Warm Weather Trick: How to Keep Fruit Down in Sangria (VIDEO)
We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Let's face it: The best part of sangria is the fruit soaked in whatever concoction you've mixed together. And the longer the fruit stays in the liquid, the better it gets. So take a tip from one of the original kitchen hackers himself, Alton Brown. Click play on the video above to find out how he keeps that fruit soaking to its fullest extent.
All the Zucchini Noodles
Just as one can never (never!) have too much pasta in life, the same can be true for zucchini noodles in season.
Buy These Fruits Now and Preserve Them for Later
Canning jam is easy enough and means you can be eating summer fruit long past their market-fresh appearances.
Ignore the Calendar and Make These Fresh Summer Desserts Now
Summer starts now!
8 Juicy Ways to Eat Peaches Before They're Gone — Summer Soiree
We wait all year to bite into juicy peaches, and now is the time they're at their peak, just waiting for you to take them home by the truckload.
These Easy Recipes Will Make Your Next Pool Party a Breeze
Everything will go just swimmingly with these creative ideas!
Don't Break Up with Basil, But Blend Up These Non-Basil Pestos, Too
Pesto isn't just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks.
6 Party-Ready Ways to Take Watermelon Off the Rind — Summer Soiree
Take watermelon off the rind in celebration-worthy recipes that will delight (and cool down) warm-weather gatherings.
6 Clean-Out-the-Fridge Meals to Make Before Vacation
No waste, all taste.
How to Make a Life-Sized Pineapple Cake This Summer
This may just be the sweetest pineapple you’ll ever eat.
What Do I Do with Zucchini Blossoms?
Zucchini blossoms are fragile and delicately flavored, a little sweeter and more ephemeral than the flavor of the squash itself.