HeyJaredMolly Adams
- Indexed articles, last 90 days
- 7
- Latest publication
- Sep 25, 2026
- Outlet visibility, for Aol
- Top 5K sites
- Earliest in this view
- Jul 14, 2026
Latest articles
This Major Rule About Mashed Potatoes Is Wrong - AOL (opens the original)
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My family takes mashed potatoes seriously. It’s the one thing I dedicate the most attention to during the holidays, whether it’s Thanksgiving or Christmas. I have some hard-and-fast rules when making mashed potatoes. First, they have to be made with Yukon Gold potatoes for the best flavor and texture. Second, the cooking water has to be properly salted while the potatoes are boiling. Adding salt afterward can make the potatoes taste salty without seasoning them as evenly, but salting the cooking
I Asked 2 Experts How To Choose the Best Bananas—They Both Said the Same Thing - AOL (opens the original)
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Shopping for bananas is probably something you’ve never given much thought to. Most shoppers don’t think beyond grabbing a bunch and moving on. You may check berries for oozy or fuzzy bits, smell a pineapple for sweetness, or use touch to gauge the ripeness of avocados and stone fruit. But what about bananas? How do you know which ones to pick—and what should you look for when you’re standing in the banana section at the grocery store? Jamie Postell, vice president of sales at Chiquita, says, “W
Never Buy Bananas if You See This Red Flag - AOL (opens the original)
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Though there have been a lot of food-safety recalls in the produce aisle of late, the red flag I want to discuss is not of the dangerous variety. It’s a money- and sanity-saving lesson I learned the hard way about buying bananas. We go through a lot of bananas in my household. I’m talking a small bunch a day, so they are pretty much always in my Instacart order. Earlier this year, Instacart introduced a new feature that lets you select the ripeness of the bananas you order. This is important bec
Julia Child’s Simple Trick for Perfect Scrambled Eggs Every Time - AOL (opens the original)
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Julia Child’s trick is to reserve two tablespoons of raw beaten egg to mix in at the end of cooking. The reserved eggs cook in the residual heat from the eggs. This gives your scrambled eggs a creamy texture and prevents them from becoming dry or rubbery. I eat two eggs almost every single day for a meal that I refer to as “mom brunch.” Try as I may, as a mom of three, getting myself a proper breakfast first thing in the morning is nearly impossible. If I’m lucky, I grab some sort of bar or froz
This Major Rule About Scrambled Eggs Turns Out To Be Wrong - AOL (opens the original)
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There are some persistent myths in the culinary world, and no food has more rules and regulations than scrambled eggs. Cook them low and slow. Don’t add dairy. Add extra dairy. Use non-stick. Add starch. Stir them constantly. Name a scrambled egg-making technique or rule, and I’ve tried it—or tried to break it. In all my endless egg experience, there’s one major rule I no longer follow: Don’t salt eggs before cooking. It has long been stated that eggs should never be salted before cooking becaus
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