Ingredient

The Best Thing I’ve Ever Spread on My Toast Is from Trader Joe’s — One Good Thing

(Image credit: The Crafty Clip/Shutterstock)

Ever since my dear friend gifted me a bit of her sourdough starter a few months ago, I've been telling everyone who will listen about my bread-baking adventures. They've been mostly successful so far, and we've been eating bread aplenty in my little household, but it wasn't until last week that this homemade bread really blew my mind.

Oddly enough, this mind-blowing moment was not about the bread — it was about the spread, a new discovery from Trader Joe's.

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Here’s How to Pick the Best Carton of Strawberries — Ingredient Intelligence

There isn't really anything sweeter than the arrival of strawberry season. For me, it not only marks the arrival of fresh fruit after a long, cold winter of imported citrus and cellared apples, but it's also the kickoff to all the berries and stone fruit that's soon to arrive. Now's the time to binge on cartons of strawberries until your fingers are stained and your belly is stuffed. Here's how to buy the best of the best, because the season is too short not to.

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10 Simple Ways to Upgrade Roasted Broccoli — 1 Ingredient, 10 Ways

For weeknight dinners I'm all about super-simple sides. That usually translates to roasted veggies, with broccoli leading the pack. On its own, even the crowd-pleaser roasted broccoli can get a little boring and repetitive, but it certainly doesn't have to be that way. The easiest way to switch things up? Change the seasoning.

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What’s the Difference Between Vanilla and French Vanilla Ice Cream? — Tips from The Kitchn

Growing up, my dad always chose half gallons of French vanilla ice cream over vanilla ice cream when we'd go shopping together. They all looked beige and creamy to me, but I trusted his instinct. With "French" on the label, he assumed superior quality — they make pretty phenomenal cheese and wine, after all — but was he right? What actually is the difference between a tub of plain ol' vanilla and French vanilla ice cream? And is one superior to the other or is it just a bunch of labeling hoopla?

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5 Tasty Ways to Prepare Kohlrabi — Tips from The Kitchn

You've probably spotted knobby purple or green kohlrabi at the farmers market recently and wondered what the heck this odd-shaped thing with the weird name is! Well, it's a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.

We think that it's time for kohlrabi to step up and take a more prominent place in our cooking, and here are our top five favorite ways to eat it.

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Our Kitchn Editors Share the One Ingredient They Splurge On — Everyday Fancy

(Image credit: Faith Durand)

You might imagine the life of a Kitchn editor is all fancy sea salts and expensive olive oils or that we have unlimited grocery budgets, but like everyone else we have to choose where to save and when to splurge every week as we feed ourselves and our families.

Here are six of our editors' favorite ingredients to splurge on for better everyday meals.

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