TIME Food & Drink

5 Creative Ways to Cook With Soy Sauce

This kitchen workhorse is packed with savory and satisfying flavors

  • Breakfast Fried Rice

    Sarah Karnasiewicz

    Leftover rice is transformed into a hearty and surprising one-bowl breakfast when it’s combined with garlic, onions, and crumbled breakfast sausage then topped with a fried egg. Stirring in a sauce of soy sauce, rice vinegar, sesame oil and sriracha lends the dish a nutty, spicy edge and a flurry of bright crunchy scallions finishes it off.

    Get the recipe.

  • Mushroom and Soba Stir Fry

    Sarah Karnasiewicz

    Soba noodles, a Japanese staple made from buckwheat flour, have a tender texture and earthy flavor that marries well with ginger and wild mushrooms. And because they cook more quickly than most dry pastas, you can have this meal on the table in minutes. Toss the mixture with a sauce made from creamy peanut butter, soy sauce, and a few other pantry staples, and you’re done.

    Get the recipe.

  • Soy and Coconut Kale Chips

    Sarah Karnasiewicz

    This sweet and crispy nibble is totally addictive—and happily, also quite healthy. Just make sure you use unsweetened coconut flakes here; the sugary version is candy sweet and will throw off the snack’s nicely balanced flavors.

    Get the recipe.

  • Soy-Roasted Chickpeas

    Sarah Karnasiewicz

    Who needs peanuts? Low in calories and high in protein, chickpeas turn into a craveable, savory snack when they’re seasoned with soy sauce and roasted until dark and crispy. Pass some around over drinks or make a double batch and serve as a side dish.

    Get the recipe.

  • Avocado “Bowl” with Spicy Soy Sauce

    Sarah Karnasiewicz

    A simple mixture of soy sauce and sriracha upgrades a halved avocado into a mini-meal. If you want a slightly heftier snack, the sauce also tastes equally great drizzled over avocado toasts.

    Get the recipe.

    This article originally appeared on RealSimple.com.

    More from Real Simple:

    Soy Glossary

    4 Kid-Friendly Dipping Sauce Recipes

    5 Recipes That Use Leftover Wine

MONEY Food & Drink

The Hip New Foodie Trend Could Be Eating Garbage

Rosemary Calvert—Getty Images

What's to be learned from a swanky New York City restaurant's ambitious experiment featuring foods pretty much everybody considers garbage?

For the second half of March, Manhattan’s Blue Hill restaurant—renowned chef Dan Barber’s swanky farm-to-table experience described as “flawless” and a “top destination” in Zagat—was closed to make space for a pop-up experiment called wastED. The “waste” sums up what was on the menu, which consisted entirely of things that are usually considered inedible rubbish, including salad scraps, pasta trimmings, off-grade sweet potatoes, “yesterday’s oatmeal,” and seemingly unpalatable parts of meat and fish like skate-wing cartilage. Naturally, the latter was paired with fish-head tartar sauce. A dish dubbed “dog food,” which indeed looked just like dog food, was actually meatloaf made with offal (animal organs) and beef from a cow bred for milking.

A plate of food cost a flat $15. That could seem like a bargain considering people were eating in a chic, experimental, brag-worthy West Village restaurant. Then again, the price could be viewed as a total rip-off in light of the fact that diners were basically eating garbage.

As the pop-up restaurant’s name indicates, the emphasis was on ED, as in education. The point was to call attention to food waste. It’s been estimated that somewhere between 25% and 40% of perfectly edible food winds up in the trash, and the goal of Barber and his team of guest chefs was “creating something delicious out of the ignored or un-coveted.”

This isn’t a new concept for Barber, who a year ago wrote in TIME about the need for restaurants and society at large to “cook with the whole farm” rather than just the prime cuts, so to speak. Silicon Valley entrepreneurs have also pointed out that food waste is ripe for profit, what with the potential to turn cheap or free discarded materials into products that can be sold.

For the most part, the reviews were positive—if not concerning the food, then at least the idea. The New Yorker declared the bony monkfish meat to be “juicier than even the best fried chicken,” and that overall, “Ordering horrible-sounding things that turned out to be delicious was a bizarre but exhilarating adventure.” Architectural Digest noted that the décor consisted of repurposed and discarded materials, resulting in the overall effect of “having dinner in an extremely chic construction site, albeit one with perfect mood lighting that’s enhanced by beef tallow candles.” A Fast Company writer had fun ordering “dishes that sounded like blue plate specials for Oscar the Grouch,” though ultimately admitted she wouldn’t actively seek out anything that was on the menu.

“I don’t believe I’ve ever been in a Manhattan restaurant where so many people appeared so enthralled, so thrilled,” wrote GQ‘s Alan Richman. Even so, Richman expressed concern that wastED reminded him of the “inhumane fashion trend of a decade ago called ‘homeless chic,’ whereby designers created pricy fashions for wealthy people that resembled what bag ladies wore on the street.”

There’s something insulting about the idea of privileged people pretending to be dumpster-diving paupers for an evening. There’s also something hypocritical about rich foodies who wouldn’t dream of taking doggie bags home from a restaurant but who would brag about eating “dog food” when it’s created by a celebrity chef.

The New Republic also critiqued one aspect of the wastED experiment, which when you think about it demonstrates how pathetic most of us are at cooking:

The message a restaurant like this sends is that the world’s great chefs can do more with vegetable scraps than home cooks can with prime cuts of meat and high-quality produce.

For home cooks hoping to eliminate waste, it’s wise to take the baby-steps approach rather than ambitiously attempting to make fermented scallion tops or pig’s ears edible. Try to buy only what you’re going to use, be smart about storing and freezing foods that would otherwise be thrown away, and get creative when it comes to leftovers.

MONEY Warren Buffett

The One Thing Warren Buffett is Wrong About

Warren Buffett, CEO of Berkshire Hathaway
CNBC—NBCU Photo Bank via Getty Images Warren Buffett, CEO of Berkshire Hathaway

Buffett's personal bias seems to be interfering with his judgment in food stocks.

Warren Buffett cannonballed through the food industry once again this past week, orchestrating a merger of Heinz and Kraft Foods KRAFT FOODS GROUP INC. KRFT 4.12% to create the world’s third-largest food company.

Buffett’s Berkshire Hathaway conglomerate and partner 3G Capital, a Brazilian investment firm, will pay a special dividend to Kraft shareholders worth $10 billion, and Kraft shareholders will own 49% of the new company while Heinz, which was acquired by Buffett and 3G Capital in 2013, will hold 51%.

This is far from Buffett’s first foray into the food business, but the deal seems questionable at a time when more Americans are shunning the packaged processed foods that Kraft is known for such as Velveeta and Lunchables, and its sales have been flat in recent years. Still, Kraft is a typical Buffett target with its portfolio of well-known brands and easy-to-understand business model. Berkshire is also a major holder of Coca-Cola COCA-COLA COMPANY KO 0.32% , and owns Dairy Queen, after acquiring it in 1997.

Buffett is a big personal fan of these brands, and readily admits that he eats “like a six-year old.” He has said he’s a regular consumer of Heinz ketchup, and Dairy Queen. He drinks at least five Cokes a day, regularly munches on Potato Stix, and told Fortune he had a bowl of chocolate chip ice cream for breakfast the day of the interview. Perhaps the octogenarian’s tastes may be clouding his judgement when it comes to his investments in the food world.

Coca-Cola COCA-COLA COMPANY KO 0.32% , for example, was one of the best performing stocks of the 20th century, but as soda consumption has fallen in the last decade, the stock has languished in recent years. Over the last five years, it’s returned 44%, against the S&P 500’s 74%, while in the last two years Coke is down 1%, compared to a 32% gain for the broad-market index. As long as people are turning away from soda, Coke’s prospects look poor.

In 1997, Buffett bought Dairy Queen for $585 million. At the time, it had 6,200 restaurants under its banner. Nearly 20 years later in 2014, it has only grown to about 6,500. As a minor subsidiary, Berkshire doesn’t break down Dairy Queen’s financial performance, but its average sales per store was just $659,000 in 2013, below most major fast-food competitors. Growth in individual stores has also significantly trailed the industry. In that time, McDonald’s, for example, has grown from about 23,000 restaurants worldwide to over 35,000. Fast casual chains have boomed as Chipotle Mexican Grill went from a handful of stores in 1997 to a valuation north of $20 billion today. Buffett may have gotten a good price for Dairy Queen, but the business is past its prime.

Heinz has only been under Buffett’s auspices for less than two years, but sales have been falling recently.

Like the recent Duracell deal, Kraft is yet another low-growth company with a strong brand. 3G has shown a knack with such businesses before, applying its playbook of cost-cutting and international expansion to ramp up profits. It worked with Anheuser Busch-InBev, and Heinz managed to grow profits last year. The group is now trying to pull the same trick with Restaurant Brands International, the result of the merger of Burger King and Tim Horton’s.

That may be the saving grace in the deal for Kraft, but the $10 billion dividend still seems like a generous gift for a company with flat sales that was valued at $35 billion before the deal was announced. If 3G can wring more profits out of Kraft, then perhaps the deal will pay off, but the business itself — with its products losing shelf space to organic competitors — looks weak. For a master of the deal like Buffett, the merger may pay off, but a Heinz-Kraft stock looks unappetizing for the average investor.

TIME Food & Drink

Beer Lovers Divided Over Title of America’s Top Craft Brewery

Some beer drinkers celebrated the brewery's new status, but others lamented it

Not everyone is toasting to whom the Brewers Association named Tuesday as America’s top craft brewery: Yuengling.

The Pennsylvania-based brewery shot to the top of the trade group’s annual ranking of U.S. craft breweries by sales volume thanks to its new consideration under the “craft beer category,” while Boston Beer and Sierra Nevada rounded out the top three.

The Brewers Association had designated Yuengling a craft brewery last year by striking the requirement that the majority of produced beers needed to be “all malt,” Fortune reports. Instead, the group said it would also consider breweries that used traditional ingredients, like corn or rice, which are used in Yuengling’s beers. Many smaller craft brewers were concerned that Yuengling’s craft status would affect how “craft beer” is used to appeal to customers, the Huffington Post reported last year.

Though the family-owned Yuengling is America’s oldest brewery, many beer lovers still weren’t happy that a mainstream brewery was named the nation’s top craft brewery. As one user wrote on Facebook: “Yuengling, craft beer for people who cannot get enough Budweiser.”

Over in Philadelphia, beer drinkers celebrated the brewery’s newfound status, along with other area brewers like Dogfish Head, Troegs and Victory Brewing.

See the full list of top 50 U.S. craft brewers here.

TIME Food & Drink

11 Facts About Chipotle That Defy All Odds

Chipotle has more than 1,700 locations in America

You’ve probably dined at the $22 billion fast-casual chain before, but there’s plenty of things you don’t know about Chipotle. Here, a look at the calories, quirks and numbers that show how the beloved burrito brand has taken over.

  • Defying Starbucks

    Glen Martin—Denver Post/Getty Images Chipotle CEO Steve Ells visits a Chipotle in Denver, CO.

    In 1993, 27-year-old Steve Ells was doubting his ability to successfully launch a burrito stand called Chipotle. After all, Starbucks had passed on the Denver neighborhood the recent culinary school grad selected for his location. And if Starbucks didn’t think area residents were willing to buy $5 coffee, well, then they probably weren’t ready for equally expensive burritos and tacos.

    Adding to the pressure was the $80,000 loan he received from his father for the project. Ells told Denver-based paper Westword in 2004 that while his father was supportive, he didn’t fully understand why the culinary school grad thought a burrito joint was a good idea.

    But Ells proved him wrong in just a matter of days. On opening day — July 13, 1993, 6 p.m. MDT — the stand raked in $400, according to what Ells told Westword. The next day it was “a little bit more.” And as Chipotle took off, the burrito stand was set to make $1 million by the end of its first year. Soon enough, a Starbucks opened up a few blocks away.

  • There’s Hope for Liberal Arts Majors

    Before Steve Ells attended the prestigious Culinary Institute of America, he was just another undergraduate student at the University of Colorado. “I never took business classes in school. I studied art history, and I never really thought about the economics of a restaurant — only the food and the experience,” Ells said in a 2011 video interview on Chipotle’s YouTube channel.

    Studying art history doesn’t exactly have the best rep — even Obama made fun of the major during a speech in January 2014: “Folks can make a lot more, potentially, with skilled manufacturing or the trades than they might with an art history degree,” he said last year. But Ells, who during college channeled his interest in art into “culinary experiments” like extra-hot chili, is getting the last laugh: He was paid $28.9 million in 2014, according to a recent SEC filing, and since Obama’s annual income is set by law at $400,000, Ells earns about 72 times more money than Obama.

  • Looks Can Be Deceiving

    A Chipotle Restaurant Ahead Of Earnings Data
    Patrick T. Fallon—Bloomberg/Getty Images

    Can you guess how many calories are in your Chipotle burrito? The issue was so important that a team of PhD candidates conducted a scientific study on the matter, which was published last year in the journal Public Health Nutrition.

    The study showed that, on average, participants who did not look at the calorie ranges on Chipotle’s menu underestimated the calories in a burrito by 37%, which equates to a mean underestimation of 336 calories. Participants weren’t much better at blindly estimating the calories in burrito bowls, either — on average, they underestimated the calories by 24%, which equates to a mean underestimation of 214 calories.

  • The Truth About Calories

    Inside A Chipotle Restaurant Ahead of Earnings Figures
    Craig Warga—Bloomberg/Getty Images

    One reason people are so bad at estimating their Chipotle calories is that, well, a meal at the chain can be pretty caloric. Half of the meals people order at Chipotle contain over 1,070 calories, according to a New York Times analysis of GrubHub data in February 2015. The recommended daily calories for adult men and women range from 2,000 to 3,000 and 1,600 to 2,400, respectively, depending on age and activity level, according to the USDA.

    But how does that make sense, when, for example, the menu’s calorie range for burritos is about 400 to 900? Shouldn’t a normal burrito fall somewhere in the middle?

    Nope. Opting for a soft flour tortilla means your order starts off at 300 calories. Add on black beans and rice, and you’re up to 605. Pile on some steak, and you’ve hit 795. With cheese, lettuce, guacamole and sour cream, an average burrito can top out at around 1,245 calories.

  • A Burrito Record

    Think you scarf down your Chipotle burritos quickly? Competitive eater Matt Stonie is on record for eating a burrito in about 35 seconds. In the above video, he eats three more burritos, in addition to downing a Diet Coke, in just about three minutes. While no Guinness World Records officials appeared to be on hand, Stonie already has several world records under his belt, including eating 5 pounds of cake in 8 minutes and 59 seconds.


  • Chipotle’s Twitter Fail

    @Chipotle is a lot less popular on Twitter than you’d think: it has fewer than 600 followers on Twitter.

    But who said @Chipotle is actually the beloved burrito brand? @Chipotle actually belongs to a man named Chip Clark, who joined Twitter in March 2007 and registered the handle before Chipotle (@ChipotleTweets) did. Here’s what Clark told TIME about the situation last week:

    Chipotle did contact me several years ago about the possibility of acquiring my Twitter handle. If memory serves it was via email. Given the fact that it violates Twitter’s [terms of service], they never offered to purchase it and I have never offered to sell it. I am often asked by third parties to buy the handle. I decline the offers and block their accounts. I probably get 40 to 50 @Chipotle notifications a day.

    Besides not being able to secure @Chipotle, Chipotle has had a few other issues with Twitter, including a highly publicized hack in February 2015.

  • We’re All Guilty

    A Chipotle Restaurant Ahead Of Earnings Data
    Patrick T. Fallon—Bloomberg/Getty Images

    You might be Chipotle’s most loyal fan, but that doesn’t mean you’re its most honest customer. Chances are you’ve asked for a free water cup and then filled it with soda.

    The good news is you’re not alone. There’s no scientific research on this issue, but one high school student decided to take a stab at it. The student’s study shockingly found that 46% of people asking for water cups filled them with soda.

    Take the results with a grain of salt, though. After all, the student’s report was entered in the American Statistical Association’s annual competition for different grade levels, failed to win and contained many assumptions. But still — that 46% is totally believable, right? After all, people have charged with a felony for filling free water cups with soda.


  • From Summer Job to Six-Figure Salary

    A Chipotle Restaurant Ahead Of Earnings Data
    Patrick T. Fallon—Bloomberg/Getty Images

    One reason Chipotle has become so successful, Quartz reported last year, is the way it treats its employees — especially entry-level crew members. The company’s “restauranteur program” outlines a path on which an hourly wage employee can become a general manager (GM) with a $100,000 salary. Once a GM is promoted to restauranteur, s/he receives a $10,000 bonus for each crew member promoted to GM, as an incentive to cultivate and retrain the company’s talent.

  • You’re Missing Out

    How a mega-popular fast food chain has a “secret menu” is still a mystery. According to HacktheMenu.com, there are eight items on Chipotle’s secret menu, which range from hybrid creations like the “Quesarito” and “Burritodilla,” to basic orders of fresh cilantro and a single taco.

    And apparently it’s no joke, either. A Business Insider reporter popped into a random Chipotle store last year and ordered a Quesarito with no problems. “You’re never going to go back to a burrito. It’s like crack,” said one Chipotle worker, who, like all other staff, are reportedly trained to make these orders.

  • Another Reason to Desire Fame

    Every now and then a celebrity sets off a digital firestorm by revealing they are in possession of something very valuable: the almost mythical free-burritos-for-life card.

    These secret burrito club cards give the holders one free burrito per day for the rest of their life. If a card holder went every day, it would amount to around $3,600 worth of free burritos per year.

    Several celebrities, including many athletes, are reportedly in possession of these cards, which function as a viral marketing tool for Chipotle. Bryce Harper, TJ Warren, Russell Wilson, Abby Wambach, Tony Hawk and Drew Gooden have all proudly showed off their cards on social media.

    Update: Chipotle communications director Chris Arnold reached out to TIME and said that celebrity card holders get free burritos for one year, not for life.

  • Chipotle’s Secret Stores

    Can’t get enough Chipotle? Well, Chipotle can’t either — apparently the $22 billion burrito joint doesn’t satisfy the company’s hunger for more business. So in 2011, Chipotle entered a secret partnership — unveiled only last year — with a Denver-based pizza chain to launch a new fast-casual restaurant.

    Pizzeria Locale has two locations in Colorado — with plans to open another shop in Kansas City, Mo., later this year. It’s already killing it on Yelp, where it has a four-star average.

    Chipotle also has 10 Southeast Asian-style joints called ShopHouse in the Los Angeles, Calif., and Washington, D.C., areas.

    Read next: 5 Fast Food Restaurant Meals That Are Healthier Than a Salad

    Listen to the most important stories of the day.

MONEY Fast Food

All-Day Breakfast and 4 Other Tests McDonald’s Hopes Will Juice Sales

McDonald's Breakfast Menu
Helen Sessions—Alamy McDonald's Breakfast Menu

After falling behind the times and engaging in a few failed experiments, McDonald's is trying to innovate with the likes of all-day breakfast, table service, and hot new flavors.

It shouldn’t seem like big news that McDonald’s is testing out the idea of selling Egg McMuffins 24/7—in a single city no less. But word spread quickly yesterday that “industry sources” said that all-day breakfast would be tested in San Diego-area McDonald’s this spring, and after a barrage of coverage McDonald’s confirmed the rumors were true.

“We know our customers love McDonald’s breakfast and they tell us they’d like to enjoy it beyond the morning hours. So next month, we will begin testing all-day breakfast at select restaurants in the San Diego area,” McDonald’s explained in statement released to the press on Monday. “We look forward to learning from this test, and it’s premature to speculate on any outcomes.”

McDonald’s may not be willing to speculate on the implications of all-day breakfast, but there are plenty of people who are more than happy to do so. Citing several analysts and observers weighing in on just how “craveable” McDonald’s Egg McMuffin and other breakfast items are, Slate described the arrival of all-day breakfast at McDonald’s as the “One Big Menu Change That Could Save Its Business.”

Breakfast has come to be seen as the most important meal of the day for fast food largely because it’s the only part of the day that’s seen steady sales growth in recent years. Today’s time-crunched, on-the-go culture has led more people to swing by the drive-thru each morning. And because of our hectic schedules, odd work hours, and changing tastes, consumers are more likely to crave coffee and breakfast sandwiches at all hours of the day—not just up until 10:30 a.m., when McDonald’s usually shuts down breakfast operations.

More people basically wear pajamas all day nowadays—that’s what yoga pants and leisurewear are, aren’t they?—so it sorta makes sense there’s increasing demand for breakfast all day as well. QSRMagazine.com recently cited a 2015 survey showing that 7 out of 10 consumers want restaurants to serve breakfast during all business hours, and the demographic most interested in having breakfast items available for dinner are the all-important millennials.

McDonald’s franchise owners have explained that all-day breakfast is problematic if not impossible because of the logistics: The grills needed for hot cakes and Egg McMuffins aren’t available during busy lunch and dinner hours because they’re already being used for burgers and such. But McDonald’s has been testing late-night menus in which Big Macs can be made alongside Sausage McMuffins and other breakfast items, and what with the company’s struggles in the marketplace (with millennials especially), the company seems to think it’s worth giving all-day breakfast a shot at revitalizing sales.

All-day breakfast is not the only way McDonald’s is trying to boost—or perhaps even revolutionize—the business. Here are four more interesting experiments McDonald’s is trying out right now.

Table Service
The McDonald’s at the airport in Frankfurt, Germany, is allowing customers to place orders via digital kiosk or with a waiter that comes around to their table. Yes, there are actual waitstaff at this McDonald’s, and once orders are ready they’ll bring food out to customers’ tables.

Shakin’ Fries, Shakin’ McNuggets
Tests involving seasoned French fries surfaced at McDonald’s in a couple markets last spring. Dubbed Shakin’ Fries, they’re fries that come with your choice of flavor seasoning (garlic parmesan, zesty ranch, spicy buffalo), along with a special mixing bag where customers can literally spice things up. More recently, McDonald’s has been testing the sales of Shakin’ Flavors with McNuggets. The concept plays into two notable restaurant trends at the same time—one in which food is customizable, the other involving more variety of spices, the hotter the better.

Build Your Burger
Another customizable option being tested by McDonald’s is the “Build Your Burger” program spotted at restaurants in southern California early last fall. The menu option is being expanded to a handful of states in 2015, and customers are being asked to pay up for the right to mix and match exactly what they want on burgers and, in some cases, chicken sandwiches as well. A customized burger with medium fries and a medium drink has been priced at $8.29 at some locations. For that, customers can personalize what the burger comes with, including a choice of buns (artisan or brioche) and toppings (spicy mayo, classic ketchup, cheeses, guacamole, jalapenos, bacon, etc.). McDonald’s employees hand deliver the order to customers’ tables as well.

The Corner
Taco Bell, KFC, Denny’s, and Cracker Barrel are all experimenting with more upscale fast-casual restaurant concepts, so why not McDonald’s? Late last year, the fast-food giant opened a new restaurant in Sydney, Australia, called The Corner, and at first glance you’d never guess McDonald’s was involved. Described as a “hipster café” and a “super healthy test concept, The Corner is a prototype featuring craft sodas, tofu, pulled pork, cold-drip coffee, gourmet grilled cheese sandwiches, and the like. There is a tiny “McCafe” logo on bags that hold orders, and even if the restaurant itself is never duplicated, if they’re popular enough some of the menu items may one day appear in McDonald’s around the world.

TIME Food & Drink

11 Delicious Treats to Make With Cake Mix (Other Than Cake)

Rainbow Cake on White Pedestal
Getty Images

From birthday cake pretzels to cake batter cinnamon rolls

We don’t mean to suggest that plain-old cake isn’t delicious (it is!). But we’ve come to realize that there might actually be better uses for that box of Funfetti mix sitting in your pantry. Here are eleven drool-worthy ideas we found on Pinterest, from low-calorie cake batter dip to the sweetest pancakes you’ll ever make. Happy baking!

  1. Cake Batter Truffles from The Novice Chef Blog
  2. Skinny Funfetti Cake Batter Dip from The Skinny Fork
  3. Birthday Cake Pretzels from The Housewife in Training Files
  4. Strawberry Cake Bars from Raining Hot Coupons
  5. Cake Batter Cinnamon Rolls from Sally’s Baking Addiction
  6. Funfetti Pound Cake from The Sweet Tooth Life
  7. Skinny Cake Batter Ice Cream from Call Me PMC
  8. Birthday Cake Pancakes from Seeded at the Table
  9. Cake Mix Donuts from It’s Always Autumn
  10. Cake Batter Blondies from Sally’s Baking Addiction
  11. Funfetti Gooey Butter Cookies from Cookies and Cups

This article originally appeared on All You.

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MONEY deals

$1.31 Ice Cream Cones at Baskin-Robbins on 3/31

ice cream cone
James F. Quinn—KRT/Newscom

To celebrate its 70th birthday—as well as its famous "31 flavors"—Baskin-Robbins has a sweet deal on March 31: One-scoop ice cream cones and cups are $1.31, while two-scoop sundaes are $3.31.

Thirty-one has always been a magical number for Baskin-Robbins. Originally, the ice cream chain came up with 31 different flavors with the idea that there would be a different flavor for each day of the month. There are actually far more flavors available today—more than 1,000 varieties have been created over the years.

In any event, 2015 marks the 70th anniversary of Baskin-Robbins, and naturally the brand decided that March 31 would be the perfect day to host a special promotion. Participating Baskin-Robbins shops all over the country are offering discounted prices of $1.31 for one-scoop cups and cones and $3.31 for classic two-scoop sundaes.

While these prices are the equivalent of discounts in excess of 50% off, some customers aren’t exactly blown away by Baskin-Robbins’ generosity. At the Baskin-Robbins Facebook page, some have pointed out—quite bitterly—that Dairy Queen recently gave out free ice cream cones, and that Ben & Jerry’s Free Cone Day is coming up on April 14. By comparison, the Baskin-Robbins offer is a bit stingy.

What’s more, tons of commenters recalled not long ago, when Baskin-Robbins’ promotion for one-scoop cones and cups was a mere 31¢. “What happened to .31 cent scoop night?” one commenter chimed in. “Bummer.”

TIME Food & Drink

How to Make a Cadbury Egg Omelet

Watch and be amazed—or horrified

The scientists at FWx labs recently acquired a PolyScience Anti-Griddle that flash freezes foods on a surface that drops to 30 below zero. The machine obviously has a vast array of capabilities, but when we see a griddle we think eggs.

For our first experiment, we decided to see if it’s possible to make an omelet out of the insides of Cadbury Creme Eggs for Easter. The answer is a resounding yes! Watch and be amazed, or horrified, as your teeth fall out.

(Note: If you are trying to melt and freeze Cadbury Creme at home, know that we did microwave the gooey, gooey insides for 20 seconds before chilling.)

This article originally appeared on FWx.

More from FWx:

TIME Food & Drink

6 Passover Sandwiches That Will Make You Forget Bread Ever Existed

These may not contain bread, but they’re full of the other qualities we love most in a sandwich

On the first days of Passover, it’s easy to stick to the rules prohibiting leavened foods like wheat, rye, oats, and barley. After all, when the dinner menu includes matzo ball soup, brisket, charoset, and farfel kugel, who’s going to miss a little bread? But if you’re planning to observe for the full seven days, eventually you’re going to start craving something for lunch that won’t require forks and knives. You’re going to miss sandwiches.

So what’s an observant sandwich-lover to do? We think these six recipes are the answer. They may not contain bread, but they’re full of the other qualities we love most in a sandwich: compactness, convenience, and, most importantly, deliciousness.

  • Brisket Banh Mi Lettuce Wrap

    Josh Wand

    Because the crisp greens balance out the heaviness of the brisket, these lettuce wraps are a genius way to enjoy leftovers from the Seder meal. Modeled on Vietnamese banh mi sandwiches, they include a lightly pickled cabbage and fresh cilantro, which also contrast nicely with richness of the meat.

    Get the recipe.

  • Portobello Breakfast Sandwich

    Josh Wand

    Tender, oversized portobello mushrooms make the perfect stand in for English muffins in this breakfast sandwich filled with grilled tomato, smoked turkey, and a fried egg. It’s a wonderful combination that’s even hearty enough to make for lunch.

    Get the recipe.

  • Baked Brie Stuffed With Vegetables

    Josh Wand

    This rich, flavorful, Mediterranean-inspired combination of brie and vegetables is like a grilled cheese minus the bread. (Instead of using a bread-substitute, we let the cheese’s firm rind act as its own crust.) Eat the whole thing warm, wrapped in aluminum foil, or let it cool until the cheese firms up enough to hold the vegetables in place.

    Get the recipe.

  • Cheddar and Chutney on Matzo

    Josh Wand

    When using matzo as a substitute for bread, it’s best to choose a sandwich that’s improved by matzo’s cracker-like qualities. A British-style cheddar and chutney sandwich is ideal because the combination is reminiscent of childhood snacks of crackers and cheese, but the sweet-sour-spicy chutney elevates it for a grown-up palate.

    Get the recipe.

  • Iceberg Wedge Salad Sandwich

    Josh Wand

    This simple, delicious combination is basically just our favorite salad in sandwich form. Firm, crisp iceberg lettuce holds its shape fantastically when sliced, and the tomato and blue cheese that usually dress the salad are turned into fillings. A drizzle of vinegar takes the place of a regular salad dressing.

    Get the recipe.

  • Chicken Salad Rice Paper Rolls

    Josh Wand

    Passover traditions vary from community to community, and for those with a Sephardic background (whose ancestors came from Spain or the Middle East), rice is a welcome part of Passover meals. These Vietnamese-style rice paper rolls are filled with the same ingredients as a Waldorf salad and are an excellent way to use up leftover roast chicken. They’re also delicious made with lettuce leaves instead of rice paper.

    Get the recipe.

    This article originally appeared on RealSimple.com.

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