while repelling bugs from the ingredients you use to cook them. This knowledge is especially handy when you find an old jar ...

"Bay leaves are safe to use in cooking but should be removed before consuming the dish because they can be hard and sharp," dietitian Jamie Nadeau, RD, tells USA TODAY.

Bay leaves are a common kitchen staple, but their benefits and risks often spark debate. While some chefs swear by their flavour-enhancing qualities, others question their impact on dishes. Let’s find ...

Although fresh leaves are becoming more widely available, they are usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.

But if you happen to have or grow fresh Turkish bay leaves (more on this below), use half as much as you would with dried ones and pull them out of the dish about halfway through the cooking process.

Bay leaf water, rich in vitamins and antioxidants, aids in digestion, boosts immunity, regulates blood sugar, supports heart health, promotes weight loss, and nourishes skin. It also alleviates ...