Warrior Fit Boot Camp Fitness Fun!

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Who doesn’t love Costco? The prices, the free samples, the Polish hot dogs they recently nixed. Even those bulky, oversized carts make me excited to spend less money! The warehouse retailer is literally every food-lover’s dream, and we just uncovered another reason to love the place: massive tubs of everything bagel seasoning.

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In Explain It Like I’m 6, a dietician answers the burning health questions from Associate Food Editor Meghan Splawn‘s daughter, Ella.

Ella is 6 1/2 years old (the half is important) and she just started first grade last week in Boise, Idaho. When she’s not helping her mom out in the kitchen, you’ll most likely find her playing with her American Girl doll. Ella is a curious kid, and regularly asks her parents insightful questions. Here’s how a recent conversation played out when Meghan asked Ella if she had any questions about eating healthfully.

Meghan: Ella, we’re going to interview a dietitian and nutritionist about eating healthy. Do you have any questions for her? She’s mom too.

Ella: What is nutrition?

Great first question! It’s a basic question I’m sure most adults would have trouble answering. We asked dietitian Sally Kuzemchak of Real Mom Nutrition to answer to the best of her abilities, and here’s what she had to say.

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You probably think I’m rude when I sneak away from the table, taking a few plates to the kitchen, trying and failing to go unnoticed. You probably think I won’t let you help because I’m too uptight about the way things are done. (You would have been right about that 10 years ago, but I’ve recovered, and will happily let other people clean these days.) Worst of all, it might seem like I want the party to end, and for you to go home.

But none of that would be true. I don’t want you to help with the dishes, but it has nothing to do with any of that.

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Pizza is a never-ending source of controversy. Fights about the superiority of Neapolitan over New York-style, or whether Detroit’s thick crusts are preferable to Chicago’s deep-dish seem quaint in comparison to our now annual arguments about what’s acceptable to put on any kind of dough. If you thought it couldn’t get more silly than the pineapple topping fight of 2017, strap in: In 2018, we’re seeing a backyard barbecue staple being spread in lieu of marinara.

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The Pumpkin Spice Latte arrived at Starbucks stores around the country more than a week ago, but the benevolent mermaid seems to understand that summer isn’t quite over yet because it’s offering each customer one half-price Frappuccino all afternoon TODAY.

The deal, part of the chain’s “Happy Hour” promotion, is exclusively for members of Starbucks Rewards, so you’ll need to sign up if you haven’t already.

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The magic of IKEA pieces is not only in their well-thought-out, small-space-maximizing design, but also in the numerous ways each versatile piece can be repurposed and hacked. And that includes the VARIERA bag dispenser. Yes, the thing you buy to store your used plastic grocery bags.

Here are four ways to transform one of our very favorite IKEA staples into more than meets the eye.

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Earlier this summer I went back to middle school. I walked through the dark hallways, past the empty guidance counselor’s office, and down a few flights of stairs, until I reached the bustling cafeteria, where I found 10 of the country’s best chefs — all crammed into one kitchen, cooking school lunch together.

No, this wasn’t some bizarre fever dream I had one restless night — it was Brigaid‘s $1.25 Throwdown, a very real (although surreal) event that took place at Bennie Dover Jackson Middle School in New London, Connecticut.

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Alton Brown is credited with coining (or at least popularizing) the U-word: unitaskers. He hates single-use gadgets, and chances are you’ve seen him rant about them on TV or in interviews. For the most part, he’s right: Kitchen space (and your expendable income!) is not infinite, so there’s no reason to buy tools that only do one thing. We just don’t think anyone needs a banana slicer or a Brussels sprout prep tool.

Of course, there are exceptions to every rule. In this case, there are seven exceptions. Here are the budget-friendly unitaskers (they’re $10 or less!) that we actually recommend buying.

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Don’t spend any more of your life reserving home fries for weekends only. This big-batch, sheet pan method lets you cook your home fries once and eat them all week long. Home fries — crispy, creamy potatoes cooked with peppers and onions — are one of our favorite breakfast starters. You can eat them straight up topped with a fried or hard-boiled egg, or wrap them in a tortilla or pita for an on-the-go breakfast that’s heavy on the veg.

Here’s how to make sheet pan home fries on Sunday that you can eat all week long.

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