Matthew Spina

Matthew Spina If you follow food trends at all you know we are witnessing the rise of the sardine, along with all the different ways to upgrade them.

We are in an exciting new era of cookware where all kinds of innovations are hitting the market, and two of the biggest new brands are viral favorites: Caraway and HexClad. Both of these cookware brands are trying to solve the same problem that has plagued companies for years: How do you make a non-stick pan without chemicals? While non-stick pans have been around for decades and are popular for how well they work cooking foods like eggs, they were made with polyfluorinated compounds (PFAS for short), which carry serious health concerns. For years, cookware companies have sought the holy grail of cooking surfaces that functions just as well without forever chemicals, and Caraway and HexClad have (seemingly) gotten the closest.

Matthew Spina Old dishes from the 1960s don't have the best reputation today, but sometimes you can find a rare one that surprises you with its appealing simplicity.

Matthew Spina Everybody wants to make a perfectly level, evenly baked cake ... except the cake.

There are enough regional hot dog styles in the United States to produce plenty of debate and some unusual topping combos, but if you look abroad for examples like the Norwegian-style hot dog, you'll find international cooks are just as good at making the humble wiener their own. Head down to Chile, and you'll find a creamy combo of mashed avocado and mayonnaise, while the bacon-wrapped and bean-laden Sonoran dog so popular in Arizona originated in Mexico. But most

We may receive a commission on purchases made from links. We are in an exciting new era of cookware where all kinds of innovations are

America is having a love affair with Jersey Mike's, but for most fans around the country, breakfast isn't on the menu.

The crisper drawer in most refrigerators is the kind of thing that many use without thinking, but it can actually cause issues if you don't fully understand what they do. While we know they're for produce, they can be treated as just general storage areas that are somehow vaguely "better" at storing fruits and vegetables. But the reality is that if you use them incorrectly, they can cause more issues than they solve.

Matthew Spina If you're learning how to cook or are just unsure of yourself in the kitchen, one of the more intimidating things is adjusting the taste of a dish on the fly.

Barbecue is made to be argued over. How you treat your brisket is always going to start up a debate at a summer cook out.