How To: Season a new wok
Segment on how to season a metal untreated wok from the Master Chef Apprentice Training Package. Brought to you by WokFusion, this tutorial addresses the skill and preparation that must go into preparing Chinese food.
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How To: Create a 3D program with VPython
Interested in 3D programming, physics and Python? Erik Thomspon introduces 3D programming using the VPython toolkit covering a number of subjects including gravity, friction, and tension demonstrating falling balls, weights, wind and satellites.
How To: Keep fish moist when cooking
ANG Food Editor Jenny Slafkosky shows you how to use a salt crust to create moist fish that surprisingly doesn't taste salty!
How To: Skewer shrimp on the grill
Skewer shrimp on the grill. She uses bamboo skewers, large prawns and a common grill. ANG Food Editor Jenny Slafkosky shows us how to properly skewer shrimp.
How To: Start a fire using potato chips
Did you know that there is enough fat and oil in most chips that they can be lit on fire? See how a potato chip (or similar chip) can be used to start a fire in a survival situation in this instructional video. Just don't burn up all your food.
How To: Create a Simpsons doughnut in CINEMA 4D
Who says you can only get Homer's favorite food in Springfield? In the first part of this tutorial, you'll learn how easy it is to make a plain cartoon style (specifically Simpsons style) doughnut using CINEMA 4D. In part two you'll slather it with icing.
How To: Cook with a plumbers torch and cheese puffs
Gomi Style shoes us how to cook skewered food with plumber's torch. It burns cleaner that wood. Then they use cheese puffs as fuel to cook a pot full of rice.
How To: Make oobleck
Obleck is a mixture that defies Newton's third law and kids will love it! Ingredients you will need are 1.5 cups of corn starch, 1 cup of water, and food coloring which is optional. After mixing, if the mixture is too thick, add more water. If the mixture is too runny, add more corn starch.
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.
How To: Make chocolate fondue
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 To: Blanch or parboil
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.
How To: Make food for your sled dogs
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!
How To: Prepare shrimp and crawfish meals
In a quest for fresh seafood, Chef Paul and Tom visit a street market in New Orleans. The experience is a new one for Tom, who usually purchases fish from the frozen-food aisle. Chef Paul shows us in this video how to prepare smothered crawfish "etouffee" and sautéed Shrimp with Tequila Sauce and Mango Salsa
How To: Cook broccoli
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.
News: KabaQ Transitions the Traditional Restaurant Menu to Augmented Reality
If you've ever browsed a restaurant menu and wondered what a particular dish looks like, then the augmented reality mobile app from Kabaq was made for you.
News: Step Right Up, Your Dunkin' Donuts Coffee Is Now Ready to Go with Waze's New Order Ahead Option
Oh, Waze—you know, that Google-owned traffic navigation app that tempts drivers into stopping at local food joints like Dunkin' Donuts and Taco Bell? Well, now you can even order a large iced coffee through the app before you even arrive at a fast food hotspot.
News: Leftover Pizza Should Never Go in the Fridge [DEBATE]
Okay, check your Food Safety guidelines at the door, because things are about to get real subjective in here.
How To: Strawberry Stems Aren't Waste—They're Perfect for Pesto
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.
How To: Flavorful & Intense Whipped Cream Is Simple with Freeze Dried Fruit
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.
How To: Making Gorgeous Avocado Ribbons Is Easier Than You Think
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.
News: This Hack Makes Rolling Sushi, Pinwheels & Roulades a Cinch
Plastic wrap is, arguably, man's greatest invention—or at least, the 2000 Year Old Man thought so. Its primary use is to protect food from getting dried out in the fridge or on the counter; but if that's all you're only using it for, you're missing out.
News: These Mouthwatering Sushi Burgers Are a Gift from the Lunch Gods
This delicious new trend is the lovechild of everyone's two favorite foods: hamburgers and sushi. Yeah, that's right... meet the sushi burger.
How To: These 5 Recipes Prove That Tea Is a Delicious Addition to Anything
A cup of ginger tea with lemon first thing in the morning, a pick-me-up cup of green tea (or matcha) to fight off the afternoon slump and a soothing cup of chamomile tea to help me unwind before bed—I would be lying if I said I weren't a major tea enthusiast.
How To: You Can Make Rice Krispies Treats in the Microwave in Just 5 Minutes
It's no secret that the microwave is a modern-day wonder that, when used correctly, can cook a wide variety of food in a snap.
How To: Turn Salami Slices into Crispy, Savory Snack Chips You Can Dip
Baking thinly sliced salami in the oven changes it to an awesome and savory crispy snack. They're dippable, crowd-pleasing, and healthier than your average slice of salami —the amount of oil that drains from each slice is a little scary!
Weird Ingredient Wednesday: The Alien Melon from Star Trek
Mother Nature's creativity is infinite, especially when it comes to fruit. We've got black sapote, which tastes like chocolate pudding, and Buddha's hand citron, which looks like Freddy Kreuger's digits merged with a lemon. How could she possibly top herself?
How To: Order Food Directly from Google Search on Android & iOS
Google constantly adds useful little features to stay on top of the search engine heap. Recently, we've seen them add "Find my phone" functionality, as well as the ability to set alarms and send directions to your Android phone or tablet.
Food Tool Friday: The Real-Life Star Trek Food Replicator
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!
Weird Ingredient Wednesday: Wrap Food with Caul Fat Instead of Bacon
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.
News: Could Cooking White Rice with Coconut Oil Cut Calories?
White rice is cheap, filling, and tasty. No wonder so many countries in the world rely on it as a mealtime staple, including most of East and Southeast Asia. Alas, because of its relative lack of nutrition and its high calorie count, consuming lots of white rice regularly also puts people at risk for diseases like diabetes and obesity.
News: Flash-Freeze Anything with the Anti-Griddle
Essentially, the Anti-Griddle does exactly what its name promises: it turns things almost instantaneously cold when you drop them on its "grilling" surface. Unlike home methods of flash freezing, its staggeringly low temperatures (-30°F/-34.4°C) allows ingredients that normally can't be frozen—like oil or alcohol—to turn into solids in the wink of an eye. As you might imagine, this allows chefs to play with textures and tastes in a way that was previously unimaginable.
Food Tool Friday: A Flexible Fish Spatula Is the Only Spatula You'll Ever Need
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.
News: How Chemistry Creates the Ultimate Cheese Dip
I have a weird fondness for the texture, if not the taste of Velveeta (and Kraft American cheese slices). No other cheese has quite the same amount of slip or smoothness and manages to stay that way, undoubtedly because Velveeta contains sodium alginate, an algae derivative that helps it stay so silky-smooth even as it heats up. It also contains a high level of protein-to-fat ratios, which is what makes it a champion melter.
Weird Ingredient Wednesday: Finger Limes, the Caviar of Citrus
Finger limes are one of those foods that bring out the little kid in even the most staid grown-up. I dare you not to squeal when you cut one open, squeeze, and see all that bubbly goodness emerge.
Food Tool Friday: The Moroccan Tagine Is the Best-Looking Slow Cooker You've Never Heard Of
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.
Halloween Food Hacks: These Organic Pumpkinsteins Don't Need Any Carving
We've already told you how the Japanese pioneered growing specially shaped watermelons (including square, heart, and Godzilla egg). Now it turns out an organic farmer just north of Los Angeles is doing them one better.
News: The Next Must-Have Kitchen Gadget: 3D Printers That Can Create Edible Fruit
You already know that 3D-printing technology is swiftly evolving—it's been used to print balloon animals, bikinis, and house keys, and there's even an affordable home version of the printer, as well as one you can 3D print.
How To: Finally, a Healthy Reason to Buy More Beer
Remember those horrible, soul-crushing studies from a few years back linking grilled meats with cancer? Unfortunately, they're still true, but scientists have recently found that an unexpected ingredient can curb some of the harmful effects of high-temperature cooking.
How To: 6 Ways Google Can Help You Out in the Kitchen
You've probably used Google to search for recipes, or to find out what the heck that mystery food on the ingredients list is. But with all its built-in features, there are plenty of other ways the search engine can help you out in the kitchen.
Quick Tip: Make Your Halloween Treats Glow in the Dark with Tonic Water
If you're throwing a party for Halloween or making homemade goodies for trick-or-treaters, there's no shortage of spooky foods and drinks you can cook up. But if you want to take it a step further, you can make anything glow under a black light by adding a little tonic water. Camber Wilson over on Recipe Snobs was asked to come up with a recipe for glow-in-the-dark cupcakes. After playing around with the frosting a bit, she found that tonic water made white frosting glow, but the effect was d...