When we set out to share some tips for how to develop more sustainable habits this Earth Month, we turned to some of our favorite sustainability pros: our very own employees. Aside from working to provide healthy, organic groceries to our members, many Thrive Market employees also make it a point to live low-waste or ...
If there’s one thing we’ve all done a lot of in the last year and a half, it’s cooking. Some of us stepped up our game, testing out ambitious new recipes. Others started cooking for the very first time (and perhaps learned that one cannot survive on banana bread alone). Whichever camp you fall into, ...
Why does it seem like your favorite kitchen tools are always the hardest to clean? If you find yourself wondering if the juice is worth the squeeze—quite literally—when it comes to cleaning your juicer (and all its accompanying parts), you’re definitely not alone. Instead of skipping your morning French press because of its confusing clean-up ...
From olive to jojoba to grapeseed and rosehip, oils have a longstanding reputation as nature’s proprietary serums. But as we continue to tap into the benefits of these holistic wellness essentials, we can’t help but notice a few star players among the pack. Two oils that are quickly earning their place in our regular rotation ...
At Thrive HQ, we recently had a passionate conversation about hard-boiled eggs during a weekly meeting. From cooking times to cooking techniques, there are loads of preferences among our food-focused staff, so we’re excited to dive in and learn more about the seemingly simple egg.
Buzz buzz buzz. One lone fruit fly zooming around your head as you do the dishes is an all too common occurrence.
Fresh and bright, lemon is the smell of cleanliness. Just a whiff evokes images of laundry just pulled off the clothesline, sparkling-clean glasses, and shiny buffed floors.
There’s one little thing that can help keep brown sugar soft—a single marshmallow.
“Large iced coffee, extra half-and-half and nine sugars!”
“It’s good … for being gluten-free.”
On a summer evening, grilling seems like the perfect way to make dinner. You can enjoy the sunshine while you cook—and there’s zero cleanup.
In 1971, Rival introduced a revolutionary kitchen appliance: the Crock-Pot. Promising to “cook all day while the cook’s away,” as one advertisement read, it appealed to an emerging market of working women by providing an easier way to get dinner on the table.
Getting kids in the kitchen is probably the single best thing we can do to raise a generation that is agriculturally and nutritionally literate. The good news is that almost anywhere you live, there’s probably a program nearby that will get kids into the garden and kitchen to improve their food literacy. Here’s a rundown of ...
To restore the bubbles to that bubbly, all you need is that box of raisins.
Sometimes, simple is just better. Imagine a Sunday relaxing at home instead of brunching at the trendiest restaurant in town. Or how a bowl of fresh-made pasta with quick pesto might hit the spot in a way lobster raviolis with truffle butter gastrique just never will.
Chia seeds are chameleons in the kitchen. Because they’re flavorless, they’re added just as easily into sweet green smoothies as they are to rice pilaf. Even the texture of chia changes depending on how you use them. Straight out of the package they’re crunchy like poppy seeds, but after exposure to liquid for just a ...
April is here—and if you haven’t already jumped into spring cleaning mode (what, you decided to sleep in this weekend instead?), now’s the time to give the busiest room in your home a facelift.
Bad news: Americans waste tons of food—and money—every single day. Great news: You can remedy this situation and create a little more wiggle room in your busy schedule. In this video, our host Sara Snow breaks down:
On its own, a plate of arugula is just lettuce. But dressed with a homemade balsamic vinaigrette, it transforms into something truly special.
Don’t pour the dribs down the drain! Freeze leftover wine in ice-cube trays to add to sauces and marinades down the road.
Instead of piping bags or frosting knives, use easy-to-handle condiment bottles to frost your cookies.
Anyone who’s watched the Food Network knows all celebrity chefs, from Emeril Lagasse to Giada De Laurentiis, have one thing in common: they neatly arrange all their pre-chopped, pre-measured ingredients in little bowls before they ever start cooking.
Spraying a small amount of plain vodka onto mold or mildew will kill bacteria and clean the area.
It sounds a bit like one of those old school cooking methods Great Grandma would have put to good use for Sunday supper—or maybe a technique the pioneers might have employed to keep their summer bounty fresh all winter long.