says that one out of every six people in the U.S. gets food poisoning. According to the CDC, that adds up to 48 million Americans per year. Of these, 3,000 actually lose their lives to the infection.

Bacteria thrive at room temperature. We do not thrive on bacteria. Try tacking this sign on your bedroom door: “Do not enter unless the pizza is in the fridge.”
It could save you a lot of the worst kind of distress, which is intestinal. Don’t turn your gut into the real danger zone.

Call it carbonated, sparkling, bubbly, or just seltzer water. No matter the name, fizzy water is surging in popularity with sales increasing 42 percent in the U.S. market over the last five years.

Determining the exact reason for its spike in popularity is difficult, but seltzer has a few qualities that make it attractive. The most obvious reason is that the beverage is sugar-, salt-, and calorie-free.
As the American public weans itself off sugary drinks, it seems to be searching for a replacement.

As water surges, soda takes a dive.

Soda sales declined for a twelfth straight year in 2016. As study after study shows a link between sugary beverages and negative health outcomes, people are changing their habits.

Diet soda is waning in popularity even more than full-calorie soda. For years, low-calorie sodas with artificial sweeteners have been the choice of those watching their weight. Now research suggests that artificial sweeteners may increase people’s appetites and make weight loss even more difficult.
A study published in The Lancet showed that aspartame consumption increased people’s appetites more than plain water. This means that drinking a diet soda gives you fewer direct calories, but it increases the likelihood that you’ll consume more calories from another source or sources after drinking it.

There have long been concerns about other negative effects of artificial sweeteners. A meta-analysis of studies on non-nutritive sweeteners found conflicting results about whether sweeteners were actively bad for the health or simply neutral. Note that no studies indicated artificial sweeteners have positive effects on body-mass index or cardiac health.
Because of this research, consumers are ditching diet sodas at high rates. In 2016, Diet Pepsi consumption fell 9.2 percent and Diet Coke fell 4.3 percent.
It’s not clear that these former customers are embracing sparkling water, but clearly there is a share of the beverage market up for grabs.

Seltzer is not quite plain water in terms of nutrition.

The appeal of seltzer is clear in light of the confusing data on sweeteners. Because seltzer has no sweeteners or sodium, there are fewer health concerns. Seltzer waters often have flavors added to them, but these are generally natural ingredients added in small quantities.

It’s not all good news for seltzer water, though. Much like artificial sweeteners, there is evidence to suggest that the carbonation that is characteristic of seltzer water could increase your appetite.
There are also concerns that bubbly water could erode your tooth enamel—especially if the variety you select has citrus flavoring. Despite these concerns, experts agree that seltzer is far better for you than either regular or diet soda.

Millennials are embracing the bubbly drink.

Seltzer companies are finding a receptive audience in millennials through social media campaigns. Instead of television ads or magazine spreads, sparkling water company LaCroix focuses on Instagram.
The company uses hashtags, such as #LiveLaCroix, to find and interact with their customers. Those who pose with a can of brightly colored LaCroix could find themselves featured on LaCroix’s Instagram page, which has more than 100,000 followers.

The gaudy colors of LaCroix cans make them perfect for featuring in photos. But the additive-free sparkling water found within those artsy cans is what really spurred the beverage’s rise to prominence.
Unless researchers uncover major health risks with carbonation, we expect seltzer water to keep growing in popularity.

A trip to Europe can be full of surprising little differences from what we’re used to in the U.S. Of course, the electric plugs are different, the cities are more pedestrian friendly, and Germans love David Hasselhoff much more than the average American does.

But one of the most surprising differences is that Europeans keep their eggs sitting on the kitchen counter instead of in the refrigerator.

This may strike Americans as wrong, but there’s a simple explanation. To prevent Salmonella and other bacteria from contaminating eggs, the United States Department of Agriculture (USDA) mandates that facilities involved in the distribution of graded eggs wash and refrigerate them.
Washing ensures that chicken poop and other sources of bacteria are promptly removed from the eggshell, and refrigeration prevents new bacteria from growing on it. However, this egg-washing process also removes the egg’s natural protective coating.

Michael Ruhlman, author of Egg: A Culinary Exploration of the World’s Most Versatile Ingredient, says, “The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous.”
When the coating is removed, the egg can no longer protect itself from bacteria that threaten to invade its newly opened pores. That’s why Americans who work and cook with graded eggs have to keep them refrigerated during all parts of the supply chain, including at home.

Most European countries vaccinate their chickens against salmonella.

Because egg sanitization isn’t a requirement for European egg farmers and distributors, their eggs’ protective coatings are still intact and they can leave their eggs unwashed and out of the fridge.

An intact natural coating allows an egg to protect itself from most bacteria without refrigeration (although the egg’s unrefrigerated shelf—or counter—life is only about 21 days, as compared to 50 in a refrigerator).
Much of the world prefers this approach, because eggs left with their naturally protective coating don’t require constant refrigeration.

This is a much cheaper solution to egg storage, which is especially helpful in countries where refrigeration isn’t as heavily relied upon or as accessible as it is in the U.S.
Another advantage of unwashed and unrefrigerated eggs is that they are better for cooking. Room-temperature eggs increase the volume of a batter or dough more than cold eggs do. They also mix into the batter more easily.

Of course, American recipes may call for eggs to be brought to room temperature before being used.
Fortunately, putting them in a bowl of warm water can help achieve this result in just a few minutes.

Both approaches reduce outbreaks of salmonella.

The obvious question is, “Which method works better?” Should we wash and refrigerate eggs or vaccinate chickens?

The answer is not entirely clear, and many experts say that both ways achieve the same goal of reducing salmonella outbreaks.
“They’re different approaches to basically achieve the same result,” Vincent Guyonnet, a poultry veterinarian, told NPR. “We don’t have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.”

A recent spate of salmonella cases in the U.S. may shift opinions on vaccination.

There have been 961 reported cases of salmonella in 2017 alone, according to the Centers for Disease Control and Prevention (CDC). That’s already more than the 895 cases in 2016.
Most of these cases are linked to to contact with live poultry as opposed to egg consumption. Experts believe that backyard chicken coops with poor hygienic conditions are the main culprit for the spike in cases.

Namely, if you choose sanitized, graded eggs, they need to be refrigerated until use. If you choose to rely on the eggs’ natural protective coating, you have to be tolerant of dirt clods and maybe even a little chicken feces—resisting the urge to rinse until right before cooking.
We don’t expect either side of the Atlantic to change their way of handling eggs. Americans like their eggs spotless and long lasting. Europeans prefer a more natural and easier-to-cook egg. Since both methods keep consumers safe from disease, there’s no need for either group to change their ways.

Work hard enough, and you might get a statue.
Work even harder, and you’ll become a food.
No, not in a Soylent Green way. If you’re lucky, someone will name a food after you, and you’ll live forever in the hearts, minds, and stomachs of the people.

If you’re looking for an example, look no further than…

The Person: Caesar Cardini

Born on the banks of Lake Maggiore in the Italian Alps, Caesar Cardini went on to became a successful chef in Tijuana, Mexico.

His restaurant attracted many rich and famous Americans during Prohibition, and he regularly introduced innovative new dishes, much to the delight of his guests.
His most notable invention was a salad dressing consisting of Worcestershire sauce, anchovies, garlic, and a few other key ingredients. To keep the focus on the dressing, Cardini served his salad on a simple head of Romaine lettuce.

He called it the aviator’s salad, but his customers preferred to call it by his name.
Thus, the Caesar salad was born.
Eventually Cardini trademarked his dressing and marketed it in the United States, which led to some profitable salad days for the Italian-Mexican chef.

The Person: Richard Foster

In the early 1950s, John Brennan owned a produce company called Brennan’s Processed Potato Company, and they’d purchased too many bananas (perhaps they should have stuck to potatoes).

When he asked his brother Owen to come up with a recipe, Owen turned to his sister, Ella, and Chef Paul Blangé.
Yes, four people were involved in a dish that basically comes down to setting some bananas on fire. In any case, Bananas Foster, named for New Orleans’ Crime Commission chairman Richard Foster, was an instant hit at the Vieux Carre? Restaurant on Bourbon Street.

For the most faithful version of the dessert, check out this recipe from Brennan’s Restaurant.

The Person: Sylvester Graham

Graham was a Presbyterian minister and part of the temperance movement of the 19th century. He urged his followers to avoid drinking and to adopt a vegetarian diet high in whole grains.
In fact, he even criticized white bread as being devoid of nutrition. Sounds pretty modern, right?

Well, not so fast. Graham had some pretty austere views on entertainment that wouldn’t quite mesh with our shameless Game of Thrones binges.
He thought that excitement in general was unhealthy and was so fond of the bland life that he discouraged even eating spicy food lest the devilish spices ignite the diner’s sinful desires.
Graham himself did not invent the graham cracker, but his followers, the Grahamites (yes, that’s really what they’re called), came through with the original recipe. They thought the bland-but-healthy treat exemplified their leader’s teachings.

Unlike modern graham crackers, the originals weren’t caked with cinnamon and sugar. They were actually intended as a sort of therapy: Start to think sinful thoughts, and you could reach for one of the wholesome crackers to drive impure urges from your head.
The Grahamites would probably be aghast if they saw modern graham crackers: full of sugar and being eagerly implemented as the bookends of a s’more.

The Person: Dame Nellie Melba

Melba was an Australian opera singer who rose to prominence in the late 19th century. Her real name was Helen Mitchell, but a divorce convinced her to radically alter her life.

So she changed her name to Nellie Melba (an homage to Melbourne, her hometown) and headed for Europe.
She studied opera in Paris and was quickly recognized as a singular talent. Her June 1889 performance in Romeo and Juliet cemented her stardom, and she went on to perform all across Europe, eventually traveling to Russia to sing for Tsar Nicholas II at his request.
She even captured the attention of famed French chef Auguste Escoffier, who named at least four foods after her. Escoffier’s now-famous thin, dry toast was Melba’s preferred nourishment during an illness in 1897.

The singer claimed that the dry bits of bread were easy to digest. Peach Melba? Not so much.

The Person: Clara Hirschfield

Leo Hirschfield moved to Brooklyn to sell handmade chocolate treats in Fort Greene. Sounds like a millennial hipster, right?
Actually, this was around 1896, and Hirschfield was a poor Austrian immigrant whose father had created a handful of candy recipes in his home country.

Hirschfield eventually went to work for the Stern & Staalberg company in Manhattan and patented several cooking techniques to make unusually textured candies.
The first of these was called bromangelon jelly powder. Jelled desserts were popular at the time and bromangelon became an ingredient in many desserts, including Orange Sponge and Bromangelon Snow Pudding.
In 1907, Hirschfield came up with an even more popular treat: the Tootsie Roll. He made it using the patented techniques he had invented and named the candy after his daughter, Clara, whose nickname was—you guessed it— Tootsie.

A hundred years later, Tootsie Rolls remain the flagship product of Tootsie Roll Industries, a company that makes over half a billion dollars a year.

The Person: Dr. James H. Salisbury

Dr. Salisbury was an early lover of food fads, and he believed quite rightly that diet was strongly linked to overall health. Modern science certainly validates that idea, but Salisbury’s specific doctrines weren’t quite on target.
Salisbury thought that vegetables and starches caused a variety of diseases including tuberculosis and mental illness. His solution: a diet consisting of beef and coffee.

As it turns out, vegetables aren’t so bad for the body. Salisbury’s low-carb diet still has its proponents, but his main contribution to the world is his tasty recipe for ground beef.
In 1888, Salisbury cooked ground beef with onion, either by deep frying or boiling the ingredients (he wasn’t too clear about his methodology) and dubbed the result the Salisbury steak.

It’s a free country, but the American Heart Association recommends eating chicken, fish, and beans instead. Still, the Salisbury steak is a guilty pleasure because, as it turns out, fried ground beef doesn’t taste too shabby.

The Person: Dr. Charles T. Pepper

Charles Alderton, a pharmacist in Waco, Texas, came up with the recipe for Dr. Pepper in 1885.
He branded his concoction “a Waco,” but his boss, Wade Morrison, wanted a catchier name.
Morrison settled on “Dr. Pepper,” but nobody really knows why. He almost certainly chose a name with “Dr.” in it because carbonated beverages were viewed as medicinal and he wanted to emphasize its healthsome properties (even if there really weren’t any).

The theory has long been that Morrison named the soft drink after his former employer, Charles T. Pepper.
Pepper was a Virginia physician who worked as a Confederate surgeon during the Civil War. He opened a pharmacy after the war and, according to rumors, Morrison worked there.
However, Milly Walker, collections manager and curator at the Dr. Pepper Bottling Co. Museum, finds no evidence that Morrison ever worked for that Dr. Pepper. Walker believes that Morrison named the drink after an unrelated Dr. Pepper who lived closer to his hometown.

Whichever Pepper was the inspiration, only Morrison profited from the soda, which still enjoys widespread distribution (and more recently, bizarre commercials) to this day.