Tomato Paste Substitutes: At a Glance

Tomato sauce or puree, reduced
3 tbsp simmered down to 1 tbsp, best all-purpose sub

Canned crushed or diced tomatoes, reduced
3-4 tbsp simmered and blended down to 1 tbsp

Ketchup
1:1 ratio, best fast fix for small amounts

Sun-dried tomatoes, blended
2 halves blended per 1 tbsp, best for deep flavor

Fresh tomatoes, cooked down
1 medium tomato per tbsp, best from-scratch option

Tomato powder or bouillon, reconstituted
Check package ratio, best shelf-stable pantry option

Roasted red peppers, pureed
1:1 ratio, best for color, not nightshade-free

Pumpkin or squash puree with vinegar
1:1 ratio, best nightshade-free thickener

Beet puree
Small amount, best nightshade-free color only

Key Takeaways

The FDA defines tomato paste as containing at least 24 percent tomato soluble solids, while tomato puree and tomato sauce fall in the 8 to 24 percent range. That gap in concentration is why thinner tomato products need to be reduced before they can stand in for paste.
Roasted red peppers are a popular “substitute” for color and sweetness, but peppers are nightshades too, just like tomatoes. They are not a fit for anyone actually avoiding the nightshade family.
Ketchup already contains sugar, vinegar, and salt, so it works best in small amounts where those extra flavors won’t throw off the dish.
Cooking tomato paste (or any tomato substitute) in hot oil for a minute or two before adding liquid deepens its flavor through browning, a step worth kee 

The post What Can I Use Instead of Tomato Paste? 9 Substitutes That Actually Work first appeared on STL Homelife.

Unopened, refrigerated
3 to 6 months at peak, often much longer

Opened, refrigerated
Continues to ferment; good for months

Very sour, aged kimchi
Not spoiled; prized for cooking (mugeunji)

Room temperature
Speeds fermentation fast; refrigerate promptly

Bulging or leaking lid
Normal; CO2 from active fermentation

Real spoilage signs
Fuzzy/colored mold, foul smell, sliminess

Thin flat white film
Usually harmless kahm yeast, not mold

Key Takeaways

Kimchi is a living fermented food. Its lactic acid bacteria don’t stop working in the fridge, they just slow down, so kimchi changes over time rather than expiring on a fixed date.
Increasing sourness, fizziness, and a bulging or leaking jar lid are all normal signs of active fermentation, not spoilage.
Very sour, well-aged kimchi (called mugeunji in Korean) is a genuine delicacy used in dishes like kimchi jjigae and kimchi fried rice, not something to throw away.
A thin, flat, papery white film on the surface is almost always harmless kahm yeast. True mold is fuzzy, raised, and often green, black, pink, or blue.
Kimchi’s low pH, typically 3.5 to 4.5 once fermented, makes it naturally resistant to the kind of dangerous bacteria that worry food safety experts about other preserved foods.
Keeping vegetables fully submerged under the brine is the single most effective thing you can do to prevent real spoilage.

Why Kimchi Doesn’t “Expire” the Way Most Food Does

The science: live bacteria are the preservative, not an additive
Kimchi is fermented by lactic acid bacteria, mainly Leuconostoc and Lactobacillus species, that occur naturally on the vegetables. As these bacteria consume sugars in the cabbage and radish, they produce lactic acid, which drops the kimchi’s pH down to roughly 3.5 to 4.5 

The post Does Kimchi Go Bad? Everything You Should Know first appeared on STL Homelife.

Clogged nozzles
Broken sprinkler heads
Valve problems
Underground pipe leaks
Low water pressure
Controller or timer issues

Roots, shifting soil, lawn equipment, and ordinary wear can also damage irrigation components over time.
Even a small leak can waste a significant amount of water if it continues unnoticed. Uneven watering may also stress grass and landscaping, leaving some areas oversaturated while others do not receive enough moisture. Outdoor leaks can also creep toward your foundation if left unchecked, which is one of the risks covered in our guide on how to prevent water damage before it starts.
Catching the problem early can make the repair simpler and help prevent unnecessary water loss.
Know What Commonly Goes Wrong
A sprinkler system may look simple from the surface, but several components have to work together for it to operate properly.
Water moves through underground pipes and valves before reaching individual sprinkler heads. Controllers or timers determine when each zone runs, while pressure and nozzle design affect how water is distributed across the landscape.
Common problems include:

Cracked or damaged sprinkler heads
Nozzles blocked by dirt or debris
Valves that remain open or fail to activate
Leaking underground lines
Faulty wiring
Controller or timer malfunctions
Heads that become misaligned
Pressure problems affecting an entire zone

The visible symptom does not always reveal the actual cause. For example, a sprinkler head that does not rise may be damaged, but it could also be affected by low pressure elsewhere in the system. A dry area may result from a clogged nozzle, incorrect head placement, or a leak reducing flow to the zone.
That is why proper troubleshooting matters. Replacing the first part that looks suspicious does not always solve the underlying problem.
Know When to DIY and When to Call for Help
Some sprinkler repairs are reasonable DIY projects when the issue is obvious and limited. Cleaning a clogg 

The post Keep Your Yard Alive: What You Need to Know About Sprinkler Repair first appeared on STL Homelife.

One hole. That is usually all it takes to retire a favorite pair of torn jeans, long before the rest of the denim gives out. Good news: denim repair is well within reach at home, whether you grab a needle or a sewing machine. This guide covers picking a jeans patch, doing the hole repair, and locking it down with a backstitch so the tear stops spreading.
Why Bother Patching Jeans?
Patch early and a small tear stops before it becomes a big one, since denim keeps ripping from the damaged edge once it starts. A patch also adds years to jeans that still fit, and Levi’s lists patching rips among the repairs that extend the life of jeans.
A backing patch hides the damage through invisible mending, or contrast thread turns the fix into a feature you actually want to show off.
Eric Turney, President of Monterey Custom Patches, puts it this way:
“A well-made patch can do more than cover damaged fabric. It can extend the life of a favorite item while adding personality that makes it feel even more unique.”

When to patch, and when to skip it:

Reach for a patch: knee tears, frayed jeans, seat wear, thinning fabric, early crotch holes
Skip the fix: denim around the damage feels brittle or splits under light tension, since stitches need sound fabric to grip

Check the Damage First
Wash and dry the jeans first to clear out shrinkage and give yourself a clean surface. Then turn them inside out and look at least an inch past the visible opening.
Hunt for pale, thin, or loose fibers, and trim only the loose thread ends. Cutting intact fibers just widens the zone your stitches have to carry. Also, check for any sweat stains or other marks that may need to be cleaned first, so you have a clean surface to work with.
Size the Patch Right
Measure the whole weak area, not the open gap. Cut your patch at least 1/4 inch bigger on every side, and 1/2 to 3/4 inch bigger for worn seats and knees. Round the corners so they do not lift and peel.
What You Need for a Strong Repair

Pick a backing fabric that matches your jeans in weight and stretch, because rigid denim on stretchy jeans piles strain in one spot.
Grab all-purpose polyester thread for durability, or cotton thread for a traditional look. Then set out your tools: sharp fabric scissors, pins or fabric clips, a thimble, and either a hand-sewing needle or a machine. For heavy denim or stacked layers, fit a denim needle so it punches through without skipping.
Inside or Outside?
An inside patch sits behind the hole, props up the frayed fibers, and leaves a cleaner face. An outside patch works when you want a visible accent: contrast denim, an embroidered emblem, or Sashiko-style stitching.
Patching Jeans by Hand
Hand sewing gives you the most control, especially in tight spots a machine cannot reach. Turn the jeans inside out, center the patch, and pin or clip both layers flat. Start in the sound denim, not the frayed edge, and work small even stitches around the whole perimeter.
Then add a few parallel rows thr 

The post How to Repair Jeans With a Durable Patch first appeared on STL Homelife.

Tastes bland
Salt in layers, finish with acid or umami

Watery
Add a thickener or simmer uncovered

Mushy vegetables
Add ingredients by cook time, not all at once

Tomato soup tastes harsh
Balance acid with fat or sweetness

Too salty
Dilute with unsalted broth, or mask with acid or dairy

Tastes flat
Brown onions, garlic, and spices first

Chicken dry or stringy
Simmer gently, don’t boil

Missing something
Add a finishing touch right before serving

Grainy texture
Blend hot, in batches, don’t overblend starches

Too spicy
Add coconut milk, potato, or broth to mellow it

Greens turned brown
Add in the last 1 to 2 minutes only

Noodles mushy
Cook noodles separately, add to the bowl

Separated after freezing
Freeze before adding dairy, stir it in after

Too sweet
Add salt, acid, or bitterness for contrast

Tastes generic or thin
Use real stock or broth instead of water

Key Takeaways

Salt in layers throughout cooking, not once at the end. A single late addition can’t fix a pot that’s been under-seasoned the whole way through.
Add vegetables by cook time. Onions and carrots can simmer for the full cook, but greens, peas, and zucchini only need the last few minutes.
Browning onions, garlic, and spices before the liquid goes in builds flavor a long simmer can’t replicate on its own.
Water works in a pinch, but stock or broth gives soup a savory backbone t 

The post 15 Common Soup Mistakes (And How to Fix Them Fast) first appeared on STL Homelife.

1
The University of Olivet

The University of Olivet is a private university in Michigan with rolling admissions. Its small, relationship-based learning environment enables high faculty access and intimate class sizes. An impressive 100% of enrollees receive aid, grants or scholarships, ensuring financial support is available.
Both free and fast, the application process removes barriers that might delay your decision. The university also provides accredited online pathways designed for adult learners and transfer students. You can also connect with admissions, financial aid and student services teams for guidance as you compare options and plan your next steps.

Key features:

Founded in 1844
13:1 student-to-faculty ratio
Strong programs in psychology, business administration, biology and criminal justice

2
Virginia Commonwealth University

Virginia Commonwealth University pairs vibrant campus life with rolling or flexible admissions schedules that accommodate those who decide late. Over 200 degrees and certificates give you extensive program options.
First-year applicants with a high school GPA of 3.5 or higher receive guaranteed admission to the university. Prospective students can apply through the Common App and submit a transcript by January 15.

Key features:

Founded in 1838
17:1 student-faculty ratio
Programs in visual and performing arts, nursing and health sciences, and psychology

3
South Dakota State University

South Dakota State University offers over 50 undergraduate majors and a rolling admissions schedule, providing year-round opportunities. December 1 marks the Academic Scholarship Application deadline, giving you a clear target if scholarship funding matters.
The university accepts undergraduate, graduate, transfer, international, online and high school dual-credit applicants.

Key features:

Founded in 1881
17:1 student-to-faculty ratio
Strong programs in nursing, agriculture and engineering

4
University of the Pacific

California’s first chartered institution of higher education, the University of the Pacific, has over 80 majors and minors, creating abundant academic options. Nearly half of all classes enroll fewer than 20 students to form more intimate learning communities.
The university reviews applications submitted after the regular decision deadline on a space-available basis, creating opportunities even when you’ve missed traditional cutoffs.

Key features:

Founded in 1851
13:1 student-to-faculty ratio
Strong programs in health professions, engineering and business

Understandin 

The post Deciding Late? These Are the Best Colleges With Flexible Acceptance first appeared on STL Homelife.

Cornstarch slurry
1 tbsp cornstarch and 1 tbsp cold water per cup of liquid

Pureed vegetables
Blend 1 to 2 cups cooked vegetables into the pot

Potato
1 diced potato per quart, mashed or pureed in

White bean puree
1 cup pureed beans per quart

Roux
1 tbsp butter and 1 tbsp flour per cup of liquid

Rice
¼ cup rice per quart, simmered soft and blended

Oats
¼ cup rolled oats per quart, simmered 10 minutes

Silken tofu
½ cup blended with broth per quart

Coconut milk
½ to 1 cup, canned full-fat, added near the end

Egg yolk, tempered
2 yolks per quart, tempered before adding back

Key Takeaways

Cream does two jobs in soup: it thickens the liquid and it adds a rich, fat-coated mouthfeel. Most substitutes only do one of those well, so match the fix to the job your soup is missing.
Always mix starches like cornstarch or flour with cold liquid before adding them to a hot pot. Adding dry starch or starch straight into simmering liquid causes clumps that will not smooth back out.
Overblending starchy vegetables like potatoes or oats releases too much starch and turns soup gluey. Pulse just until smooth.
Coconut milk means canned, full-fat coconut milk here, not the thin carton beverage sold near dairy milk. The carton version is mostly water and will not thicken anything.
A cornstarch slurry loses its thickening power if boiled too long after it is added. Stir it in, let the soup return to a simmer, and pull it off the heat once it has thickened.
You can also thicken soup with no add 

The post How To Thicken Soup Without Cream: 10 Easy Substitutes first appeared on STL Homelife.

Coconut cream, diluted with water
Adjust to taste, best for real coconut flavor

Heavy cream, thinned with water
1:1 ratio, best all-purpose sub for canned coconut milk

Half and half
1:1 ratio, best lighter option with no dilution needed

Cashew cream
1:1 ratio, best vegan sub for rich curries and soups

Evaporated milk
1:1 ratio, best shelf-stable sub for canned coconut milk

Greek yogurt or sour cream, thinned
1:1 ratio, best for finishing curries off heat

Silken tofu, blended
1:1 ratio, best for creamy vegan soups and smoothies

Whole dairy milk
1:1 ratio, best all-purpose sub for coconut milk beverage

Oat milk
1:1 ratio, best vegan sub for coffee and baking

Soy milk
1:1 ratio, best high-protein vegan sub

Almond milk
1:1 ratio, best low-calorie, light-bodied sub

Rice milk
1:1 ratio, best for nut and soy allergies

Key Takeaways

Coconut milk comes in forms that behave nothing alike: thick canned coconut milk for cooking, and thin coconut milk beverage from a carton for drinking. Match your substitute to the correct one.
Canned coconut milk gets its richness from a high fat content, typically 15 to 24 percent for full-fat versions depending on the brand, which is closer to heavy cream than to dairy milk.
Carton coconut milk beverage is fortified and diluted down to around 1 to 2 percent fat, so it behaves much more like skim or low- 

The post What to Use Instead of Coconut Milk: 12 Swaps first appeared on STL Homelife.

Do Bonito Flakes Go Bad: At a Glance

Unopened, room temperature
Good until the best-by date

Opened, refrigerated
2 weeks to 1 month, per Yamaki

Refrigerate before opening?
No; can cause condensation inside the bag

Frozen
About 3 months, portioned and sealed well

Real risk once opened
Mold or rancidity from air and moisture exposure

Normal, not spoiled
Flakes that “dance” and curl on hot food (heat and airflow, not movement)

Key Takeaways

Bonito flakes (katsuobushi) are a dried, smoked, and sometimes fermented fish product, not a shelf-stable spice, and they fade much faster once opened than most dry pantry goods.
Per Yamaki’s own guidance, opened bonito flakes should be refrigerated and used within 2 weeks to 1 month.
Counterintuitively, an unopened bag should not be refrigerated. Yamaki specifically warns this can cause condensation inside the bag when it’s brought back to room temperature.
Mold, an off or sour smell, or a stale cardboard taste within the recommended window are real signs to stop using the flakes.
The highest grade of katsuobushi, karebushi, is traditionally aged for months using a controlled, intentional mold fermentation, which is completely different from mold appearing on your open bag of flakes at home.
Skipjack tuna, the fish bonito flakes are made from, is in the same family as sardines and other fish prone to histamine formation if not chilled quickly after catch, though this is a supply-chain concern controlled well before the product reaches a store shelf.

Why Bonito Flakes Fade Faster Than Most Dry Goods

The science: it’s a fish product wearing a spice’s disguise
Katsuobushi starts as skipjack tuna (bonito) that’s simmered, then smoked and dried repeatedly until moisture content drops from roughly 70% down to under 20%. That intense drying is what makes the block shelf-stable for a long time, the same reason beef jerky and ot 

The post Do Bonito Flakes Go Bad? Katsuobushi Shelf Life Guide first appeared on STL Homelife.

Philadelphia’s donut scene has more plot twists than a telenovela. Shops close. Shops move. Shops rebrand and reopen three neighborhoods over. We went and checked every single one in person (well, digitally, but with the same energy) so you don’t waste a trip.

If you love donuts and either live in or are traveling to the Philadelphia area, buckle up, because this list needed more than a light dusting of powdered sugar to fix. A couple of legendary names have quietly vanished. One of them moved twice and still didn’t make it. But the survivors? They earned their spot the hard way. Every location below was checked directly against the business in August 2026, so consider this your donut GPS: freshly recalculated.

The Fresh Five, at a Glance

Federal Donuts — the OG Philly institution, now a leaner, meaner two-location operation
Holmesburg Bakery — Northeast Philly’s cream donut legend since 1900
Beiler’s Bakery — the Reading Terminal Market line that’s always worth standing in
Frangelli’s Bakery — home of the Frannoli, a donut that went to cannoli school
Dottie’s Donuts — 100% vegan and 100% will not tell you it’s vegan unless you ask

#1
Federal Donuts
The chain that turned “donuts and fried chicken” into a whole personality.
Opened in 2011, Federal is the reason half of Philly thinks “fancy donut” is a real food category. The fancies rotate daily through flavors like Strawberry Lavender and Cinnamon Brown Sugar and tend to sell out by mid-morning, while the hot-and-fresh style comes straight from the fryer whenever you show up. Heads up: Federal went through a real shake-up in 2026, closing several locations as part of a broader slowdown, so this isn’t the five-outposts-and-a-stadium-cart empire it once was.
Est. 2011Order the “fancy”Now just 2 locations
Find it: 701 Fairmount Ave, Philadelphia, PA 19130  |  540 South St, Philadelphia, PA 19147
Can’t make it out? Try our easy air fryer donut recipe instead.
Glaze rating: still worth the hype, just get there before the fancies vanish.

#2
Holmesburg Bakery
Northeast Philly’s cream donut authority since 1900, and locals will fight you on this.
Family-owned in the Holmesburg/Torresdale section of Northeast Philadelphia for well over a century, this neighborhood bakery has built a local reputation almost entirely on one thing: cream-filled donuts so heavy with actual cream that regulars call them the best in the city, no notes. Beyond donuts, expect butter cake, strawberry shortcake, and a case full of old-school Philly bakery classics. Get there early on Sundays; the cream donuts have a way of disappearing.
Est. 1900Order the cream donutNortheast Philly staple
Find it: 7935 Frankford Ave, Philadelphia, PA 19136
Glaze rating: maximum. Ask any Northeast Philly local, they won’t be subtle about it.

#3
Beiler’s Bakery in Reading Terminal Market
The line is long. The line is worth it. Those are just the facts.

Pennsylvania Dutch bakers buil 

The post 5 Top Spots for Donuts in Philadelphia (2026) first appeared on STL Homelife.