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I didn’t eat a ton of vegetables as a kid. Outside of the jarred tomato sauce I put on pasta or the quick-pickled cucumbers that my mom snuck in my lunch box, I was mostly a cheese and carbs kind of girl. I didn’t have anything against veggies per se, but I mostly thought they were boring (I blame the sad, lifeless crudité platters that were presented at school functions).

When I started working in restaurants in college, I quickly discovered the error of my ways. Vegetables are delicious — you just need to know what to do with them. Which is why, when I got to interview the chefs behind Kismet during an event for S.Pellegrino which celebrated the launch of the 2018 Taste Guide, I wanted to ask the experts: What ingredients or kitchen tools do you use to make veggies more exciting?

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Do you work in an office? If so, chances are you have neck and upper back pain. Do you get massages and shoulder rubs which temporarily relieve your pain, only to revert back a couple of days later?

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According to most user manuals, vacuums need to be cleaned every three months, which includes rinsing out the inside of the canisters with soap and water and washing the filters. If I were the type of person who reads user manuals, I would have known this — but I am not.

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Beth Ford is a powerhouse. In her 31-year career she’s worked as a leader in many different industries (chemicals! Publishing!), and today it was announced that she’s been named CEO and President of America’s leading butter company: Land O’Lakes. Ford has worked at Land O’Lakes since 2011 and was previously the COO. She will assume her new position on August 1.

“I really have a passion for this business,” Ford says of the company. “Enabling the farmer, feeding a growing population with fewer resources — it’s meaningful work.”

The truth is there aren’t a lot of women in leadership positions in consumer package goods companies across America (but the ones who do exist are total rockstars), so Ford is a particularly refreshing face amongst her peers. And with Land O’Lakes’ impressive 13.7 billion in revenue in 2017, it’s safe to say she’s doing big things. For example, last year under her guidance the dairy and agriculture cooperative acquired Vermont Creamery (you guys, their cheese is delicious).

I talked to Ford about the future of dairy, how the consumer’s needs have changed, and what she eats (or I should say drinks) for breakfast.

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A marinade is like an insurance policy for your grilled steak — not only will a simple marinade add flavor, but it will also help protect the beef against overcooking. Marinades have fallen out of fashion with the rise of brines and rubs, but there is a reason your mom always had a bag of marinating meat in the fridge: They work and they’re delicious.

Marinating a steak requires just a few special considerations — like which cuts of steak to marinate for the grill and the right ratio of ingredients for flavor and easy cooking. All your efforts will be rewarded with a tender, juicy cut of beef that will take the guesswork out of grilling steaks.

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The very aptly named Woks of Life blog is a multi-generational culinary operation geared towards “anyone looking to try their hand at Grade-A authentic Chinese cooking (and any other great recipes — Chinese or otherwise).” It’s run by dad, Bill; mom, Judy; and daughters, Sarah and Kaitlin, who are straddling life in Beijing and the United States.

The site’s archives are filled with tried-and-true recipes aimed towards home cooks — so naturally we tapped them as expert resources for helping Kitchn readers navigate the frozen aisle of specialty Asian grocery stores.

Here are a few things they always look out for.

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Everyone knows what it’s like to leave Costco with a cart full of random stuff. You go in needing just a couple of extra things for dinner, and somehow you end up with a cart full of wine and hot dogs (is that just me?). That’s why when Kristin and Jen from I Mom So Hard posted their Costco shopping list to Instagram, the entire internet started cry-laughing about how accurate it is.

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During these warm days of summer, dinners that are light and fresh are pretty much essential. It also doesn’t hurt if they’re wholesome. These 10 recipes fit the bill — they are easy to make, filled with vegetables, and will definitely not weigh you down. It’s likely you’ll put them on repeat for months to come.

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I’m a tea person, and always have been, but there are certain days of the week (read: Mondays) that we all need a little kick in the pants. (As much as I love a comforting mug of steaming hot French Vanilla Bigelow, tea doesn’t always do the trick.)

After much trial and error with various types of coffee (French press, drip, iced, etc.), I’ve learned that cold brew is my preferred method. But not just any sort of cold brew — there’s one specific product that gives me that extra jolt, while helping me stay (kind of!) true to my tea-loving roots.

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People love to complain about millennials being lazy and not knowing how to cook, but it turns out that there’s more to the generation than avocado toast (insert eye roll). According to a new survey by Better Homes and Gardens, 93 percent of millennials eat at home at least four nights a week, and it sounds like they’re having a lot of fun in the kitchen, too.

The vast majority of surveyed millennials say they specifically like to seek out new foods, flavors, and culinary experiences. And 93 percent of those surveyed say they try a new recipe at least every month.

In general, they’re more adventurous and curious about food, and that means they’re building up some pretty great pantries. Here are some of the most common pantry staples millennials say they use on a regular basis, according to Better Homes and Gardens.

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