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Vladeep/shutterstock If you’ve been placing the flat underside of your loaf on the cutting board and the curved top facing the ceiling, bad news—you’re among the masses of improper bread slicers. Somehow knowing that we’ve been slicing bread wrong for generations means using the phrase “the best thing since sliced bread” seems kind of wrong now too. If you’re wondering how bread can even be improperly sliced, it comes down to what makes slicing easiest and least likely to damage the loaf—and your hands. “It’s easier to slice bread on its side because the crust tends to be harder on the bottom,” shares Kevin Chun, executive chef at The Williamsburg Hotel and Brooklyn Bread Lab. “You want to keep the slice intact, so by carving from the crispier end, it allows for a cleaner cut.” Gasp! Does that mean the heart-shaped ridges at the top aren’t a guiding point for our knives? You bet. If you think Kevin’s advice is unusual, you should know that top chefs across the globe share the side...

Julia Sudnitskaya/shutterstock Honey isn’t just for tea. Although, it could last for an eterni-tea if you play your cards right. Horrible puns aside, the gooey stuff seems to have more and more health benefits by the day, but its state can get sketchy over time. If stored improperly, it can be overrun by ants, fictional red-shirted bears , or the process of crystallization (although this doesn’t mean that it’s spoiled. ) But there is a simple solution to these issues and if executed properly, the preservation technique could keep your honey fresh for centuries ( no, we’re not kidding, ask the pharaohs.) Three things need to be kept in mind while storing honey; the temperature, the humidity, and the seal. Make sure that your honey is tightly sealed, with as few air pockets as possible. Once all the air is out, take your honey and store it in a cool, dry place. If the seal is not tampered with and the environment remains stable, your honey will stay fresh thousands of years after...

BLACKDAY/Shutterstock Full disclaimer: We all know that regularly eating at night could lead to weight gain . That’s especially true when it comes to snacks that contain refined carbs and starches—like bread, rice, potato chips, and pretzels—which are low in fiber and high in sugar. Sure, they may be a quick fix; but if you don’t use the converted energy, those calories will be stored as fat, instead. Talk about bad news for your waistline. Still, experts say it’s best not to go to bed hungry, either (and  here’s why !) So when your tummy starts rumbling after you turn out the lights, you’re probably better off reaching for a low-carb, high-protein snack. If you’re ravenous, here’s a good choice: mozzarella string cheese sticks. At fewer than 100 calories per pop, these tiny-but-mighty snacks provide a whopping six grams of protein with just one gram of carbs, as well as extra nutrients like calcium and vitamin D. Plus, you won’t have to worry about overeating, thanks to their prepa...

via barrycallebaut.com There’s white chocolate, dark chocolate, and just plain milk chocolate… and then there’s ruby chocolate, the stuff of Instagram dreams. Yes, you read that right—pink chocolate does exist, and it could hit the market soon. Swiss manufacturer Barry Callebaut just announced that it has invented the very first pink-hued cocoa, called ruby chocolate. Each bite has a fruity, berry-like flavor, thanks to the Ruby cocoa beans the chocolate is made from. The Ruby bean grows in countries like Ecuador, Brazil, and the Ivory Coast; those specific beans, along with a unique manufacturing process, create this one-of-a-kind chocolate. ( These chocolates, on the other hand, have unbelievable health benefits. ) “The fourth type [of] chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness,” Barry Callebaut said in a press release . “To create Ruby chocolate, no berries or berry flavor, ...

No-bake peanut butter oatmeal cookies Courtesy Kelli Shallal You know that oatmeal is just plain good for your heart . If you love the delectable combo of peanut butter and chocolate, you're in for a treat with these lightened up no-bake cookies from Kelli Shallal, Phoenix dietitian nutritionist behind Hungry Hobby . Shallal cut the original Southern recipe's sugar in half, added natural peanut butter and almond milk, and ended up with a winner! Sweet potato casserole Courtesy Liz Weiss You know the difference between sweet potatoes and yams , right? Dietitian Liz Weiss, of LizsHealthyTable.com shares this tip for making this popular side dish a healthier option: "Who needs mini marshmallows when you can add crunchy, nutrient-rich pecans to the top of this lightened-up Turkey Day casserole? At Thanksgiving, I like to fill my plate with a little bit of this and a little bit of that. So even though I say this casserole serves eight, at the holidays, it will likely yiel...

Citrus peel PosiNote/Shutterstock Don't just squeeze lemon over fish and toss out the rind. According to Lauren Popeck RD, LD/N of Orlando Health Physician Group, there's some great use for lemon rind when it comes to garnishing dishes and kicking up the flavor. What's more, there are some great nutritional benefits hiding in the zest, as well. "You can expect three grams of fiber in two tablespoons of zest, five times more vitamin C in the peel than flesh, and other essential vitamins and minerals, including riboflavin, thiamin, niacin, folate, vitamin B6, vitamin B5, vitamin A, calcium, iron, potassium, zinc, and magnesium," says Popeck. Her favorite uses for zest: blend into vinaigrette or marinade, toss a piece of peel into smoothies, grate and sprinkle on green beans, blend into yogurt or cottage cheese, stir into oatmeal, cereal, or muffin batter, or add to coffee or tea. Don't stop with lemons: Use oranges, limes, and even grapefruit for some acidity ...

Your taste, your town Photobac/Shutterstock Just as your favorite ice cream flavor can reveal hidden personality traits , your favorite foods can reveal where you're from. Seriously. Repeat childhood exposure to any food tends to promote a preference for that food that can last a lifetime. That means the foods you enjoyed with your family and friends during childhood are more likely to be at the top your list today—or even your go-to comfort food . And that's why we're willing to bet we can guess where you're from...if you call any of these foods your favorites. Sloppy Joe IgorDutina/Shutterstock We're not talking about the sandwich made with ground beef and tomato sauce. We're talking about the double-decker deli sandwich served on three slices of super-thin rye bread and made up of two super-thin-sliced deli meats (my own favorite from my childhood in New Jersey is turkey and beef tongue), plus Swiss cheese, coleslaw, and Russian dressing. It was invented...

Don't go crazy with the wet towel Sanga Park/Shutterstock Many restaurants provide you with a wet towel right after you get seated. While that steaming hot sensation may ignite your every desire to stop, drop, and spa, do not use the towel on your face or neck. The towel is solely meant to clean your hands. Once you have done this, simply fold it and put it aside. "The wet towel is there because you are expected to eat everything with your hands and wipe your fingertips with the towel as you go," Chase Kojima , executive chef at Sydney-based Sokyo, told the Australian website SBS. Slurp away! kazoka/Shutterstock It's generally considered rude in American culture to pick up your bowl of soup and slurp like it's your last meal on earth (soup is one of those tricky foods to eat in a polite manner ). But this is not the case with Japanese etiquette. In fact, it's encouraged to lift your miso-filled bowl to your mouth, using the spoon with the other hand to sc...