The Daily Meal

Daily Meal is a dedicated food and beverage website that first opened its virtual doors in 2011, well ahead of the TikTok recipe craze and engaging food slideshows. Initially celebrated for our emphasis on food tourism, we also gained attention with our yearly "Best Of" lists. Over the years, we've broadened our scope to better connect with our expanding international audience. Now, we provide a wealth of recipes, helpful tips, and the latest news from the culinary world. Since joining the Static Media group in 2022, our goal has been to simplify cooking for everyone. We recognize that not everyone feels like a natural in the kitchen, and that's perfectly fine. Let us guide you with our relaxed and friendly approach to food and cooking. We’re here to answer all your culinary questions—whether it’s how to create the perfect turkey meatballs, what types of fried chicken to try during your travels, ideas for your next weekday dinner, or why certain foods seem to vanish from store shelves. Our editorial team at Daily Meal consists of enthusiastic food lovers who strive to provide you with all the insights you need to enhance your dining experiences. We keep you informed about new offerings from your favorite eateries and food brands, and we share our genuine reviews on which products are truly worth your attention.

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Think Before Ordering These 5 Drinks On A Plane

5 days ago | thedailymeal.com | Bobby Lewis

It's perfectly safe to drink any of the offered in-flight beverages on an airplane. But each sip of liquor, cocktail, wine, soda, or coffee may affect you differently, especially depending on how you feel before the flight. Kathleen Benson, registered dietitian-nutritionist at Top Nutrition Coaching, walked Daily Meal through what to consider before your next in-flight drink.
You Can Sous Vide A Frozen Steak, But There's A Catch

5 days ago | thedailymeal.com | Bobby Lewis

Sous vide can be the secret to getting a restaurant-quality cook out of any protein, even a frozen steak — with one catch. Hervé Malivert, director of culinary affairs at the Institute of Culinary Education's New York City campus, explained that successfully cooking a frozen steak sous vide largely depends on its air exposure, or lack thereof. AdvertisementThe sous vide method cooks food in a vacuum sealed plastic bag, which is then immersed in water heated to a precise and constant temperature.
What, Exactly, Is Maltitol And How Does It Compare To Regular Sugar? - The Daily Meal

5 days ago | thedailymeal.com | Bobby Lewis

A touch of added sweetness can make a lot of dishes pop, but there's more to the world of sweeteners than just plain table sugar. One versatile replacement in particular appeals to people trying to watch their sugar and carbohydrate intake: maltitol. AdvertisementMaltitol is one of the best alternative sweeteners available. It and other sugar alcohols can be found in nature, though it's technically neither sugar nor alcohol.
Ina Garten Never Keeps This Canned Vegetable In Her Kitchen – Here's Why - The Daily Meal

5 days ago | thedailymeal.com | Bobby Lewis

Ina Garten is a world-famous celebrity chef who has cooked and eaten countless meals, but having such an expert palate is no guarantee of liking every food in existence. Even culinary masters like the Barefoot Contessa have certain foods that they simply refuse to eat, no matter what. The roots of these aversions can run deep. AdvertisementFor Garten, one such food is canned beets.
This Iconic Burger Chain Also Serves Pizza At Some Locations

1 week ago | thedailymeal.com | Tiffany Betts

Picture this: It's time to choose a restaurant that pleases everyone, but while some of you want burgers, others want pizza. Don't fret, because you can get both at Red Robin. The burger chain has a partnership with Ohio-based Donatos Pizzeria, serving the brand's pies in many of its locations. AdvertisementPizza on the menu at Red Robin might sound like something new, but the chain has actually been serving it since summer 2018.
12 Meats & Cheeses That Always Taste Better At The Deli

1 week ago | thedailymeal.com | Lianna Tedesco

Oscar Meyer might be the go-to for every teenager's lunch in America, but when it comes to a gourmet-level sandwich, it just doesn't hit. There's something about the way a meat slicer sounds like music to the ear of a turkey lover, or how a sample of thinly-sliced ham tastes like heaven. It's not just the atmosphere of a deli that makes the meat taste better, though. As it turns out, there's some science behind cold cuts boasting better quality from the deli counter.
13 Ways To Deliciously Upgrade Store-Bought Pickles

1 week ago | thedailymeal.com | Monika Sudakov

While pickles may be a divisive topic, there is no doubt that these preserved vegetables have been integral to the survival of humankind for centuries. According to the New York Food Museum, there is evidence for the process of pickling in archaeological findings from Mesopotamia dating back as far as 2400 B.C., with the earliest known commercially sold pickled cucumbers dating back to the 1600s.
This Arby's Bread Ingredient Is Banned In The EU

1 week ago | thedailymeal.com | Cheryl Kochenderfer

When a fast food joint serves you a meal, you assume the ingredients are above board and safe to consume. So we were surprised to find azodicarbonamide in Arby's bread since this chemical is banned in the EU. AdvertisementAzodicarbonamide (ADA) is found in Arby's croissants and sourdough breakfast bread, two of the four bread options for breakfast sandwiches. This chemical is used as a dough conditioner and is approved by the FDA, but it's thought to be carcinogenic.
12 Of The Worst Canned Tuna Recalls Of All Time

1 week ago | thedailymeal.com | Jay Wilson

There are some foods out there that virtually everyone has in their kitchen, and canned tuna is one of them. As one of the most accessible and affordable proteins there is, it's no surprise that the canned tuna market is absolutely massive: According to Precedence Research, over 3 billion dollars are spent every year on this humble fish, and if market projections are correct, people's tastes for it are only going to get bigger as time goes on.
10 Secrets Dairy Queen Isn't Telling You

1 week ago | thedailymeal.com | Amadea Tanner

Dairy Queen, the easily recognizable soft serve stop that offers cones with the signature — and trademarked — curl, has been around since 1940. Named because the original proprietor, J.F. McCullough, considered the cow to be "the queen of the dairy business," DQ soft serve can be found today at franchises in all but one U.S. state and across another 19 countries worldwide.