The research, conducted by the Centers for Disease Control and Prevention (CDC), revealed that over-consumption of alcohol cost the US economy approximately $2.05 per drink in 2010, a marked increase from $1.90 in 2006.
Equating to $249 billion overall, the majority of these costs were incurred through reduced workplace productivity, crime, and the cost of treating people for health problems caused by excessive drinking.
While the federal governement paid for just over 40% of these costs, the median cost per state was $3.5 billion, ranging from $488 million in North Dakota to $35 billion in California.
Furthermore, the study determined that excessive alcohol consumption causes approximately 88,000 deaths each year, including 1 in 10 deaths among working-age Americans aged 20-64.
Robert Brewer, head of CDC’s Alcohol Program and one of the study’s authors, shared his thoughts on the study’s findings:
“What surprised us in this study was the extent to which that public health impact was focused on working age adults.”
He also noted that “effective prevention strategies can reduce excessive drinking and related costs in states and communities, but they are under used.” This includes increasing alcohol taxes and limiting alcohol outlet density, among others.
The researchers compiled their cost estimates based on changes in the occurrence of alcohol-related problems and the cost of paying for them since 2006. However, the authors believe these costs have been underestimated because information on alcohol is frequently underreported or unavailable.
Homer Simpson isn’t exactly known for sage thinking, but he did create one important mantra: “Mmm donuts.” Clearly he knew something we didn’t, because 23 years after the insatiable patriarch first uttered his signature line, everyone is outright obsessed with donuts.
A new artisanal shop with locally sourced jellies and Nutella bacon glazes seems to open every week now, and with all that new real estate, it can be hard to determine what’s really worth it. But it’s not impossible! That is why we determined the best donut destination in every state in America just for you.
Cowarts
Don’t expect to find a s’mores donut or a maple bacon cruller at Loyless — this old-school shop is all about simple, hand-made, hand-iced classics. These basics sell out at the crack of dawn, though, so make sure to show up by 7am sharp.
Anchorage
Donuts were never exactly the purview of dinosaurs, but Dino’s sticky treats and espresso are sold under the banner of a green cartoon Brontosaurus who apparently loves eating jelly-filled pastries a whole lot more than prehistoric plants. Most of the donuts, and the “dino bones” are only $1.30 a pop, which is damn good price in the current fancy donut market.
Tucson
Some brother and sister combos are fraught with agitation. Others, like Sophy and Keng Se, can move beyond sibling rivalry and come together to launch delicious donut shops in Tucson. Their Young Donuts opened just four years back, but it’s already built quite a name for itself, even with almost no online presence. Maybe it’s because they strategically opened next to a children’s dentist office to hook their clients young, and holy shit… that might be where the name comes from.
North Little Rock
If practice makes perfect, Mark is pretty much a demigod at this point. This unassuming spot has been rolling dough since 1978 for hungry Arkansans. Little has changed, as you can see from the faded sign out front, but when you’re making cream-filled and coconut-coated donuts that are this spot-on, you don’t need to flip the script.
San Diego
Donut Bar has attracted rabid press attention pretty much since it opened, and a quick scan through its Instagram explains why. Monte Cristo donuts! Crème brûlée donuts! Whole Snickers bar donuts! If you dream it, this place probably already did it, like, six months ago. And yes, of course there’s actual booze in its bourbon maple creations. It’s a bar.
Denver
Alright, get your lazy McConaughey impression over with now. You done? Good, because there’s a lot more to this Denver shop than movie puns. Like donuts with Mediterranean sea salt caramel glaze and cups of joe from local favorite Pablo’s Coffee. (Specifically, the “Danger Monkey” kind.)
Woodbury
Alright, fine: Dottie’s Diner isn’t technically a “donut shop.” It’s a confirmed greasy spoon, but we had to make an exception here because the donuts here are too fantastic to deny. The fresh-daily roster includes plain, powdered, cinnamon, jelly, or chocolate-dipped. Don’t order breakfast without them.
Wilmington
Three generations have passed through Sweeney’s doors, and all of them knew how to roll a damn fine donut. Sweeney’s is perpetually picking up local awards for its treats, which tend to err on the classics side, but occasionally veer into trendy territory. (Yes, there are cronuts.)
Pembroke Pines
Strip mall food is definitely questionable, but you’re in good hands at this Pembroke Pines shop. Mojo Donuts opens every day at 6am and closes when the last donut is sold, so make sure to claim your Key lime pie or s’mores early, lest the hungry hordes beat you to it.
Decatur
Like most revolutionaries, the bakers here have bold ideas. Donuts need to be one contained circle of dough? Screw that, they cut one open, stuffed it with peaches, and called it a slider. Pistachios are uninspired? Well, they sprinkled some on orange icing and it’s transcendent. If the Bolsheviks were peddling stuff like this, we’d all be carrying sickles.
Honolulu
You don’t meet many “Leonards” nowadays, but this particular one is doing his best to associate the name with tasty, sugar-filled treats. The goods here are Portuguese-style malasadas, which means they have no center holes. But that just gives you more fried dough (and custard and cinnamon sugar) to tear through, so well done, Lenny.
Boise
Guru Donuts co-owners Kevin and Angel Moran are to be admired — and it’s not just because they make excellent pastries. The Morans weren’t serious bakers until they realized Boise needed a gourmet donut shop, and since no one else stepped up, they asked a neighbor to teach them the delicate art of frying dough. Bless their can-do spirit, and bless that anonymous neighbor, who’s indirectly responsible for creations such as the Charlie Brown, a pumpkin donut with a root beer glaze.
Chicago
Some like their vaults stuffed with cash, but we’ve always preferred ours to be piled high with fried dough confectioneries. At this Windy City institution, the staff is happy to ring up a triple chocolate or lemon poppy seed for you on the old-timey cash register, so long as they’re not sold out. If they are, try your luck with its new food truck/pastry van.
Louisville
Unseasoned donut eaters might get confused when you tell them the long johns at Nord’s are incredible, but pros know you’re not eating a cozy undergarment — you’re eating a super-sized donut. And the ones at here come with bacon on top.
New Orleans
Some people will tell you to get a beignet at Café du Monde and consider their work done. But we don’t feel comfortable basing a pick solely on beignets. Yes, it’s deep-fried dough, but it’s not technically a donut. For something more traditional, head to DISTRICT. The two-year-old shop offers donuts “simple,” “fancy,” or “extra fancy,” but the Dough-La-Mode with Creole Creamery ice cream in the middle is the move you want to make.
Portland
Portland, ME, has a similar spirit to Portland, OR, so of course one of the city’s most beloved donuts shops insists on making its pastries out of local potatoes. This isn’t some hip nonsense, though. Holy Donut’s spudnuts are just as delicious as the flour-based treats you know — arguably more so when they add that coffee brandy icing.
Ocean City
Fries and ice cream tend to hog the boardwalk cuisine spotlight, but anyone who’s frequented Ocean City knows The Fractured Prune is the real star. The marshmallow-, mocha-, and honey-glazed pastries are the kind of thing you will fight an enterprising seagull over, and lucky for America, the mini-chain is expanding to new coastlines.
Somerville
For those raised on Dunkin’ Donuts, the prices at Union Square Donuts might seem steep. But when $3 is all that stands between you and a Brown Butter Hazelnut Crunch or “FluffaNutta” (OK, that one’s $3.50) pastry, you swallow the deluxe cost. Along with a mouthful of peanut butter pastry cream.
Kalamazoo
This Michigan mill has a bountiful selection, but its candy bar series is probably the most impressive. The Reese’s Donut, Snickers, and Mounds of Coconut are all based on deconstructed and remade versions of your favorite treats and are rebuilt into a new pastry. The final products are, like, three times bigger than the original candies, so make sure to pay your compliments to the chef. And schedule a dental cleaning immediately thereafter.
Minneapolis
In case you were wondering, the glam dolls in question are co-owners Teresa Fox and Arwyn Birch. These ladies teamed up to create a vintage-inspired shop with one seriously inventive menu. Everything is made from scratch — and the dairy is locally sourced from the Hope Creamery — so you know they aren’t messing around. Another sign they’re serious? The peanut butter and Sriracha Chart Topper.
Ocean Springs
Like its pal over in Portland, Tato-Nut Cafe is mighty proud of its potato dough. So much so that it bills itself as home of “the only real donut.” The blueberry cake variety is the attraction here, but the Persian (a sort-of glazed cinnamon bun) is also pretty popular.
Bozeman
On the one hand, Granny’s Gourmet Donuts is a filthy liar. It’s run by Robert McWilliams who, last we checked, does not answer to Nana. But on the other hand, it’s got several donuts with fresh fruit on the inside and out, plus an orange cream one to complement the Boston cream. So we’ll let the transgression slide. Just this once, Bob.
Lincoln
Nate and Lucas Gingery started their careers as male models in New York, but the brothers soon decided male modeling was kind of the worst, because it put a serious cramp on their donut fixation. So they did a grand tour of NYC’s pastry scene before they moved back home to Lincoln to start The Doughnut Hole. Originally just a farmers market stand, the spot now has its own brick-and-mortar location to house so, so many churro donut holes. Pay close attention to the Facebook page on Friday, when the brothers Gingery post weekly giveaways.
Las Vegas
It takes a certain amount of flash to get noticed in Vegas, and the massively popular Pink Box Doughnuts has it in spades. (See what we did there??) Donuts topped with Cocoa Pebbles or a chipotle caramel glaze exist right alongside the traditional picks, which are pretty spectacular on their own. Also, because this is Vegas, you can obviously order a Fat Elvis, a peanut butter-filled pastry topped with chocolate and a banana slice.
Lebanon
Life-long Lebanon residents will wistfully tell you about skipping out of Muriel’s as a kid with a greasy paper bag full of hot donuts. It’s such an integral part of the city, there were practically riots when Muriel and Francis Malville closed the shop temporarily in 2007 for health reasons. That might sound extreme, but one bite of a Muriel’s jelly stick (that’s a jam-filled cruller) and you’ll understand. The mayor certainly does — the place is now an officially recognized historic landmark.
Toms River
Pro tip to prospective business owners: if you can’t come up with a name, consult the children. When Dominic Livolsi opened Uncle Dood’s two years back, he used the nickname his nephew gave him to sell the place. From the looks of it, his plan worked, although we do think his wild donut creations had a little something to do with his success. Those include the Nut Tellin’ Ya (Nutella icing and cinnamon sugar), Bed Rockin’ (vanilla frosting and Fruity Pebbles), and Vermont Swine (maple icing and bacon bits). Clearly, this dude is just good at naming things across the board.
Santa Fe
Finding a dark chocolate-glazed donut is a non-issue. Maple bacon? Also a cinch. But Whoo’s has both those things on the same donut plus chili brown sugar. There’s no way you’ll find anything like that outside of Santa Fe.
Brooklyn and New York
You know you’re doing something right when The New Yorker, which is typically more concerned with publishing jokes Frasier would love than anything about donuts, devotes an entire feature to your shop. Fany Gerson opened in Bed-Stuy five years ago and Dough utterly exploded. Now, it’s got three additional Manhattan locations and a Smorgasburg residency. It’s impossible to go wrong with any of its creative flavors (oh hey, chocolate with Earl Grey), but if you ever stumble across an available blood orange, get it immediately.
Durham
It’s frankly shocking Wes Anderson hasn’t made a movie about Monuts Donuts yet, considering it started out as a tricycle-operated stand in a farmers market. The current chalkboard boasts autumn-friendly selections like Apple Cider and Orange Velvet (that’s pumpkin and cream cheese), plus beer nerd-friendly flavors like Double Chocolate Stout. Which you can drink with real beer, since Monuts has its own beer and wine menu.
Fargo
Remember those “dirt” pudding cups with gummy worms from when you were a kid? Sandy’s has a Dirt and Worms donut to make your feel young again. But if you’d rather not eat gummy worms before noon, and want something, you know, more reasonable, there are still plenty of glazed and marble cake options at your disposal.
Centerville
Two words: pretzel donuts. A few more: they’re the most famous item at Bill’s, they’re hand-twisted, and you need to get your hands on one, pronto.
Oklahoma City
Don’t worry, the pastries at this OKC shop are anything but frigid. Polar Donuts serves buttery, pipping-hot spudnuts every day starting at 5am. The place is run by Younts Waters, an Air Force vet who served in the Gulf War before pooling his life savings to open his own donut haven, which now boasts trademarked originals like Strong Pimp Hands (a sort-of bear claw with apple-cinnamon filling) and Camel Toes (two fused donut squares with cherry filling).
Portland
Plenty of people will still insist that Voodoo is the Portland place for donuts. Those people have never been to Blue Star, whose Facebook cover image alone is enough to make you a lifetime convert.
Philadelphia
Federal Donuts makes wonderful coffee, donuts, and chicken, but only one of those things made the name. There are several reasons for that: the grapefruit brulee, lemon ricotta, and strawberry lavender donuts, to name a few, but we also appreciate the delicious ode to Dale Cooper the place mounted last year.
North Kingstown
Before we sell you on how excellent Allie’s is, we must issue a disclaimer: the shop is currently closed while it undergoes state-mandated construction. There’s no official reopening date yet, but Allie’s is hoping to be back in business by Halloween. Now that we’re sure you won’t go pounding on the windows just yet, here’s why you should once things are in order. Allie’s takes its sprinkle game seriously, as you can see in this blindingly pink image above. If you believe the hype, the best Boston cream donut here is the best you’ll ever eat in your life. Plus, there’s beer here.
Charleston
After graduating from the Culinary Institute of Charleston, Allison Smith could’ve taken her career a number of different ways. Ultimately, she decided to open this donut shop, and the world is better for it. Smith has managed to distill already-popular foods like lemon meringue pie, French toast, PB&J, and tiramisu into fried-dough form — and she’s also not afraid to get a little edgy with curried cocoa and Chinese 5 Spice.
Rapid City
The family-owned bakery has been going strong for 20 years and with any luck, it’s got another 20+ left in the tank. After all, the people of Rapid City need their Oreo donuts.
Nashville
Nashville locals have fallen so hard and fast for Fox’s, they’ve even taken engagement photo shoots there. And although both parties in that couple were human, you might be inclined to straight-up propose marriage to a baked good once you’ve eaten a Fox’s apple fritter. Or Simpsons donut. Or hazelnut. Or…
Austin
Gourdough’s takes the concept of savory donuts to dizzying levels. Of course there’s this bacon-topped business (the Flying Pig), but for something truly different, try one of the “donut entrees” like the Mother Clucker, an outrageous combination of fried chicken, honey butter, and freshly fried dough.
Salt Lake City
You can’t eat just one of these donuts. Maybe one cinnamon crumb, followed with one strawberry frosted, and then one old-fashioned to balance it all out. You could get a coffee for dipping, but the chocolate milk is a far superior option.
Manchester Center
The quaint, old-school vibes (the letters out front are even mismatched) might have something to do with how far and wide this name has spread, but we have a sneaking suspicion it’s the cookies and cream cake donuts that keep luring people into Manchester.
Richmond
The upcoming opening of Sugar Shack’s sixth location in Corona Beach, FL, is exciting news for the many fans who’ve been admiring the VA chainlet from afar, so as it expands along the East Coast, let’s take a moment to appreciate its ample talents: Sugar Shack understands that crushed candy bars, sea salt, and shredded coconut all have their places atop the right donut, and also knows how to mark an occasion with themed donuts — a Tequila Sunrise for Cinco de Mayo and a Cadbury Egg for Easter. Between this and Shake Shack, we’re starting to think we should get all our food from shoddily-built homes!!
Seattle
Wander into the Pike Place Market anytime between 8am and 5pm, find Daily Dozen Doughnut Co., and plop yourself in front of its Donut Robot, Mark II. (No really, he has a name.) Mark II churns out freshly formed dough, which then hits a bunch of hot oil, and travels on through the conveyor belt to a multi-tiered donut tree. The whole process is more soothing than a damn babbling brook.
Parkersburg
JR’s Donut Castle boasts 34 different types of donuts, but devoted customers are quick to recommend the Maple Cream Fill. Also, while you’re there, you might as well get a pepperoni roll, because people are equally crazy over those meat treats.
Appleton East, Appleton West, and Menasha
Originally started in Frank and Marie Manderfield’s home kitchen in 1934, Manderfield’s has become a locally famous, three-location brand, with help from Frank and Marie’s kids and grandkids who’ve continued the baking tradition in various forms. This is due in large part to the raised donuts, which sell out so fast the Manderfield’s recommend you call at least a day ahead to reserve yours. Trust them — they’ve been doing this for a while.
Rock Springs
Jay and Penny Hammond and Derek and Michelle Johnson opened the shop back in 2011, when the local donut scene was rather bleak. Their brainchild’s made the scene a lot brighter now, and even got a hot cameo on Food Network Canada’s Donut Showdown.
Tipping has recently become a topic of much dispute. Over the last few years, a new trend has emerged for compensating service staff: replacing tips with higher hourly wages. While establishments, mainly restaurants, opting for this model believe that this transition will solve a number of issues within the industry, others are not so sure.
So, we’re giving you the facts from both sides of the coin (pun intended) so you can decide for yourself.
Why Tipping Should Be Abolished:
1. Income Inequality.
Tipping creates a wage gap between front of house (servers, bartenders) and back of the house (line cooks, chefs, dishwashers). By tipping your front of house staff, you are only compensating the people who take you order and deliver your food, not those who actually prepare it. If everyone was compensated by hourly pay, there would be less of a discrepancy in pay between the two, making it far fairer.
2. Everywhere else is raising minimum wage and servers are suffering.
The recent increase in national minimum wage standards is offering more money to retail and fast food industries but is not being translated to tipping-based restaurants. Servers are not being compensated equally to the other industries and their average pay is dropping below others.
3. Tipping costs the customer more.
On top of a $100 check, you are ‘obligated’ to add $20 for gratuity. This 20% increase on all food ordered at a restaurant ends up costing the customer more than it should. Some restaurants are compensating for this by increasing menu prices to be allocated to servers and bartenders in place of gratuity. In all, raising menu prices and abolishing gratuity is a fairer allocation of wages and can increase a server’s average pay.
4. Tipping is discriminatory.
Whether we want to admit it or not, we all have our biases. Studies show that people are more likely to tip higher if their server is attractive and/or the opposite gender as the customer. This reality also creates a discrepancy between servers and overall unequal tipping standard.
5. Tipping well excuses sexual harassment.
In the restaurant industry the server is put in an uncomfortable position to be kind and attentive in their guests in order to help boost their tips. This becomes a real issue when people use their money as a means of mistreating servers. Some people believe that if they compensate for their actions with money it rationalizes inappropriate behavior. Servers are then put in an uncomfortable position where they must choose between making good money and being objectified by their customers.
6. Most people don’t understand tipping.
Tipping is an odd mix of obligation and reward. People should want to tip their server or bartender but given the choice, without the social obligation, it seems reasonable to believe that most people wouldn’t do it. The 20% rule is a social standard lost in translation. The fact that tipping is driven by social pressure and not eagerness to repay someone for their attentiveness or entertainment value proves that it should be standardized by a higher hourly pay as opposed to an unwritten rule to live by.
Danny Meyer serves as a great example of the new trend away from tipping. He is at the forefront of this transition. Meyer, owner of Union Square Hospitality Group, recently introduced a no-tipping policy in his restaurants. His argument for doing this was to highlight the kitchen staff and bridge the gap between front and back of the house. By raising menu prices 25%, he aims to offer a fairer wage to his entire staff. Many of his peers commend him on this action, fearing that wait staff and guests will be perturbed by this sudden change. On average, he believes, the wage equality and the gratuity-less prices will increase revenue and appease the restaurant as a whole.
Why We Shouldn’t Abolish Tipping:
As a (biased) server, I have experienced both sides of this issue, having worked at restaurants that use gratuity and those that do not. While there is merit to both sides of the argument, I believe abolishing tipping would ruin the industry.
In most industries, employees are paid based on ability and effort, whether by commission, bonuses, or promotions. So why should the food and beverage industry be any different?
Being a good server or bartender requires extensive training, specialised skills and work ethic. Yes, I know that there are many out there who scoff at this idea, but those people have never run the gauntlet of real service. You must be organized, well-spoken, knowledgeable about menu and drinks, attentive, adaptable…the list goes on and on. As it now stands, the better you are, the more tips you’ll earn. Sure, there will be tables that tip poorly, but it’s a numbers game. More than any other job I’ve worked, the harder you work as a server, the more money you’re going to make, and it’s because of tipping.
Another important element to consider is incentive. It’s not a mystery that your server is kind to you because it’ll make them more money. If this merit-based compensation is stripped, the only incentive to provide quality service becomes not getting fired. It makes it easier for service employees to do just what’s necessary. Going above and beyond has no meaning if there is no reason to do it. It’s a cruel reality, but that’s how it is. No one wants to be bending over backwards for needy guests at 9:00 am on a Sunday morning if they don’t have to. The incentive of making more money for more effort will always trump mediocrity for a higher hourly pay.
The negative impacts of no tipping go beyond the customers, and in fact, cause the entire establishment to suffer. Not only will businesses lose revenue because of lost customers, but also from the lack of upselling. Since servers’ compensation is not based on the check total, there’s just no incentive (there’s that word again). If businesses can’t maintain a steady cash flow, then they can’t afford to pay servers. It’s a vicious cycle that isn’t being taken into account.
What About A Compromise?
This is definitely a complicated issue with pros and cons to both sides. Perhaps there is a place for both models: tipping and increased hourly pay.
When it comes to the dining experience in itself, if your server is good at their job, they will enhance the entire meal with suggestions, entertainment and attentiveness. For example, when it comes to a fine-dining establishment, your server is crucial to the success of your meal and should be compensated accordingly.
At a diner or any turn-and-burn establishment, it makes sense to pay employees with an hourly wage. The varieties of restaurants call for different forms of compensation and this must be taken into account.
Skip the oven to save time on your next key-lime pie. All you need is heavy cream, sweetened condensed milk, lime, and Ritz crackers. Start by making the custard: combine the heavy cream, condensed milk, and lime juice and stir. Then, pour a layer of the mix into your pie dish (or glass if you prefer), cover it with a layer of crackers, and repeat. Chill the cake until frozen and enjoy.
Don’t have confectioners’ sugar? No need to go to the grocery store because you can make it at home using granulated sugar and a blender or food processor. Add the sugar to your mixing device of choice and set it to ‘pulse’ or ‘blend’ until it has reached a powdery consistency. Sift through a strainer and you’re good to go!
This will save time and earn you creativity points: instead of frosting your cupcakes with frosting, melt marshmallows on top. After your cupcakes are baked, place a marshmallow on top of each, and stick them back in the oven for 3-5 minutes. Remove from the oven and press down gently to create that snow-white cap.
Pro-tip: For a more toasty topping, broil the marshmallow topped cupcakes, but be sure to watch them closely!
Whether you’re making cake, cookies, or something on the savory side, stop your batter from getting all over the place with a paper plate. Just poke the ends of your mixer’s beaters through the middle of a paper plate before attaching them to the mixer. The plate will act as a shield, keeping your batter where it’s supposed to be.
First, make sure you are using waxed, unflavored floss. You don’t want a minty cake! Then, place toothpicks around the cake where you want to slice. Align the dental floss around the row of toothpicks and wrap fully around the cake. Hold the ends with each hand and pull out and away from the cake, so the floss cuts through the cake as the circle of floss tightens. Move the floss slightly from side to side to help the cutting movement. To separate the layers, slide a piece of cardboard or baking sheet with no sides in-between and lift the top layer. And voila!
Pro-tip: For sponge cakes, use a serrated knife to make a few cuts along the toothpicks to give the floss a head start.
If you’re lucky enough to have leftover cake (especially after reading this), keep it nice and moist with just bread and toothpicks! Cover the cut, un-frosted part of your cake with bread slices and hold them in place with toothpicks, then store in the refrigerator. The bread will get hard and stale, but the cake will stay nice and soft. Sorry, bread—you’re being sacrificed for a greater good.
It looks like white wine may have gotten a bad health rep for no good reason. White wine lovers – rejoice!
Throughout the years, scientists have documented the benefits of red wine — for heart health, cholesterol control and possibly even cancer prevention. But what about the white kind? The short answer is that the evidence supporting white wine’s health benefits, while still limited, is growing.
While previous studies on the elixir have been mostly focused on testing in animals or on testing the components of the drink itself, two recently published clinical trials found good news for white wine enthusiasts.
The first study, called In Vino Veritas involved tracking 146 subjects half of whom drank pinot noir, and half of whom drank a white chardonnay-pinot over the course of a year. The findings were presented at the European Society of Cardiology meeting last year:
Those who worked out twice per week and drank wine — either kind — saw a significant improvement in cholesterol levels.
The second, published last Monday in the Annals of Internal Medicine, tracked 224 volunteers with type II diabetes who were asked to drink 150 mL of either white wine, red wine or mineral water (the control) with dinner every day for two years. The findings were promising for both red and white wine:
Moderate intake of wine as part of a healthy diet among those with well-controlled diabetes moderately decreases cardiometabolic risk.
Another interesting finding was that sleep quality improved in both wine groups as compared to the mineral water group.
So, for all those white wine enthusiasts who keep hearing that red wine is better for you, stick to your guns because the white stuff may be just as good, if not better when it comes to health benefits.
The totally harmless, but wholly unappetizing white gunk that seeps out of salmon filets as they cook is just coagulated protein, also known as albumin. Although there is no way to completely rid the fish of albumin, soaking the fish in a basic brine solution (about 1 tablespoon of salt per cup of water) for just 10 minutes significantly minimizes the amount that collects.
To reduce splatter and, more importantly, minimize the chance of burning your bacon, add just a touch of water. Once the bacon is in the pan, add just enough water to completely coat the bottom of the pan and cook over medium-high heat until the water has evaporated. Reduce the heat to medium and cook the bacon until crisp.
When you’re browning meat, you should blot the surface dry with a paper towel so the meat doesn’t release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.
Speaking of meat, to up the flavor and tenderness, use a ‘brinerade’.
A brinerade is a combination of a brine and marinade. In other words, it’s just a marinade with added salt. The salt is key because it breaks down the meat’s proteins, allowing it to soak up extra water and more of the marinade’s flavor. For an added punch, also add soy sauce to your marinade, but not in place of the salt. Soy sauce will provide an umami flavor, but plays no role in holding moisture.
After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.
Keep an ice-cube tray on hand to save leftover sauce.
For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
Soaking rice in water before cooking is said to speed up cooking and produce better results. However, in experiments conducted by America’s Test Kitchen, all types of rice that were pre-soaked came out overly tender and mushy.
Instead, try pre-rinsing your rice with several changes of rice. This removes the excess starch on the surface of the grains, which helps them cook up lighter and fluffier.
Next week we’re going from entrées to desserts, so don’t miss out on the sweet tips!
