The Best Chinese Food, According To This Viral Tiktok

So, as far as authentic Chinese restaurants go, most Asian Americans don’t expect the same sort of service they would at traditionally American restaurants. Actually, it’s such a cultural norm that, in 2011, Mai Pham wrote a whole article about it (aptly titled, Why I Don’t Expect Good Service in Asian Restaurants) after reading a review of a Vietnamese restaurant in the paper that made “a big to-do” about poor service.

In the article, Pham said, “To me, however, I didn’t take hasty as poor service, or unsmiling as unfriendly; it’s just the way things are at Asian restaurants, where the focus is more on food than service.”


When To Use A Blender vs. Food Processor vs. Immersion Blender

At first glance, a blender, food processor and immersion blender seem pretty similar. But while they all have fast-spinning blades, design differences make each appliance better suited for some tasks than others.

Sure, you can use a food processor to make a smoothie, but the final result might not be as smooth as you want it to be, for several reasons. We chatted with some experts to get a full breakdown on each appliance’s strengths and weaknesses, and asked them which one they’d choose if they could only have one in their kitchen — the answer might surprise you.

Blenders: Best For Liquids Like Smoothies And Soups

When it comes to making morning smoothies or weekend piña coladas, a blender really shines.

Roger Sitrin, lead recreational chef instructor at the Institute of Culinary Education, explained that a blender’s pitcher-shaped container and blades at the bottom are designed to create a vortex. “In a blender, the contents get combined and liquefied quite well,” he said.

Lisa McManus, executive editor of America’s Test Kitchen Reviews, likens this vortex created by well-designed blenders to a mini tornado. “The vortex pulls food down to the blades at the bottom, chops it and sends it back up the sides in a continuous cycle.”

In addition to making “amazingly smooth” and creamy smoothies, McManus notes that high-quality blenders can also be used to make nut butters and mayonnaise. “For nut butters, the bad ones get stuck and can’t fully process the nuts into a creamy texture, and with mayonnaise they need a very low speed,” she said. “Really good blenders can even grind flour. The trick is finding a good one. We have tested blenders at every price level and have seen a tremendous amount of difference depending on design and what you are willing to spend.”

The Vitamix 5200 blender is a favorite model among HuffPost readers.
The Vitamix 5200 blender is a favorite model among HuffPost readers.

Sitrin uses his high-end Vitamix blender to make pureed soups, sauces and smoothies. “Whenever I need to break something solid and wet into a puree, I use the Vitamix blender,” he said. “Its high-powered engine combined with the propeller-like blades and carefully designed container are very effective at getting all of the contents pureed.”

Food Processors: Best For Chopping Food

A food processor’s blades are like fast-spinning knives that can chop food as coarse or fine as you want it.

“You can watch the texture through the work bowl, and, using the pulse button, literally chop to your desired texture, down to a paste or puree,” McManus said.

It’s a versatile appliance that, with its many attachments, can also be used to shred cheese and potatoes (for latkes!), and make pie crust, pizza dough and bread dough.

“You can make pestos and nut butters and emulsify mayonnaise, drizzling in the oil through the food processor feed tube,” she said. Some food processors also come with flat disks specifically designed for shredding, slicing and dicing. They sit on top of the bowl and you put food through the feed tube.

This 11-cup Cuisinart food processor is highly rated on Amazon, with 4.6 out of 5 stars.
This 11-cup Cuisinart food processor is highly rated on Amazon, with 4.6 out of 5 stars.

In general, food processors are best for big-batch cooking as they can be used to chop up a bunch of ingredients quickly, but they’re also useful for smaller projects. What they aren’t as great at are smoothies. McManus notes that with a food processor, it’s hard to get a smooth texture on ingredients like raw kale. Soups are another weakness. “You can puree soups, but you have to ladle in the soup in batches because most food processors can only take a certain limited amount of liquid before they’ll overflow,” she said.

Sitrin added that the pureed soups, sauces and smoothies he makes in his Vitamix blender can be made in a food processor, but it isn’t as convenient. “To do the same thing in my food processor, I need to start and stop it multiple times, scraping down the bowl so that all of the ingredients get combined and pureed,” he said.

Immersion Blenders: Best For Soup

If you’re making a big pot of soup that needs to be pureed, an immersion blender is the most convenient option since you can stick one right into the pot and puree away. Sitrin describes it as a portable blender that’s essentially a stick with a motor at the top and blade at the bottom. “It doesn’t have its own container so you use it in a bowl, pot or some other container like a quart container,” he said.

Sitrin uses a Braun immersion blender whenever he’s making pureed soups, since it’s fast and easy, and means there are no additional dishes to wash. “I can plug it in and use it right in the same pot that I am cooking the soup in,” he said. “No need to transfer anything to alternate containers.” This particular immersion blender also comes with a whisk attachment, which he uses to make whipped cream without having to set up and clean a KitchenAid stand mixer.

This Braun immersion blender is the top pick of Roger Sitrin, lead recreational chef instructor at the Institute of Culinary Education.
This Braun immersion blender is the top pick of Roger Sitrin, lead recreational chef instructor at the Institute of Culinary Education.

Another benefit of an immersion blender is that it can blend smaller amounts of liquid since it can be placed in a quart container or the narrow plastic beaker that often comes with it. McManus notes that they’re good for mixing up salad dressings or mayonnaise in smaller batches. “Immersion blenders can be used to make a smoothie, but they’re not the best choice for that,” she said.

Which One Should You Get?

In an ideal world, there would be unlimited kitchen space and budget to buy all the fancy kitchen equipment your heart desires, but if you can have only one of these, the top consideration is what you will be using it for. If you know you’ll be drinking smoothies every day, investing in a high-quality blender is a great idea. If you don’t make homemade soups, you probably don’t need an immersion blender. There are overlaps between what these three appliances can do, but each is better suited for some purposes than others.

For McManus, a food processor is the obvious choice because of its versatility. “It does many more things than the other two,” she said. “Of course, you need a very good food processor. I’ve tested them extensively and they’re not all great. Our favorite is a solid choice, and performs beautifully across the board.”


Nostalgic Childhood Foods That Are Now Discontinued

Chances are when you think of your childhood, there are a handful of nostalgic foods — now a thing of the past — that you can recall so well you can almost taste then. Well, Redditor u/kellerisdabest asked, “What discontinued thing do you really want brought back?” Here are the nostalgic foods that people are seriously missing.


“Deep fried McDonald’s apple pie. The one from the 1980s to the ’90s. It was crispy and the temperature of molten plutonium inside. The best.”


“Hershey’s chocolate milk powder. The flavor and the texture of the powder were like no other chocolate milk in the history of mankind. It was so delicious that our family’s main method of consuming it was to barely dip a shallow spoonful of the powder into milk, scoop up the barely dissolved milky powder and eat it straight. Hershey’s discontinued it in favor of their chocolate syrup, which was the worst decision ever made by a corporation. I would do anything to get it back.”


“The Philadelphia Cheesecake Bars. One of my earliest memories is when I was five years old and sharing a strawberry cheesecake bar with my childhood best friend. I remember it was such a treat since my family didn’t really have sweets in the house. Then one day Aldi stopped selling them. Now that I’m an adult, I would do anything to find these things.”


“Surprises in the cereal boxes! Not the ‘enter two codes inside on our website’ crap, but actual, physical things floating somewhere in a package in that box of Cheerios.”


“PB Crisps. I cannot wrap my head around why they won’t bring them back. It would be such a home run. I just want some PB Crisps!”


“Those Lifesavers cream lollipops. The orange and cream one was so good.”



“I’m not really into Dr. Pepper, but the Berries & Cream Dr. Pepper had a hold on me that no other soda has ever come close to.”


“Old school Little Caesar’s pizza. The long cardboard pizza tray wrapped in paper. When you’d tear it open, the Little Ceasars’ goodness smell filled the room. Oh the 90’s, how I miss you.”


“McDonald’s Snack Wraps. I could eat four in a single sitting.”


“Butterfinger BBs. For a long time, I didn’t even know these were discontinued.”


“Jelly jar juice glasses. In the 1980s and maybe even the early ’90s, my family acquired a few sets: dinosaurs and Tom and Jerry. They were the perfect size for us kids to use and the different designs helped us keep track of whose were whose. I don’t know why they stopped being made.”


“The Sobe elixir drink, I miss my lizard juice so much. If they’re still selling these drinks, they’re impossible to find in my state.”


“Old school Pizza Hut. RIP to the salad bar with that amazing creamy Italian dressing and being able to get pitchers of beer or Pepsi.”


“The ‘real’ dollar menu at Mickey D’s.”


“Dunkaroos. At least there is still a hack: Cinnamon Teddy Grahams with Confetti Cake Betty Crocker icing. 🤯 It’s basically the same thing as the original.”


“Frozen waffle sticks. This convenience food and I were born the same year. Why have they perished but i’m still here?!? IT SHOULD’VE BEEN ME.”



“Apple empanadas from Taco Bell.”


“Those jiggly Jelly Cups candies that came in a huge jug in all different fruit flavors like mango and green apple. What I would do to find them now as an adult…”


“All day breakfast at McDonald’s.”


“Pizza Hut used to have this dessert called Hershey’s Dippers, which were basically just chocolate breadsticks with hot Hershey dipping sauce. I miss them every day of my life.”


“Trix yogurt. I ate this stuff until the day it was discontinued. I’m still mad about losing that one.”


“Kudos bars. The Quaker version doesn’t even come close.”


“Ritz Bitz S’mores. The fact that these no longer exist is a travesty.”


“I used to LOVE Alpha Bits cereal, especially Marshmallow Alpha Bits. Then one day it was gone and came back only with no marshmallow option. The cereal without marshmallows tasted like a weak cardboard version of what it used to be.”



“Jell-O Pudding Pops. Holy shit, those things were good in a way that can’t be described. It tasted like frozen cake batter or something. So good!”


“Taco Bell’s grilled stuffed burrito. I have no idea why they discontinued it. It was the only thing on the menu I would order. Nothing else comes close.”


“Altoid Sours. I loved those so much and still use the little tins to store random objects.”


“Four Loko, the original.”


“Watermelon Laffy Taffy with the candy seeds in them. It’s been 15+ years, but I can still taste it and feel the texture.”


“The good old days when you could win a free Coke by looking under the bottle cap. Those were the best. Or the McDonald’s Monopoly game when you could win free fries.”


“Snapple Elements. The Rain version was agave cactus and it was so delicious.”


“Eggo Muffin Tops. If they still exist, I haven’t been able to find them in ages. I lived off these as a kid.”

Hannah Loewentheil


“Arby’s potato cakes. They’ve existed for my whole life, and then one day, some guy at the drive through told me they were discontinued. Bring back the potato cakes!”

What’s a discontinued or hard-to-find food from your childhood you wish would come back? Tell us in the comments.


Florence Pugh’s Butternut Squash Soup Recipe Review

What do you think of Florence’s homemade butternut squash soup? If you tried it yourself, how long did it take you to make? What other Miss Flo recipes do you like, or which of her dishes that I’ve already recreated is your personal favorite? Let me know in the comments.

And watch Don’t Worry Darling in theaters if you can! Let me know your thoughts if you do (just give a warning if there are any spoilers in your comment).


5 Mistakes To Avoid If You Want To Make The Best Homemade Soup

Making soup from scratch seems relatively simple — you throw ingredients into a pot and let it simmer away. But small mistakes, like adding too much salt or putting all of your ingredients into the pot at once, can ruin the taste and texture. And, since soups take so long to make, it can be frustrating when the final result is a salt bomb or super bland.

To help us make stellar soups this fall and winter, we’ve turned to professional chefs, who have graciously shared some of their cooking wisdom with us.

Mistake #1: Oversalting … or undersalting

If a recipe tells you to use one teaspoon of salt, that doesn’t necessarily mean it’ll come out tasting perfectly seasoned. The most important thing is tasting and seasoning as you go, and freeing yourself from the notion that you have to follow the recipe exactly.

Getting the salt level just right can be tricky when making homemade soup, because as it simmers the liquid evaporates (if you have the lid off) and the saltiness of the soup increases. For best results, our chef experts recommend gradually adding salt throughout the cooking process.

Salt should be added a little in the beginning, some along the way and again at the end when the soup is almost done,” said Einav Gefen, a chef at the hospitality company Restaurant Associates.

If you’ve accidentally added too much salt, there are a few ways to fix it. Lisa Brooks, executive chef of Heart and Soul Personal Chef Services, recommends adding potato chunks to the soup and letting them absorb the salt.

“This should work in most broth-based soups,” Brooks said. Gefen recommends adding more liquid (like broth), or fat (like cream) if the soup already has some in there. As a last resort, you can add in a little bit of everything that’s already in the soup to help change the salt ratio.

Mistake #2: Dumping in all your ingredients at once

At its core, soup is simmering a bunch of ingredients in broth. But that doesn’t mean you should just throw meat and vegetables into some boiling liquid and call it a day. If you’re using onions, for example, don’t just boil them in a pot.

Onions need to be sautéed at least somewhat before adding liquid,” said Ben Goodnick, executive chef of Coastal Soups (a seasonal soup concept run by Summer House in Chicago). He recommends sautéing onions until translucent for a brothy soup, or browned for more hearty soups. “This makes the flavor sweeter and more mellow and complex,” he said.

Fine, fresh herbs should be added at the end of the cooking process, not the beginning.

Alex Walker via Getty Images

Fine, fresh herbs should be added at the end of the cooking process, not the beginning.

It’s all about building flavor. “Sauté your aromatic base (onion, garlic, carrots, celery, ginger) and sear the protein (sausage, chicken, beef, pancetta, bacon),” Gefen said.

She recommends adding hearty herbs like thyme, rosemary and bay leaf early in the cooking process for maximum flavor extraction, then fine herbs like parsley, basil and cilantro toward the end. “Sometimes I use the stems of the parsley as a flavor booster early on and the parsley leaves towards the end,” she said.

Mistake #3: Not cooking it for long enough

Good soup takes time, and when making it, “low and slow” is the way to go.

A gentle simmer is best, giving all ingredients time to infuse flavors and create a balanced, delicious soup,Gefen said. There’s no hard and fast rule about exactly how long you should let a soup simmer, because that will depend on the ingredients you’re using.

Gefen notes that vegetable soups can come together in as little as 45 minutes, while soups with beans and legumes will need about an hour to an hour and a half. Beef-based soups made with tougher cuts typically need one to two hours for the meat to become tender.

“‘Low and slow’ is not only for the key ingredients to fully cook, but also for the flavors of all components to release into the liquids and create a delicious concoction,” Gefen said.

Mistake #4: Always leaving the lid on

To cover, or not to cover: That depends on the soup. In general, Gefen covers legume-based soups to minimize evaporation and avoid getting a soup that is too thick. She leaves most brothy soups uncovered and controls how much liquid evaporates by cooking over low heat.

Goodnick does this as well, noting that leaving the lid off so water can evaporate intensifies and concentrates the flavor.

Mistake #5: Cooking all the ingredients for the same amount of time

To ensure everything in your soup is cooked to an ideal consistency (aka no crunchy potatoes or mushy carrots), add ingredients into your soup according to their cooking time.

If I am making a seafood chowder, I start stewing the harder vegetables like potatoes first,” Brooks said. “Any softer or frozen vegetables can be added later, and the last thing that should go in is the fresh seafood, since it takes mere seconds to cook through.

Gefen said legumes and pulses take longer to cook than pasta, so they should be added first.


43 Little Upgrades If You Hate Your Kitchen Situation

Promising review: “I was constantly having to unplug something in my kitchen to make room for charging my iPhone or watch or using the slow cooker or any of the other half dozen things I wanted to use at the most convenient spot in the house…the kitchen counter. My 140-year-old house has a distinct shortage of outlets in the kitchen, so this product looked like a good option. It exceeded my expectations, and has made my electronic life much simpler. Features that I love other than the excellent number of outlet options it gives are that it screws into place (so it doesn’t pull out of the outlet when you try to unplug something), the versatility of having the USB ports, and the light feature that I appreciate a stupid amount. Yeah, the light switch is right next to it on the wall, but who wants to flip on a light just to plug something in? So basically the price was great, it arrived quickly, and it looks nice. I have a cordless phone plugged in, plus an Echo Show, my Apple Watch charger, my iPad, and an iPhone plugged in, with outlets to spare. I’ll run out of counter space before I run out of outlets.” —HappyCarnivore

Get it from Amazon for $17.97.


Out Of All The Delicious Trader Joe's Fall Items, I Know Which One You Should Try First Based On This Quiz


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We’re Curious To Know If You Think These 16 Foods Taste Better Raw Or Cooked

Growing up I was quite the fussy eater, and so the idea of eating ~anything~ raw made my stomach turn. But I soon realised that the concept of eating raw is more common than I thought!

I want to know which foods you think should only be devoured cooked, and which delicacies are better enjoyed raw!

Tell us in the comments if there’s any other food that has divided opinion!


24 Genius Target Kitchen Products

Promising review:Got this last week and I’ve used it every day. I’ve made muffins, French fries, frozen pizza, chicken tenders, bagels, toast, garlic bread, au gratin potatoes, brownies. Cooks everything well. Very happy with my purchase!” —Theresa

Price: $89.99