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6 Things You Didn’t Know About Mayonnaise

6 Things You Didn’t Know About Mayonnaise

Mayonnaise is one of those foods that we tend to not give much thought to. It’s one of those foods that you either love or hate, and either you slather it on every sandwich you get or… you use mustard instead. But there are probably a whole lot of things you didn’t know about this famous emulsion of oil, eggs, and vinegar.

It’s a High-End Sauce


Mayo doesn’t get the respect it deserves. There are a couple varying accounts of its origin, but most agree that it was first created in the town of Mahón in Menorca, Spain, and was taken to France after a 1756 victory over the British. It’s a classic cold sauce, and made its earliest menu appearances at upscale establishments and royal banquets.

It’s The Base for Hundreds of Sauces


Add some mustard and it’s a remoulade. Add garlic and it’s aioli. Add saffron and paprika to aioli and it’s a rouille. Add diced pickles and onion and it’s tartar sauce. Add ketchup and pickle relish and it’s Thousand Island. And so on and so forth…

It’s One of the Most “Calorically Dense” Foods on Earth


It’s one of the most calorie-rich foods on the market pound per pound, with about 700 calories per 100 grams.

There are Variations All Over the World


Japanese mayo (the most popular brand is Kewpie) contains apple cider or rice vinegar and a pinch of MSG. Russia makes it with sunflower seed oil and is the only market where mayo outsells ketchup.

It’s Incredibly Easy to Make


Mayo can be made by hand, but if you have a food processor or blender it’s even easier. Just crack some eggs, mix in some vinegar, slowly drizzle in oil until it’s emulsified, then add in salt and pepper to taste. You’d be amazed at how much better homemade mayo tastes than the jarred stuff (especially if made with extra virgin olive oil and high-quality eggs).

Unilever Owns Both Hellmann’s and Best


Hellmann’s was the East Coast’s biggest brand and Best was the West Coast’s in the early part of the twentieth century, and in 1932 Best bought out Hellmann’s. Instead of doing away with it, however, they kept it exactly the same because it was such a regional favorite (Best’s is slightly tangier). The company was acquired by Unilever in 2000.


6 Unexpected Ways to Use Mayonnaise

The humble sandwich spread can work all kinds of wonders.

Mayonnaise is a controversial condiment. Some folks who were raised on soupy potato salads and sandwiches overflowing with mayonnaise now can&apost stand the sight of it, and some people aren&apost interested in mayonnaise from the jar, but are more than happy to dunk their french fries in a housemade aioli.

Whatever your stance on the stuff, there&aposs no denying that it can be really useful. Mayonnaise, particularly the homemade kind, only has three main ingredients: an acid, like vinegar or lemon juice, egg yolks, and neutral oil. A little salt doesn&apost hurt, either, but that&aposs the basic recipe. And there are so many things that an emulsion of egg yolks and oil can improve upon that you might not have expected.


6 Things You Didn’t Know You Could Grill

With summer time right around the corner, that means so is grilling season! There are so many benefits to grilling your food. And not to mention, the possibilities of what you can grill are endless! Grilling isn’t just for making a juicy burger or tender piece of steak anymore. You can grill anything from vegetables, fruits, salad, fish, tofu, pizza and more!

And with the GoWISE USA Smokeless Electric Indoor Grill, you can experience that grilled food taste while indoors! It is compact enough to fit on your kitchen counter and store away in your kitchen cabinets afterwards. And smoking up the whole house? You don’t have to worry about that when you simply pour water into the drip tray. It eliminates smoke, while still giving your food that smoky flavor! We at GoWISE USA have found some helpful tips for you to use when grilling and different recipes you didn’t know were possible with a grill!

Health Benefits of Grilling

When you are grilling, you eat less fat because the excess fat melts and drips off as you grill. Vegetables on the grill are better for you, because they retain more of their vitamins and minerals. Vegetables that you toss on the grill are usually fresh, which is a healthier alternative from canned vegetables. When grilling meat, it actually preserves more riboflavin and thiamine. These nutrients play an important role in a healthy diet, because they boost your metabolism and increase your energy. Because the grill locks in more moisture, making your creations juicier, you will be less prone to reach for condiments to jazz up your meals. This means eating fewer calories and putting less unhealthy stuff in your body.

Tips for Grilling Fruits

Fruits are a great item to grill because grilling will bring out their natural sugars, making for a fiercely sweeter treat! Since fruit is fairly fragile, make sure to cut them into larger slices and chunks to help maintain their shape. When grilling fruits, make sure you use an oil that will work at high temperatures and also compliment the flavor of your fruits. We recommend using coconut oil or grape seed oil. You will only need to brush a slight amount of oil on your fruit. It is your preference if you want to grill your fruit with the skin or without! Skewers can be used to thread your fruit on to ensure it won’t fall through the grates, but with our Electric Indoor Grill you won’t have to! Some fruits that we know grill really well are apples, strawberries, mango, pineapple and more! If you are grilling citrus fruits, like oranges, lemons, limes and grapefruits, coat them with sugar beforehand! This will keep the rinds from sticking and will result in a caramelized finish.

Tips for Grilling Vegetables

Grilled vegetables are also the perfect side to any meal because of that yummy, caramelized flavor they give off. Grilling larger vegetables, such as zucchini, cauliflower or potatoes is just as easy as grilling smaller ones. Simply cut larger vegetables into thick planks, brush both sides with olive oil, sprinkle with your desired toppings and grill for 2-4 minutes on each side, depending on the thickness. Grilling corn on the cob is pretty straightforward, just remove the husks and place on the grill. Use skewers to grill smaller veggies, such as peppers, Brussels sprouts or mushrooms, especially if you are using an outdoor grill, to prevent them from falling through the grates.

With the GoWISE USA Indoor Electric Grill, you can cook any vegetable you want on the surface and not have to worry about them falling through. Grilling lettuce (yes, lettuce) can be done! Romaine, radicchio, iceberg, endive and cabbage are all ideal for grilling because they char nicely. The best method for grilling lettuce is to slice it vertically, drizzle with olive oil and seasoning and place cut-side down on your grill. You will only need to cook lettuce slightly to achieve that wilted quality because of its already light texture. Grilling avocados gives them that smoky flavor that raw avocados can’t offer. Try to select larger avocados that are mostly ripe. All you have to do is peel and slice them, remove the pit and brush with olive oil before grilling. A benefit of grilling this food is they can be saved for several days before turning brown. This is because coating them with olive oil prevents oxidation.

All in all, grilling vegetables is a great idea because it adds more flavor to your meals without having to add too many extra, heavy sauces or fats.

Grilled Corn with Garlic Cheese Mayo

The flavored crunchiness of this dish will remind you of the corn you get on the food carts on the local streets. We selected paprika powder as our seasoning of choice to spice it up a little. The lime juice adds to that already zesty taste. If you aren’t fond of a spicier flavor, feel free to add the toppings of your choosing! It is important to remember to let your grill heat up first to ensure your food isn’t overcooked or dried out from staying on the grill too long.

5 tbsp cheesy garlic mayonnaise

few cilantro leaves for garnish

Pull the husk on the corn and tie them back. Rub the butter all over the cob to ensure it is fully coated. Then, spread the cheesy garlic mayonnaise on all sides of the corn. Sprinkle paprika powder evenly over the cob. Repeat steps for remaining cobs.

Turn your grill on to medium high and let it heat up. Place the corn on the grill and grill for 15 minutes or until fully cooked, turning occasionally. Remove the corn from the grill and rub fresh lime over the corn. Sprinkle a few fresh cilantro leaves on top with parmesan cheese. Serve immediately.

Strawberry Shortcake Skewers with Blueberry Glaze

The overload of sweetness in this dessert makes it an excellent one to grill up. The combination of the soft strawberry texture and crispy pound cake texture makes this the perfect summer recipe. Using corn oil for the mixture is ideal because when grilling it has very little odor and a high smoke point with a mild flavor. The strawberries and pound cake do not need a lot of time on the grill, because of their delicate character. We opted for a blueberry flavored glaze to switch it up from strawberry but go ahead and make your own glaze!

¼ cup blueberries, thawed if frozen

Preheat the grill to low-medium heat. While you are waiting for the grill to preheat, slice the pound cake into slices and then into cubes. In a small bowl, combine the corn oil and honey.

Using a mixer, beat the cream, sugar and lemon zest in a bowl. Cover and chill until ready to use.

Thread the pound cake cubes and strawberries through skewers. If using wooden skewers, be sure to soak the skewers in water for 1 hour before using. Then, lightly brush the oil and honey mixture all over the skewers.

Grill the skewers for 2 minutes per side, or until the pound cake is golden brown and the strawberries are slightly softened.

In a blender, combine all of the glaze ingredients and blend until smooth. Drizzle over the skewers and serve skewers alongside the cream.


The quality of Belgian frites is very important, and the final result depends upon the temperature before cooking. The fries cannot be frozen or too soft before frying, as they need the perfect balance to ensure that, once fried, they are crispy and delicious. The perfect Belgian frites are also no more than one centimetre (0.4 inches) thick, and the procedure involves frying the potatoes twice. In fact, they are even prepared in a special oil made from a mix of horse and cow fat.

Need further evidence that Belgians take their fries seriously? In 2014, a group successfully campaigned to have the dish added to the UNESCO list of Cultural Treasures. Next stop, World Heritage status.


Seasoning involves oil (it has nothing to do with salt, pepper, or other spices), and if you apply too much to the pan, it may develop a sticky film. A teaspoon of oil should be enough to coat the interior and exterior of a 10-inch skillet.

Don&apost worry, you can use a metal spatula to flip burgers in your cast iron skillet. Unlike nonstick pans, cast-iron cookware doesn&apost have a chemical coating that flakes off. If the pan&aposs seasoning gets a little scraped, it can simply be seasoned again.


10 Things You Didn’t Know About Belarus

If they had told me before that one of the countries that I will visit while studying in Europe was going to be Belarus, I would’ve been like “you mean Russia, right?”.

KIDDING! I mean, sort of. I knew Belarussia was not exactly in Russia, and that it was located somewhere around Europe but I had no clue about its culture, language, heritage or history.

This trip certainly opened my eyes to the underrated gem that this country is. Their people are the nicest, most friendly and helpful I have ever met on any trip. Guys, when a stranger hops inside your bus to help you find your destination that happens to be in the other side of the city. You can be certain that you are in a nice place.

Aside from lots of problems with the visa procedure and crossing the border, that I will definitely share with you guys later, it was certainly a place full of things to explore and do. But first let me share with you some random facts I discovered in my trip to Belarus…

1| For starters, Belarus is located between Poland, Lithuania, Latvia, Ukraine, and Russia and it has around 9.5 million inhabitants. The main language is Belorussian, and it is most similar to Polish language than Russian. Its capital is Minsk.

2| It is a super flat country, I didn’t even saw a small hill on the horizon. That is because its tallest mountain, Mount Dzyarzhynskaya, is only 346 meters high. It has a lot of dense forests though.

3| Belarus is like cheese heaven. And it’s know for its top quality dairy products. Some cheeses tasted like a combination of butter, mayonnaise and cheese, and when I inquired about them they seriously told me that it was just cheese. Mind-blowing delicious!

This is the cheese from heaven!

4| Minsk is like a Phoenix, it has been destroyed in 8 occasions. The last time it was rebuild was after WW2 with a Stalin Classical Style architecture.

5| The capital, Minsk, is older than Moscow. They have found historical references dated from 1067!

6| Their most important national holiday is Freedom Day on May 9. They celebrate the end of the German Occupation during WW2.

7| The first Nobel price winner in Democratic Belarussia is a woman. Her name is Svetlana Alexievich and she won it this year (2015) for her work in literature.

Flag Decoration for Election Day

8| Belarus is known as “Potato Nation” because they have over 300 potato recipes. They even have potato pancakes, and they are amazing!

Potato pancake with chicken

9| Belarus has develop a really competitive and productive IT sector. It has produced the world famours Viber Messenger app and the game World of Tanks.

10| Though this fact is still a little debatable, Isaac Asimov was born in what was Belorussian territory.


6 Things You Probably Didn't Know About Avocados


Photo credit: Tashka2000 via Getty Images

You know they make a killer eggocado and are beloved among guacamole aficionados. You might also know you can feel good eating one, thanks to healthy fats and loads of nutrients. But the mighty powers of the avocado stretch farther than you probably realize.

1. An Avocado Is A Fruit, And More Specifically A Berry

You might be inclined to call it a vegetable, thanks to its green hue and savory taste, but the avocado is technically a fruit, and even more specifically, a single-seeded berry. A fruit is "the matured ovary of a flower," according to University of California Agriculture & Natural Resources. Fruits consist of a tough outer layer (the skin or rind), a middle layer we typically think of as the flesh of the fruit and a casing around a seed (or seeds). Avocado is further classified as a fleshy as opposed to a dry fruit, and a berry rather than a drupe, which has tough pits or stones, like peaches.

2. An Avocado Has More Potassium Than A Banana
A single avocado has 975 milligrams of potassium, while a banana, well-known for being loaded with potassium, delivers just half that, with 487 milligrams per large fruit.

3. They'll Ripen More Quickly With A Banana Or An Apple Around
Speaking of bananas! The yellow fruit -- as well as apples -- release ethylene gas, a naturally-occurring plant hormone. If you store your unripe avocados in a brown bag with an apple or a banana, the gases trapped in the bag will help those green guys ripen more speedily, according to The Haas Avocado Board.

4. Avocados Are One Of A Few High-Protein Fruits

One avocado packs four grams of protein, among the highest amount coming from a fruit.

And it's good-quality protein to boot. While they don't contain every single amino acid required in the body's protein-building process, they do have all 18 of the important ones, according to the San Francisco Chronicle. Plus, all of that protein is available for the body to use, while some of the protein you might get from meat sources is not.

5. You Can Swap Them Into Baked Goods Recipes For Butter
The creamy texture and healthy fats make for a surprisingly-easy baking substitution. And no, you won't be making green muffins. In the right ratios, you can ditch some butter and replace with avocado for healthier chocolate chip cookies, banana bread and brownies, thanks to these tasty avocado recipes compiled by our friends at POPSUGAR Fitness.

6. You Don't Have To Eat Them To Reap Their Benefits
Nutritional perks aside, avocados can play a key role in your healthy hair and skin routine. The antioxidants, amino acids and essential oils inside an avocado can help repair damaged hair, moisturize dry skin, treat sunburns and maybe even minimize wrinkles, HuffPost Style reported.


8 Ways to Add Flavor to Light Mayonnaise

If you think you don't like light mayonnaise, you might feel differently about a more flavorful version of it. Here are eight easy ways to kick up your sandwiches and salads or create a sauce by adding some color and flavor to light mayonnaise:

  • Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
  • Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
  • Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
  • Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
  • Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
  • Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
  • Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
  • Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.

1. The Tabasco company has been based on Avery Island in Louisiana (which is not actually an island) for over 150 years.

The family-owned McIlhenny Company is going on five generations strong. Avery Island—only about two hours from New Orleans—is where all the red pepper seeds are still grown, the hot sauce is barrel-aged, and the salt is sourced for the recipe. But Avery Island isn&apost actually an island at all it&aposs a salt mine, which is a dome of land that sits on top of a bed of rock salt.

You can visit the grounds, tour the factory, and even grab a meal at the on-site restaurant that features spicy Cajun and classic Southern dishes, all seasoned with Tabasco. (There&aposs even a build-your-own Bloody Mary bar.)

Avery Island is also home to the 170-acre semitropical botanical garden and bird sanctuary known as Jungle Gardens.


6. Producers welcome fan-submitted questions

That&rsquos right. The Live website encourages viewers to submit their questions and comments to the co-hosts. There are two ways to do this&mdashfirst, you can send an online message via the show&rsquos virtual inbox. Or you can do it the old school way and send a typed or handwritten (gasp!) letter to the studio&rsquos official mailing address:

Live with Kelly and Ryan
7 Lincoln Square
New York, NY 10023