Kitchen Favorites: Snack Bowls

Testing kitchen products puts pieces in my hands that I never would have bought yet now find they fit perfectly into my tiny kitchen. Learn more at
Testing kitchen products for The Spruce Eats puts pieces in my hands that I never would have sought out, like the four Corelle Classic Winter Frost White Bowls I feature in my latest article for the website. These 12-ounce bowls were chosen by another writer as part of a cereal bowl roundup, but after they arrived at my house for testing, it was clear I wanted to bump up a size. Instead of immediately returning the bowls, I held onto them to judge their overall usefulness—and decided they were worth the shelf space to keep permanently.

I rarely eat cereal from these bowls, reserving that for a larger-capacity set that I tested and kept for sailing, picnicking, road tripping, and more. But Corelle’s smaller bowls travel just as well. I use them often at home, too, for snacks, small portions, meal prep, and serving.
Learn about choosing and using snack bowls


Garlic Scape Aioli

Homemade mayonnaise is simply an emulsified sauce you can flavor with garlic, lemon, dill, and more. Learn more at
Homemade mayonnaise—and my preferred version, garlicy aioli—is a different critter from Miracle Whip. It’s simply an emulsified sauce, combining egg and oil into a smooth, stable blend. Once you master the technique, seemingly complex, challenging sauces like hollandaise and beurre blanc become easy to whip up.

At its most basic, aioli pairs the rich flavor of olive oil and eggs and the pucker of minced garlic and lemon juice. Leave out the garlic and lemon, and you have a subtle yet creamy homemade mayonnaise. Herbs and other aromatics bump the blend in an even more flavorful direction.

In my Twice as Tasty column for the Flathead Beacon, I share one of my favorite summertime aioli blends, with garlic scapes and lemon. An easy spin on that taste is to grill the lemon first, as I do alongside Grilled Asparagus, or roast or grill whole garlic cloves. Mince in a tablespoon of fresh dill, and you get one of my preferred garnishes for sushi. Homemade mustard or spice blends quickly change the profile. You can even use the aioli as the base for a scratch-made ranch dressing.
Learn to make Garlic Scape Aioli