Yes, You Can Definitely Freeze Corn On The Cob
If you've bought too many ears of corn while at the farmers' market, we don't blame you. It's easy to get excited about it while it's in season.
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The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
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Stories By DB Kelly
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Canned Fish Is The Easy Way To Enjoy Seafood At Your Next Picnic
Fish might be on your list of food to avoid taking on a picnic. But if you opt for the canned variety, it's the perfect fixing for al fresco dining. -
White Rum Vs Dark Rum: What's The Difference?
There are more differences between white and dark rum than just their color. Here's what to know before making a choice for your next rum cocktail. -
The Proper Way To Store Ghee To Keep It Fresh For Longer
Ghee is a beloved product used in many cooking applications and has long been a staple in India. Stick to these storage methods to keep it around longer. -
The Origin Story Of Mr. Peanut Is All Thanks To A Teenager
Planters peanuts are synonymous with their infamous mascot, Mr. Peanut, but how did he achieve mascot status? It's all thanks to a young, imaginative boy. -
If You're New To Making Pizza, Don't Make This Rookie Topping Mistake
The best way to customize your pizza is to make it at home. But there's a mistake you can make with toppings that will guarantee disappointment. -
Give Canned Baked Beans A Major Flavor Boost With One Umami Ingredient
Need to improve the taste of your canned baked beans? Fortunately, by adding just one simple ingredient, you can make those beans taste homemade. -
Can You Use Chickpeas As A Replacement For Hominy?
At first glance, hominy and chickpeas look very similar. But when it comes to cooking with them, are these two ingredients interchangeable? -
Alton Brown's Top Tip For Crispier Wings Starts With Steam
It can be hard to replicate those crispy chicken wings we love at restaurants at home. Luckily, expert chef Alton Brown has a tip involving steam that can help. -
What Should The Internal Temperature For Cooked Plant-Based Meat Be?
You might think that plant-based meats carry less risk of food poisoning than real meat. But studies have shown that both should be treated the same way. -
The Dorm Room Origins Of Sweetgreen
The origin story for Sweetgreen, a chain of restaurants offering simple, healthy foods, began with an idea from three friends who met at Georgetown University. -
How Sriracha Made Its Mark In The US
Sriracha had become so mainstream in the United States that it might be easy to forget that the condiment didn't always have such a bright spotlight. -
Andrew Zimmern's Top Tip For Choosing A Cut Of Brisket
When brisket is on the menu, it's important that you start with the right choice of meat from the get-go. And there's one method that ensures full flavor. -
Why Bread-Eating Etiquette Will Always Matter
Bread is a staple across countless cuisines, and as such, it comes with a few rules. We consulted an expert to fill us in on proper bread-iquette. -
One Of The Best Frozen Burger Brands Features Both Bison And Bacon
Force of Nature is a meat brand that has some of the best products on the market, including burger patties featuring grass-fed and uncured ingredients. -
The One Rule To Live By When Buying Fish To Eat Raw
If you want to buy and eat raw fish at home, there are very specific things you need to do to ensure you (and your guests) stay safe when you eat. -
How Long Is SPAM Really Good For After You Open It?
No one likes opening a can of something and not finishing it before it gets a little funky. When it comes to SPAM, how long is it really good after you open it? -
The Practical Reason Sunshine Cakes Became Popular
This old-school cake has been around for a while but it owes its existence to another familiar cake that's recipe wasted a bit too much food. -
This Is When Clementines Are Perfectly In Season
If you're a fan of the cute, small citrus fruit, there's a window of time when you can snag them at their peak freshness. Here's when that is. -
The Canned Food You Are Sleeping On For Breakfast
Breakfast is the most important meal of the day, so avoid making it mundane. Don't sleep on this canned food if you want to switch up your breakfast routine. -
The Right Wood Chips For Barbecuing Beef, According To A Grill Master
The wood you use on your grill imparts a different flavor depending on the type. An expert explains which ones he recommends for barbecuing beef. -
The Discontinued Starbucks Bottled Drink That Was Fizzing With Controversy
Starbucks is beloved for its delicious coffee drinks, but back in the '90s, the brand released a product that wasn't a smash success. -
The Absolute Best Beer To Pair With Sauteed Green Beans
Make sure your backyard barbecue hits all the right notes by ensuring your green sides complement the flavors of your summertime brew. -
The Origin Of Beans On Toast As A UK Breakfast Classic
For any naysayer who hasn't experienced the pure joy of beans on toast, the origins of this British breakfast classic is truly a culinary treat. -
The Pro-Tips You Need For Keeping Those Homemade Tortillas As Fresh As Possible
Daily Meal got some exclusive tips for you on the best way to store homemade tortillas so you'll always have them on hand whenever you need them. -
Ina Garten Stores Her Vinegar In A Controversial Area Of The Kitchen
When storing this popular kitchen drizzler away, what's the best place for it to call home? Well, that depends on if you ask Ina Garten or not. -
That Spent Jar Of Peanut Butter Is The Secret To Elevated Hot Chocolate
You don't have to throw away that almost empty jar of peanut butter hiding in your cabinet. Adding peanut butter to hot chocolate can add a nutty flavor boost.
