How To: Make coconut soup (tom kha gai)
Watch this cooking tutorial to learn how to make coconut soup which is also know as tom kha gai. For this dish, you can either stir fry your meat or boil the coconut cream first.
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How To: Juice up your online dating profile
Things a little quiet on the online dating front? Need some online dating advice from the experts? Maybe you're looking for love with all the wrong adverbs and dating SEO. SEO is short for search engine optimization. Take a little time to soup up your profile and those dates will start a'rolling in with this how to dating video.
How To: Make shrimp scampi
Shrimp Scampi is great as finger food or served over pasta! It takes just minutes to cook. Try this scrumptious shrimp recipe seasoned with white wine, clam juice, lemon and spices. I know you're going to enjoy this one!
How To: Make organic African ginger beer
Watch this video and learn how to make organic flavor packed cocktails. Today's recipe is a combination of fresh juices, herbs and spices and organic dark rum to make organic African ginger beer.
How To: Make masala peanuts (aka raja special)
Masala peanuts (raja special) is a great Indian appetizer that is synonymous with clubs, bars and drinks. It's amazing what some onions, lemon juice and some spices can do to dress up the already popular peanut!
How To: Make a Surfer on Acid cocktail
If you have ever wondered how to make a Surfer on Acid, then this video is for you. All that you need is some Jagermeister, some Malibu coconut rum, and pineapple juice. Mix with ice and serve.
How To: Make a Hawaii Five-O Cocktail
A long cocktail made with rum and pineapple juice. Sit back and enjoy drinking your Hawaii Five-O cocktail.
How To: Make a chicken salad
Franklin Chef Becker shows you how to prepare a great chicken salad with off the shelf products. To make this salad, wash your lettuce, then add lemon juice, vinegar and olive oil. Mix peppers, cucumbers, scallions, salad, and chicken to complete this low carbohydrate dish for health watchers. Don't ingest any e-coli.
How To: Make Mexican salsa verde
In this zesty Mexican Salsa Verde, tomatillos and cilantro mingle with garlic, chiles, and jalapenos. Drizzle on top of tacos, burritos, or salad. You will need tomatillos, garlic, onion, cilantro, salt, vegetable oil, jalapeno, diced green chiles and lemon juice. Salsa verde can be served immediately, but the flavors meld even better when you let it sit in the refrigerator overnight. Enjoy.
How To: Prepare baklava
Baklava is a sticky, delicious Greek dessert that combines nuts, sugar, cinnamon, and honey. Find out how to make this sweet treat, plus how to handle phyllo dough. You will need butter, phyllo dough, chopped walnuts, sugar and cinnamon. Pastry will be topped with a mixture of honey, sugar, lemon juice, water, cinnamon and vanilla.
How To: Make sauerkraut the Greek way
This tutorial video will teach you how to make low-salt, lacto-fermented sauerkraut using the whey from Greek-style yogurt.
How To: Make an Indian style shredded carrot salad (kosambri)
This recipe for kosambri or shredded carrot Salad most probably originated in the southern parts of India but has been adapted all over. The natural sweetness of carrots mixed in with the tanginess of the lemon juice makes kosambri one of the tastiest ways to eat raw carrots. Try this how-to recipe and enjoy the health benefits of carrots!
How To: 5 Evil Prank Ideas for April Fools' Day!
In this video I'm going to teach you 5 pranks you can get away with at school or at home On April 1st.
How To: 10 Clever Ways to Use Juicing Pulp in Your Cooking
Juicing fruits and vegetables is very beneficial to your health. For some, it's a trend; but to me, it's a part of my morning routine.
Food Tool Friday: One Knife to Rule Them All
When I was a senior in college, I shared a two-bedroom, one bathroom, microscopic kitchenette suite with three other girls. We all loved to bake and cook but were fully aware that we were in for a crowded year. We needed to use space efficiently, which meant carefully picking what kitchen equipment was absolutely necessary. As a full knife set was out of the question, we settled on a Shun Classic Ultimate Utility Knife whose praises my father had sung for a long time.
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?
News: Why Cachaça, Pisco, & Aguardiente Are Must-Have Additions to Your Liquor Cabinet
Everyone has the same five spirits in their bar: vodka, rum, whiskey, tequila, and gin. They're all great, but every so often the mood strikes to try a cocktail with a little something different. We'd like you to meet three spirits from South America that would make a welcome addition to your next cocktail party.
How To: Keep Your Burger Juicy & Your Bun Dry
There's nothing worse than biting excitedly into your indulgent restaurant-style burger only to find a soggy mess of a bun on your plate. The conundrum of keeping a patty moist but bun dry has perplexed home cooks and chefs alike, and even top burger joints are guilty of soggy-bun syndrome.
How To: Deseed a Pomegranate with Your Bare Hands (& No Mess)
I love pomegranates. I don't even mind the mind-numbing task of picking out the arils (which is what those ruby-colored seed-like things in the pomegranate are called). However, I'm always on the lookout for new, easy ways to peel it that don't make my kitchen look like a crime scene.
How To: Cook a classic roast chicken in the oven
No dinnertime meal beats chicken, and this classic roasted chicken should be at the top of your recipe box, because it's so delicious and juicy that you're going to want to cook it everyday. See how to cook this classic roast chicken.
How To: Make candied yams
Enjoy this tasty side dish as a sweet treat any time of the year. You Will Need
How To: 6 Wonderfully Weird Sorbet Flavors You Have to Try
Ah, the sensation of that first bite of sorbet in the heat of summertime: icy, refreshing, decadent in flavor and texture. We love sorbet almost as much as we love ice cream, and making it at home is actually pretty simple. Most recipes call for just water, sugar, and a base fruit of some sort (like strawberries or watermelon).
How To: Get Your Booze on This Summer with Margarita-Soaked Melon Pops
Cool, refreshing fruit, ice-cold margaritas (or beergaritas), and popsicles... this combination of food and drink just screams summer. Turn up the chill jams on the stereo, fire up the grill, and throw on your shades—you're just one pool away from the best summer party ever.
How To: Everything You Need to Know About Mulled Cider
When it's frigid outside, all you can think about is getting inside and shutting out the cold. But sometimes even the largest house can get a bit, well, stuffy.
How To: Make Flavored Sugar Cubes for Coffee, Tea, & Cocktails
One lump or two? That was the age-old question with sugar cubes, which used to be a staple of any tea salon or dignified household this side of Downton Abbey. These days sugar isn't really used in cubes much except in bars and restaurants, and that's a shame. Cubes are a lot less messy than granulated sugar, and you can measure the exact amount you put in your drink no matter what.
How To: 4 Easy Tweaks for Tastier Grains & Pasta
Cooking rice, pasta, and other grains in water is so boring. There is a much better way to guarantee they will have your mouth chewing something seriously tasty: cook them in something that isn't water. Alternative liquids such as stock, milk, juice, or even tea will give bland dishes a fresh new flavor boost. If you're not sure how your dishes might taste, never fear: we tested them out. Before getting started, be sure to read this article first so that you know why it's important to rinse y...
Ingredients 101: Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
Baking soda is a powdery miracle. Not only is it the secret ingredient to making mashed potatoes fluffy, it can help you make authentic-tasting soft pretzels at home and caramelize onions in half the time. It's actually got lots of surprising uses you might not know about, and one of them is that a pinch or two can correct sour and bitter tastes in your food.
Summertime Cooking Hacks: How to Make Meals Without Sweating Over Them
"The best season for food is the worst season for cooking." These words, spoken by food blogger Dave Klopfenstein of Dave's Kitchen, couldn't be more true.
How To: Make a Warm Shrimp Salad with Beurre Blanc & Truffle-Soy Vinaigrette
Salad isn't everyone's first choice for a main dish, but when you try out this shrimp salad, you're sure to start making it your entrée instead of your side.
How To: Make a classic shrimp cocktail
This recipe is for a shrimp cocktail like none other you have ever tasted! Ingredients you will need for the Court Bouillon:
How To: Make elegant strawberries romanoff with Betty
In this clip, learn how to make Betty's most elegant dessert - strawberries romanoff! This tasty twist on summer fruit is a great, simple dish to serve your guests when dinner is done. You will lick the bowl when you finish these sweet babies - they are so good!
How To: Apply a homemade sugar wax and remove hair
Need to eliminate those pesky leg hairs but want to bypass the credit card bill? Then read below for a homemade sugar wax recipe and watch the video to learn how to rip off your hair!
How To: Make flower shaped tea sandwiches with Sandra Lee
Whether you're prepping for an outdoor picnic with your loved ones or creating a finger food menu for afternoon tea, tea sandwiches never fail to be a healthy yet appetizing treat.
How To: Mix a mint infused absinthe mojito
Cosmos and martinis are forever excellent go-to cocktails when you're out sipping at the bar, but sometimes it's nice to spice things up and try something a little more...stimulating.
How To: Cook Asian ribs and chicken with Peter May
Author Peter May shows us how he makes Five-Spice Spare Ribs and Korean Barbecued Chicken. The marinade for the ribs is made with soy sauce, garlic, grated ginger, ground chile and sunflower oil. Mix the ingredients together and add the ribs. Cover with cling film and refrigerate overnight.
How To: Make raw vegan sour cream
Professional Raw Food Chef, Elaina Love, shows us how to prepare this raw vegan sour cream using coconut flesh. It sounds tasty already!
How To: Make Santa Maria style BBQ tri-tip
Mr. Paul Righetti teaches us a Santa Maria BBQ tritip lesson. The beauty of Santa Maria Style barbecue is that it delivers big flavors while being relatively easy to prepare. You can even take some flavorful shortcuts with Santa Maria Style Barbecue products by Susie Q,s Brand and Cowboy Flavor, among others. So fire up the grill and let'€™s get started!
How To: Make guacamole with a song
This is a song with a quick history of avocado's birth into guacamole. Then there's the recipe sung by two mariachi. You need avocados, tomatoes, chiles, lime, salt, onion and chips to dip. This is a healthy alternative to cheese or ranch dips.
How To: Make fresh homemade tofu
Ever wonder how tofu is made? Well here is a how-to video that shows you the step by step process of making fresh homemade tofu from scratch. All you really need to make tofu is dried soybeans and a little arm strength.