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How To: Cook Korean tofu stew (Doen Jang Chigae)

Forget the takeout tonight and try cooking Korean style dishes. This how-to video shows you how to make Korean style tofu stew with mixed greens. Korean tofu stew is also called Doen Jang Chigae. Watch how simple it is to make this Asian dish. Eat it with other side dishes such as rice, barley rice, vegetable salad, and hot pepper paste or mix it all together.

AHS Cult: How to Grow a Beehive Out of Your Skull for Halloween

The promotional images for American Horror Story: Cult have been some of the most arresting in recent memory. They mash coulrophobia, trypophobia, and body horror together with some serious economy into a succinct, colorful, image. It's like a bad car accident that you can't stop rubbernecking. Which makes it perfect for a Halloween costume — you'll be repulsive, but no one will be able to look away. While the beehive skull hasn't made an actual appearance in Cult yet, and probably won't sinc...

How To: The Shortcut You (Don't) Knead for DIY Donuts

Many "quick and easy" donut recipes involve a donut pan and an oven, but those are basically just mini cakes shaped like donuts. Chances are, if you're in the mood for a donut, you aren't looking for a cake "donut" recipe—you want the real thing—a donut shop donut, fresh out of the fryer and topped with sugar or glazed to perfection.

Forget Baking Soda: This Trick Is Way Better at Deodorizing Stinky Fridges

Smelly foods are what make my culinary world "go 'round," so to speak. I grew up with fish sauce, learned to cook with and love fermented beans and veggies, and am one of the biggest garlic advocates I know... other than my husband, who thankfully shares the same smelly food sensibilities. (Let's put it this way: anyone that can stomach stinky tofu can handle anything I could possibly cook up.)

How To: 3 Amazing Non-Coffee Uses for Your French Press

My French press is one of the most important tools in my kitchen. It's indispensable, and it's no small exaggeration when I say that I use it on a daily basis thanks to my coffee addiction. However, it gets used for a lot more than just my morning cuppa (and my second morning cuppa, and my late morning cuppa, and my... well, you get the picture).

How To: 4 Tasty Reasons to Not Throw Away Your Potato Skins

Potato peels are largely misunderstood creatures. They're shucked away from every mashed potato dish like some icky rag that has no business in your kitchen. PS: Quit it. By ditching the peels, you're not only missing out on fiber and large amounts of potassium (even more than a banana), you're tossing the potential for chewy, crunchy finger food. So the next time you're left with a plate of scraps, here are four tasty reasons to hold onto them.

Nature's Secret Code: How to Select Vegetables at Their Peak

There are a lot of people out there who don't like vegetables, but I would contend that that's because they haven't eaten any really good vegetables. I thought I hated tomatoes (okay, technically a fruit, but used mostly as a vegetable) until I ate some fresh from a garden. One bite of a juicy, ripe heirloom tomato made me realize that I love tomatoes—it's those bland, mealy supermarket tomatoes that I hate.

Real Brain Food: What Geniuses Actually Eat, Part 2

If you've already read the first part exploring what geniuses actually eat as opposed to what the rest of us are told to eat for brain health, you've noticed that there are some big discrepancies. Instead of favoring healthy, wholesome foods high in antioxidants, lots of high-achieving types tend to go for caffeine, sugar, and processed foods. One notable health habit practiced by many: eating breakfast.