Eat Food Search Results — Page 38 of 123

How To: Cut a mango properly

Mango is a great tasting fruit but it can be a real hassle to cut and eat because of the stone in the middle. Watch this tutorial to find out how to properly cut that tasty tropical fruit, the mango.

How To: Pick out and cook artichokes

For years, Tom has avoided "creepy looking" artichokes. Thanks to Chef Paul and a grocery store visit, the cooking novice successfully confronts his fear by eating Sautéed Beef tenderloin tips with artichokes, tomatoes, mushrooms and kalijira rice and stuffed artichokes Le Jeune Chef. Tom hopes his steely display of courage will inspire others.

How To: Make a crockpot pot roast

By slow cooking all your ingredients in a crockpot, you can have a complete pot roast dinner ready to eat in no time. Learn how to season the pot roast in a crockpot and make a simple gravy to top off this hearty meal. You"ll need boneless beef, top round, olive oil, potatoes, baby carrots, beef broth, worcestershire sauce and cornstarch.

How To: Read treble and bass clef lines and spaces

Now that you know what a staff is, how many lines and spaces are in a staff, and what the different clef's are, it's time to learn where the notes go in each one. It's crucial to understanding note placement and everything else that involves using the staff to learn the sayings for each space and line. For the Treble Clef spaces, it's "FACE", for Treble Clef lines it's "Every Good Boy Deserves Fudge", for Bass clef spaces it's "All Cows Eat Grass" and for the lines he uses "Green Birds Don't ...

How To: Eat for maximum energy

Candy bars are tasty but all they do is spike your blood-sugar momentarily leaving you with and energy crash. For high, sustained energy you will need a balanced diet full of complex carbohydrate and protein.

News: Chickens Can Be Cuddly but Salmonella Is Not, Warns the CDC

Multistate outbreaks of Salmonella infection in humans have led the Centers for Disease Control to advise caution when interacting with poultry. A press release on June 1st mentioned eight multistate outbreaks connected to backyard flocks. As of May 25, 372 people in 47 states were reported infected with the outbreaks' Salmonella strains. That means this year could be as bad as 2016, a record year, for salmonella outbreaks with 895 people infected.

News: Kids' Snot Provides Unlikely Path for Superbugs to Move from Farm to Community

The noses of kids who live in areas of intense pig farming may harbor antibiotic-resistant bacteria, presumably acquired from the animals, according to a new study by scientists at the Johns Hopkins Bloomberg School of Public Health, UNC Gillings School of Global Public Health, and Statens Serum Institut in Denmark, published in Environmental Health Perspectives.

News: Flesh-Eating Bacteria from Cat Scratch Leads to Death for Man in Thailand

Phuket, the island in Thailand typically associated with paradise and most recently, illegally-run hotels, now has a different problem—a stray cat with the claws of death.

News: Go Blue, Not Green—Introducing the Newest Superfood, Blue Majik

You're all kale-d out, you've had it up to here with golden milk, and you're on the prowl for the next superfood. Well, get ready for some unicellular goodness: the next superfood is an algae named Spirulina, also known as Blue Majik. (Kudos to the marketing exec that came up with that, am I right?)

Candy vs. Caramel: Which Halloween Apple Reigns Supreme? [DEBATE]

With folks drawing lines in the sand before the upcoming election this November, it's important to know where you stand on some of the most important issues: the economy, foreign affairs, domestic affairs, and apples—caramel or candy apples, that is.

News: No, You May Not Pumpkin All the Things [DEBATE]

Guys, this has got to stop. It's not funny anymore. I'll defer to one of my all-time favorite people when it comes to my feelings on this unsavory subject:

How To: Make Copycat Pocky Sticks in Any Crazy Flavor Combination You Want

There are two kinds of people standing in the international section of the grocery store: the kind who love Pocky and the kind who don't yet know that they love Pocky because they've never had it.

How To: Pan-Fry Your Poached Eggs for a Crispy Addition to Any Meal

Eggs bring life to almost any dish. Toast with avocado? Put an egg on it. The same old salad you eat for lunch everyday? Put an egg on it. Stir fry leftovers? Put an egg on it.

How To: These 'Eggs in Clouds' Are the Heavenly New Way to Enjoy Breakfast

Scrambled, sunny side up, hard-boiled, soft-boiled, over easy, and poached: there are only so many ways to cook an egg before you get bored and look for inspiration somewhere else.

How To: Make Perfectly Circular McMuffin-Style Eggs Without Special Tools

We like our Egg McMuffins around here, albeit homemade with our preferred ingredients: whole wheat (or homemade sourdough) English muffins, a slice of thick Tillamook cheddar cheese, a meat, perhaps, like Canadian bacon, and finally—that perfectly-fried, perfectly-shaped egg.

How To: Make All-Natural Green Food Dye for St. Patrick's Day

When we were kids, Saint Patrick's Day was a green-hued holiday that promised green eggs in the morning and green mashed potatoes in the evening... along with some traditional corned beef and cabbage, of course.

News: Rainbow Bagels Are Taking the Country by Storm

No doubt you internet-savvy folks have seen the incredibly beautiful rainbow bagel going viral all over the country—and if not, let me educate you on its multicolored brilliance. Crafted by the brilliant bakers at The Bagel Store in Brooklyn, this cheery creation has actually been around for 20 years now. Watch the video below to see how the colorful roll is created.

News: Amazing Things Happen When You Burn These 5 Everyday Foods

No crème brûlée is worth its custard without the crackled, caramelized crust it's famous for. For this reason alone, many cooks have a brûlée torch sitting somewhere in their cabinets.

How To: The Secret to Making Deliciously Soft Cookies Is Cake Mix

This is the easiest cookie batch you'll ever bake, I promise. And no, take-and-bake cookie dough doesn't count. With this recipe, it'll take you less than 20 minutes to go from your sad, cookie-less life to cookies in your absolute favorite flavor... of cake.

How To: Cut 500 Calories Each Day with These Diet & Exercise Tips

It's a well-known fact (supported by myriad sources, including Fitness Magazine) that in order to lose a pound, you need to cut and/or burn 3,500 calories... which, divided by the number of days in the week, equals 500 calories a day.

How To: The Ultimate Guide to Making a Kickass Meat & Cheese Plate

Whether it's college football, the NFL, basketball, soccer, or baseball, sporting events are prime opportunities to entertain. No matter what the sport, food that's easy to eat is a must. Your guests should be able to mingle, eat, and talk trash... all at the same time! So a meat and cheese plate—also known as a characuterie board— is sure to be a crowd pleaser.

How To: Make Delicious & Juicy Sausage at Home in Just 10 Minutes

I hate wasting money. To be fair: I doubt there are many people out there who relish the idea, but I especially hate it. And I also dislike spending in excess of what I need. This happens all too often, I feel, when it comes to recipes that involve using sausage.

Polenta vs Grits: Why Grits Wins (Even When a Recipe Calls for Polenta)

Polenta can cause risotto-like anxiety for the most experienced cook. First of all, making polenta is time-consuming—it can often take upwards of 45 minutes (unless you use this shortcut). And in the midst of this long cooking time, you're constantly stirring to keep the polenta from becoming lumpy. Even after taking the utmost of care, the polenta can still turn out too loose, too firm, or too grainy.

How To: Make Sinfully Delicious Buffalo Wings (That Are Surprisingly Low on Fat)

Be it happy hour, a Super Bowl party, or just a gathering of friends, buffalo wings are a universal favorite. Since they're usually prepared for large groups, there is always a mix of both those that aren't counting their calories and others who are.

How To: Make REAL Tater Tots at Home

When you're young, utensils tend to be optional—and eating with your hands is optimal. One of the best examples of finger food for kids that has pervaded today's nostalgia-driven culture is tater tots.

How To: Sushi + Burrito = The Ultimate Handheld Meal

Sushirrito offers burrito-sized sushi rolls that are on the cusp of becoming the trendiest handheld snack to hit the foodie world. According to its website, Peter Yen created the Sushirrito brand, trademarked it in 2008, and opened his first restaurant in 2011 in the Bay Area with Ty Mahler, executive chef.

How To: 5 Ways to Host a Dinner Party for Under $25

To be twentysomething is an awkward time for entertaining. As we graduate college and begin to work in “the real world,” there is a yearning to transition from keg parties into dinner soirées. However, though the desire is there, often the bank account is not. Here are some ways to do in the kitchen what twentysomethings do best: fake it until you make it. (In other words, host a fabulous dinner party for four and still be able to make rent this month!)

How To: The Perfect Three-Course Meal for Peanut Butter Lovers

The peanut butter and jelly sandwich has officially left the building. When you eat this every other day in elementary school, you've sort of reached your limit. The thing is, peanut butter itself is delicious and quite versatile if used in the right way. Let's explore this kitchen cabinet staple and showcase it via the three dinner courses.

How To: These 6 Flavors Turn Crunchy Chickpeas into Snacking Gold

Whether you call them chickpeas, garbanzo beans, or Egyptian peas, these little morsels are one of my favorite snacks—when properly seasoned, that is. Being mild in flavor on their own, they're incredibly versatile and fun to experiment with. (They're also incredibly healthy.)

How To: 10 Thrifty, Time-Saving Ice Cube Tray Food Hacks

Stop! Do not pour that leftover wine, coffee, or bacon grease down the drain. And those herbs that have been in your fridge so long they've literally turned on you? And what about when that recipe only calls for two tablespoons of heavy cream, a quarter cup of tomato purée, or three cloves of garlic? Unless you plan on using the leftovers again in the next week or so, don't bother refrigerating them because they won't last.

Food Tool Friday: Pour & Strain Perfectly with a Silpoura Spout

Although I love a good kitchen gadget just as much as the next food writer, the truth is that my drawers are bursting with unused tools. I usually like to take the simpler approach to cooking and prepping, and for everyday cooking, I find that the best gadgets are usually the ones that do more than one thing.

How To: Make the World's Easiest Salad Dressing (No Seeding or Peeling Necessary)

In my family, if a food could be made instead of bought, it was made. It wasn't until I went to college and started eating dorm food that I tasted the store-bought versions of many kitchen staples. I quickly learned that there is an enormous quality difference between homemade dressing and the kind that comes in a bottle at the supermarket.

How To: Make Cheaper, Healthier & Tastier Pancakes with This Easy Pancake Mix Recipe

You can make a pretty strong case for pancakes being the ultimate breakfast food. They taste like a treat for a special occasion, yet they're not bad for you (presuming you don't share my whipped cream and maple syrup habits). They can be customized and accessorized, and they cook up in just a few minutes.

News: These Edible Flowers Will Literally Shock You

Eating flowers is a time-honored culinary tradition, from nibbling on nasturtiums to grazing on candied violets. And why not? They look beautiful and lend a unique floral flavors to salads, desserts, and anything in between.

How To: Bake Cake in Real Eggshells for April Fool's Day or Easter

These cake eggs are a gorgeous treat that also makes a delicious April Fool's Day prank. Getting a fairly humdrum breakfast of boiled eggs and fruit and discovering that it's cake instead is an eggcellent surprise, isn't it? If you want to make these for Easter instead, then they're an Instagram-worthy dessert to grace your brunch spread. This might be the only dessert that is appropriate for both April Fool's Day and Easter.

News: Store-Bought Almond Milk Is Bad for You (And the Environment)

While Kobe beef cows get massaged, American dairy cows are taking a real beating. Many people are cutting back on dairy while a growing number of people are discovering that they're lactose intolerant. As the public's disdain of cow's milk grows, milk sales themselves are at a forty-year low.