How To: Deal with a sore gum
Robert Jackson shows how to deal with a sore gum. Using dental floss, Robert shows a quick and easy tip for combating a sore gum due to trapped food within the gums.
Robert Jackson shows how to deal with a sore gum. Using dental floss, Robert shows a quick and easy tip for combating a sore gum due to trapped food within the gums.
Decadent chocolate fondue tastes great when paired with fruit, angel food cake, ladyfingers, and pretzels. Chocolate fondue was invented at the Chalet Swiss Restaurant in New York City in the 1950's. The ingredients you will need are heavy whipping cream, chocolate (semi-sweet and chocolate morsals are the most popular) and kirsch or cherry brandy.
How do you bring the maximum color to your veggies in the minimum amount of time? Blanching food, or parboiling, yields crisp, colorful vegetables that Oodleboxtv culinary cutie Dani Luzzatti prefers to call crudités.
Chef John shows you a fantastic, all-purpose salad dressing using sherry vinegar. The second is a technique that makes emulsifying a dressing a fast and easy process. The reason I like sherry vinegar so much is that combines the complex, tartness of really good wine vinegar, with the rich, sweetness of balsamic vinegar. The vinaigrette shown today literally goes great with everything; whether it’s under a delicate filet of poached fish, over a grilled steak, or with an avocado salad, as you s...
Racing in the Iditarod? All you need to keep your pack of dogs running is a 14 pounds of tripe, a paddle, some hot water, and a barrel of dogfood. Mush!
Yes, we know cooking broccoli is a pretty basic skill and you probably know one way to do it already, but let us ask you: Do you actually ENJOY eating that broccoli? If not, then it's prime time to give some new cooking methods a try. Mentioned in this food tutorial are several methods for heating up this cruciferous vegetable, including adding water to it (steaming), putting it on the stovetop, and even throwing it in the microwave.
Josh Molton shows us how to make Boston fish chowder. Part 1 of 13 - How to Make Boston fish chowder.
Swordfish is quite the delicacy, but how do you cook it? Swordfish in some ways is harder to cook than a normal fish, like cod or salmon. But WMUR, New Hampshire has some help for you. Dave White of the Corner Pocket shows how to make the ultimate swordfish dish.
Braiding the butt of this nymph fly to make it look more natural in the water, it can represent any swimming, burrowing, or even crawling nymph. You'll impress those fish with this.
This popper is made by using a rubber or foam earplug. It is better to use a stinger hook like a mustad 37187. So, watch and see for yourself how effective this can be.
Want a good emerging attractor, especially for caddis hatches? I though so. See how to tie it here.
This is a great freestone and pocketwater nymph. It can be tied in a variety of colors to match mayflies and stoneflies. Just watch and learn from the silent master.
This is a good midge pupa or baetis imitation, especially for tailwaters. So see how to tie it here.
This demonstrates how to tie a north fork special stonefly correctly, developed by Tim Wade at North Fork Anglers in Cody, WY.
This here will show you how to tie an electric caddis fly properly and securely.
Learn how to tie saltwater flies using new fly tying materials and techniques. These flies are for redfish, snook, tarpon, bonefish striped bass, and many other species.
Watch this cooking with Kai how to video and learn how to prepare a Thai spicy squid salad. This squid salad is very popular in Thailand. Serve it up with a cold beer.
The Art of Fly Tying shows you how you can create realistic wings for your fly fishing flies from scotch tape.
Almost any food is able to be prepared by steaming. In this video clip series our expert will show you many dishes you can prepare through steam cooking from vegetables to chicken.
Whether or not a microbe is successful at establishing an infection depends both on the microbe and the host. Scientists from Duke found that a single DNA change can allow Salmonella typhi, the bacteria that causes typhoid fever, to invade cells. That single genetic variation increased the amount of cholesterol on cell membranes that Salmonella and other bacteria use as a docking station to attach to a cell to invade it. They also found that common cholesterol-lowering drugs protected zebrafi...
A new dating app has arrived, and it'll finally land you a date with your celebrity crush ... kind of. The app — Dating AI — uses face search technology to help you search for potential love interests that resemble a celebrity you're attracted to.
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.
We're year-round pesto eaters. We eat pesto outdoors in the summertime on a light pasta with a glass of rosé. We eat pesto in the wintertime by the fire atop a bowl of soup with a warm mug of tea. We eat pesto with scrambled eggs for breakfast, pesto-slathered sandwiches for lunch, and baked pesto chicken for dinner.
We're wild for whipped cream in our coffee, atop our brownies, and in-between wafer cookies, so we always have some in our fridge. To be specific, we always have homemade whipped cream in our fridge, because the taste is just so much better than the pre-made stuff.
Edible bowls are glorious for plenty of reasons. They create fewer dishes, they're pretty to look at, and, well... you can eat them. There are many different options out there you can choose, like bacon cups, hollowed out apples, and molded hash browns, but these are 6 personal favorites of ours to use as edible food vessels.
Avocados have been the darling of the food world for quite some time now—so you'd think that we might have already exhausted the ways in which to enjoy this amazing fruit.
Knives are among the most important utensils in any kitchen; it's hard to even conceive of cooking a decent meal without them. However, many different foods can be prepped without a knife, and some are actually better off without one. If you don't believe me, then check out these 10 creative methods for chopping, peeling, mincing, and slicing knifeless.
Fast food is a guilty pleasure in which we all indulge. When you're short on time and long on hunger, being able to whiz through the drive-thru or run 'in and out' of a fast food joint can be a real lifesaver.
Chicken and waffles are so yesterday. Well... it's not that we won't always love them, but it's time to move on to bigger and better things, such as the pizza waffle.
Frozen meat is a saving grace for weeknight meals. Whenever I crave a certain protein, all I need to do is defrost it. Sometimes, I don't even need to defrost it in order to use it.
I have a lot of favorite kitchen tools. My seven-inch Global chef's knife is my baby. My pasta maker is my dance partner on any given Friday night. My girlfriend's stand mixer is my favorite toy in the apartment.
Here at Food Hacks, we're very fond of finding ways to regrow food. That means taking things like carrot tops and leftover bits from garlic, onions, chives, and other herbs and aromatics to create mini reusable herb gardens.
I'm not a big fan of single-use tools, especially ones that don't get used particularly often. And I'm especially not a big fan of seldom used single-use tools that take up a large amount of space.
It happens to even the most avid cereal eaters: sooner or later you open a box, unfurl the crinkled plastic bag, and find that the cereal inside is stale. Maybe you forgot about it, maybe you ate it too slowly, or maybe you just found a new, better cereal and left it behind like Andy left Woody. Either way, the crunchy goodness is now stale, and you grab the box and walk to the trash can. Stop!
Food waste is a topic near and dear to my heart, but the truth is, no matter how dutiful we are about finding ways to double-down on food scraps, a lot of stuff goes into the trash needlessly.
There are tons of greasy drippings that can be used to flavor up any dish, but none will ever be more delicious than animal fat. The bigger and fatter the animal, the juicier and tastier their fat is. For those of you who have had your fill of bacon-anything, here's your next obsession. It's called caul and its very existence will divide those that are serious about their animal fat flavoring from the pretenders.
Don't leave your tongs out by the grill, as they are one of the most useful and versatile cooking tools to have in your kitchen. In my house, they come in a very close second to chopsticks, which I cook with everyday. Like chopsticks, they make it easy to delicately flip and turn food with precision. But unlike chopsticks, there's no learning curve, so anyone can use tongs for easier, simpler cooking.
Charcoal is a famously prized substance when it comes to food and drink. Grilling aficionados swear by it, and its purifying properties make it the main ingredient in Brita filters (and its alternatives).
Like most people who cook in a small kitchen, I'm very wary of adding anything to my drawers and cabinets unless I'm sure it's going to be essential to my cooking arsenal or that it can be used in multiple ways.
Tagine is both the name of a cooking vessel and also the dish that is cooked within it. In fact, some might say tagines are the national dish of Morocco. These slow-cooked stews and braises, often combining meat, vegetables, spices, and dried fruits, have a character unlike anything I've ever eaten.