Calling all popcorn fanatics: we know a bit of drizzled butter is all that's needed to make a delicious bowl of your favorite finger food, but we've got some interesting mash-ups of flavors that we think you should try the next time you veg out on your couch for another Netflix marathon.
Halloween is this weekend, so if you're looking for a last-minute big batch cocktail that will keep your guests properly hydrated—and might turn them into mutants—look no further! (Note: This will not actually hydrate anyone, just so we're clear. Priorities, people!)
I truly don't understand why anyone would pay $10.99 for a case of carbonated water just to feel like a Midwest mom on a diet. Every time I talk about LaCroix, pronounced La-CROY (rhymes with enjoy), it's like I take all the money I spent on my French major and light it on fire.
Avocados aren't just having a moment—they're having an extended stay in the spotlight. From mainstays like guacamole to buzz-worthy variations of avocado toast, this silky green fruit is the Hulk of the food world right now. I, for one, welcome any avo-centric trend with open arms... and an open mouth, of course.
For me, the smoky brilliance of a good barbecue can't be beat. The way the smoke flavor seems to permeate every part of the meat is, in my opinion, the closest thing we have to food magic. Throw a piece of meat in a smoker with some select wood choices, wait a few hours, and suddenly you have something rich, complex, and bursting with smoky flavors.
Imagine you have mastered the perfect cherry pie for your annual work picnic but, upon taking it out of its airtight pie carrier, your heart sinks as you realize the crust has turned to mush thanks to the moisture from the filling. Sound familiar?
We've heard of putting French fries on a slice of cheese pizza; after all, two fast-food favorites together are almost always better than one by itself. But French fries used as the crust of a pizza in lieu of traditional dough? That's an entirely different ball game. Don't Miss: 9 Pizza Hacks You Need to Try Before You Die
Step aside, Heinz: there's a new ketchup in town. Beetroot ketchup is the rising star of condiments. It's a vibrant, earthy, and sweet topping for summer BBQ burgers and grilled hot dogs, as well as a pretty un-beet-able dip for French fries. There's no corn syrup, it's paleo-friendly, and the beets give it a bright, bold flavor like no other sauce you have ever tasted.
The words "leftover champagne" cause us to shudder slightly because, frankly, we are loathe to leave bubbly in the bottle. But in the event that we do have some left over, we put it to use in two egg-cellent ways: baked eggs and scrambled eggs.
My husband's and my daily schedules are constantly changing. Frankly, it's complete chaos sometimes, so I can't plan to have elaborate dinners on the table at six o'clock every day. And by the time we actually get to eating in the evening, we've become so hungry that our moods have taken a nosedive.
Let's talk for a second about compound butter. No, scratch that, let's not. Because compound butters are too much work. You have to shape them and roll them and tie them and cut them... no thank you.
As you get barbecuing this summer, you're likely to encounter a few grills that aren't exactly the cleanest. At parks or campgrounds and even on your friends' grills (or, um, your own), no one wants to place food on gunked-up grill grates.
Cheesecake is a nearly flawless dessert. It's rich but light, has a toothsome crust but a creamy body, and tastes good served room temperature or frozen. What's not to like?
Don't Miss: Revolutionary Pasta Hacks You Need to Know
The biggest problem with plastic wrap is also its most useful trait: its incredibly clingy nature. Plastic wrap seems to stick to itself or you before you can get it over the plate, bowl, or food you're trying to preserve. And once you do manage to get it in the right position, it never sticks as well as you need it to. Fortunately, you can combat these inconveniences with two extremely helpful methods—a change in temperature or a bit of added moisture—as Jenny Stewart of CHOW explains in the...
Soda bottle jello went viral when the popular YouTube channel AwesomeDisneyToys posted video directions for this revolutionary gelatin confection. I just had to try it out to see what the hype is all about.
Sprinkles are a gateway to excitement, whether it's a birthday party with friends or an ice cream sundae by yourself. It may seem like these colorful creations can only come from the grocery store, but it's actually pretty easy to make beautiful sprinkles in your own kitchen.
After a few years, your cinnamon, paprika, and saffron begin to lose their vibrant hues, and the aromas that once filled your kitchen are barely distinguishable when you open their jars. These are telltale signs that your spices need to be replaced sooner rather than later.
In my household, we are frugal and somewhat picky eaters, so we have to be a little creative with the things we buy. We like to purchase items that can be used in multiple dishes to reduce cost—and because it's just more practical. Pancake mix is a favorite because it can be used in various dishes where any type of breading may be involved. To help inspire you, here are some of my favorite ways to use pancake batter at home.
There are a million (okay, slight exaggeration) ways to peel an egg, and countless numbers of tips, tricks, and hacks that are supposed to make that deviled egg appetizer you agreed to make for the party an absolute snap. More often than not, though, experiences vary... and pock-marked, greyish-yolked boiled eggs find their way into your collection whether you like it or not.
Home cooks are often quite intimidated when trying to reproduce the delicious ethnic dishes they enjoy at various restaurants. Thankfully, there are definite flavor profiles and spice/seasoning/herb combos that are very specific to various regional cuisines and cultures; with a little guidance, you can create dishes that are tasty homages to the cuisines you love to eat. In this two-part article (second part here), I'll cover both categories and sub-categories of some of the most popular ethn...
A slow cooker can be both your culinary companion and your go-to gadget in the kitchen. That's right: the idea of slow cooking is no longer for Southern housewives or purveyors of the Ladies' Home Journal anymore. The times, they are a'changing!
Nowadays, it feels like you can't talk about eating healthy without bringing up quinoa. Quinoa (KEEN-wah) has been the "superstar" of the health movement for a while; 2013 was declared the International Year of Quinoa by the United Nations, and has only continued to grow in popularity with both health nuts and culinary experts alike through the past few years. The true testament to quinoa's success has been its eventual integration into our everyday lives. Quinoa is now very accessible to fol...
Whether your holidays are cause for celebration or exhaustion from over-celebrating, alcohol is more often than not involved in the merrymaking. We at Food Hacks are very fond of enjoying this particular indulgence in lots of different ways.
It's nearly impossible to keep a stovetop clean when cooking, at least, in my experience. No matter what I do, liquid and solid food bits fall to the surface and around the burners every single time, creating a hard-to-clean mess.
Tahini: it sounds like the name of a high-end fashion designer... or perhaps a variation on a two-piece swimsuit. But this "weird ingredient" is actually a delicious and nutritious paste made from toasted sesame seeds and oil.
If you're lucky enough to have a dishwasher, you probably use that sucker to clean everything (minus your good cooking knives), and maybe even to cook your food, too. However, dishwashers are not without their faults. Dishes can still come out spotty and even with chunks of food on them, which usually leads to some hand-washing afterward.
Lemons, limes, and even oranges compliment a wide variety of both food and drink: gin and tonic, poached salmon, shrimp cocktails, fajitas, and so on. And you can easily step up your hosting game by making citrus garnishes: a presentation that is both elegant and interesting.
Keeping apples or avocados from browning after being cut is impossible; within minutes of being exposed to air, these fruits (yes, avocado is a fruit) begin to brown. No matter what you try—adding lemon juice, keeping the pits in place, immediately sealing the produce in an airtight bag—brown discoloration always occurs. However, air is not the only reason that foods like apples, avocados, and lettuce brown: it's also due to the knife you're using.
Editor's Note: The research described in the article below has been criticized and any conclusions based off this research should be examined with a skeptical eye. The article has been edited to reflect these issues.
Many home chefs are deterred from whisk-intensive recipes such as mayonnaise because they seem to require more than two hands—which is obviously the maximum number we possess. One hand is required to stabilize the bowl, another must be whisking constantly... and a third hand is needed to pour a steady stream of oil.
Convenience in the kitchen can be a very, very good thing. As fun as it can be to spend hours toiling over Julia Child's boeuf bourguignon, there's a reason that we have canned soup, microwave dinners, bouillon cubes, and, of course, boxed mixes.
A no-carb, gluten-free substitute for breadcrumbs. Sounds and probably tastes like cardboard, right? Unless you're talking about Pork Dust. Yes, you read that right. Pork. DUST.
Cooking on a budget isn't always easy, but there's a silver lining: it can be really fun. Ever since I started supporting myself I've enjoyed going shopping, finding the most affordable items, and learning how to make the most of them. Sure, sometimes I wish I could afford to buy a filet mignon and some morel mushrooms every night, but there's a different kind of enjoyment that comes from being able to turn a few dollars into a gourmet meal. For me, that means starting with cheap meat, and af...
Shrimp is one of my all-time favorite foods. It's versatile, delicious, and incredibly fun to use in the kitchen.
In my opinion (and I suspect in the opinion of the masses), there is no greater snack food than potato chips. They're crunchy, they're salty, they're fried, and they're bite size; what's not to love? But I believe that, like almost all foods, potato chips can get even better. Especially if they're the most basic garden variety type of chip: sea salt.
Summer cookouts and barbecues come with a lot of delicious foods, but to me, there's nothing better than dishes heaped with avocados. From guacamole to simply eating an avocado right out of its skin, I devour this fruit constantly—but it's one that can be tricky to find perfectly ripe.
Like most food lovers, I adore sushi. And like anyone who is a living, breathing human being, I'm a pretty big fan of sriracha sauce.
Oatmeal isn't the most glamorous breakfast, but it's definitely one of the best. It's healthy, filling, delicious, and easy to personalize. And, if you have instant packets, oatmeal is also a very quick and easy breakfast.
There are three huge benefits to microwave popcorn: it's quick, it's delicious, and it's cheap. But there's a way to make popcorn that's better, more delicious, and cheaper than the microwave variety. And oh yeah, quite a bit healthier.
