Wok Like a Pro: 5 Techniques That Take Your Dish to the Next Level
A wok pan is one of the most versatile pans in the kitchen. But most people don’t use it to its full potential. The result: soggy vegetables, undercooked meat, and a kitchen full of smoke. With fiv...
BPA, phthalates and other hidden substances in your kitchen: what you need to know
PFAS gets a lot of attention — rightly so. But there are more substances in your kitchen worth watching out for. BPA, phthalates, and other plastic softeners come into contact with your food every ...
Slow juicing vs. centrifugal juicing: what’s the difference, and which one suits you?
You want more fruits and vegetables in your day. A juice seems like an easy way. But then you face a choice: a centrifugal juicer or a slow juicer? And what’s the difference, really? How does a cen...
The glass milk frother: why glass is better than stainless steel or plastic
Every morning you make a cappuccino. Or a matcha latte. Or just warm milk for the kids. And every morning you use a milk frother. But have you ever thought about what the inside of that frother is ...
PFAS in your blood: what does the science say, and what can you do about it?
It sounds alarming: PFAS in the blood of almost everyone. But what does that actually mean? How do you get them? And more importantly: what can you do about it yourself? We dive into the science an...
Store your food longer: 8 tips to cut food waste in half with the right storage
The Netherlands throws away an average of 34 kilos of edible food per person each year. That’s not just a waste of money — it’s also a huge waste of energy, water, and raw materials that were neede...