A cache pit dating back about 1,000 years was discovered in Alaska last year, military officials recently revealed — providing a glimpse into the food storage methods of the past.

Archaeologists from Joint Base Elmendorf-Richardson (JBER), Northern Land Use Research Alaska and area tribal councils uncovered the birchbark-lined cache pit along Upper Cook Inlet in June, according to a Dec. 6 news release from the Alaska military complex where the discovery was made.

Cache pits are like root cellars. They were used to preserve fish, meat and berries, archaeologist Elizabeth Ortiz said. 

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"The caches were dug into well-drained soils and lined with birchbark and layers of grasses to preserve food and are rarely discovered intact," Ortiz said, according to the news release.

Initial radiocarbon dating revealed that the food storage pit was used about 1,000 years ago.

The pit was found along a trail well-known to have been used by the region's indigenous Dene people. 

It measured about 3½ deep, researchers said. 

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Dene, or Athabascan, is a language group stretching from the Alaska interior through Canada and into the American Southwest, according to the release. 

Athabascans, including Dena'ina and Ahtna people, are Dene speakers.

"This is the oldest known site on the east side of Upper Cook Inlet and further substantiates Dena'ina and Ahtna oral traditions that JBER and the surrounding area have been used for a very long time," archaeologist and JBER cultural resource manager Margan Grover said.

Most of the site was demolished by the military in 1942, Grover said. 

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Yet the pit and its intact birchbark lining was one of the few undisturbed features left at the Dene site.

Samples of the intact bark lining were used to test the age and contents of the pit. 

"Additional radiocarbon and stable isotope tests could yield new and significant information about the history of Upper Cook Inlet," Ortiz said. 

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"We are also testing to determine what types of food were stored in the cache."

Preliminary findings indicate the cache was used to store moose or caribou meat. 

"People came to this area in the spring and would stay through the summer to catch and preserve salmon," according to the release.

Grover called the discovery "an opportunity for people to understand who the Dene of Knik Arm are and how their ancestors lived on the land that is now JBER and Anchorage."

Pizza fans who are also hopeless romantics are in luck this Valentine's Day.

Several chains are selling heart-shaped pies this year.

Pizza Hut first sold the pies in 2017 — and will be bringing them back for Valentine's Day in 2025, the Texas-based restaurant chain's website said.  

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"Heart-shaped pizza is a medium 1-topping hand-tossed pizza that's, you guessed it, shaped like a heart," according to the Pizza Hut website.

The item, the website said, could be for almost any occasion, including "Valentine's, Galentine's or whatever-tine's." 

Buyers should know that the heart-shaped pizza does have an odd quirk beyond its shape: It's not sliced. 

"Pizza arrives uncut because we don't break hearts, we bake them," Pizza Hut stated.

The heart-shaped pizza will be available from Feb. 11 through Feb 17, the brand said. 

Pizza Hut is not the only pizza chain to add a romantic touch to its pies this February.

Papa Johns' heart-shaped pizza is baked with a thin crust and comes with one topping, the Kentucky-based chain said on its website. 

"Experience love at first bite this Valentine's Day," Papa Johns said. 

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The pizza, similar to the one sold by Pizza Hut, does not come sliced. Its price starts at $11.99.

The brand called it "the perfect choice" for Valentine's Day. 

The heart-shaped pizza at Papa Johns is available from Feb. 5 through Valentine's Day. 

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"To keep the shape of your heart-shaped pizza, cut from the top middle straight down to the point of the heart, then cut horizontally to make the slices as evenly-sized as possible," the website suggested.

California Pizza Kitchen is also selling heart-shaped pies as part of its "Sweetest Meal for Two" promotion.

The meal comes with one starter, two entrées (including four options of heart-shaped pies) and a dessert, according to the California Pizza Kitchen website. 

The promotion is valid from Feb. 10 through Feb. 15 while supplies last, the chain said. 

The prices of fast-food items have been rising steadily over the years — and some restaurants use a technique that entices people to pay more than perhaps they were planning to, a psychotherapist told Fox News Digital. 

The so-called "charm pricing" technique is why many menu items are not priced at full dollar amounts, Jonathan Alpert, a New York-based psychotherapist and author, told Fox News Digital.

"Our brains process numbers quickly and often emotionally, especially during purchasing decisions," Alpert said.

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When an item is priced at $9.99, "our minds latch onto the '9' as the anchor, associating it with a smaller cost, even if logically we know it's close to $10," he said. 

This is called the "left-digit effect," according to the food and culture website The Takeout. 

"This can trick you into feeling like an item is less expensive," according to The Takeout. 

"If you're buying three items priced at $5.99, your brain might immediately assume the total is $15, when in actuality it's closer to $18."

It added that people may feel they're "getting a bargain or a deal." 

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Aside from this "charm pricing," restaurants try other ways to get people to spend more money than they planned, Alpert said.  

These include offering an "appealing menu design or descriptive language that makes the purchase feel more worthwhile and indulgent," he said. 

Fox News Digital reached out to the National Restaurant Association, which declined to comment.

Fox News Digital also reached out to several fast-food chains seeking comment.

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Alpert noted that there are ways to combat the pressure to overspend.

"A helpful tip is to always round up," he said. "When you see $9.99, think of it as $10."

Doing this, he said, "can reduce the emotional impact of charm pricing and help you make more rational decisions."

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Another technique is to think through purchases carefully and make a decision to spend less impulsively. 

"Pause and ask yourself if the item is really worth the cost or if you're being swayed by how it's presented," Alpert said.

"Developing mindful spending habits can help you resist psychological tricks and make choices that align with your goals," he also said. 

"Make America Healthy Again" (MAHA) became a rallying cry during the final months of the 2024 presidential election, after Robert F. Kennedy Jr. endorsed President Donald Trump and joined his campaign.

A little over a week after Election Day 2024, Trump announced Kennedy as his pick to lead the Department of Health and Human Services (HHS). 

Under Kennedy's leadership, the MAHA movement aims to improve nutrition in America, eliminate toxins, preserve natural habitats and fight the chronic disease epidemic, according to its website.

TRUMP AND A HEALTHIER AMERICA WELCOMED BY DOCTORS: 'NEW GOLDEN AGE'

Read on to learn more about some of the key players behind the MAHA movement.

Robert F. Kennedy Jr. is a former presidential candidate, son of former Sen. Robert F. Kennedy and President Trump's pick for HHS secretary. 

Kennedy has said he aims to make America healthy again through strategies such as focusing on food and nutrition, targeting chronic diseases, changing FDA policies and raising awareness of alternative health treatments. 

'GOD-INTENDED FOODS' ARE KEY TO A HEALTHIER AMERICA, EXPERT SAYS

Jessica Reed Kraus is the author of "House Inhabit," one of the top culture Substack blogs. The California-based influencer previously described herself as "super liberal," but her politics shifted during the coronavirus pandemic. 

Kraus worked with both the Trump and RFK Jr. presidential campaigns, and she wrote glowingly about the MAHA Inaugural Ball in her Substack.

Marla Maples, ex-wife of President Donald Trump and mother of Tiffany Trump, was among the supporters who appeared on Capitol Hill this past Wednesday during the confirmation hearing for HHS secretary. 

The Georgia native, also a co-founder of the Global Wellness Forum, shared her excitement for the MAHA movement and her hopes for a healthier America.

MARLA MAPLES ADVOCATES FOR HEALTHIER FOOD CHOICES FOR AMERICANS AMID RFK JR. HEARINGS

"I have to support America's health, our children's health … We suffered [for] so long with what they're putting in our food supply without having consent on what we're getting medically," she told Fox News Digital in an interview. 

Jillian Michaels is a renowned fitness expert based in Miami, Florida. As a certified personal trainer and nutrition specialist, she takes a no-nonsense approach to health and wellness. 

In Sept. 2024, Michaels appeared in a "Make America Healthy Again" ad with healthcare entrepreneur Brigham Buhler.

Alex Clark is the host of the "Culture Apothecary" podcast. She speaks with guests who share their own healing remedies for those seeking alternative healthcare methods. 

A contributor to the nonprofit political organization Turning Point USA, the Arizona-based Clark has over 120,000 followers on X and nearly half a million Instagram followers.

Known as the "Food Babe," Vani Hari has been raising alarms about chemicals in food, water and the air for over a decade. 

Based in North Carolina, the mother of three is the author of several books and the "Food Babe" blog. 

As a food activist, Hari aims to influence major food giants to adopt healthier policies.

Caitlin Sinclair, who is with Turning Point Action, spoke with Fox News Digital about her personal connection to the MAHA movement.

Sinclair experienced a "dark, seven-year odyssey" of wrongful diagnoses, she shared. 

The MAHA movement is part of a "spiritual awakening" in the U.S. that is key to helping people achieve the American dream, she said.

Calley Means is a New York City-based entrepreneur, author and advocate for healthcare reform, focusing on the intersection of food, policy and chronic disease. 

Means co-founded TrueMed, a company in Washington, D.C., that helps Americans use health savings accounts (HSAs) and flexible spending accounts (FSAs) for preventative health measures like nutrition and fitness. 

He also co-wrote the book "Good Energy" with his sister, Casey Means, M.D. 

Dr. Casey Means is a Stanford-trained physician and metabolic health expert based in Los Angeles.

Formerly a surgeon, she shifted her focus to preventive medicine, emphasizing the role of diet and lifestyle in combating chronic disease. 

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Means focuses on metabolic health, highlighting the connections between blood sugar, inflammation and long-term wellness. She was among the supporters who attended the confirmation hearing for RFK Jr. on Jan. 29.

Nicole Saphier, M.D., a board-certified radiologist with advanced fellowship training in breast imaging, is a Fox News medical contributor and bestselling author. 

The New York City-based doctor also wrote the book "Make America Healthy Again" in 2020, spearheading the MAHA movement. 

An Australian who now calls Los Angeles home, Liana Werner-Gray said her life changed dramatically in 2009 at age 21, when she was told she had cancer in her lymphatic system.   

Eschewing traditional medicine, Werner-Gray embarked on a "massive detox" and changed her diet. She is the author of "The Earth Diet" and several other books.

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The wellness advocate spoke with Fox News Digital about her personal health journey while attending RFK Jr.'s confirmation hearing.

Daphne Oz is an Emmy-winning TV host, author and wellness advocate known for her expertise in healthy living, nutrition and balanced lifestyle choices. She is based in Florida.

As the daughter of Dr. Mehmet Oz, Daphne Oz has built a career emphasizing the importance of nourishing foods, mindful indulgence and wellness. She was recently spotted at the MAHA inaugural ball held in celebration of RFK Jr. on Jan. 20. 

Super Bowl Sunday is often one of the busiest days of the year when it comes to at-home parties.

Whether you're cheering for the Kansas City Chiefs or the Philadelphia Eagles — or if you're just there for the commercials — Super Bowl parties are a great place to eat, drink and socialize.

Fox News Digital asked two event experts what their playbook looks like for throwing an epic Super Bowl party this year.

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Make sure your menu accounts for every type of eater, said Los Angeles-based food expert and event planner Christine Lusita.

"Healthy options, gluten-free, vegan — and of course traditional indulgence," Lusita told Fox News Digital. 

"This sets the tone," Lusita said, and "is especially helpful for those who do have dietary restrictions."

Options that offer popular appeal are a win. 

"Go for a wide range of appetizers, both hot and cold, in addition to the basic chips and dips that we all love," Lusita said. 

"Include veggies and fruit options, as well as main dishes like sandwich boards or hot-food classics like pasta or pizza."

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The food should be not only delicious but easy to grab and low stress for hosts and guests alike, Olivia Pollock, Evite's party and hosting expert in Los Angeles, told Fox News Digital. 

"Think sliders, wings, nachos and dips that people can snack on during every quarter of the game," Pollock said. 

"For something like the Super Bowl, I suggest setting everything out and letting guests munch away during the game."

A buffet "works best," allowing guests to relax, eat at their leisure and enjoy the game, Lusita said.

Pollock also agreed with planning for guests' dietary restrictions. 

In the final quarter, keep your dessert offerings easy. 

"I love to pop in some small dessert options at a party as well," said Lusita. "Easy grab-and-go cookies, brownie bites or ice cream bars are typically a huge hit."

Decorate your party space to excite the team. 

"Set the mood of your party with fun, colorful decor, comfy seating and upbeat music, so when they arrive, it brings the energy up right from the start," Lusita told Fox News Digital.

"Hosting the big game-day party seamlessly is creating a good vibe and giving your guests choices which makes them feel a part of the party." 

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Plus, providing an environment where people can just kick back and relax without having to worry about what they can or can't eat keeps them coming back year after year, she said.

As the host, you want to enjoy the game as well, so allowing guests to mix their own drinks is a winning play.

A do-it-yourself drink bar "is a hit at any gathering, but especially for the Super Bowl," Pollock told Fox News Digital. 

She suggested setting up a station for guests to create their own cocktails and mocktails throughout the game. 

"For some extra fun, make a pre-batched mocktail themed for each team and see whose drink goes quicker," Pollock said. "Plus, guests can always turn their mocktails into cocktails by setting out liquor to add."

Be sure to set out a cooler filled with canned drinks, water and children's options, she said. 

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"It's interactive, keeps things flowing and means you don't have to worry about constantly serving everyone," Pollock said. "Plus, it's a great way to keep the energy up all game long."

Before Super Bowl Sunday arrives, consider a sign-up sheet and have your guests contribute to your party spread. 

"Guests will most likely show up with something, so a sign-up sheet is a great way to let guests choose what they want to bring and a surefire way to make sure that there's not multiple pots of chili and no dessert," Pollock told Fox News Digital. 

"It also helps take the pressure off you so you can focus on enjoying the game, too."

Vitamin D is an important nutrient but one that people tend to lack during the winter months. Vitamin D helps keep bones strong and works to support the body's immune system. 

The main way people get vitamin D is through sunlight — but with the shorter days and colder temperatures, spending time outdoors can be a challenge.

To make up for the lack of sunlight, certain foods can provide an extra boost of vitamin D, Laura Manaker, a South Carolina-based dietitian and nutritionist, told Fox News Digital. 

MAKE AMERICA HEALTHY AGAIN: THE POWERHOUSE FOODS THAT WORK MEDICAL MAGIC

"Combining tasty, vitamin D-rich foods with outdoor time on sunny days can help ensure your body gets what it needs, even in winter," she said.

These four foods can boost your body's vitamin D intake. 

Any sort of fatty fish like mackerel, salmon and sardines will come with a side of vitamin D, Manaker said.

A 3½-ounce serving of sockeye salmon contains an average of 670 international units (IU) of vitamin D, more than the recommended daily value for a person under age 70, according to the U.S. Department of Agriculture's website.

FROM SALMON TO SHARK, HERE ARE THE BEST AND WORST FISH FOR YOUR HEALTH, ACCORDING TO EXPERTS

The source of the fish, however, matters. A study by the National Institutes of Health found that farmed salmon has considerably less vitamin D content than wild-caught salmon. 

Eggs are another great source of vitamin D. A single egg yolk contains more than a third of a person's recommended daily amount of the nutrient, according to the USDA. 

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Adding eggs to a salad or sandwich can provide an easy vitamin D boost. 

Mushrooms are unique, Manaker said, as they are the "only produce-aisle item capable of producing vitamin D." 

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"When exposed to [ultraviolet] light, mushrooms can naturally synthesize vitamin D, similar to how our skin does when exposed to sunlight," she said. 

To better maximize the vitamin D levels of mushrooms, people can sun-dry them at home or look for mushrooms that are labeled "UV-exposed," Manaker said. 

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"One of my favorite ways to increase vitamin D levels is by enjoying a hearty mushroom soup or adding roasted mushrooms to salads and sandwiches during the colder months," she said. 

Starting the day with vitamin D is easier when consuming common breakfast foods that have been fortified with extra nutrients. 

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"Fortified foods such as dairy milk, fortified orange juice and certain cereals are also effective options," Manaker said. 

Milk can be fortified with up to 84 IU of vitamin D per 100 grams, according to the Food and Drug Administration's website. 

It's best to check the nutrition labels of cereal and orange juice to see how much extra vitamin D can be added to a morning meal, experts say. 

As the "Make America Healthy Again" movement takes shape with President Donald Trump in the White House again, many Americans are already looking for ways to improve their well-being through the foods they eat.

Fox News Digital spoke with two nutritionists and a doctor to discuss how incorporating certain foods into a person's diet can promote a healthy lifestyle and offer some medicinal benefits as well.

Here are five foods and one beverage that experts recommend you eat and drink. 

Numerous studies have found that the nutrients in berries can prevent disease.

A new study led by Washington State University researchers found that elderberry juice could be a tool for weight management and improving metabolic health.

EATING THIS BREAKFAST FOOD COULD HELP YOU LIVE LONGER, STUDY SUGGESTS

Carrie Lupoli, a Connecticut-based nutritionist and behavior specialist, told Fox News Digital that the elderberry is one of her favorites.

"I think it's one that there's not enough options out there for us with the unbelievable benefits," said Lupoli. "There are elderberry supplements out there, but they're often filled with a lot of garbage. But the elderberry itself is an incredible immunity buster."

Dr. Blake Livingood, a chiropractor and doctor of natural medicine in North Carolina, told Fox News Digital that berries are great antioxidants that can help lower sugars, especially fructose, in the liver.

"Blueberries, raspberries, strawberries, blackberries that most people can get their hands on — those antioxidants can help actually cleanse the filters like the liver," Livingood said, and help control blood sugar levels.

"That helps the liver, helps the heart — which ultimately makes an impact on blood pressure and cholesterol."

THIS 'UNDERAPPRECIATED' BERRY CAN HELP WITH WEIGHT MANAGEMENT, SAYS NEW STUDY: 'A VARIETY OF HEALTH BENEFITS'

Keri Glassman, a registered dietitian and nutritionist based in New York City and founder of Nutritious Life, said berries are also a powerful tool to fight inflammation.

"We know that we need to eat anti-inflammatory foods, so we have less inflammation in the body," Glassman told Fox News Digital. "Inflammation, we know, is linked to heart disease, cancer, diabetes, obesity, even just [the] wrinkling of our skin."

Vegetables are recommended as part of a balanced diet, but some are better for us than others.

Cruciferous vegetables like broccoli and Brussels sprouts are "very underrated," Livingood said.

"They contain sulfur compounds and really help to support balancing hormones," Livingood said. 

Cruciferous vegetables "can make a really big impact" on those with cancer concerns, Livingood said, citing research showing that women who ate greater amounts had a lower risk of breast cancer and men who ate more had a reduced risk of prostate cancer.

EASIEST VEGETABLES TO GROW IN YOUR BACKYARD GARDEN AS A BEGINNING HARVESTER

"If you can go with any leafy green vegetable, you are going to get more calcium than you will in milk," Lupoli added. "And that's not how we should be getting them. So much of our calcium bone density, bone health, especially for women, is really important."

Cruciferous vegetables also have sulforaphane, which helps with detoxification, Glassman said.

Fish like salmon and sardines are rich in necessary Omega-3 fatty acids, which can't be produced by the body.

"I want everyone to have salmon," Lupoli told Fox News Digital.

Salmon has "healthy fats" that help the heart, she said.

Glassman agreed, saying Omega-3 fatty acids are "super important" for supporting overall heart health.

Livingood said the standard American diet has lots of Omega-6s and not enough Omega-3s — so fish oils help to bridge that gap.

THESE FISH ARE THE BEST AND WORST FOR YOUR HEALTH, SAY EXPERTS

The smaller the fish the better, Livingood said, because it tends to have "less concentration of toxins compared to the larger fish." 

He also suggested eating fish caught in the wild because "it means they're fed cleaner diets, which means you're fed a cleaner diet."

Mushrooms "bring a lot of medicinal benefits," Livingood told Fox News Digital. "There's a wide range of different ones that can be used."

Reishi is one he recommends to his patients for reducing stress or for those who struggle with sleep. He said this type of mushroom is a supplement typically found in powder form and can support the immune system.

One benefit of eating mushrooms is that they have vitamin D, "which no other produce has," Glassman said.

"Now, obviously, mushrooms aren't really produce," she said. "They're not a fruit or vegetable, but we still sort of put them in that category."

Vitamin D, Glassman said, is critical for immune health, mood and weight.

WOMAN FEEDS FAMILY FOR A WEEK WITH 11-POUND MUSHROOM FIND: 'TWICE THE SIZE OF MY HEAD'

"They also have vitamin B2, which is an antioxidant that also fights free radicals," Glassman said.

Lupoli suggested looking beyond the regular shiitake or portobello mushrooms found in stores.

"I always say get a variety of them and stir-fry them," she said. "You can't go wrong."

Spices and herbs have health benefits that include lowering blood sugar and reducing inflammation.

Cinnamon is a spice that helps mitigate blood sugar spikes, Lupoli told Fox News Digital.

She said blood sugar is "the key foundation for every single metabolic disorder," from arthritis, diabetes and dementia to autoimmune issues and fertility.

Tumeric is beneficial in helping to battle the body's inflammation, while saffron is a spice that a study showed had a "very similar effect" as Prozac on anxiety, Livingood said. 

"By no means do we say to replace any type of medical advice," Livingood said. 

"But it's a very interesting spice with a strong study behind it showing that it can really help with mood. And it's one that most people don't know about."

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Peppermint is a natural herb that can be used to combat headaches, Lupoli said.

"Peppermint extract is better than any Advil or Tylenol for a headache," she said. "You just breathe it in, put a little on your temples and your headache will be gone in a minute."

Adaptogenic herbs are "adrenal supporters" that can help with stress, Livingood said.

"Tea is just really great for you in general," Glassman told Fox News Digital.

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Green tea protects and reduces cell damage, she said.

"It's rich in polyphenols, the compounds that have benefits like reducing inflammation," Glassman said.

Not only that, but green tea is a good alternative to coffee because it doesn't have the same levels of caffeine and is less acidic, Lupoli said.

It's also full of antioxidants and is "very thermogenic, meaning it can stimulate the body to burn more fat," Livingood added.

Washington, D.C., is preparing for the inauguration of the 47th President Donald J. Trump on Monday, even as extreme weather has pushed the swearing-in ceremony indoors.

Inauguration Day begins with that ceremony at noon. It concludes with official inaugural balls, according to Destination DC.

A number of restaurants throughout the greater D.C. area are featuring inauguration-inspired specials and experiences to mark the event, they told Fox News Digital earlier this week. 

WHAT'S ON THE MENU FOR DONALD TRUMP'S INAUGURAL LUNCHEON?

Here are some stand-out offerings at D.C. restaurants. 

At the Watergate Hotel, visitors can mark the inauguration at The Next Whisky Bar to celebrate one of President Trump's favorites with an elevated twist, the Presidential Stack. 

This dish features a gourmet take on the classic burger, paired with golden truffle fries and a bucket of Diet Cokes for the ultimate nod to Trump. 

Also available at The Next Whisky Bar is the Presidential Bites Flight, a selection of luxe small plates created to define the occasion. 

Savor black truffle sliders with wagyu beef, mini lobster rolls created from Maine lobster, caviar, yuzu aioli and foie gras. 

FOOD A SURPRISING ASSET TO AMERICAN LEADERS: 'THEIR INNER GAME DRIVES THE OUTER GAME'

Save room for oysters with caviar, served alongside traditional accouterments, and be sure to sip champagne.

"In honor of this historic inauguration, we crafted a menu that balances playfulness and sophistication, embodying the celebratory spirit of the Watergate Hotel," executive chef Tony DiGregorio told Fox News Digital. 

"From the indulgent Presidential Stack to the curated bites flight, every dish pays homage to tradition with an elevated twist."

At the Salamander Washington D.C., consider booking the "Table 47 Experience." 

FAVORITE FOODS OF TRUMP AND HARRIS, PLUS OTHER NOTABLE DISHES OF PRESIDENTS AND VICE PRESIDENTS

The special menu for two includes whiskey, wine and culinary bites by executive chef Walter Alvarado. 

"Guests and locals alike can indulge in the Table 47 Experience, featuring rare whiskeys, vintage wines and expertly curated bites," Alvarado told Fox News Digital. 

"We are also pleased to present our presidential afternoon tea, a tribute to the remarkable legacies of our nation's presidents."

At the New Heights Restaurant in D.C.'s Woodley Park neighborhood, there's a culinary journey through history with a special three-course dinner menu, "A Presidential Feast: Flavors from Inaugural History." 

Offered exclusively through the end of January, this meal boasts selections from the official menu items served at past U.S. presidents' congressional lunches. 

The congressional lunch is a longstanding tradition held after the swearing-in ceremony. 

"Since New Heights opened back in 1986, we've seen seven leaders in office, so creating a menu from the same dishes enjoyed by past presidents is a truly awe-inspiring moment for me," executive chef Jose Molina said. 

"Cooking for others has always been my greatest joy – it's why I became a chef – so I couldn't think of a better way to celebrate this history than by giving our guests the chance to enjoy these same iconic dishes," he also said. 

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"And doing it right here in our nation's capital makes it even more special." 

At Blue Duck Tavern in the Park Hyatt Washington D.C., visitors can sip and savor an afternoon tea from 3 p.m. to 5 p.m. the weekend before Monday's inauguration.

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The tavern touts that its tea cellar is home to one of the most expansive tea collections in the United States, with over 30 rare, limited-production, single-estate teas. 

The tea experience also includes chef-curated food and gourmet pastries.

"Park Hyatt Washington D.C. is adding more noble items, such as lobster and caviar to the afternoon tea menu in anticipation of our guests' expectations for this important event," noted Jean-Claude Plihon, Blue Duck Tavern's director of culinary and food and beverage.

Reservation apps have made it a straightforward process for patrons to book a table just by a few clicks on a smartphone, but sometimes a table at the restaurant you want to book isn't available. 

Whether it's a special anniversary or just a night out to experience chef-curated menus and great service, if you can't cinch a table at your desired restaurant, it can be a disappointment. 

And if the restaurant is a hot spot that's booked for weeks or even months, it can be even more frustrating. 

RESTAURANT LEFTOVERS SPARK DEBATE ABOUT FOOD, BOXES AND TO-GO ETIQUETTE

Still, if you think that securing hard-to-get reservations is only for the elite, think again. 

Three restaurateurs shared insider tricks, tips and strategies to increase your chances of dining at the restaurant on your bucket list. 

If you know you want to dine on a certain date, a sound game plan could be to secure the table as early as possible. This can be attained by asking the restaurant when it opens for reservations. 

Many establishments create this model to even the playing field for securing a table. 

CHI-CHI'S MEXICAN RESTAURANTS TO RETURN AFTER 20-YEAR ABSENCE

"We open our books on a rolling 60-day basis," Rachel Candelaria, general manager at Press, a trendy restaurant in St. Helena, California, told Fox News Digital. 

"There really are not any hacks to getting a reservation at Press. All our reservations are available on Tock," a website dedicated to securing restaurant reservations, Candelaria said. 

If the common seating time is 7:30 or 8 p.m., you can gain an advantage by being flexible about the time you dine. 

Often, establishments want to turn the table over to maximize the night.

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"Generally, most popular restaurants try to get two seatings on each table, so the easiest times to get reservations are within the first one-and-a-half hours of opening and then again three hours after opening time," Candelaria said. 

If you can dine a bit on the early side or enjoy a later dinnertime, getting a table on your evening of choice could be a better bet. 

If you have some flexibility, consider dining at the hot spot beyond Friday or Saturday nights. 

"Midweek days, like Tuesdays and Wednesdays, usually have less demand, making it easier to secure reservations," Peter Brattander, vice president of food and beverage at Hard Rock Hotel & Casino Atlantic City in New Jersey, told Fox News Digital.

While online platforms are convenient, Brattander said calling the restaurant directly can sometimes yield better results, especially if you're seeking a reservation on short notice or have specific requests.

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"Personal interaction may also provide opportunities that aren't available online," he said. 

If this is a place you like to regularly dine, "building a rapport with restaurant staff during previous visits can be advantageous," Brattander continued. 

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Also, consider asking your hotel concierge for an advantage. 

"Resort concierges often have priority access to reservations at popular restaurants, so it may be worth reaching out to them for assistance, especially for special occasions," he also said.

If you find that your desired date and time are not available, go the extra step of setting up alerts.  

"Reservation platforms like OpenTable, Resy, etc., often allow you to set notifications for cancelations or openings," Brattander said. 

"Using these tools can give you real-time updates and increase your chances of snagging a spot." 

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In addition, he advised having your payment details already loaded to expedite the process and prevent delays that might cause you to miss a reservation.

Things happen and sometimes people have to cancel their dinner plans — so their loss could be your gain. 

"Some restaurants may experience cancellations during the day, so checking for openings in the late morning or early afternoon can be advantageous," Brattander told Fox News Digital.

Once you've got your reservation, you'll want to make sure you follow some suggested steps to keep it.

It's a general rule that restaurants will give patrons a short grace period, but this can vary from place to place. 

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"Out of courtesy, we hold reservations for 15 minutes," Alex Saitta, general manager of SW Steakhouse inside Wynn Las Vegas in Nevada, told Fox News Digital.

If you are going to be late because of traffic or other unanticipated delays, calling the restaurant could help, but it is not guaranteed. 

Arriving early can allow you a chance to grab a drink at the bar and start your dining experience off without feeling rushed. 

When you arrive, check in with the host or hostess to find out if being seated earlier is an option.  

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"If the table is available, we are happy to accommodate the reservation in advance," Saitta told Fox News Digital. 

Policies vary from restaurant to restaurant, so there's no across-the-board answer. 

Some fine-dining spots allow guests to sit and wait at a table for the remainder of their party to arrive.

Others, meanwhile, require all in the party to be present before being seated.

Not all chicken yolks look the same. Some are pale yellow — while some are so orange they're nearly red. 

But what does it mean? Are egg yolks like lettuce, where a darker color indicates more nutrients?

Fox News Digital spoke to an egg expert to crack the case. 

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The color of a chicken yolk, cookbook author and backyard chicken expert Lisa Steele told Fox News Digital, "is completely dependent on the hen's diet." 

Steele, who lives in Maine, is the creator of Fresh Eggs Daily, a website about raising chickens. She is also the author of "The Fresh Eggs Daily Cookbook." 

"Foods that are high in xanthophyll and carotene, which are basically pigments called carotenoids, will make nice dark orange egg yolks," she said. 

Carotene is found in orange-colored foods, she said, such as carrots, mangoes, cantaloupe and pumpkins. 

Xanthophyll can be found in leafy green vegetables, like spinach and kale. 

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But while a darker egg yolk does not mean a chicken is eating a nutritious, organic or fresh diet, "it likely will correlate, since the foods with the pigment are also packed with other nutrients," she said. 

Even so, feed companies and commercial egg farms have discovered workarounds to create a darker egg yolk without these nutrient-dense foods, Steele said. 

These companies "have gotten smart and realized that consumers want to see that bright orange yolk, so they'll add things like marigold, paprika, sea kelp, corn [and] alfalfa to 'artificially' boost the yolk color," she said. 

To ensure the most nutritious eggs possible, Steele suggests customers look for certain labels on cartons at the grocery store. 

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Chickens that are "pasture-raised" or "free range" will typically lay eggs with a darker, more orange-colored yolk, Steele said, "because their diet consists mainly of grasses, weeds and other plants."

It is important to note that "cage-free" and "pasture-raised" are not the same thing, she said.

Pasture-raised eggs are the "gold standard," Steele told Fox News Digital, noting that some "cage-free" chickens may still be living out their lives in a warehouse. 

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The eggs from pasture-raised chickens have less cholesterol and more nutrients, Steele said, because of their healthier, more varied diets. 

Yolks are not the only thing that come in different colors. 

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The shells vary as well. 

Unlike yolks, the color of a shell has nothing to do with the nutritional value of the egg, said Steele.

The color is "purely based on the breed of chicken," Steele said. 

"Some hens have brown dye, while others have blue and some have none." 

And that's no yolk. 

Walmart stores recently recalled more than 12,000 cartons of chicken broth from two states amid concerns that the product's packaging was compromised.

The recalled product is the Great Value brand of chicken broth, which was sold in 48 ounce containers, according to a release from the Food and Drug Administration.

The recall was initiated on Dec. 11, but the notice was published on the FDA's website on Jan. 8. 

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The recalled cartons were sent to stores in Alabama and Arkansas, according to the FDA's announcement. 

The reason for the recall is "potential for packaging failures that could compromise the sterility of the product, resulting in spoilage."

A total of 2,023 cases were included in the recall. Each case includes six products, meaning 12,138 cartons of broth were recalled.

The recalled products had a "best used by" date of March 25, 2026.

They carry the UPC code "007874206684."

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The recall notice did not indicate if any illnesses had been reported from consumption of the chicken broth. 

Anyone who thinks they may be in possession of a recalled item should contact Walmart, per the store's policy.

Unopened, shelf-stable cartons or cans of chicken broth can last for years in a pantry, the website Southern Living said. 

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Once these items are opened, however, any leftover broth should be stored in the refrigerator for about three to four days, according to the U.S. Department of Agriculture's website.

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Alternatively, leftover chicken broth can be frozen and kept in the freezer for two to three months, the USDA said. 

Any leftover chicken broth that emits a strange odor or appears to be discolored or moldy is spoiled and should not be consumed, Southern Living added.  

Eating spoiled chicken broth can trigger food poisoning. 

Fox News Digital reached out to Walmart for comment. 

About one in three vegetarians or vegans admit to having meat "cheat meals" — while one in five vegetarians or vegans admit to craving meat at least once a month, a new survey reveals.

"With January's 'Veganuary' trend in full swing and New Year's resolutions to try a meat-free diet, The Linz Shop took a closer look at how common it is for Americans to stick with a plant-based lifestyle," Collin Czarnecki, researcher with The Linz Shop, which conducted the just-published survey, told Fox News Digital.

The Linz Shop is a family-owned business that sells premium meats, according to its website. The company is based in Indiana. 

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As shared in the "2024-25 Vegan & Vegetarian Meat Cravings" report, researchers found that staying committed to a plant-based diet "can be more challenging than it seems," Czarnecki said.

"Meat 'cheat meals' are more common than you might think," he also said.  

A total of 38% of the vegetarians and vegans surveyed – or more than one in three – admitted to having a cheat meal of meat, with a third saying they had eaten meat within the last six months. 

One in five stated they crave meat "every few months." 

Chicken, at 64%, was the most commonly craved meat by the vegetarian and vegan respondents.

Steak came in second at 40%, while general "beef" came in third at 36%, the survey found.

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In terms of specific dishes, fried chicken was the one offering that tempted vegetarians the most, with just under half of respondents saying they would break their diet to indulge in that dish. 

Burgers, at 41%, and barbecue, at 40%, were the second- and third-most tempting meat dishes.

"Whether it is cravings triggered by nostalgia for a favorite meal, or simply the aroma of meat, staying meat-free isn't always easy," Czarnecki told Fox News Digital.

The smell of cooking meat was the most commonly cited reason that vegetarians and vegans craved meat, the survey said.

More than half – or 54% – of the respondents listed that as why they were tempted to break their diets. 

Coming in second place was "nostalgia," with 47% of respondents acknowledging that. 

Peer pressure also played a role, with 33% of respondents saying that being around others who are eating meat makes them crave it. 

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The ages of those surveyed range from 18 to 84 — 

Despite the relatively common practice of temporarily cheating on veganism or vegetarianism, many people who do so do not tell others, Czarnecki said.

"Interestingly, one in three admit they keep their meat indulgences under wraps, choosing not to reveal to family or friends that they've eaten meat," Czarnecki said.

The nature of trends such as "Veganuary" means they're unlikely to truly hold, Lauren Manaker, a Charleston, South Carolina-based registered dietitian, told Fox News Digital.

These "all-or-nothing approaches," she said, "rarely lead to lasting habit changes from what I observe." 

She added, "While these efforts can inspire temporary awareness or positive changes, long-term success tends to come from gradual shifts and sustainable habits rather than extreme, short-term challenges. Small, achievable steps can often have a greater impact and are easier to stick with over time."

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In any diet, not just vegetarianism, so-called "cheat meals" need to be handled with a certain mindset, Manaker said. 

Rather than viewing a "cheat meal" as a negative, "it's more beneficial to take a balanced approach that allows for the inclusion of favorite foods in moderation while focusing on an overall pattern of eating nutrient-dense foods that are low in saturated fat and added sugars," she said.

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This "more holistic view" toward "cheat foods" can actually help people stick with their dietary goals, she said. 

"For example, a small cookie can be a part of a balanced meal without being considered 'cheating,'" she said.  

Manaker continued, "Having a cookie along with a bowl of fresh fruit and a serving of yogurt can create a satisfying and well-rounded snack that provides both enjoyment and nutrition. Ten cookies in one sitting? Well, that's a different story," she added. 

Regardless of a person's diet, "animal-based foods can also play a valuable role in a balanced diet when consumed thoughtfully," she said. 

"Striving for moderation and balance in meal choices allows for greater flexibility while still promoting long-term health and well-being," Manaker said.

Customers recently noticed that Chick-fil-A's waffle potato fries seemed to be a little different. 

As it turns out, the customers weren't imagining things. 

The recipe for the fries changed last year, following testing for "over a year" in various markets, a spokesperson from the Atlanta-based fast-food restaurant chain told Fox News Digital. 

"We know Chick-fil-A fans love our waffle potato fries," Chick-fil-A spokesperson Bryan Malenius said. "Last year we made a slight adjustment to our waffle potato fries recipe, which offers the same great taste while also making our waffle potato fries stay crispier longer."

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The recipe now includes pea starch — which is used in coating the waffle fries, according to the Chick-fil-A website. 

The revelation about the updated waffle fry recipe sparked a lot of discourse online, with many people sharing their opinions on the product. 

On a Reddit page dedicated to Chick-fil-A topics, reactions to the change were decidedly varied, with many of the top commenters on a post about the change expressing negative opinions. 

"Love that they're crispier, but they are pretty bland now," Reddit user "Upstairs-Job-3092" said. 

Another user said the fries were a disappointment compared to the previous recipe. 

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"They're terrible, and unlike their promotional materials say, they do not hold up well as they get cold. You have about a 5-minute window for good fries, and then boom. Mealy and bland," user "lysistrata3000" said. 

"They should have left well enough alone," the user added.

Multiple Reddit users said they preferred the less-crispy old fries compared to what is now being served.

"The new fries aren't necessarily bad ... but they're not necessarily good, either," user "Neat-Year555" said. 

The user continued, "They do travel better than the old ones. But the old ones were really good when they were fresh, whereas these are only OK even when fresh, which feels like a downgrade." 

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Another user said the new fries "literally taste like oil" and that they stick together. 

"I'd rather take the soggier ones than what they did this time around," user "Algodeen" said. 

But some were in favor of the change.

"I noticed they're slightly more crispy, but I don't hate them. Still very tasty," user "crline3924" said. 

"I haven't noticed a difference. They're usually crispy at the two locations I go to," user "boomgoesthevegemite" said. 

A viral video showing how nine Food Network chefs salt their pasta water has gotten people talking – and prompted questions about just how much salt a person should be using when making spaghetti. 

The video, posted on the Food Network's TikTok page on Dec. 28, features chefs from the network's different shows adding salt to a pot of water. 

"This is how much salt I add when I am salting pasta water," said chef Alex Guarnaschelli on camera while adding large handfuls of salt to the pot. 

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"Wild, right? You're not going to eat all of this. You just need to have [it] super salty, like seawater." 

Most of the other chefs added similarly sizable amounts of salt to their own pots of water. 

The video received over three million views to date – and sparked numerous reactions in the comments section.

"I would trust Alex Guarnaschelli with my life, so I'll trust her with my salt," said one commenter.

Others said the video changed their views on cooking.

"I thought I was putting TOO much — clearly not putting enough," said a TikTok user. 

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"Wait, so my pasta water should taste like the ocean but not actually be the ocean? Mind blown. Who else is rethinking their salt game right now?" said another. 

Fox News Digital reached out to Food Network for comment, as well as to several chefs who shared their two cents on how much salt to use – and if there is such a thing as too much of a good thing.

Salting pasta water has more than one purpose, said Mark Bolchoz, a South Carolina-based chef and restaurateur. 

"We salt pasta water not only for increased flavor throughout the dough itself, but also because salt reduces starch gelatinization, which improves the overall texture of the pasta," he said. 

In Bolchoz' view, "more salt is almost always better." 

"I like my pasta water to taste as salty as the ocean," he said.

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As with any dish, however, "it's important to taste as you go" to avoid going overboard with a salty flavor. 

"If the water is too salty, just be mindful of how much pasta water you incorporate into the final product," he said. 

Salting the pasta water "is very important," chef Joey Sergentakis told Fox News Digital. Sergentakis is the owner of three restaurants in New Jersey. 

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"It's your one chance to season the pasta itself while it's cooking," he said. 

Pasta absorbs water while it boils, so "if the water is seasoned, the pasta takes on some of that flavor."

"It’s like giving your dish a head start on tasting great," he said.  

If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. 

Unlike others, he is not necessarily a fan of the "salty as the sea" adage. 

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"If your water tastes like a mouthful of seawater, it’s probably too much," he said. 

"But if there’s barely any salt, the pasta will come out bland, no matter how great your sauce is."

He continued, "The sweet spot is somewhere in the middle — seasoned enough that the water tastes flavorful but not overpowering. A quick taste of the water before you add the pasta will tell you if it’s good to go."

Properly seasoning pasta water is a "small step, but it really makes a difference in the end," said Sergentakis.

"Properly salted pasta water is the secret to a balanced dish — and it’s way easier than trying to fix bland pasta later on," he said.

New Year's Eve is associated with celebrations of all kinds, including fancy dinners featuring champagne and caviar. 

Yet many New Year's Eve traditions are actually centered on simple, tasty foods that are said to bring luck for the New Year ahead — and are more accessible to most of us. 

Here are three New Year's Eve food traditions from around the world that people swear will bring them luck. 

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Will any of these make your party menu this year? 

In the Southern part of the United States, black-eyed peas are a staple of New Year's Eve cuisine for many Americans. 

Black-eyed peas are said to "bring in the New Year with hope, prosperity and good fortune," Bobby Ford, owner of Bobby Q's Jus Like Mama's, told Fox News Digital. 

Bobby Q's Jus Like Mama's is a soul food restaurant on Long Island.

"These peas are also seen as a symbol of spiritual abundance — and with their nutritional value, as a way to promote health and well-being for the year ahead," he said. 

Black-eyed peas, native to West Africa, were brought to the United States by enslaved Africans, said Ford. 

Legend has it that women hid the peas in their hair. 

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"This act ensured they could grow familiar food in a new land, preserving a piece of their culture and sustenance," he said. 

The tradition of eating black-eyed peas on New Year's Eve began during the Civil War, said Ford. 

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"Over time, it became a New Year's custom, symbolizing hope and the promise of future prosperity," he said. 

The tradition of eating 12 grapes at midnight on New Year's Eve began in Spain in the 19th century. It spread throughout other Spanish-speaking countries, says the website Food Republic. 

In recent years, videos about the custom have gone viral on TikTok, with a video that was shared in 2023 by Kroger, the grocery store chain, receiving over 6 million views. 

"Did you know eating 12 grapes on the New Year brings you good luck?" asked Kroger's TikTok. 

The TikTok video went on to note that "as the clock strikes midnight, you eat them one at a time with each chime. If you can finish them before the chime ends, you will have good luck throughout the year." 

Some cultures attach different meanings to consuming the grapes, noted Food Republic.

In Peru, a person who eats 12 grapes under a table is said to be lucky in love for the coming year, said the same website. 

In a TikTok published on Dec. 22, 2022, user @helengmorales posted a video of herself eating grapes under a table at midnight, followed by pictures of her with her fiancé. 

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"My family made fun of me for believing, but look who has the ring now," she wrote. 

Throughout Asia, it is common to eat noodles on birthdays and other holidays as a way to signify hope for a long life. 

In Japan, this comes in the form of the dish Toshikoshi soba, which is eaten on New Year's Eve. 

The name translates to "year-crossing noodle," said Just One Cookbook, a Japanese website.

As in "many cultures, New Year in Japan is about beginning with a fresh, clean slate," said Namiko Chen, the website's author. 

"That’s the essence of toshikoshi soba — a hot buckwheat noodle soup that is healthy and easy to make, and full of symbolism."

Toshikoshi soba "is usually served in its simplest form — buckwheat soba noodles in a hot dashi broth garnished with only finely chopped scallions," she said. Many people, however, choose to add additional ingredients for taste.

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Japanese people have been eating soba noodles on New Year's Eve for nearly seven centuries, said Chen, while the tradition really took hold around the 17th century. 

The noodles are made out of buckwheat, considered a symbol of strength, resilience and fortune. 

"With the hope of good fortune in each bowl, it’s easy to imagine the custom being adopted quickly from family to family, slurping in the symbolism of soba noodles," she said. 

Jimmy Carter, the 39th president of the United States, was long associated with peanuts — an enduring symbol of his humble beginnings and a testament to the values of hard work that he embraced during his lifetime.

Before entering the political arena, Carter, who passed away at age 100 on Sunday, Dec. 29, 2024, managed his family's peanut farm in Plains, Georgia, according to the National Park Service (NPS).

"The key to peanut harvest was the threshing machine, which we called a ‘picker’ because it picked the nuts from the vines," said Carter, the NPS noted.

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"It was most often driven by a flat belt from the rear axle or wheel of a truck, and the dried stacks were hauled to it on wooden sleds, each pulled by a mule," Carter also said, the same source reported.

He added, "This was a big and important operation and involved all the men on the place."

After his father passed, Carter resigned from the U.S. Navy in 1953.

He saw fortune in expanding the three acres of peanuts on the farm.

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Carter began growing peanut seeds himself, opening "Carter’s Warehouse," which sold seeds and shelling. 

The agri-business also supplied corn, ginned cotton, liquid nitrogen, bulk fertilizer and lime.

Carter’s connection to peanuts became a defining feature of his public image. 

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It became a symbol for his White House bid, reflecting his dedication to representing everyday Americans. 

The Jimmy Carter Presidential Campaign Committee even handed out bags of peanuts with "Jimmy Carter for President" during his run against Republican Gerald Ford. 

In Oct. 1977, President Carter and first lady Rosalynn Carter hosted a Peanut Brigade Party.

The First Family hosted 500 Georgian supporters on the South Lawn for a barbecue and boiled peanuts, according to the White House Historical Association (WHAA).

In addition to the trinkets or souvenirs you might buy when you travel this holiday season, consider that non-perishable food items are a great way to capture memories of your trips and also re-create the experiences you enjoyed. 

Shelf-staple food items such as spices, nuts, coffee and spice blends can be packed in carry-on luggage, while sauces, marinades and oils can be brought home in checked luggage.

Renata Lofranco of Fairfax County, Virginia, said she always tries to buy a food item when she's traveling. That way, she can expand her recipe collection at home, plus try to make a dish she enjoyed in a restaurant while she was away. 

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"I've bought spiced rubs for meats, olive oils, syrups and caramel candies," she said. 

"I've also purchased balsamic vinegar for salad dressings. The nice thing is, sometimes the spice cans or decanters are so pretty they sit on my counter as decorations."

So, if you had an outstanding Creole seafood dish in New Orleans, for example, you might purchase whatever made that foodie experience so memorable — and bring it home to relive wonderful vacation memories.

Here are some unique food items to consider grabbing the next time you're away.

Part ketchup and part mayonnaise, fry sauce packs a unique flavor. 

It provides an alternative to the usual condiments in which you can dip your fries, Nadja Abada, a registered dietitian with JM Nutrition Edmonton in Alberta, Canada, told Fox News Digital.

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"The fry sauce brand name, declared Utah's favorite condiment, can be picked up when on vacation and brought back home in a suitcase," she said.

The beauty of the sauce rests in its versatility, she suggested.

"It's not only used on fries, but as a sauce on tacos, in bowls and as a dressing in various salads," Abada said.

If you venture to a warm place like Jamaica, consider purchasing jerk seasoning in your resort's gift shop. 

"While jerk seasoning is likely widely available back home, it's best to purchase it in Jamaica where it's made with local ingredients and a 'whole lotta love,'" Ababa said.  

Sandals Dunn's River, an all-inclusive beachfront resort with 12 restaurants, has an on-site shop with a plethora of shelf-staple products. 

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Once you get the jerk seasoning back home, you can add it to chicken and enjoy. If chicken isn't your thing, jerk seasoning can be used in various marinades and sauces.

"You can even add it to eggs to give your breakfast a Jamaican flavor and bring back a few fond memories of your travels," Ababa noted.

If you happen to vacation in Mexico, you'd be remiss not to find some easy-to-pack food staples, Ababa said. 

"While your options may seem endless, I recommend a couple of indispensable staples: beans and salsa," she said. 

The selection of beans on Mexican supermarket shelves is substantial, she noted. 

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"Simply take your pick: black, pinto, garbanzo, Peruano, ferried – you name it," Ababa said. 

Similarly, an abundance of salsa types can be found in Mexico, including roja, verde, verde cruda, pico de gallo, taquera, habanero and chipotle.

If your wanderlust takes you across the Atlantic to Europe, Ababa said you'll certainly feast your eyes on a broad selection of delicious foods of the region, some of which you can take home. 

"No matter which country you visit, chances are the locally produced olive oil tastes better than it does at home," she said. 

"The hardest part about taking some back home is choosing your favorite, as there are over 500 olive varieties in Italy alone."

Olive oil, of course, can be spread on bread, drizzled on pizza or added to dressings. 

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"No matter how you use it, you'll be adding some authentic Mediterranean flavor to your meals," Ababa told Fox News Digital.

Should your excursions take you on a river cruise, you'll likely visit several ports on one trip – presenting an opportunity to step into town to explore and shop. 

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"While there are great items across Europe, Viking's river sailings through France on the Rhone, Garonne and Seine – to name a few – offer a great opportunity to pick up some shelf-stable seasonings and ingredients," Michel Gehrig, director of food and beverage for Viking's river voyages, told Fox News Digital.

"I highly recommend Espelette pepper for its exceptional flavor. Or Fleur de Sel de Guérande artisan sea salt and Herbes de Provence are wonderful to use in your home kitchen every day," said Gehrig, who is based in Switzerland.

"Riz de Camargue (red rice), truffle paste, Dijon mustard and canned sardines are also fantastic regional finds."

During the Christmas season, many Mexican American families enjoy one particular dish: tamales. 

But how did this come to be? Why is this food, readily available all year, set aside for Christmas? 

The answer, multiple chefs told Fox News Digital, is somewhat complex.

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"Tamales have been a cherished part of Christmas celebrations for generations because they represent so much more than just a meal – they're about family, tradition and community," chef Richard Sandoval told Fox News Digital. 

Born and raised in Mexico City, Sandoval owns Denver-based Richard Sandoval Hospitality, which operates more than 60 restaurants around the world. 

Tamales, he said, are "labor-intensive" and are "often bringing families together in what's known as a 'tamalada,' where multiple generations gather to prepare and assemble them by hand." 

This, Sandoval said, "is a beautiful way to honor heritage, share stories and create memories during the holiday season." 

"The tamale itself, wrapped like a little gift in its corn husk, symbolizes the warmth and generosity of this festive time of year," he said. 

Tamales, said chef Pati Jinich of Washington, D.C., are both "everyday food" and "celebratory food." 

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Jinich is a chef, cookbook author and the host of "Pati's Mexican Table" and "La Frontera" on PBS. 

"This is especially true during the holidays because we consider them to be delicious edible gifts," she said. 

One way to take some of the work out of making tamales, without sacrificing flavor, is to make them into a casserole, she said. 

"It is a tradition that my mother-in-law has passed down to me, since she has done this every single December. We have gone down to Valle de Bravo, Mexico, with them," she told Fox News Digital. 

This casserole, which features "layers of seasoned masa, a delicious filling, cream and cheese," can be prepped in advance and baked just before eating, she said. 

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"It is also fantastic to bring along for a potluck," Jinich said. 

While she prefers chicken in salsa verde for this dish, "you can do any other tamal filling you like." 

Here's her recipe.

Vegetable oil (to grease the baking dish)

1 batch corn dough or masa

1 batch salsa verde

2 cups shredded cooked chicken

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1½ cups Mexican crema or Latin-style cream, crème fraiche or sour cream

2½ cups (about 10 oz.) grated Oaxaca cheese mozzarella or Monterey Jack

1. Preheat oven to 400 degrees Fahrenheit.

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2. Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. 

3. Set aside ¾ cup of salsa verde and combine the rest with the shredded chicken.

4. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer.

5. Cover with aluminum foil and place in the oven for an hour.

6. Remove from the oven. Carefully remove the aluminum foil and spread on the remaining ¾ cup of salsa verde. Top with the cream and cheese. 

7. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

This recipe is owned by chef Pati Jinich and was shared with Fox News Digital.