As frozen tantanmen and udon make high-quality ramen more accessible at home, one cultural question lingers: is slurping okay? In kitchens and comments alike, diners are navigating flavor ...

The best instant noodles are frozen noodles. Whether you want to make noodle soups, stir fries, or salads, these are the ones you should stock up on.

Oh, the frozen food aisle, keeper of conveniences. I find myself there often, snatching up dumplings for dinner emergencies, ice cream for emotional emergencies, and frozen spinach. Yep, that’s ...

The $57 billion U.S. frozen food industry produces many foods like broccoli and spinach that are best bought in the supermarket's freezer section.

Frozen spinach is a nutrient superstar: it’s low in calories, high in fiber (about 5 grams per 1 cup frozen) and packs vitamin C, iron, folate and some protein, according to the USDA.

A: I also use baby spinach leaves, because they are tender. You need eight ounces of fresh leaves (they cook down to about half a cup). For storing the noodles in the freezer, I let them sit out ...