What Type of a Wood Floor is Best for My Kitchen?

Wood Species
Go with the hardest species you can find. Oak and ash are some of the strongest domestic wood species used in the manufacture of wood floors. Rich grain and exquisite texture of these species will not only make the floor look beautiful and unique, but also help disguise small dents and scratches that are bound to occur over time.

Surface Texture
Wood floors with a light texture and a polished finish are gorgeous, but will they look just as spotlessly perfect after a few pots, pans, and jars have been dropped on your floor? Probably not, which is why highly textured wood species and wire brushed finishes work so well in kitchens and other high trafficked areas. If anything, the floor only ends up looking better over time!

  • Installing Hardwood Flooring In a Kitchen
    In a kitchen, you want to make sure that you purchase a very dense, durable hardwood, and stay away from softwood floors that will be more prone to water damage and staining issues.

  • Finish Options for Natural Wood Flooring
    The protective coat created by this process is much more potent than anything that can be applied on site and can last up to five times longer than traditional self-applied finishes.

  • Maintaining Hardwood Floors In a Kitchen
    The most important thing that you can do to maintain your hardwood kitchen floors is to keep constant vigilance over them. You can test the finish on the floor by pouring a very small amount of water on it in some of the most highly trafficked areas. If it beads up the finish is fine.

  • How To Care for a Hardwood Floor
    The drawback is that the refinishing process is a big, messy job. It involves taking almost everything out of the kitchen and then bringing in big, loud equipment that sends sawdust flying through the air in every direction.

  • The Advantages of Hardwood In Kitchens
    Hardwood provides you with a softer, more yielding surface to stand on than most tile and hard surface flooring options. This also makes it less likely that items will shatter if accidentally dropped.

  • Floods and Leaks in Kitchens
    Unfortunately, each utensil that ties into the plumbing of your house, is a potential disaster waiting to happen. Small leaks can cause standing puddles, that will wear through the finish and seep down cracks to rot the floor from within.​​

If you're a frequent purchaser of chicken, then you already know firsthand that the price of this lean meat can really run the gamut, from budget-friendly to more spendy.

Pound for pound, whole chicken is often touted as being the most economical option. Is that really the case, though? We compared the national average prices of whole chickens and packages of individual parts to find out.

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I am an absolute sucker for things that look like other things. Cats in lion costumes? Laminate countertops painted to look like marble? The fact that Queer Eye's Antoni Porowski looks just like John Mayer? I am here for it. That's why I was utterly delighted by these fancy water bottles that aren't full of water at all — they're full of milk tea that just happens to look just like water.

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I went out for pizza on Saturday night and, despite the thousand-plus times I told myself "Don't eat five slices," I ate five slices. I don't do well with that much sodium (and also don't learn from my previous mistakes), so I put a ginormous glass of water beside the bed so I'd be prepared when I inevitably woke up at 5 a.m., feeling like there was an abandoned pepperoni factory on the back of my tongue.

But instead of crisp, cool refreshment, that water tasted like ... dust? Stagnation? What even is that flavor?

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One day you will look up and your little kid will have turned into a tall (sometimes grumpy, possibly a little hairy), seemingly constantly hungry person. The juice boxes and squeeze-y yogurts of yesterday will no longer be a satisfying snack, and a recipe marked "Serves 4" won't actually be enough to serve your family of four.

Here's what changes in your kitchen — and your routine — when you have a teenager (or a few!).

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How many times have you been asked "paper or plastic" at the grocery store and wondered which was actually better for the environment? Well, it's kind of a trick question because experts say neither is as sustainable as a reusable bag that you bring to the grocery store every time you shop (preferably one made of a natural material like cotton, rather than a synthetic one). "That is by far the best choice," says Shelie Miller, an associate professor in the School for Environment and Sustainability at the University of Michigan.

But what if you've forgotten your reusable bags at home and absolutely have to make a choice between paper and plastic? Unfortunately, there's not one definitive clear-cut answer — but here's what we know.

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While I firmly believe that risotto is much easier to make at home than many people think, I will agree with the notion that it can be tricky to figure out when it's done cooking. Unlike pasta, which has a pretty set amount of time it needs to boil until it's al dente, risotto has a bit of wider range.

There are a few variables to contend with: How hot the cooking liquid is, how strong it's simmering, or the type of rice used can all affect the total cooking time. Usually a pan of risotto can take anywhere between 20 and 30 minutes to cook, and during that window you'll want to keep a close eye on how things are progressing.

So how can you tell if it's cooked? There are actually three great ways.

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Our lives seem like they are changing at a more rapid pace than ever. Our brand-new iPhones seem outdated before they've even been charged for the first time, and scrolling through Instagram is just one endless reminder that you're already too old to be an influencer. That's why there's something so comforting about Ina Garten.

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Water bottles — and other narrow-necked items like vases and pitchers — can be a pain to clean. Even though they don't get particularly dirty (See: You Probably Don't Clean This One Thing All That Often — And That's Okay!), over time you can get a filmy buildup on the inside and particles of I-don't-want-to-know-what wedged into the crevices along the mouth, lid, and any other attachments.

A sponge doesn't really cut it; you need a good bottle brush.

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As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug.

This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you might never call for Thai takeout again.

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This, my friends, was the sorry state of my kitchen junk drawer before I decided to organize it — a mess of miscellanea, and as far away from "neat and tidy" as it's possible to get. In fact, it's like it saw the words "neat and tidy" and just ran in the other direction — fast. As in, sprinted. It was sad.

When I finally got around to clearing the drawer out, I took Marie Kondo's advice and decided not to buy anything special for it: no organizers or dividers; no little boxes or bowls or containers. I'd have to rely on items I already owned to tidy up and organize whatever was left over.

This is how I organized my junk drawer without buying a thing.

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What would some of our favorite comfort food classics looks like if we asked a nutritionist to give them a makeover? In this series of recipes, you see how smart choices around vegetables, meats, and cheese make for a lighter, more nutritious take on everything from mac and cheese to meatloaf without ever compromising the flavor.

Chicken and rice was made for busy weeknights and picky eaters. I would know all about this because growing up I had about five foods I would actually touch. Casseroles were my mom's expert way of getting me to try more foods without me knowing.

While chicken and rice is traditionally just chicken and rice, this dish boosts up the vegetables but also eliminates the canned cream soups for a quick homemade version.

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Rhubarb comes and goes so fast, I usually only make the tail end of the season. And I always make the same thing: a strawberry rhubarb pie. Now, this pie is delicious (it might be my favorite filling), but I want to branch out this year. I've been seeing so many gorgeous recipe photos on Instagram featuring this gorgeous pink stalk in the last week or so, and I'm ready to make my move.

One of the photos that really caught my eye recently was this one from our very own social media manager, Kaitlin Flannery. She posted a truly great recipe for a rhubarb rose upside-down cake on her personal blog, and I'm 100% making it this weekend.

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I must admit that I am a latecomer to the whole "loving cauliflower" thing. When I was a child, my first taste of cauliflower was a watery, steamed, poorly prepared version of it, so I just assumed I hated it for the rest of my life.

There never seemed to be a reason to try it again, either. Brightly colored vegetables seem vibrant, healthful, and flavorful, but cauliflower just looked like dead broccoli.

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Since the advent of Pinterest, the world has been inundated with a tidal wave of tips and "hacks" designed to make our lives easier and more efficient. Some of those ideas are good! But some of them are real head-scratchers, like using a washing machine as a giant ice bucket, or the dishwasher to clean potatoes.

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Summer is prime grilling season. Any main course you make in the presence of a smoky flame immediately takes on the taste of the season, but the real question is, what side dishes will you make to go alongside your burgers, steak, or grilled chicken breast? That's where the fun really comes in.

Here are 27 of our favorite summer sides — including everything from grilled cabbage to a colorful summer squash gratin — that play well with dinner from the grill.

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While chicken is a staple for so many of us at dinner and lunch, it rarely makes its way to our breakfast plates. Sure, it might not ever compete with bacon as our favorite morning meat, but it can definitely make for a tasty choice. (Fried chicken and biscuits, anyone?)

Here are seven great ways to eat chicken for breakfast.

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If you've ever felt totally confused when reading the label on a package of chicken, I can guarantee that you're not alone. Not by a long shot. There are so many terms to know, and it seems like new labeling buzzwords keep popping up. It can be tricky to know what's important versus marketing buzzwords that don't actually carry much weight.

Let me walk you through a rundown of the most common terms you're likely to encounter on packaged chicken, what they actually mean, and what's really important.

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While I love the look of a classic white subway tile, I can't help but get a little giddy when I see something a little bit more special. Adding a bold backsplash is a wonderful way to introduce something unexpected into your space.

Thinking about picking a stunning shape or bold color (or a stunning shape in a bold color) for a gasp-worthy backsplash that'll transform your kitchen? Here are nine perfect options to get your inspiration gears churning.

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I both love and require coffee in my life. This makes me fairly non-unique, as studies show most American adults are regular coffee drinkers. What does make my situation unique, however, is that I cohabitate with one of the adult Americans who actually never drinks coffee.

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So, by now you've tried no-knead bread and no-knead bread in a hurry, a slightly quicker variety, and you've seen how easy it is to bake bread at home. The no-knead phenomenon is still going incredibly strong, and we think it's because it's taught so many people how easy bread really is!

You can play with bread basics and yeast to suit almost any schedule. The one thing you usually need in making bread, though, is time. No-knead bread is delicious partly because of the very long rise. But what if you have a craving for last-minute yeasty goodness? What if you are making dinner and have only an hour or so, and biscuits just won't do? Introducing no-time bread. It's what you've been looking for.

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We know that it's way better for the environment (and our wallets) to eschew disposable bottles of water in favor of reusable ones. Luckily, thanks to brands like Soma, it's easier than ever to motivate yourself with pretty water bottles that you will love keeping on your desk.

But there's just one major problem: Many water bottles have necks that are too narrow to allow for ice cubes to pass through. And a lot of us prefer cold water!

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We have a lot of love for Costco. In fact, when it came time to make a list of the things Kitchn editors never buy at the warehouse store, we could only come up with five things! Because, for the most part, Costco is pretty darn great. The groceries are high in quality and low in price. What's not to love?

Well, there is one thing ...

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There is something truly special about fresh flowers on a cake. My own wedding cake was dressed with lavender and herbs, and I can't help but want to break out the heart eyes emoji whenever I see a cake decorated with fresh flowers on the internet or in real life.

If you're looking to decorate your own cake with fresh flowers, where do you start? Is it as simple as just piling them on top of the frosting? Here's what you need to know to achieve show-stopping cake status with the flourish of fresh flowers.

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I am not typically prone to impulse buys, like not at all — unless I'm in Whole Foods. For some reason, that store's displays have a way of convincing me that yes, I should be making turmeric tea and yeah, I probably do need to sprinkle powdered collagen on everything I eat, and, wait, why don't I have a fridge filled with alkaline water?

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A few years back we shared a make-ahead dinner party menu from Ina Garten, and in our chat with her, she talked about how simple a make-ahead menu can be — it's all in choosing recipes that are just as good made ahead. And when it comes to a dish that exemplifies that, soup is king.

Here's a delicious soup we chose as a first course. It's hearty and filling even with no meat, and Ina has a few extra tips for ways to finish it off in a special way.

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Cheese storage is one of those confounding subjects. If you buy a really nice cheese, you don't want to ruin it with a lack of parenting skills, right? Even if you're just buying a mid-level cheese, it's still cheese and you want to treat it like the gem it is.

Perhaps you know how you shouldn't store cheese. But do you know how you should? Proper preservation of cheese is easier than you think.

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For years, risotto intimidated me. All the commotion about constant stirring, attention, and exactness scared me out of really giving it a go; it seemed like a dish I was better off leaving to the professionals in restaurants.

Then, when working on a farm in Italy, I met a dear old nonna that shook the fear right out of me. She'd make a giant pot of risotto frequently for the staff and guests staying on the farm and never worked up a sweat. She'd toss in the odds and ends she'd find in the kitchen, stir it frequently but never obsessively, and the result would always be creamy and comforting. After learning Graziella's ways, it wasn't long before risotto became not just something I'd make to show off what I learned in Italy, but also something I now lean on pretty much every week.

Once you let go of the belief that risotto is fussy and fancy, you'll see that it's one of the most flexible (and, I'll argue, most enjoyable) things you can make, which is why it should be a constant in your meal plan, just like it's in mine.

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Ask yourself honestly: Is your kitchen messy right now? Are you a bit boggled as to why, as it feels like you're constantly trying to keep it clean and uncluttered?

There are some common clutter causes that work against a clean kitchen — here are five of the biggest ones. If any of these are the culprits keeping your kitchen messier than you'd like it to be, we also have some suggestions for how to solve each issue.

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I dislike dirtying an extra pot as much as the next cook, but when it comes to risotto at home I'll make a huge exception for a warming the broth. Risotto is made by cooking risotto-style rices in butter with some aromatics and white wine and then slowly adding broth to the rice. You stir gently, adding more broth as the previous batch is absorbed into the rice, until you have a pan of creamy broth surrounding tender rice.

This dish has humble origins in the kitchens of Italian home cooks, where it's hard to imagine someone would have fussed with warming the broth. But imagined anecdotes aside, here's why I believe that yes, you really should warm the broth when cooking risotto.

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Pastel colors aren't for everyone. And when it comes to kitchens, it can be hard to incorporate the pale hues without making it look like you're throwing a perpetual baby shower. But, when done well, these light colors can work. Like, really work.

Just check out these oh-so-beautiful spring-y kitchens — they're the prettiest pastel examples we've found on all of the internet.

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