How To: Cook beef kidney with garlic and onion
Luci Lock shows you how to cook beef kidney with this tasty and nutritious recipe. For an organic dish try cooking this recipe with organically fed beef.
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How To: Make a classic Jewish cholent stew
Its very hard to describe what Cholent is for the Jewish stomach. Lets just say this is the dish the reminds of our grandparents. You will find this "stew" at just about every Shabbat day meal. Its a throwback to the recipes from Eastern Europe. This is absolutely something you will never see on the food network enjoy!
How To: Cook mushrooms
Watch this how to video and cook up a simple mushroom recipe that is perfect as a side dish for almost any meal or a snack.
How To: Make picanha brazilian barbeque
When it comes to difficult-to-prepare BBQ cuts like the rump, you either get it completely wrong or completely right. Rump, also called "picanha" by Brazilians, is an excellent cut - if you know how to prepare it.
How To: Make Korean bulgogi and rice
Cook up this favorite Korean dish, Bulgogi, it means marinated beef. Serve it by itself or with some rice and enjoy.
How To: Make a low calorie low carb vegetarian stuffed pepper
Here is a video tutorial on making a delicious stuffed pepper. It is easy to make, pure taste, low calories/ low carb, no meat, many varieties possible, & can be a starter, main course, vegetable side dish or snack.
How To: Make smooth-not-chunky guacamole
Everyone has their own way of making this popular dish and this is Zarela's smooth, not chunky guacamole. Learn basic Mexican cooking techniques from the true goddess of Mexican food- Zarela Martinez.
How To: Make Thai pork chops and stir fry pork with Kai
These two Thai pork dishes are quick and easy to make. You will need pork, oyster sauce, sugar, soy sauce, garlic powder, salt, celery, carrots, mushrooms, and fresh garlic. Watch this video cooking tutorial and learn how to prepare pork chops and stir fry pork from Thai chef Kai.
How To: Make a low calorie lasagna
Watch this instructional video to learn how to make a low calorie lasagna. All you need is ricotta cheese, garlic, parsley, noodles, and z-trim. Lasagna is an Italian dish.
How To: Pick an Antenna for Wi-Fi Hacking
When learning Wi-Fi hacking, picking a compatible Wi-Fi network adapter is the first step to learning to crack Wi-Fi passwords.
How To: Flash ZIPs Without TWRP (Or Any Custom Recovery)
There once was a time in the Android rooting scene where we couldn't rely on using a custom recovery for all of our modding needs. Manual file flashing was very popular in the early days of Android before custom recoveries started taking over. With the rise of TWRP, it seemed like there was almost no need for manual file flashers; however, they appear to be making a welcomed return in a big way.
How To: Lock Your Apple Watch with a Passcode to Increase Security & Keep Prying Eyes Out
While there isn't as much personal data residing on your Apple Watch as there is on your iPhone, it's still a good idea to set a passcode for it and lock it up when you're not using it. If you don't, while it's charging or otherwise off your wrist, others may be able to sneak a peek at your activity, messages, emails, and other personal details. Plus, you won't be able to use Apple Pay without one.
How To: Get ALL of Your Data onto Your New Android Phone
Setting up a new Android phone can be a pain. Although Google has some automated features, it does not restore everything. When it comes to transferring certain types of data like files and SMS logs, it's even trickier. By following our steps, you can be sure that you all your data will follow you to your new device.
How To: Protect Yourself from the KRACK Attacks WPA2 Wi-Fi Vulnerability
In October of 2017, Mathy Vanhoef released "Key Reinstallation Attacks: Forcing Nonce Reuse in WPA2." This paper demonstrates a way to decrypt traffic on practically any WPA2 network, the most commonly used form of wireless security (seeing as all other forms of Wi-Fi encryption have already been broken). Practically all of the network-connected devices we use will need to be updated in some way in order to protect against this vulnerability, each of them in a different way.
How To: Attack a Vulnerable Practice Computer: A Guide from Scan to Shell
In my previous article, we learned how to generate a vulnerable virtual machine using SecGen to safely and legally practice hacking. In this tutorial, we will put it all together, and learn how to actually hack our practice VM. This will provide some insight into the methodology behind an actual attack and demonstrate the proper way to practice on a VM.
News: Contaminated Breast Milk Devices Lead to Devastating Infant Injury
Foodborne infections often occur through the contamination of equipment, food-prep tools, and unsanitary surfaces. A recent report from the Centers for Disease Control and Prevention (CDC) reminds us that breast pump parts are part of the food-delivery chain — and they can become contaminated too.
How To: This Thanksgiving, You Can Have Your Booze & Eat It, Too
To some people, Thanksgiving is merely quality time with family and friends that they can't get throughout the rest of the year. To others, it's that one time when it's okay to be a greedy hog and get hammered all weekend long.
How To: Vegans Rejoice! Finally, a Damn Good Substitute for Bacon
Seaweed isn't just for rolling sushi anymore. The food science world is introducing chefs and home cooks to dulse (rhymes with pulse), kale's wacky seaweed cousin that tastes surprisingly like bacon and may even be the next big superfood.
How To: Take Your Brownies to the Next Level with Add-Ins & Toppings
The decadent, chewy, fresh-from-the-oven brownie is a classic American dessert. US History Scene states that the first brownies ever made were a result of socialite Bertha Potter Palmer's request of her chef at Chicago's Palmer House Hotel in 1893 "to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition."
How To: Chickpea Liquid Makes a Fantastic Vegan Mayonnaise
We had some friends over for a barbecue a few weeks back. Among other items, this outdoor soirée featured an epic potato salad (bacon, basil, crushed potato chips, pickles—the whole nine yards). And, like many potato salads, ours was made with a hearty amount of mayonnaise.
How To: Frito Pie Is Sinfully Delicious—& Easy to Make
Though the word "pie" may conjure up images of a dessert made of dough with various fillings, the famous Frito Pie is, in fact, something of an entirely different nature. Absurdly simple in its construction, this pile of Fritos and chili is served in the actual chip bag and more closely resembles nachos than it does a traditional pie.
News: Flip Your Breakfast Script with These Savory Oatmeal Ideas
I am officially breaking up with my daily breakfast of avocado toast and embarking on a promising new relationship with savory oatmeal. Yes, you read that right—savory oatmeal.
How To: When You're Sick of Almond & Soy, Try These 5 Milk Alternatives
Whether you are vegan, lactose-intolerant, or cooking for someone who is, standing before the non-dairy milk shelf in the grocery store can be daunting. Instead of playing it safe with the two most common milk alternatives—soy and almond—perhaps you should explore a few other choices that tend to be overlooked.
How To: Cook a Perfectly Roasted Chicken
Upon reading the title for this article, I bet you secretly thought to yourself, "Yeah, I've got the perfect way to 'make' roast chicken: I go to the store, and I buy one!" Well, there's no question that there are some really tasty, convenient rotisserie chickens out there, already made and ready for eating or using in recipes.
How To: These Two Items Make the Only Meat Marinade You'll Ever Need
My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons... I'm pretty sure this isn't a complete list, but I've honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.
How To: Make Cheese Fondue Without a Fondue Pot
Fall is the time for comfort foods—and what is more comforting than crusty bread slathered in melted cheese? Owning a fondue pot is both convenient and wonderful, but not all of us have the luxury of space for nonessential kitchen appliances. However, there are plenty of ways to make an absolutely delicious, lump-free fondue without the traditional equipment.
How To: Sour Patch Recipes Your Kids'll Go Crazy For
In my opinion, there is no candy greater or more timeless than Sour Patch Kids. They're the ultimate treat: sweet and refreshing, yet sour and tangy. These contrasting flavors are what make Sour Patch Kids perfect for the people of all ages—especially your kids. So let's make dishes that incorporate this awesome candy into your cooking rotation!
Velveting Meat: The Best-Kept Chinese Restaurant Secret
One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew. But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook.
How To: Roll Sushi—The Ultimate Guide
Sushi rolls, known as makizushi in Japanese, are only limited by your imagination—and your ability to roll them neatly, of course. While it may seem like a lot of effort, rolling sushi is a snap if you have the right tools.
How To: Why You Should Be Making Your Own Spices at Home
In my opinion, spices are the key to a successful kitchen. With a healthy array of spices and spice mixes, you have the foundation for nearly any dish that you want to make; the culinary world is your oyster. With a depleted cupboard of spices, however, nearly every recipe looks intimidating and unattainable.
How To: Turn Boring Ol' Cauliflower into Delicious Pizza Crust, Chips, & Fried 'Rice'
Many of you have heard of "ricing" cauliflower. If you haven't, you're missing out making this one-note vegetable into a variety of main and side dishes. The ricing process is so simple, fast, and easy that even the most novice cook can swing this. One you complete this prep step, you will have an ingredient so versatile that you can easily fool your kids into eating their veggies without them ever knowing it.
Food Tool Friday: Build Your Kitchen with These Five Buy-It-for-Life Tools
One of my favorite things to do when I visit my parents is cook. Aside from the fact that I adore cooking with my mom, there's something comforting about returning to the kitchen that I first started playing in 20 years ago. Nearly all of the tools and appliances are the same ones that I used as a kid, and the familiarity is palpable.
How To: 5 Reasons Why You Should Never Throw Out Used Coffee Grounds
Coffee beans are one of my favorite things in the entire world. They smell intoxicatingly perfect. And when ground up and steeped in hot (or cold) water, they somehow taste even better than they smell.
How To: The Tricks to Making Boxed Mac & Cheese Even Better
For foods that encompass both tastiness and convenience, it's hard to beat boxed mac and cheese. Mac and cheese in a box takes 15 minutes to make, dirties only one dish, requires no skill, costs only two bucks, and is, despite all of the above, wildly delicious. Yet it can get even more delicious just by adding a few more ingredients.
How To: Plate Food Like a Pro
We are visual animals. So when it comes to food, presentation is everything. In deciding what to eat, certain colors and textures instantly turn us off or on. Think of runny sautéed spinach versus a salad of fresh vibrant spinach. Which one would you reach for first?
How To: 7 Little-Known Food Hacks Starring Salt
Salt is one of my favorite ingredients, by far, and also one of the most overlooked foods in the kitchen. This is probably due to the fact that it's an essential component of almost any recipe; because salt is a necessity, it's easy to forget how dynamic and versatile it can be as well.
How To: Why You Should Always Keep Canned Pumpkin in Your Pantry
Canned pumpkin is something I always stock up on and keep in my pantry, because it's endlessly useful when cooking or baking. Sweet, creamy, and mild, pumpkin can be folded into baked goods and savory dishes with ease.
How To: 15 Clever Ways to Use Coffee Filters for More Than Just Java
Even if you've put aside your percolator and have gone the way of the pod coffeemaker, there are still dozens of ways to use your leftover coffee filters. Incredibly cheap, absorbent, and shaped with a ruffle, coffee filters are useful in the kitchen, garden, and around the house.
How To: 7 Ways to Make Soup Creamier, Thicker, & More Satisfying
Soup can be one of the most finicky dishes to make. While seemingly innocuous at first, the texture of this meal can change in an instant. For example, adding too many vegetables can result in soup that's too watery, such as tomatoes, which contain a lot of liquid.
How To: 6 Incredibly Quick Ways to Use Leftover Candy Canes
Somehow, we end up with a pile of leftover candy canes at the end of every December. Yet just because the enthusiastic holiday commercials are gone and the Christmas cards are on discount doesn't mean you have to let the minty sweets go to waste.