Don't let whole fish dry out! FreshTartSteph shows us a method of baking it in a salt crust, made from salt and egg whites.

After a brief bake, crack open the crust (very impressive) to reveal moist, silky fish, not salty at all but perfectly seasoned, ready to eat alongside spring vegetables with a drizzle of best olive oil. You can't beat it for elegance and simplicity.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

We're rooting for this tart from mamamouse, made with root vegetables, prosciutto, and goat cheese.

This tart is pretty irresistible and contains all of my favorite things: goat cheese, meats that taste like bacon and . . . I think that's all it takes to win me over.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

Biodegradable and compostable: they mean the same thing, right? Not so: even though the denotations of these words may sound synonymous, the labels are actually misleading. While biodegradable items refer to any material that breaks down and decomposes in the environment, compostable goods are organic matter that breaks down to become a pile of nutrient-rich soil.

Keep reading to learn more about what distinguishes the terms "biodegradable" and "compostable."

Once you've made Running to the Kitchen's soft pretzels, all you'll want is some dipping mustard!

Make your entire house smell like Auntie Anne's in the mall with these easy, homemade pretzels!

For more — and the recipe — visit her blog and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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When making a rhubarb galette recently, I had a lot of leftover syrup from cooking down the rhubarb. There was no way that I was letting that ruby red sauce, full of concentrated rhubarb flavor, go down the drain. Determined to figure out a solution, I ventured to try a refreshing glass of rhubarb soda. I poured about three tablespoons of the syrup per glass (although you can use less if you prefer a less-sweet beverage) over tall glasses full of ice.

Next, in went the sparkling soda water. If you plan to serve this at a party, don't stir it up, because the pink and clear layers are quite eye-catching.

Keep reading to see what it tastes like.

Pringles . . . in stick form? With the relaunch of Pringles Stix ($3) in Pizza, Cheese, and Honey Butter flavors, many in our office scoffed at the unfamiliar shape and wondered how the Pringles Stix fared compared to the company's famed flaky chips. However, the experience and flavors of the sticks weren't what we anticipated. Keep reading to see our tasting notes and rating.

Pringles Pizza Stix

Our tasters sang praises for this pizza flavor. Described as packing plenty of pizza-like flavors, one taster even ventured to say, "I want to go back in time so my mom can pack these in my lunch box." Another likened the sticks to Italian cheesy bread topped with plenty of basil and oregano.

Tasters' average rating:

See the other flavors.

Guilty of neglecting your blender for far too long? Now that the weather's warmer, GraceDickinson has a seasonal smoothie that you'll want to whirl up.

I bring you this recipe not because it's a new, novel idea. Let's get real. Green smoothies are so five years ago. However, a phased-out fad they are not. These powerhouse shakes can still be an incredibly life-changing diet addition and shouldn't be forgotten. (Insert advertising slogan here. But seriously, they are wonderful.)

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

What's keeping you from composting? Is it too stinky? Does it attract fruit flies in your kitchen? Or does it just seem too difficult to bother with? Whatever your excuse is, these tips will help dispel your fears or bad experiences with composting so you can feel good about filling the green bin.

1. Get rid of the stink and flies: While there are some airtight compost bins with charcoal lids that help prevent smells from getting out, here's a guaranteed stink-proof method. Place all the food scraps in a compostable green bag and store it in the freezer until the bag is full.
2. Stop trashing your food: The compost bin can be the new home of all of your food scraps including vegetables, eggshells, coffee grinds, meat, bones, and leftover cooked food. Just remember to remove any stickers, plastic, or foil from the food.
3. Toss the packaging: If it's made of wood, paper, or compostable plastic, then it belongs in the compost bin. If it came from the ground, it's compostable, so even greasy pizza boxes can go in there. (Plastics labeled "biodegradable" are not compostable.)
4. Research where you can compost: If you have access to a backyard, set up your own composter or reach out to the city for a green compost collection bin. If you live in a large city, see if your apartment building has a green bin or ask your landlord to request one. Otherwise, most farmers markets will have a compost drop-off for you to contribute to each week.
5. See the amazing results: If you compost and recycle regularly, you'll soon notice that you barely have any trash — I toss one bag of trash a week, if not once a month. Thanks to composting, the days of stinky trash are gone, as my trash bin only holds nonrecyclable packaging, plastic wrappers, and bags.

What are your tips for smarter composting?