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How To: This Awesome 3-Ingredient Fruit Dip Will Change the Way You Snack

Apples are great snacks, and they're often paired with peanut butter or sliced cheese for a well-rounded energy boost of carbs, fat, and protein. The apples are an important part of the equation, as they are low-calorie and full of vitamins, nutrients, fiber, and lots of other good stuff. It's the other half that's always the problem, as eating too much peanut butter or cheese is an easy way to polish off a boatload of calories and fat in one sitting.

How To: Make a simple cheese and onion pie

In this edition of Titli's Busy Kitchen, Titli Nihaan shows us how to make a cheese and onion pie. This is a great comfort food and it's really quick and easy to make. Here's what you'll need: 400 grams sliced onions, 400 grams grated cheese, 500 grams of pastry (we're using ready-made pastry), and 2 eggs. Put the onions in a pot and add just enough water to cover them. Bring that to a boil. When it comes to a boil, turn the heat down and simmer gently for 10 minutes. This softens the onions ...

How To: Make a chicken and noodle casserole with Betty

Chicken noodle soup is a very comforting dish, but sometimes you need something a bit heartier. In this video, Betty shows us how to make her favorite chicken noodle casserole. This dish is bursting with flavor and very filling. The casserole is perfect for a chilly winter evening or anytime you need some extra lovin'.

How To: Ripen Bananas Faster with These 3 Simple Tricks

A trip to any grocery store's produce section will quickly reveal that bananas are often picked from the tree well before their prime—which is necessary for them to arrive at our local store without going bad. In fact, bananas are refrigerated en route to our supermarkets in order to stave off the ripening process... which makes sense, since they travel quite the distance (from the Tropics around South America or Africa to our proverbial doorstep).

How To: These Two Items Make the Only Meat Marinade You'll Ever Need

My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons... I'm pretty sure this isn't a complete list, but I've honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.

How To: 8 Tricks That Make Boxed Cake Mix Taste Like Homemade

Ask ten different people how they feel about boxed cake mixes, and you'll likely get ten different answers. Some baking purists will berate them and throw them in the same category as garlic presses and knife sets sold on infomercials. Many people will say that they prefer not to use mixes, but keep one in the pantry just in case. And I dare you to find a college student that doesn't sing their praises.

How To: Cook Polenta in 15 Minutes Instead of 40

I became a big fan of polenta while studying Italian cooking. Previously, it never occurred to me that ground corn could create a dish that could rival the best pastas or potatoes. Those rich, golden bowls of cornmeal, cooked until tender and flavored with good olive oil, butter, sea salt, and fresh herbs soon became one of my favorite things to eat.

How To: Steam remove paint

John Leeke demonstrates using steam to remove heavy paint build up from wood surfaces in this five minute video. Steam paint removal softens the paint film so it can be more easily scraped away. It works well with the heavy paint buildup commonly found on the exterior of older buildings during house restoration and historic preservation projects.

How To: Make Thai spring rolls

Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.

How To: 10 Paper Towel Hacks for Your Kitchen & Beyond

The paper towel is a wondrous invention. It allows cooks to wipe up really gross stuff without having to constantly do laundry and drain fried foods so they're crunchy and crispy instead of oily and heavy. But did you know that your humble paper towel has several other uses besides the obvious ones? Read on to find out these essential hacks.

How To: Make an asparagus, mushroom & fontina quiche

To really appreciate quiche, you need to like the versatility of the dish, and if done right, a quiche can be the prefect breakfast, lunch or dinner meal for the entire family. Even a Sunday brunch. This quiche will please any crowd. Check out the recipe for this delicious asparagus, mushroom and fontina quiche from Chef Hubert Keller.

How To: Create an old faded newspaper effect in Photoshop

The video is about how an old stalled photographic image with faded backgrounds to a normal image. A nice clean digital image is taken and is mixed with a texture of a paper and produces a final composite image of all effects combined. The procedure is not that difficult but it needs to be followed in a proper order. First the paper texture is taken as a base and then the clean digital image is dragged onto this texture. The blending mode is adjusted from normal to multiplied blending mode, w...

How To: Make Italian meringue buttercream cake icing

To make Italian meringue butter cream cake icing you need some basic ingredients. The things that you need are 2 Cup Light Corn, Syrup, 2 Cup Egg Whites, 2 Teaspoon Cream of Tartar, 1/2 Cup Granulated Sugar, 2lbs Butter, 1 Tablespoon of extract. Start out by placing the corn syrup into a heavy bottom pot onto medium heat. Onto the egg whites. Start beating the egg whites (medium speed)till a bit frothy and then add the cream of tartar. Increase speed to high and while beating add the sugar. B...

How To: Improve your short-term memory with brain exercises

In this video, we learn how to improve short-term memory. There are many brain exercises that can help, that will jump start your abilities. Remember to focus your attention, take mental snapshots, and connect your snapshots with memory. This will help you not only remember different things, but it will also help you to connect pictures and different details along with it. Just small things like this while you are younger can help improve your short-term memory while you are both younger and ...

How To: 10 Ways to Whiten Clothes Without Using Any Bleach

Whites are the hardest color to keep looking bright and new after just a few months' time. Your sweat and oils quickly become stains, and colors from other clothes will eventually bleed into the fabric, discoloring your bright whites into something merely whitish. But before you reach for the bleach, the ultimate chemical cleaner, try some a few of these safer, less-toxic DIY solutions out instead.

How To: Infect Yourself with Greyscale from 'Game of Thrones' for Halloween (Makeup Guide)

There aren't many people who will believe that a prosthetic zipper face or gunshot wound to the eye (disgusting as they are) are real, but greyscale from Game of Thrones? That'll really unsettle people for awhile because it totally looks like an actual, honest-to-God infection that someone in 2017 could conceivably have. Which makes it very effective come Halloween, whether it's for a full-on Princess Shireen, Jorah Mormont, or Stone Man costume, or to just infect a completely different chara...

How To: Use Chayote Squash for Fries, Salad, Pie, & More

Several years ago, I moved to Brooklyn, New York, just outside a Spanish neighborhood. It was here that I was introduced to chayote. Fast-forward to present day: I live in Los Angeles and buy several chayote squash a week to cook with—yes, I said several. It's so versatile and healthy! For the uninitiated, chayote (chai-YOH-tee) is a light green squash shaped like a pear originating from central Mexico. Although it's considered a fruit, chayote is a member of the Cucurbitaceous (gourd) family...

How To: This Simple Trick Will Keep Your Bread Fresher Longer

Fresh loaves of bread from the bakery are both delicious and often free of the preservatives that come with buying sliced, bagged bread off the supermarket shelves. However, these same loaves of bread tend to become stale much more quickly when sliced. It's quite the dilemma, especially for those who want to avoid throwing away and wasting stale bread (or are tired of turning said stale pieces into breadcrumbs or croutons).