We'll rarely say "no" to a decadent swirl of cream cheese frosting, but sometimes you’re looking for something a little lighter. (And not to mention easier to make than a layer cake.)
TMW you're halfway through a recipe that calls for milk and realize "D'oh! There's no milk in the fridge!" — we've all been there, and we all know how annoying it is. So it definitely pays to know a swap or three.
Gluten-free used to mean settling for dense, gummy baked goods that no one would choose to eat unless they had major, life-altering issues with wheat.
Navigating the oatmeal aisle can raise a lot of questions. Is "rolled" the same as "quick"? Steel superior to Scottish?
It’s 5 o’clock somewhere! And that means someone is scrambling to figure out what to make for dinner. Don't worry, you can totally whip up one of these 30-minute meals before the hangry starts to hit.
Navigating your way through a well-stocked meat department can be a confusing. Fear not, your butcher is your friend! There is so much the meat department can do for you, from custom grinding meat, to deboning or tying up roasts, to trimming down a large roast into a smaller portion if you need less than what is packaged. Amanda will also share her insider tips for finding the best deals and values. Wrapping up, she'll demonstrate how to quickly pull together a batch of hearty meatballs to make and freeze ahead for the nights when you need to punt.
Ever wonder what's the difference between free-range and pasture-raised eggs, or which yogurt is the "healthiest"? Let Amanda guide you through the vast array of ingredients in the dairy department. She'll decode the differences among all those new nut milks popping up on shelves, and chat with the cheese expert to help you learn how to build a better cheese platter. She'll finish the lesson by baking easy muffin-tin frittatas that make a terrific (and portable) option for breakfast or lunch.
In this lesson, Amanda breaks down the most helpful information to know when it comes to choosing your seafood, such as the difference between farm-raised and wild-caught, and how to determine what's sustainably sourced. She shares tips on how to determine freshness, and demystifies all those different sizes of shrimp. Finally, you'll learn a ridiculously clever way to prep ahead your favorite fish and veggies.
Amanda shares how buying in bulk makes so much sense. Ingredients are often fresher, you cut down on packaging and have the luxury of buying only what you need, eliminating food waste. She shows you how to throw together a delicious and dead-simple overnight oatmeal that makes a wholesome and fresh breakfast on the go.