When milk starts to smell off, it’s usually still perfectly fine to use in baking (for more, here's a deep dive into spoiled milk). As long as the milk doesn’t
Sourdough discard cakes
Any parent of a sourdough starter deals with the discomfort of occasionally having to "discard" some of their growing, microbial, floury mass so it doesn't take
Six ways to make fresh treats from melted ice cream
Back in college a friend of mine once found himself stuck in his apartment with his roommates. The remnants of a hurricane raged outside. The power was out.
Seven ways to turn leftover egg whites into dessert
Lots of recipes call for only egg yolks, which can leave you awkwardly contemplating what to do with the gloopy leftover egg white. Don't worry, we got more
Don’t discard the “discard”! Extra sourdough starter shines in waffles, pizza and more
Today we’re excited to share this guest post from Boston couple Ben Jamieson and Sarah Glinski, whose pandemic accomplishments include baking sourdough bread
Don’t toss citrus peels! Candy them!
The first time you make candied citrus peels, you might feel like you’re somehow cheating. After all, these gummy-bear-like candies cost pennies to make, but
No-bake South Pole truffles
There was an lunchtime book club meeting in just a few short hours. I was about to head to work and had 20 minutes, tops, to assemble my potluck contribution. I
Strawberry tops keep things saucy
Today, I'm excited to share a guest post from Jonathan Deutsch of Drexel University. Deutsch, a professor of culinary arts, founded the Drexel Food Lab, which
I have found the Platonic ideal of banana bread and this is it
Back before there were food scrap cookbooks, movements like SaveTheFood and, oh, I don't know, websites like EatOrToss, there was one food-waste avoiding recipe
Making roasted chickpeas is a great excuse for whipping up some chocolate mousse!
[Editor's note: In October we shared one of our favorite uses for aquafaba; this week, EatOrToss is thrilled to share a guest post from Brittany Meyer, who has
You say bean water; I say chocolate mousse
I think some of us just might divide time into two categories: after we learned that the liquid in canned beans had miraculous properties, and before, when we
Have some of this languishing in your fridge? Here’s how to use up any amount of any cream
Ahhh… cream. Whenever a recipe calls for it, I dutifully buy it, use the required two tablespoons and then stare at the cool little carton of thick, enticing
Clear your kitchen with Moving Truck Freezer Bars
We were moving. And hoping to eat up as much as possible in our kitchen before it was time to pack everything up. And we were busy and needed quick, convenient
Not eating those speciality preserves? Make them into a jam tart!
Situation #1: You have last-minute guests and want to whip up a quick dessert with what you have on hand. Situation #2: You’ve accumulated a collection of
Overripe bananas make for overachieving ice cream
Ok, so not only does this recipe help use up overripe bananas, but it also may be one of the healthiest desserts ever. Seriously. Nearly everything* in this is
From crumby to yummy — A crumb sundae!
The other night I was in the mood for dessert, but the options were a bit sad. We had the crumby remains of a once lovely babka, and well, that was it. But
