I received an email this week with a mystery that needed to be solved: was Durkee Famous Sauce being discontinued? I saw several posts about this on social media, including one that claimed to be an email sent by the owner of Durkee's, B&G Foods, stating that indeed, the sauce was not currently being made. I could not find an official announcement on the Durkee's website or on B&G's site; however, if you navigate to the sauces section of the B&G site, you won't find Durkee Famous Sauce listed. I have to admit that before receiving this email I had never heard of this allegedly famous condiment, but apparently it is beloved by legions of fans. The EYB Library has 35 recipes that call for Durkee Famous Sauce, but sadly no recipe for the sauce itself (at least not yet). There are many copycat recipes floating around - if you find one you like, be sure to add it to the Library!

Grilled corn and ricotta dip from Saveur Magazine

Yesterday we offered tips to stay cool in the kitchen, but for restaurant and bakery employees, most of these are not an option. Some bakeries have been shifting to earlier hours for baking to help keep workers cool, and some restaurants and bakeries have decided just to close the doors until the heat index returns from dangerous levels.

While excessive heat might not be the best part about summer, one of things that's in the top 10 has to be fresh sweet corn. Saveur is here to help you take advantages of the brief window when corn is at its best. While you can't go wrong with putting fresh cobs on the grill, Saveur offers five additional must-make recipes, including one that piqued my interest: Grilled Corn With Pepperoncini Butter.

When life hands you lemons, you make lemonade. When life hands you leftovers, you need to get creative, says NPR's Emily Siner. She talked to several chefs about strategies for making the most of leftover food, whether from a home-cooked meal or from takeout. One chef's answer: view cooking with leftovers as an experiment, a "fun game where you are creating something from what seems like nothing."

If the term 'Jell-O shots' brings to mind debauched college weekends, you may want to reconsider your definition. There's a "Jello-O shot renaissance" afoot, says Eater's Francky Knapp. Creative bartenders have reimagined this frat-house staple into refined, even artistic, creations that leave the old school shots in the dust. Forget boring strawberry gelatin and vodka, now we have mango mezcal margarita jelly shots with Instagram-worthy designs.