Protein powder is a fad in the same way that Justin Bieber's music is: you either love it, or you hate it. Everyone I know has a strong opinion about protein powder, ranging from "daily necessity" to "utterly useless."
It is a universal truth that Nutella is the nectar of the gods. It takes the already delicious (e.g., sandwiches, cupcakes, or even bacon), and turns it into something magical. Everyone also knows homemade is always better. So if you're looking to step up your baking game, follow these instructions from Cookies, Cupcakes, and Cardio and make your very own Nutella!
I've never met a person who doesn't love French fries. And, to be frank, I have no desire to meet such a person.
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.
I love it when peaches are in season! It means it is cobbler time. This simple peach cobbler recipe will sure to impress your friends and family, it is super easy to make, and it is pretty darn cheap as well. Let's get baking!
As much as I love eating weird foods, when it comes to my favorite food, there is only one simple choice: cheese. Since cheese is my favorite to eat, it should come as no surprise that it's one of my favorites to make as well.
Meet the Wonderbag. The "first non-electric slow cooker" uses an insulated bag made of poly-cotton fabric, polyester, and repurposed foam chips. You bring your one-pot meal to the desired cooking temperature, usually via the stovetop. Then you turn off the heat, pop the pot into the Wonderbag, and it will continue to cook thanks to the retained heat in the bag.
While I frown upon any form of uneaten cookie, sometimes we overestimate our late-night cravings for baked goods leaving us with extra cookie dough at 4 a.m. If you're in the privileged dilemma of not having enough excess dough to make another batch of cookies but just enough left over that you can't justify tossing it, don't fret. Here are five effortless and unexpected ways to salvage it.
It sounds like a dream come true: just press a button on your phone, and 30 seconds later, a machine produces a custom-made, ready-to-eat meal. Finally, science comes through for the truly lazy!
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?
Fish is a remarkably useful ingredient, whether you eat it as is or use fish sauce to give your recipes extra depth and flavor. However, if you enjoy a glass of Guinness on occasion, you might be surprised to know that there's most likely fish in that beverage, too.
Sriracha has quickly become one of the country's most universally loved condiments. The addictive and affordable chili sauce seemingly goes on anything, and with anything, and never seems to get old. To wit: when I studied abroad, all of our food was boring, pre-packaged Sysco shipments; for three months, I smothered every breakfast, lunch, and dinner with Sriracha. And after all of that, I still eat it almost religiously.
One of the latest home-improvement gadgets out there today, smart lighting, has become more popular as prices come down. That being said, its still quite a penny to shell out. In this article, I'll go through a few of the top products out there today, including the Philips Hue, Belkin WeMo, and Lifx.
Carriers really suck, don't they? We constantly have to monitor our data usage, even though many of us are on "unlimited" plans, which, in reality, will just be throttled to a slower 2G or 3G connection when we hit a certain download threshold.
I always over-order when I call in for pizza delivery, because I love having leftover pizza. Because there's so much flavor packed into the sauce, cheese, and whatever toppings you've ordered, pizza adds flavor to salads, cocktails, and can even act as the base to a quiche. Press it into a waffle iron to make a pizza panini, cut it into triangles and make the best Bloody Mary ever, or use it as the base for a lively quiche.
Lettuce is not just for salads, it's a versatile green that you can use in hundreds of different ways. So many people in America toss their lettuce when it starts to wilt, thinking that it's too far gone to make a nice, crisp salad. But you can cook with lettuce like you would any other green, and the French and Chinese have been doing it forever.
When going out to eat with friends, it's inevitable that one person takes charge at the end of the meal to split the bill. They whip out a pen and begin asking everyone what they ordered, carefully dividing, adding, and subtracting on the back of the receipt for everyone to use. Unfortunately, that never seems to work as intended. One person will end up paying a little more, while another will pay less.
If you're a child of the '70s, then you'll probably remember Pop Rocks, those fizzy little candies that created such a buzz. They went out of style in the States for a while, but now they're back with retro status. I was surprised to see them in my kids' Halloween bags a few years ago, and one taste brought me back to my childhood.
Chicken wings, pizza, beer, and chips are among the top five most popular Super Bowl foods, and we eat them in staggering quantities. According to the stats, Domino's and Pizza Hut sell over 25 million slices of pizza during the Super Bowl, and Americans snack on over 1 billion chicken wings, over 11 million pounds of potato chips, and drink over 49 million cases of beer.
Most people who cook end up having at least three or four different kinds of spatulas in their drawers. I personally have at least five. However, if I had to do it all over again, I would purchase only one, and that would be a flexible fish spatula.
Salt is a miraculous substance. From the Ancient Egyptians to the Christian Bible, many cultures believe it to have mystical powers that can ward off evil, among other things.
I love my MacBook Air, but the fact that it runs on only 128 GB of flash storage causes me to move most of my files to the cloud. I don't mind having to be connected to the internet in order to access my files, but it's definitely a hassle trying to figure out which files I should move in order to save the most space. Usually, I don't even bother even trying until I see the dreaded "Your startup disk if almost full" warning. Currently, the only real way to find your biggest files in Mac OS X ...
With over 20 million songs, Spotify has become my go-to source for music. I can stream tunes to my desktop or phone, without ever having to worry about storage space being eaten up.
Broccoli is super. Not only is it jam-packed with nutrients like vitamin C, vitamin A, folic acid, calcium and fibre, but it's one veggie that refuses to be just a side-dish. Nobody puts broccoli in the corner.
Okay, so you've read our guide on how to make the perfect poached egg. Maybe you've also read our tutorials on making great hard-boiled eggs and even scrambled hard-boiled eggs. Now comes the question: what's next?
Can you cook a steak or salmon filet that's straight out of the freezer and get good results? Ordinarily, I would say no. Usually your steak ends up a sad grey mass fit only for the family dog and the fish is burned on the outside with an icy, undercooked center.
Many home cooks were taught never to press down on a burger as it cooks since that would ruin your all-beef patty by getting it to release the juices it needs to stay tender and moist.
I love my cast-iron skillet, but I never seasoned it properly. Instead, I took that sucker out of its packaging, wiped it down with a damp cloth to remove any factory dust, and started cooking with it ASAP. And you know what? It works just fine.
Certain ingredients that a professional chef might work with in a restaurant-style setting may seem bizarre, dangerous, and even downright scary to a home cook, and for good reason.
Watermelon is the perfect snack for hot temperatures. It's hydrating, crisp, and refreshing, especially when it's chilled. Yet some people aren't content with leaving a good thing alone, which has given us many watermelon-based innovations, some great (vodka-filled watermelons) and some delightfully strange (square watermelons).
A dead British science nerd figured out the best way to cut a cake to preserve maximum freshness, and it's pure genius (well, sorta). His name? Sir Francis Galton, a polymath infamously known as the founder of eugenics, and apparently owner of a very big sweet tooth.
An open bottle of wine can be dangerous. You intend to enjoy—nay, savor—a single glass, but then two episodes of Top Chef later, that sucker is empty. Now you have to go to work the next day with a wine hangover. What happened? Turns out there are some unconscious reasons you might be chugging more wine than you wanted. Never fear. Along with clenching your fists to make better food choices, there are some tricks you can use to moderate your wine intake. Researchers at Cornell University disc...
Most of you probably spread ketchup all over hamburgers and fries. Some of you may even drink it straight. But did you know that tame (and slightly addictive) condiment in your fridge is also a powerful cleaning agent?
"Does bottled barbecue sauce even taste that bad?" a friend of mine asked. Well, truthfully, no. But it also doesn't taste that good, especially if you've had truly great barbecue or even your crazy uncle's homemade sauce at a holiday cookout.
In a world where mobile devices are the new norm for interacting and staying in contact with one another, it's important to make the experience as smooth as possible, and typing is the biggest problem for me.
Even though I often end the workday exhausted and just want to wrap rotisserie chicken parts in a store-bought tortilla and shove it in my eating hole, I generally try and take a couple of minutes to warm up said tortillas before I begin my meal. But if you're starving, do you really need to take the time? Do warm tortillas really make that much of a difference?
While living alone, I grew to enjoy cooking. Not only was it necessary to my existence, but it was cheaper than eating out. One thing I really came to love was garlic, especially its smell. If a recipe didn't ask for it, I added it anyways.
I own two aprons—a cute one for company, and another for the hard-core cooking duties, like cutting up chicken and making stock. The sad truth is that I almost never remember to wear either of them. So, much of my clothing ends up spattered with grease, liquid, and bits of fruit and vegetable. While stain-removing sprays, sticks, and pens are all effective to a certain extent, they have two drawbacks—they're expensive and sometimes I need to use them in large quantity, like when a piece of eg...
Food is a necessity, sure, but every now and then it's so satisfying to eat something because it is fun and delicious. While eating a whole tub of homemade ice cream might satisfy your need for gluttony, there's a way to take it even further—make your dinnerware edible.
I've already shown you an easy last-minute prank involving toothpaste-filled Oreos, now here's a great joke involving an integral part of the cookie-eating experience—milk.
