What’s the best way to store banana bread?

If you’ve ever made banana bread, you know how easy and delicious it is! There are few ways to get your whole house to smell as good as it does when you are baking a loaf of homemade banana bread. But, as easy as it is to make, there are some things to consider in order to make it worth the effort! For one thing, should you keep banana bread in the fridge or pantry after you’ve baked it?

In this post, we’ll tell you exactly what you need to know to keep your loaf fresh and tasty for as long as possible! Plus, we have a tried and true easy banana bread recipe that we have been using for years that you’ll just have to try for yourself!

Okay, so you’ve mashed your overripe bananas, mixed your ingredients until there are hardly any lumps, lined your baking dish with parchment paper, baked your loaf for the perfect amount of time, and have been rewarded with a golden brown and oh so delicious finished product! But now what?!

You’ve baked your bread, but how do you store?

How do you ensure that your banana bread doesn’t go stale or start to rot before it can be finished off? That has never been a problem in our family as we have three kids and can devour the loaf in about an hour! But, I can understand that some families might need to store their banana bread for a day, two days, even up to four days.

For the record, I wouldn’t store it past four days. It can get pretty hard at that point. Plus, it just doesn’t have the preservatives that store bought items have, so it probably wouldn’t be safe to consume after four days anyway. But, for those 1-4 days, should you keep banana bread in the fridge or pantry?

Ultimately, it’s up to you. It’s actually fine to keep it at room temperature in the pantry or on the counter for up to 4 days. It’s also okay to leave it in the fridge for up to 4 days. Here are some pros and cons to both locations so that you could decide what you’re comfortable with. Will your banana bread go in the fridge or pantry? The choice is yours.

Fridge Pros:

Food temperature is kept low so that bacteria doesn’t grow as quickly.

You can be more sure that nothing else comes in contact with the bread while it’s in the fridge.

Wrap the remaining bread tightly in plastic wrap and place in an airtight container to maximize freshness.

Fridge Cons:

Being at a colder temperature seems to take away some of the taste of the banana bread. Definitely let the bread come to room temperature before consuming to bring back some of the taste.

Bread can kind of change texture in the fridge and become a little dense or squishy. Make sure it’s tightly wrapped. This protects the texture a bit and can keep out other fridge smells from seeping into the bread. Onion banana bread anyone?! Yuck!

Pantry Pros:

Texture and taste are not changed the way they can change in the fridge.

Bread is at perfect temperature to eat right away without waiting.

Color stays the same and doesn’t darken the way it can in the fridge at lower temperatures.

Storing in the pantry or on the counter is easy. Just place a paper towel or clean kitchen dish towel over the bread. No need to tightly wrap.

Pantry Cons:

Does get harder more quickly, especially if it’s already sliced. Place the sliced side down on the plate or pan that you are storing it on to reduce the fresh cut side from hardening too quickly.

You never can be too sure if a bug has crawled on it in the night. That’s always been one of my concerns with leaving baked goods out. My solution is too place the dish under a cake cover or just put the dish in the microwave (but don’t turn it on!).

Storage MethodLocationDurationNotes
PantryRoom temperature2-4 daysBest for immediate consumption
FridgeRefrigerator1 weekKeeps moist; can alter texture
FreezerFreezerUp to 3 monthsIdeal for long-term storage


1. The Best Way to Store Banana Bread

  • Airtight Container: The golden rule! Whether in the pantry or fridge, keep it in an airtight container. This keeps the bread moist and delicious.
  • Room Temperature or Fridge? Room temperature is perfect for a couple of days. For longer storage, the fridge is your friend.
  • Slice or Whole? Store it whole. Slicing it exposes more surface area to air, leading to faster drying out.

2. Overnight Adventures: Leaving Banana Bread Out

  • Fresh and Fine: Freshly baked banana bread can stay out overnight, no problem. Just ensure it’s covered with a clean cloth or in a container to protect it from curious pets or late-night snackers.

3. Banana Bread’s Pantry Lifespan

  • Counting the Days: In the pantry, your banana bread will stay fresh for about 2 to 4 days. Remember, if it’s humid, it might be less.
  • Visual & Smell Check: Trust your senses! If it looks or smells off, it’s time to say goodbye.

4. Why Tomorrow’s Bread Tastes Better

  • Flavor Fusion: Just like a fine wine, banana bread flavors meld and deepen overnight. The sugars and bananas do a little dance, making it more flavorful and rich.
  • Moisture Magic: The bread absorbs moisture from the bananas, becoming more moist and dense. Yum!

5. Ziplocking the Goodness

  • Ziplock Friendly: Absolutely! A ziplock bag is a great option, especially if you squeeze out the extra air.
  • Pro Tip: Slice and freeze in a ziplock for a quick treat anytime. Thaw at room temperature or give a quick zap in the microwave.

As you can see, there’s really no right or wrong way to store banana bread. Based on these tips and recommendations, you can make your own decision on how to store your lovely banana bread.

Now, why don’t you practice those storing skills with our family’s all-time favorite easy banana bread recipe!

Easy Banana Bread Recipe

Recipe by thisrecipelifeCourse: BreakfastCuisine: AmericanDifficulty: Easy


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Who doesn’t love the sweet, comforting aroma of banana bread baking in the oven? 🍌🍞 If you’re in a pinch for time but craving this classic treat, I’ve got a fantastic easy banana bread recipe that you can make in one bowl!


  • 3 ripe bananas, mashed

  • 1/3 cup melted butter

  • 1 teaspoon baking soda

  • Pinch of salt

  • 3/4 cup sugar (1/2 cup if you like it less sweet)

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 1/2 cups of all-purpose flour

  • 1/4 cup whole milk


  • Preheat your oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
  • Mix the melted butter with the mashed bananas in a mixing bowl.
  • Stir in the sugar, beaten egg, and vanilla extract.
  • Blend in the baking soda and salt.
  • Gently fold in the flour, but don’t overmix!
  • Pour the batter into your prepared loaf pan.
  • Bake for about 50–60 minutes. Check with a skewer or toothpick – it should come out clean.
  • Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.


  • Overripe bananas make the best banana bread. They’re sweeter and mash easily.
  • You can add nuts or chocolate chips for an extra twist!
  • If you’re short on time, use a hand mixer to blend the ingredients more quickly.

What is the key to good homemade pizza?

Every night can be a good night to make homemade pizza! In our family, our kids are always asking for pizza. Who’s been there?? But, often times, I find that I am “pizza’d out!” Ordering from the same old pizza places and getting less than stellar quality and ingredients can kind of bum a girl out. I then remember that this is Kitchen Easy Life and making a homemade pizza that’s tasty, healthy and suitable for both kids and adults alike is, well, easy! But, what are the steps to make pizza at home?

Now, making pizza at home is not as easy as picking up the phone and dialing for delivery, but trust me, it is worth it! Making pizza at home is as easy as 1, 2, 3!

Step 1: Make your Dough

Make your dough! Don’t buy premade dough. Of all the steps to making pizza at home, this is one of the most important! It’s never the same as making it fresh. We make Neapolitan dough for our homemade pizzas because we like the bubble, chewy texture it provides. It rolls out easy, cooks easy, and tastes like a real pizzeria. There’s nothing more disheartening than spending all this time prepping for the perfect pizza to find that you’ve got a tasteless, bready dough.

Pro Tip: If you have a stand mixer, I recommend you use it! The bread dough hook cuts your work to almost nothing. You don’t need to wear yourself out kneading and adding flour over and over. You don’t need to dirty up your counter either. Everything is done in your stand mixer bowl.

I always us my Kitchen Aid Stand Mixer to make pizza. It has a 5 quart bowl so I can even double the recipe without worrying if I have enough room. Check out the mixer I used for this recipe here.

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Based on the recipe you use, you’ll put your ingredients in the bowl and turn it on low for 5 minutes. Then, turn it off and let it rest. This helps the gluten to develop to make it more stretchy. Don’t skip this part! Then, you’ll turn it on for another 5 minutes on low to medium speed.

the dough is tired…..let it rest

Then, let it rest again for 5 minutes. Lastly, turn it on again for 5 minutes. By the end of this last mixing, the dough should not be wet or lumpy. It should be stretchy enough to when you pull it, it doesn’t break. If it does break, mix for longer.

Okay, back to the dough. You need to let it rest for a minimum of one hour. Overnight resting in the fridge tightly wrapped in plastic wrap is best, but that takes some planning on your part. That’s great if you are expecting pizza night in advance, but you can also have a spontaneous pizza night, too!

Step 2: Preheat your oven and roll your dough

Preheat your oven to 500 degrees. Yes! 500! Pizzas are usually cooked in wood burning ovens at much higher temps, but 500 degrees Fahrenheit works great for home pizzas.

Roll out your dough on a lightly, and I mean lightly floured clean surface. Too much flour and you won’t be able to roll it thin enough. Thick rolling produces bready pizza, which is gross. Roll it thin and place it on a parchment lined baking sheet.

Step 3: Top it and cook it!

Here’s the fun part in my opinion! The toppings! My kids are pretty mid when it comes to toppings so when we order pizza, it’s usually just cheese and pepperoni. But, when I make pizza at home, I go crazy! Feta, pesto chicken, kalamata olives, spinach, mushrooms, red onions! You get the picture!

Start with a little marinara. We like Rao’s the best. Spread it over your rolled dough leaving the edge untouched.

Next, mozzarella. I’m always torn between fresh sliced mozzarella which my daughters prefer or shredded mozzarella which my son prefers. You pick your favorite, but don’t add a ton. Adding too much cheese will result in an uncooked middle or soggy dough.

Last, add your toppings and bake your pizza for 8-14 minutes, depending on the size of your pizza. Keep an eye on it. The crust can get overly toasty pretty quick. Also, if you like the cheese bubbly, you may want to turn on your oven broiler, but again, watch it! With these steps, anyone can make pizza at home!


What is the Process of Pizza?

Making pizza is an art and a science, wrapped in a delicious package! Here’s the basic process:

  1. Prepare the Dough: Mix flour, water, yeast, and salt to form your pizza dough.
  2. Let it Rise: Allow the dough to rise until it doubles in size. This makes it fluffy!
  3. Shape the Dough: Roll or stretch the dough into your desired shape.
  4. Add Toppings: Spread sauce, sprinkle cheese, and add your favorite toppings.
  5. Bake it: Slide your pizza into a preheated oven and bake until the crust is golden and cheese is bubbly.
  6. Enjoy: Slice it up and enjoy your homemade pizza masterpiece!

What is Basic Pizza Made Of?

A basic pizza has these simple, yet magical components:

  • Dough: The base made from flour, yeast, water, and salt.
  • Sauce: Typically a tomato-based sauce, seasoned with herbs.
  • Cheese: Mozzarella is the go-to, but feel free to experiment!

How to Make Pizza in 8 Steps?

  1. Gather Ingredients: Flour, yeast, water, salt, sauce, cheese, toppings.
  2. Make the Dough: Combine ingredients and knead.
  3. Let Dough Rise: Set aside in a warm place.
  4. Preheat Oven: Get it hot! Ideally, 475°F (245°C).
  5. Shape the Dough: Roll or hand-stretch to desired thickness.
  6. Add Toppings: Start with sauce, then cheese, then other toppings.
  7. Bake: Around 10-15 minutes until crust is golden.
  8. Serve: Let it cool slightly, then slice and enjoy!

How to Make Pizza in Three Steps?

Short on time? Here’s a speedy version:

  1. Prep: Use store-bought dough, sauce, and pre-shredded cheese.
  2. Assemble: Shape dough, add sauce, cheese, and quick toppings like sliced tomatoes or pepperoni.
  3. Bake: Cook in a hot oven for about 10-15 minutes. Done!

What are 3 Ingredients in Pizza?

The holy trinity of basic pizza:

  1. Dough: Flour, yeast, water, salt.
  2. Sauce: Tomato sauce, often seasoned with herbs.
  3. Cheese: Mozzarella is a classic choice.

For different dough types, check out this chart:

Dough TypeMain IngredientsTextureBest For
Classic NeapolitanFlour, Water, Yeast, SaltThin, SoftTraditional Margherita
New York StyleFlour, Water, Yeast, Salt, Sugar, OilThin, CrispyClassic Cheese & Pepperoni
SicilianFlour, Water, Yeast, Olive OilThick, FluffySquare Pizzas, Tomato Pies
Chicago Deep DishFlour, Cornmeal, Butter, YeastThick, ButteryDeep-Dish Pizzas
Whole WheatWhole Wheat Flour, Yeast, WaterDense, HeartyHealthier Options
Gluten-FreeGluten-Free Flour Mix, YeastVariesGluten Sensitivities
SourdoughSourdough Starter, Flour, WaterTangy, ChewyArtisanal Pizzas

For different types of pizzas, check out this chart:

Pizza StyleKey Toppings
MargheritaTomato Sauce, Fresh Mozzarella, Basil, Olive Oil
HawaiianTomato Sauce, Mozzarella, Ham, Pineapple
PepperoniTomato Sauce, Mozzarella, Pepperoni
Veggie SupremeTomato Sauce, Mozzarella, Bell Peppers, Onions, Mushrooms, Olives, Spinach
Meat LoversTomato Sauce, Mozzarella, Pepperoni, Sausage, Bacon, Ham
BBQ ChickenBBQ Sauce, Chicken, Mozzarella, Red Onions, Cilantro
Buffalo ChickenBuffalo Sauce, Chicken, Mozzarella, Blue Cheese, Celery
White PizzaOlive Oil, Garlic, Ricotta, Mozzarella, Parmesan, Spinach
Four CheeseTomato Sauce, Mozzarella, Parmesan, Gorgonzola, Feta
PestoPesto Sauce, Mozzarella, Tomatoes, Pine Nuts

There you have it! Homemade pizza is easy, fun, and well worth the work! If you follow these steps, you can fill your house with the smells of fresh pizza at home too! Kids love helping with homemade pizza night so you can make some fun memories, too! Comment below about your pizza-making experiences and be sure to try our Neapolitan dough recipe!

Best Neapolitan pizza dough

Course: DinnerCuisine: ItalianDifficulty: Easy


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This is your new go-to dough recipe for homemade pizza night!


  • 4 cups (500g) of ’00’ flour (Italian milled flour, perfect for pizza)

  • 1 1/2 cups (350ml) of water (lukewarm)

  • 1/2 teaspoon (2g) of fresh yeast (or 1/4 teaspoon of active dry yeast)

  • 1 1/2 teaspoons (10g) of salt

  • 1/4 teaspoon granulated sugar

  • 1 teaspoon of olive oil


  • Dissolve the yeast in lukewarm water and sugar. Let it sit for a couple of minutes.
  • Mix the flour, oil, and salt in a large bowl.
  • Gradually add the yeast-water mixture to the flour, mixing with your hands or a wooden spoon. Or, put everything in a stand mixer.
  • Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic. Or, follow my instructions in the post for using a stand mixer.
  • Divide the dough into 4 balls (for individual pizzas) or just wrap the entire dough ball.
  • Place each ball on a floured surface and cover with a damp cloth. Skip this part if covering in plastic wrap and putting in fridge overnight.
  • Let them rise for at least 4 hours, preferably 8, at room temperature. Again, skip this instruction if you are putting in fridge overnight.


  • For a crispier crust, let the dough ferment in the fridge overnight.
  • Top sparingly – Neapolitan pizzas are typically not overloaded with toppings.

Is buttermilk better than regular milk in biscuits?

Once you’ve made a buttery, flaky, fluffy biscuit at home, you can’t go back to frozen or premade! That’s a fact! Some of our best Saturday morning breakfasts at home involve homemade biscuits with globs of melted butter or thick, creamy sausage gravy… my favorite! But, when you’re making these delicious biscuits, is it better to use milk or buttermilk in biscuits?

We’ll share our thoughts on which is better and why. Plus, I have an awesome biscuit recipe that you won’t want to be without for your next morning brunch!

Biscuit making 101, milk or buttermilk for biscuits?

I’ve made many a biscuit in my day and sometimes they turned out great, sometimes just so-so. It’s all in the technique and the ingredients.


Organic flour is best. It just cooks better, tastes better, feels softer. I always try to use organic flour when I’m baking. Try organic flour for yourself and see if you can tell the difference, too. Let us know in the comments!


High-quality butter is also super important. The bargain stuff from the big box store just won’t cut it in a biscuit recipe because biscuits are mostly butter! That’s where they get their taste from so you have to use the good stuff. Again, choosing Irish butter and organic butter is going to make this recipe better.

buttermilk, yes!

If you want that authentic southern biscuit feel and taste, it has got to be buttermilk! Buttermilk allows your biscuits to have a soft, fluffy, layer-y texture and a buttery, kind of mildly tangy background taste. Without the buttermilk, the biscuit is dry, powdery, and tasteless in my opinion.

milk, no!

I have to admit that milk gives biscuits a more dense texture. Milk doesn’t have that tang either, so the taste is off when you use just milk, even if you’re using whole milk. Milk can also make your dough gluey, which is gross! Your biscuits will not fluff up enough if you’re using milk.

homemade buttermilk

Want to make buttermilk if you’re in a pinch and don’t have any on hand, but are craving biscuits? No worries! Just add a little white vinegar or lemon juice to your whole milk and it can act like buttermilk in your recipe. It gives it that background acidity and makes the milk have that buttermilk thickness. It’s not exactly like buttermilk, but it’ll do!


Pro-Tip: When making biscuits, it is vital that when you push the dough down on the counter, you fold it in half over itself and then flatten it out again to about 1/4 to 1/2 inch thick. Do this multiple times… folding it over itself and then flattening again. It seems pointless, but it is essential to getting those characteristic layers that make biscuits lighter and fluffier. Trust me!

Cutting your biscuits properly is actually a really important step to get those layers. Biscuit cutters are sharp and cut straight down. This helps those layers not get dull around the edges or blend together. Any good biscuit was cut with a great biscuit cutter. I couldn’t live without my set. Check out the biscuit cutter I used for these delicious biscuits here.

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1. What is the Best Liquid for Biscuits?

  • Milk: Offers richness & a tender texture.
  • Buttermilk: Adds tang & reacts with baking powder/soda for fluffier biscuits.
  • Water: For lighter biscuits, though less flavorful.
  • Cream: For decadent, rich, and heavy biscuits.

2. What is the Secret to a Good Biscuit?

  • Cold Ingredients: Keep butter/milk/buttermilk cold for flakier layers.
  • Minimal Handling: Overworking the dough toughens biscuits.
  • Proper Flour: Soft wheat flour (like pastry flour) for lighter biscuits.
  • Oven Temperature: High heat (around 425°F/220°C) for the perfect rise.

3. What Makes Biscuits Taste Better?

  • Quality Butter: Unsalted, high-fat for flavor and flakiness.
  • Seasonings: A pinch of salt, sugar, or even herbs can elevate the taste.
  • Layering Technique: Folding the dough creates more layers and flakiness.
  • Fresh Baking Powder: Ensures proper rise and texture.

4. What Happens If You Use Milk Instead of Buttermilk in Biscuits?

  • Texture Change: Milk makes a softer, less tangy biscuit.
  • Rising Difference: Buttermilk’s acidity reacts with baking soda for a higher rise.
  • Flavor Alteration: Milk is milder; buttermilk adds a distinct tang.

5. Why Use Buttermilk Instead of Milk?

  • Acidity: Reacts with leavening agents for better rise and texture.
  • Flavor Profile: Adds a rich, tangy taste.
  • Moisture Balance: Buttermilk’s thickness adds moisture without making the dough wet.
  • Tenderness: Acid in buttermilk tenderizes the gluten, making biscuits softer.

To compare milk versus buttermilk, check out this chart:

PropertyMilk in BiscuitsButtermilk in Biscuits
FlavorMilder, creamyTangy, rich
TextureSofter, less flakyFlakier, tender
RiseStandard riseHigher rise (with baking soda)
MoistureBalanced moistureSlightly more moist
TendernessTender, but less so than buttermilkMore tender due to acidity
Nutritional ContentStandard nutritional valueSlightly lower in fat, higher in acidity
Overall UseGood for a neutral, classic biscuitPreferred for a flavorful, layered biscuit

So, are you ready to try these tips out for yourself? Tell us how your biscuits turned out in the comments and share this post with anyone who loves a good biscuit!

Southern Buttermilk Biscuit Recipe

Course: BreakfastCuisine: AmericanDifficulty: Medium


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Cooking time




  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon salt

  • 6 tablespoons unsalted butter, cold and cubed

  • 3/4 cup buttermilk, cold


  • Preheat your oven to 450°F (230°C).
  • Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  • Add the cold, cubed butter. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
  • Make a well in the center of the flour mixture. Pour in the cold buttermilk.
  • Gently stir until the dough comes together. It should be sticky.
  • Turn out the dough onto a floured surface and gently fold it over itself 4-5 times.
  • Pat the dough into a 1-inch thick round.
  • Use a biscuit cutter or a glass to cut out biscuits. Press straight down without twisting (twisting seals the edges, preventing a good rise).
  • Place the biscuits on a baking sheet, either touching for soft sides or apart for crisp sides.
  • Bake for about 15 minutes or until golden brown on top.
  • Remove from the oven and, if you like, brush the tops with melted butter.


  • Keeping the butter and buttermilk cold is crucial. It ensures those beautiful, flaky layers.
  • Don’t overwork the dough; handle it as little as possible for the best texture.
  • These are amazing with butter, honey, sausage gravy, or as an egg, bacon, and cheese biscuit breakfast sandwich.

How do you crisp soggy brussel sprouts?

Brussel Sprouts don’t get enough love in my opinion. And it’s no wonder! The most common way of cooking Brussel sprouts that I’ve experienced has been, shall we say, less than par. There is only one way that brussel sprouts taste good and that’s roasting! But what if you’re asking yourself: Why won’t my brussel sprouts get crispy? Stick around to find out! I’ll share my secrets for perfectly crisp and not bitter Brussel sprouts. Who knows? They may become your new favorite side dish!

The Wrong Way to cook Brussel sprouts

Step away from the sauce pan! Boiling brussel sprouts makes them soggy, watery, tasteless, and sad. Plus, it really stinks up your whole house! In addition, boiling takes away a lot of the healthy minerals that you should be getting out of your veggie! So, no boiling, ever!

The right way to cook brussel sprouts

If you are looking for a roasty flavor that is rich and earthy, then you absolutely must roast your brussel sprouts. But, a lot can go wrong when roasting. I get it! I’ve been there! And, fortunately, I’ve learned from my mistakes. So, I’ll share some tips to help you get the crispiest, but not burnt or bitter, brussel sprouts that will taste so good, even the kids will eat them!

Step 1: Cut your brussel sprouts in half

It’s impossible to roast whole brussel sprouts to get them fully cooked in the middle and nicely browned and crispy on the outside. They are too dense and end up burning on the outside and being undercooked and crunchy on the inside. So, don’t skip the cutting part!

Step 2: Soak your brussel sprouts in water

Okay, this is a very important part for a variety of reasons. After you cut your brussel sprouts, put the halves into a bowl filled with regular, cool tap water. Let them sit for 5 minutes fully submerged. Give them a little stir after 5 minutes.

This helps things like grains of sand and dirt and, I know it’s gross, but little bugs that may have been living in the inner leaves! Let’s face it! Plants grow outside and bugs are going to crawl on them.

But, it’s our job as the home cook to get those critters off before we cook them and serve them to our friends and families!

Step 3: Dry your brussel sprouts

You must not skip this part! This is the main reason people end up with soggy brussel sprouts. As with ANYTHING that you are roasting, the food must be dry before being put on the roasting pan. Wet food in the oven gives off steam and steam doesn’t allow for crisp, right!?

Pull your brussel sprouts out of the water and let them sit on a good amount of paper towels for maybe 10 minutes before the next step.

Step 4: Coat your sprouts with oil

Grab a large mixing bowl and place your dried brussel sprouts in it. Drizzle with a good amount of olive oil to coat them. Put just enough to coat them. You shouldn’t have a pooling of oil at the bottom. Excess oil can lead to smoke in the oven and result in burning and blackening of brussel sprouts.

Sprinkle some salt and pepper on the sprouts to suit your taste. Now, the fun part! Toss the sprouts in the bowl and really get some air with each toss. This process gets the oil in every nook and cranny of the brussel sprout which makes for perfectly crisp results!

Step 5: Line your baking sheet with parchment paper

Never cook food directly on your baking sheet. Who wants that clean up anyway!? Use parchment paper instead of foil because the brussel sprouts will stick to the foil, but not stick to the parchment, so you won’t lose any of your crisp edges when you go to remove your sprouts.

Step 6: Cook on High Heat

Place your baking dish in a 450 degree Fahrenheit pre-heated oven and cook for around 20 minutes. Based on your oven and the amount your cooking, it could be longer. Don’t worry if some of the loose brussel leaves turn black. That’s okay. You’re more concerned with the sprouts themselves.

They should be a rich, dark brown color with a little black sprinkled around. Pulling your brussel sprouts out to early is another reason you don’t have crispy brussel sprouts. They need to be on the darker side. Don’t worry, they’ll taste amazing with a simple Asian-inspired sauce drizzled over them.

Step 7: Cover with a great sauce

Roasted brussel sprouts are great on their own, but they are irresistible with a great sauce drizzled over them after cooking. Not before! If you put a sauce on while they are cooking, you steal the crisp away. No, you must drizzle the sauce on the finished brussel sprouts.

Place them in a bowl and drizzle just enough sauce to coat the sprouts. Too much sauce and the sprouts will lose their crispness and their taste and be overpowered by the sauce. My preferred sauce is easy to make and has a simple taste that won’t steal the show from the brussel sprouts themselves.

The only ingredients are honey, red pepper flakes, and soy sauce. Mix together your desired amount based on your spice level and sweet level, and drizzle. Yum!


Why are my brussel sprouts still hard after cooking?

  • Undercooking: They might not have been cooked long enough. Brussel sprouts require sufficient time to soften, especially if they’re whole.
  • Size Matters: Larger brussel sprouts take longer to cook. Try cutting them into halves or quarters for even cooking.
  • Cooking Method: Roasting or steaming is more effective in softening brussel sprouts compared to other methods.
  • Prep Tip: Score a small X on the bottom of each sprout to help heat penetrate more effectively.

Why are my brussel sprouts soggy?

  • Overcrowding the Pan: This causes them to steam rather than roast, resulting in a soggy texture.
  • Too Much Oil: Excessive oil can make them greasy and soggy. Just enough to coat them is ideal.
  • Not Preheating Your Oven: Starting with a hot oven ensures a good sear and prevents sogginess.
  • Quick Fix: Try spreading them out on a baking sheet and placing them under the broiler for a few minutes to crisp up.

Why won’t my brussel sprouts get soft?

  • Old Sprouts: Freshness matters! Older sprouts tend to be tougher.
  • Heat Distribution: Ensure even cooking by regularly stirring if pan-frying or sautéing.
  • Steam Power: Steaming can help soften them, especially if they’re older or larger.
  • Experiment: Cooking them covered for a few minutes can help soften them before finishing uncovered for crispiness.

Why are my brussel sprouts not forming tight heads?

  • Growing Conditions: They require cool temperatures and plenty of water for tight head formation.
  • Nutrient Balance: A lack of specific nutrients in the soil can affect their growth.
  • Harvest Time: If left too long on the stalk, they might not form properly.
  • Tip: Homegrown sprouts? Ensure they have well-draining soil and steady moisture.

Why do you soak brussel sprouts before cooking?

  • Cleaning: Soaking helps in removing dirt and tiny insects hidden in the layers.
  • Reviving: If they seem a bit wilted, soaking in cold water can revive their crispness.
  • Reduce Bitterness: Some believe soaking in salt water can help reduce bitterness.
  • Prep Tip: A quick 10-minute soak in cold water is usually sufficient.
Cooking MethodTextureTime RequiredFlavor ProfileTips
RoastingCrispy on outside20-25 minutesRich and caramelizedPreheat oven, cut sprouts in halves
SteamingSofter overall5-10 minutesMild and tenderUse a steamer basket, add salt

Try these tips and follow these steps the next time you want to cook an amazing side dish and serve crispy, tasty brussel sprouts. No one has to know has easy it is, either! Share your comments below and share this recipe!

Crispy, Asian-Inspired Brussel Sprouts

Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Get crispy brussel sprouts for your next dinner that taste amazing and have great crunch!


  • 2 cups brussel sprouts, halved and rinsed

  • 2 tablespoons olive oil

  • 3 tablespoons soy sauce

  • 1 tablespoon honey

  • 1/2 teaspoon red pepper flakes

  • Salt and pepper to taste


  • Cut brussel sprouts in half, soak in a bowl of water for 5 minutes, thoroughly dry them with a paper towel
  • Toss sprouts in a mixing bowl with oil and season with salt and pepper. Place on a parchment lined baking dish.
  • Cook in a pre-heated 450 degree oven for about 20-25 minutes.
  • Remove from oven, place brussel sprouts in a bowl. Combine the soy sauce, honey and red pepper flakes. Drizzle mixture over sprouts and lightly toss to coat.


  • Try your favorite spices and dressings as a drizzle to mix things up!

Can you heat up cold apple cider from the store?

Fall is in the air! And pumpkin spice dominates the shelves at the grocery store! This time of year makes us want to huddle together, cuddle up, and sip some hot apple cider. But can you just heat up apple cider? Today, we’ll tackle the topic of cider and learn the tips and tricks to making and enjoying this timeless fall beverage.

What is apple cider?

Apple cider is not just apple juice. It is made by pressing the apples and extracting the juice, which results in a slightly thicker and richer consistency. It is a popular drink during the fall because that is the time of the apple harvest.

Traditionally, this time of year brings all things apples, from caramel apples to apple pie, apple dumplings, and of course, apple cider. Why not make a drink of apples, too!?

Can kids drink apple cider?

Yes! The apple cider sold in stores in the produce area is non-alcoholic. Our kids enjoy this warm and toasty beverage right along with us because they love the sweet, crisp apple taste.

Always check labels though for safety because some brands may have a hard cider that contains alcohol and therefore not safe for children.

Can you just heat up apple cider?

Yes! The crisp, sweet apple taste intensifies when you add heat to it. Don’t boil it, though. We don’t want any burned lips on Thanksgiving! A low simmer works best to bring out that rich fall taste and provide a warm cup to sip.

If you simmer long enough, you’ll cook down the cider enough to bring out even more flavor the same way you would cook down the liquid in a soup. A longer simmer equals more flavor!

Is just heating up cider the best way to enjoy it?

No! The fun of drinking hot apple cider is what you add into it! Why just stick with plain apple flavor, when you could add cinnamon, ginger, cloves, nutmeg, star anise, vanilla, and the list goes on and on! Some people even add orange peels or apple peels to make their own unique fall aroma and taste.

You may even consider adding a tablespoon or to of brown sugar to give a hint of molasses. Plus, heating up your cider with a variety of fall spices adds a beautiful autumn aroma throughout your whole house in the same way a simmer pot would work.

how do you heat apple cider it up?

Heating up apple cider is easy if you have the right tools. First, you need a good saucepan. I like Carote pans because they’re free of chemicals, lightweight, and evenly distribute heat so whatever I’m cooking doesn’t burn at the bottom. See the exact pan I used for this recipe here.

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Second, you’ll need a strainer. Any fine mesh strainer with a handle will work. When you want to enjoy a warm cup of cider, pour your cider and any additional ingredients in your saucepan and simmer on low heat. Don’t put the lid on it. You want it to cook down some to develop stronger flavors and deliver a nice smell throughout your house.

How do you drink hot apple cider with all that stuff in it?

Easy! You use a strainer! Once your cider is simmered for as long as you want it, strain the liquid through a strainer into a jug. All the spices and peels are left behind, giving you nothing but liquid apple-y gold!

I love to keep my steaming mug of hot apple cider close to my nose so I can inhale the aroma and the comforting steam all at once while I wait for it to cool enough to sip it.

Can you store cooked cider?

Yes! Cool down any unused apple cider to room temperature before placing in an airtight container and storing in the fridge for up to 4 days. To reheat it, just place in a saucepan and simmer away. No need to add additional spices since it’s already been spiced up in the first cooking.


Q: Can you drink apple cider cold or hot?
A: Absolutely! Apple cider is versatile. Served cold, it’s refreshingly tangy. Heated up, it becomes a cozy, spiced treat. It’s like a seasonal chameleon!

Q: Can you warm up apple cider from the jug?
A: Sure thing! Just pour it into a microwave-safe cup or heat it gently on the stove. It’s like giving your cider a warm hug.

Q: Can you heat up cider on the stove?
A: You bet! Slow heating on the stove brings out the cider’s rich flavors. Add cinnamon or cloves for an extra zing! Just remember, simmer, don’t boil. It’s like a flavor party!

Q: Is it OK to warm up apple juice?
A: Yep, it’s totally fine. Warming apple juice gives a different twist, but it’s not the same as cider, which has more complexity. Think of it as apple juice’s simpler cousin.

Q: Can you drink apple cider straight?
A: Of course! Drinking it straight is how you get that pure, unadulterated apple goodness. It’s apple cider in its birthday suit!

MethodTools NeededFlavor Notes
Cold and RefreshingGlass, Ice (optional)Crisp, tangy, with a fresh apple zing
Warm and ComfortingSaucepan/Stovetop or MicrowaveRich, spiced, hints of cinnamon and clove
Mulled CiderSlow Cooker or Stovetop, Spices (cinnamon, cloves, star anise)Deeply aromatic, warm spices, holiday vibes
Cider PunchPunch Bowl, Assorted FruitsFruity, fun, party-ready, a mix of sweet and tart
Cider CocktailShaker, Spirits of Choice (e.g., bourbon, rum)Sophisticated, boozy, customizable flavors

Try my Spiced Hot Apple Cider recipe below and comment on how you like it! Share this recipe and article with other fall-loving cooks out there, too!

Fall Spiced Apple Cider

Course: DrinksCuisine: AmericanDifficulty: Easy


Prep time


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You’ll be fully immersed in fall with this comforting, fall spiced hot apple cider.


  • 4 cups apple cider

  • 1/2 tablespoon whole cloves

  • 1 cinnamon stick

  • 1 star anise

  • 1/2 teaspoon freshly grated nutmeg

  • 1/4 teaspoon ginger

  • 2 tablespoons brown sugar

  • orange peel to taste


  • Pour the apple cider in a saucepan and simmer on low heat.
  • While simmering, place the rest of the ingredients in the pot with the cider and stir.
  • Strain the liquid through a strainer when desired temperature is reached.
  • Serve hot apple cider in mugs.


  • Get creative with spices.
  • Adjusts the amounts of each spice to suit your preference.

How to make bland chicken soup taste better?

It’s that time of year again! The leaves are falling, there’s a chill in the air, and everyone is searching for the perfect bowl of chicken soup! There are very few meals that are as comforting as a hot bowl of tender chicken, soothing broth, and flavorful carrots. It’s probably America’s most sought-after comfort food. But, there are A LOT of ways to make chicken soup and sometimes they don’t turn out quite right. One question we always hear is: What brings out the flavor in chicken soup?

Well, if you’ve asked that question, like pretty much all of us have, you’ve come to the right place!

We’ll break down the do’s and don’ts of all things chicken soup. We’ll share our secrets for creating a flavorful and oh so warming chicken soup the easy way! Plus, we’ll give you our tried and true chicken soup recipe that is sure to warm your body and soul.

The Don’ts

Don’t use rotisserie chicken or other pre-made chicken or left over chicken breast. You NEED the cooked bits for flavor! The picture below shows what you WANT in your pan before cooking! It’s what brings out the flavor in your chicken soup!

Don’t use water in place of chicken broth. Chicken broth contains so many background flavors from its cooking process that are essential to add richness to your soup.

Don’t skimp on the chicken. You want a good balance of chicken to broth to veggies. A soup without enough chicken is like a lasagna without enough cheese!

Don’t oversalt! You can always add more salt at the end of the cooking. Go easy on the salt at first.

Don’t skip tasting the soup before it cools! Any good chef tastes their food with a clean spoon everytime to see what’s missing. You should be tasting all your food several times. This will help develop your palate as well so it’s not just good for soup making!

additional pit falls that need to be avoided

Don’t boil your soup! You may think that cooking soup at a higher temperature will get it done faster, but it doesn’t. The flavors need time to come together, so simmering for over an hour is necessary. Think of chili. Chili cooks for 8 hours! You wouldn’t want to eat your chili after just one hour, would you?

Don’t use cheap broth. If you want a good flavor, you must choose high quality, organic ingredients. This includes your broth. Go ahead and splurge. You’ll thank me later!

Don’t skip a tablespoon of flour. Your soup shouldn’t be the consistency of water. The way to thicken it up to the perfect consistency is to add a tablespoon of flour to the pot after cooking the chicken and veggies.

Don’t add your noodles too early. The egg noodles, which are the traditional type of noodle in chicken soup, will break apart and disintegrate if you add them too early. They go near the end of the cooking process.


Now the Do’s

Do cook the chicken in a large, metal pot. The sides should be high so the grease splatter is minimized. It should have a heavy bottom so it doesn’t burn your chicken too quickly. You will be browning chicken in it and yes, we want it to kind of stick to the bottom and caramelize.

THAT’S the best way to create flavor! In my opinion, it’s the only way. Soup is incredibly bland when people skip this step. So be sure to follow the above, it really brings out the flavor in your chicken soup!

Do use the same pan you browned the chicken in to make your soup. You need all the crusty, brown, oily stuff that is left over at the bottom of the pan after you remove the chicken and set aside. It’s what brings out the flavor in your chicken soup!

Do use high quality extra virgin olive oil in the bottom of the large, silver pot to brown the chicken. Get it to medium high heat before you put the chicken in it. Cook the whole chicken breasts about 5-6 minutes per side. Remove the chicken breasts and set on a plate to use later. Turn down the heat to low.

Do cook your onions and carrots in the same pot as you cooked the chicken. They absorb a lot of the leftover flavor of the browned chicken. Cook about 3-4 minutes.

Do add a tablespoon of flour to the left over bits and onion/carrot mixture at the bottom of the pan. This creates a sort of rue. That’s just a fancy term for thickener. Usually a rue is made by heating up butter and flour, but in this case we are using oil and flour… and lovely chicken brown bits and veggies, too!

more tips to up your soup game

Do use a high quality organic chicken broth. Use the best broth that your budget can handle. Cheap broth is usually tastelss or cheap-tasting. Organic broth tastes richer, fresher, and cleaner. The broth you choose could make or break your chicken soup!

Do cook low and slow. Once your broth is in, let your soup do its thing. Low heat and an hour… or two! I’m telling you, time makes the difference. Keep the lid off, too. Let some of the water evaporate. This helps your soup develop a richer color and flavor. Your house will be smelling amazing! Homecooked vibes, anyone?

Do use chicken bullion cubes! Depending on the size of your soup, use 1-2 cubes. They make your soup go from broth-y to chicken-y! They provide a chicken flavor you can’t get from standard broth.

Do season it how you want. I know some cooks who only want salt and pepper in their soup. And do you know what? That’s totally fine! I know some cooks who love dried herbs and a lot of them. I know some who swear by fresh parsley. Seasoning is up to you.

the soup that traveled the world

And, hey, if you want to add international flair, try adding some chili powder, cumin, garlic. Get creative! It’s hard to mess up a chicken soup that has good bones… meaning if you follow my flavor tips, you can do pretty much whatever spice combos at the end and it’ll turn out good!

Do add egg noodles at the very end. Egg noodles soak up a lot of the flavor and liquid so add them at the end. They only need about ten minutes of cooking. You don’t want them getting broken up by all the stirring that is necessary during simmering. Following these tips really brings out the flavor in your chicken soup!


How to Increase the Flavor of Chicken Soup?

  1. Use Bones: Chicken bones, especially from the neck and back, enrich the broth with depth and complexity.
  2. Brown the Chicken: Sear chicken pieces before simmering. This caramelization adds a richer flavor.
  3. Aromatic Vegetables: Incorporate onions, carrots, and celery. Sauté them lightly before adding to the soup.
  4. Herbs and Spices: Thyme, bay leaves, and parsley stems are great. Add peppercorns for a subtle spice kick.
  5. Simmer Slowly: A gentle, long simmer helps extract flavors, melding them beautifully.
  6. Umami Boost: A dash of soy sauce or Worcestershire sauce can elevate the overall taste profile.

How Do You Fix Tasteless Chicken Soup?

  1. Season Smartly: Don’t be shy with salt. It’s the simplest fix to a bland soup.
  2. Acidic Touch: A squeeze of lemon juice or a splash of vinegar can brighten the flavors.
  3. Fat is Flavor: A bit of butter or olive oil can add richness.
  4. Fresh Herbs: Add fresh herbs like parsley or dill towards the end for a fresh flavor boost.
  5. Spice it Up: A pinch of cayenne or some freshly ground pepper can add layers to your soup.

Why Doesn’t My Chicken Soup Have Flavor?

  1. Underseasoning: The most common culprit. Salt is essential.
  2. Insufficient Simmering: Not simmering long enough can result in a lackluster broth.
  3. Poor-Quality Ingredients: Using old vegetables or low-quality chicken can affect taste.
  4. Water Ratio: Too much water can dilute the flavors. Ensure a good balance.
  5. Lack of Fat: Chicken skin and bones add richness and depth.

How Can I Increase the Flavor of My Chicken Broth?

  1. Roast Bones: Roasting chicken bones before making the broth can add a deep, roasted flavor.
  2. Add Umami: Ingredients like mushrooms or a piece of Parmesan rind can add umami.
  3. Mirepoix Magic: A traditional French mirepoix (onions, carrots, and celery) adds a flavor base.
  4. Spice it Right: Don’t forget to add bay leaves, whole peppercorns, or garlic for subtle flavor enhancements.
  5. Reduce: Let the broth reduce after straining to concentrate the flavors.

What Gives Soup a Good Taste?

  1. Quality Ingredients: Fresh, high-quality ingredients are the foundation of tasty soup.
  2. Layering Flavors: Start with a base of sautéed onions, then build layers by adding ingredients at different stages.
  3. Balance of Elements: A good balance of salt, fat, acid, and heat brings out the best in your soup.
  4. Freshness Factor: Fresh herbs added towards the end preserve their vibrant flavors.
  5. Personal Touch: Don’t forget a personal twist, be it a secret spice or a family ingredient!

For chicken soups that pop, try out some of these flavor combinations:

Seasoning VariationIngredientsFlavor Profile
Classic ComfortThyme, bay leaf, parsley, black pepperTraditional, herbal, comforting
Spicy KickCayenne pepper, paprika, garlicSpicy, bold, warming
Asian TwistGinger, soy sauce, star aniseAromatic, umami-rich, slightly sweet
Mediterranean CharmOregano, basil, lemon zestBright, herbaceous, zesty
Rustic CountrySage, rosemary, smoked paprikaEarthy, smoky, hearty
Herb GardenDill, chives, tarragonFresh, light, green
Indian InfusionTurmeric, cumin, corianderWarm, spicy, complex
Latin FlavorsCilantro, lime, chili powderVibrant, zesty, bold

I told you it would be easy! Now, are you ready to grab your ingredients and make the best chicken soup of your life?! Comment below on how the tips worked for you and share this recipe far and wide. Let’s tell the world the secrets to great chicken soup! Enjoy!

best homemade chicken soup

Course: DinnerCuisine: AmericanDifficulty: Easy


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Cooking time



Step into a world of warm, comforting smells and tastes of the most flavorful chicken soup out there! Perfectly seasoned chicken breast, aromatic broth, and soft carrots create a taste like no other soup!


  • 3 chicken breasts, patted dry with a paper towel

  • 2 tablespoons olive oil

  • 1/2 yellow onion, diced

  • 3 carrots, peeled and diced

  • 4 cups organic chicken broth

  • 1 to 2 chicken bullion cubes, to taste

  • Salt and pepper to taste

  • Fresh or dried herbs to taste (oregano, thyme, parsley)

  • 1 tablespoon flour

  • 1 cup uncooked egg noodles


  • In a large silver pot on medium high heat, add 2 tablespoons olive oil and 3 chicken breasts over medium high heat. Cook each side 5-6 minutes and remove. Set aside on a plate.
  • Add diced onions and carrots to the bottom of the same pot and cook 3-4 minutes over medium heat.
  • Add 1 tablespoon flour to carrot/onion mixture. Cook 1 minute.
  • Add 4 cups chicken broth to the pot. Be careful with the steam. It’s hot! Stir.
  • Add salt, pepper, herbs, and chicken bullion cubes. Simmer on low uncovered for an hour or two.
  • 10 minutes before soup is done, add the uncooked egg noodles.
  • Serve soup hot preferably with oyster crackers or saltines.


  • Spices, herbs, and salt and pepper are to your own taste preference.