While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Dairy good! June 4 is National Frozen Yogurt Day.

Some blasts from the past are suddenly quite au courant. For example: bingo night, parachute pants and handlebar mustaches are currently all the rage. Another product that’s making a comeback? Frozen yogurt.

In the early 1980s and '90s, frozen yogurt stores were on almost every street corner in the U.S. After a brief market slump in the late '90s and early 2000s, the industry is back on the rise, fueled in part by the recession. Frozen yogurt offers consumers choice at varying price points; perfect for those who want to treat themselves without blowing a hole in their wallets.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

May - also known as National Hamburger Month - might be coming to an end, but grilling season is just firing up. Sure, you could buy your patties preformed, but why not impress your charcoal-loving chums with freshly ground patties of your own? Not only are freshly ground burgers delicious, it's a heck of a lot easier to control what goes in them.

The trickiest part about grinding meat at home is that you need special equipment, not to mention some forethought. Most stand mixers have optional meat grinding attachments, and some larger food processors have meat grinding blades. There are also hand-crank versions if you want to go old-school.

As for the forethought, the key to good ground meat is that everything involved has to be very, very cold - including the equipment. You can achieve this a few different ways: Freeze the meat you’re going to grind, whole and in its original packaging, for at least three hours. Or, you can cut up the meat, arrange it on a metal baking sheet, cover that with plastic wrap and put that in the freezer. (The second option only takes about an hour to freeze.)
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

May the spargel be with you - it's National Asparagus Month!

For many, it isn’t spring until asparagus arrives. Ancient Romans and Greeks prized asparagus spears not only for their deliciousness but for their alleged medicinal properties. They weren’t far off: Asparagus contains no fat or cholesterol, and is low in sodium.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Dip a dee doo dah! May is National Salsa Month.

There are many types of salsas, or sauces. The most common type is made from puréed, cooked tomatoes, but salsas can be so much more than from a jar in the chip aisle (not that there’s anything wrong with those, of course).

Pico de gallo is a fresher, uncooked version of the salsa we’re used to. The ingredients - typically tomatoes, onion and chilies - are kept raw then coarsely chopped and mixed with lime juice and cilantro.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Cue the celebration - May 28 is National Brisket Day.

There’s something synonymous about summer and barbecue. Now that the weather is warming across most of the country, so is the charcoal.

An often overlooked piece of meat to conquer is the brisket. It’s big and can be quite intimidating, but with a little know-how and some basic technique, you'll be making competition-grade brisket in no time.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

You have a few more days to get your olive oil and red wine fix - May is  Mediterranean Diet Month.

Not your average fad diet, a Mediterranean diet focuses on eating whole grains, fruits, vegetables, nuts and seeds versus processed food. It also substitutes olive oil for other fats. Fish and seafood are an important part of the diet and, to a lesser extent, so are chicken, dairy and eggs. Red meat and sweets aren’t often eaten at all, while herbs and spices are often used to boost flavor in lieu of salt.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Sometimes getting back to the basics is just what we need - especially in the middle of a long week. Vanilla pudding is the perfect antidote to the mid-week doldrums: it’s simple, easy to make, but satisfying as all get-out.

Sure, you could make your pudding with eggs. You could separate them, whisk them until smooth and then temper them into a perfectly thickened custard. You could definitely do all that...or you could use a little cornstarch and save yourself some time (and eggs).
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Mmmm...dreamy. May 21 is National Strawberries and Cream Day!

How could we forget one of the most obvious uses for all those strawberries you’ve been picking? We speak of course, of strawberries and cream.

The beauty of the dessert lies in its simplicity – it really is just strawberries and thickened cream. Kitchen types aren’t known for leaving well enough alone, so there are a few ways to dress up this basic dessert.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

When fresh fruit comes along, you must pick it. May 20 is National Strawberry Picking Day!

Nothing says springtime like fresh fruit, and there’s nothing quite as satisfying as picking your own. This time of year fruit farms across the country open their gates to let the general public help themselves to their latest crops.

Picking your own fruit isn’t only a fun outing with family or friends; it’s also an opportunity to meet and support local farmers. You get a better sense of how the food you enjoy is cultivated, and smaller farms often use more sustainable growing practices.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Toss your hands in the air. May is National Salad Month!

Salads often get a bad rap for being too healthy or boring. While they might be the former, they definitely do not need to be the latter. Salads are actually a great way to use up leftovers and can make a balanced meal that will leave you feeling full and satisfied.

Like any meal, salads should be balanced. There should be different flavors, textures and colors. Nuts, berries, cheeses, and herbs can all help turn ‘rabbit food’ into a meal you’ll actually enjoy.

Here are some tips for shaking up the common salad:
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