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This Grandma-Approved Trend Adds Vintage Charm to Your Kitchen and Starts at $4
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Credit: AllRecipes So many fond memories are made in the kitchen. If you cherish all the meals and desserts you made with grandma, you’ll love the latest
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This Fan-Favorite Cookie Crisp Flavor Has Been Off Shelves for 16 Years—Now It’s Back
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Close Credit: General Mills / Allrecipes Key Takeaways A beloved cereal from the 2000s is returning to shelves for the first time in over 16 years.
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There’s a New Reese’s Copycat in the Freezer Aisle—and We’ll Take 4 Bags
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Close Credit: Trü Frü / Allrecipes Key Takewaways Tru Fru's latest launch looks eerily similar to a Reese's product that landed in the freezer aisle in 2023.
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Aldi Has a $20 Copycat of a $100 Williams Sonoma Serving Bowl
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Close Credit: Aldi Key Takeaways An Aldi serving bowl with many uses is back on the Finds shelves this week—and it looks just like a more expensive version
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Bojangles Is Bringing Back 2 Fan-Favorite Items for a Limited Time
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Close Credit: Bojangles/Allrecipes Bojangles fans may come for the fried chicken, but certain diehards are all about the fast food chain’s sweet treats—especially
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Canned Beans Recalled in 23 States for Undeclared Life-Threatening Allergen
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Close Credit: Adobe / Allrecipes On May 5, 2025, the U.S. Food and Drug Administration (FDA) announced that the Nashville-based Vietti Food Group is recalling
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25 Mom-Approved Dessert Recipes Perfect for Any Occasion
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Close Credit: Dotdash Meredith Food Studios There’s nothing quite like a family recipe. The meals we grow up on shape our tastebuds for the rest
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Trader Joe’s 5 Best New Finds Under $5 This May
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Close Credit: Jordan Provost / Allrecipes Key Takeaways Trader Joe's is known for its seasonal specialty items that come and go with each month.
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Is It Safe to Eat Onions That Have Turned Blue?
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Close Credit: Getty Images The sight of an omelet sizzling in a pan is a beautiful thing—until the diced onions you carefully folded inside turn blue.
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I Tried 5 Popular Grilled Cheese Hacks and My Favorite Is Life-Changing
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Close Credit: Sara Haas I believe in making a dish your own. Afterall, if you’re the one eating it, shouldn’t it be tailored to suit your preferences?