What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)

You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. What gives?

Cooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once and for all how to choose the best white wine for cooking.

1. Choose a white wine with high acidity and light fruit flavors

Celine Beitchman, director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. “Unless you’re making a sweet

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30 Kid-Friendly Lunches You Can Make with What’s in Your Pantry

Between minimal grocery trips, homeschooling and trying to find entertainment that isn’t Frozen 2 for the ten millionth time, the last thing you need to worry about is lunch. And since your kid can’t live on buttered noodles alone, you’re going to need some ideas. No worries, friend. Here are 30 kid-friendly lunches you can make with ingredients already in your pantry.

RELATED: 60 Cold Lunch Ideas That Go Beyond PB&J

There’s a reason you stocked up on all that quinoa: It makes a mean (and healthy) breading for these bites. Luckily, they only take 30 minutes to whip up, and most of that time is in the oven.

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It’s just as delicious as the kind from a blue box, and even easier to make.

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If you’re dealing with picky eaters, you can customize the mix-ins with whatever veggie they like. (The raisins are

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What’s the difference between Parmesan cheese and Parmigiano-Reggiano?

When cooking pasta, you’ve likely noticed some recipes call for Parmigiano-Reggiano while others call for Parmesan, but what really is the difference between these two tasty cheeses?

If a creamy, dreamy fettuccine Alfredo ingredient list specifies Parmigiano-Reggiano, is it OK to dump in a cup of shelf-stable, grated Parmesan from a plastic container? Will the dish’s final flavor be any different? With many of us spending more time in the kitchen than usual, rolling out our own pasta and pizzas to be topped with this Italian staple, TODAY Food turned to an expert to get some cheesy answers.

Chef Anthony Contrino, food stylist and host of TODAY digital series, “Saucy,”knows his Italian food — especially Parmigiano-Reggiano.

“Parmigiano-Reggiano is arguably one of the most famous cheeses in the world!” Contrino told TODAY. “True PR is produced in select provinces

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