Fewer Ingredients Search Results

How To: Make a wonderful creamy parsnip soup

Parsnip soup is delicious on a cold, dreary day. In this tutorial, learn how to make a wonderfully creamy parsnip soup with a slight curry taste and awaken your senses. This soup will not take long to make and requires few ingredients, so it is perfect when you want to whip up something in no time.

How To: Make vegetarian lentil stew

Once again, the Frugal Chef shows her viewers how to make a delicious, nutritious, and cost effective meal. Today, the meal of choice is Vegetarian Lentil Stew. This hearty lentil stew is chock full of wholesome and easily available ingredients such as lentils, carrots, and olive oil. Even though this stew does not contain meat, the lentils are sure to be very filling. The Frugal Chef highly recommends that while you are preparing the recipe, you thoroughly stir together all the included vege...

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.

How To: Make Italian focaccia bread

Learn how to make focaccia bread. Ingredients are as followed: 1 x 7g sachet instant yeast (or 1 sachet dry yeast; 1 tsp sugar; 200ml tepid water); 350g (2 1/2 cups) strong white bread flour; 1/2 tsp salt; 2 tbsp olive oil.

How To: Fry a candy bar

This tasty treat might stop your heart but it'll seem worth it. There's nothing much better than your favorite candy bar, but trust me there is and favorite candy bar fried. No longer reserved for fairs and carnivals this artery buster can be made right at home.

How To: Make Korean tacos

Sick of the same old taco? Well, mix it up and try a unique cross-cuisine take on the Mexican taco. Everyone can enjoy the unique flavors of Korean inspired kimchi in the personal size and hand-held qualities of a taco shell.

How To: Cook traditional German recipes

In this online German recipe video series, learn from gourmet chef Rainer Wickel how to prepare German potato pancakes, wienerschnitzel, and a German sauerkraut casserole. This expert chef will teach you about traditional German cooking, what wienerschnitzel is, what German potato pancakes are, what a sauerkraut casserole is, and the ingredients and utensils needed to create these traditional German dishes.

News: Undergrad Student Scientist Made Beer Good for You — and Your Gut Microbes — by Adding Probiotics

When Chan Mei Zhi Alcine chose her senior project, she thought outside the box by thinking inside the bottle. Along with a research team at her university, she found a way to combine health and enjoyment, while meeting a challenge not so definitively met before in alcoholic beverages. She and a research team at her university claim they've created the world's first probiotic sour beer.

News: Project Halium Could Open the Floodgates for Non-Android Custom ROMs

Rooting a phone lets us install custom operating systems, known as ROMs, which replace the device's preinstalled OS. Most custom ROMs are based on code from the Android Open Source Project (AOSP), which gives them a look and feel similar to Google's version of stock Android. But every now and then, you'll see a ROM that isn't based on Android, though these are few and far between — at least, until now.

News: MSG Is the Ultimate Healthy Flavor Hack

Hear me out. No, really. Before you sharpen your pitchforks and give me anecdotal evidence of your Chinese restaurant syndrome, I think you need to know a few things about monosodium glutamate. First of all, it's a naturally-occurring chemical compound that can be found in anything from tomatoes to cheese, and is used in all kinds of foods from KFC to breakfast sandwiches. So spare me the comments on MSG and Chinese food—you probably eat MSG on a daily basis without even knowing it. (And also...

News: You're Eating Mold & You Don't Even Know It

Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso.