Consider the radish. This root vegetable is so sadly misunderstood sometimes, and that makes us sad because we adore its spicy flavor and crunchy texture. We're always on the lookout for unique food items that can be turned into a dish of wow and wonder with just a few simple steps, and radishes truly fit the bill.
The words "leftover champagne" cause us to shudder slightly because, frankly, we are loathe to leave bubbly in the bottle. But in the event that we do have some left over, we put it to use in two egg-cellent ways: baked eggs and scrambled eggs.
Quesadillas are great, don't get me wrong. Cheese, tortillas, meat... what's not to like? But I'm going to take a stand: your regular old quesadilla is boring. It's time to step it up a notch and get out of your quesadilla comfort zone.
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).
Pokémon GO has become a cultural phenomenon. Finally, we can do what we always dreamed of back when we were kids—catch Pokémon in real life!
It's hard to argue with the notion that wine and pasta are a winning combination. I mean, millions of Italians can't be wrong.
Pokémon GO, the biggest augmented reality sensation ever, broke app store records this opening weekend. But it also did something even more important: it gamified physical activity.
Bread doesn't have a long shelf life, as most of you probably know quite well from firsthand. You get it home from the store and before you know it, the loaf has turned from soft and perfectly pliable to hard and crumbly—and maybe even moldy! So what's the best way to keep your bread from going bad before you've finished off every delicious slice? Put it in your freezer. It's a simple solution that you've probably heard many times before, but one you probably don't use very often because you ...
We used to saunter into the grocery store and gaze longingly at the pre-made roasted chickens, wistfully thinking of things we could do with the golden fowl if only we didn't already have dinner plans.
There's something great about sweet, ripe strawberries coated in a bit of hardened chocolate. They're decadent, beautiful, and make for the perfect after-dinner dessert.
In-N-Out Burger uses only quality, fresh ingredients, and that means no frozen, prepackaged, or over-processed anything in sight. Because of this, their food is exceptionally tasty, and one of the first things tourists flock to when they visit the West Coast.
When a craving for crunchy tacos hits, it's undeniable. Don't Miss:
You may have caught our prior list of excellent egg hacks. Well, we've rounded up 10 more awesome tips and tricks to perfect your egg game. Check 'em out below.
Vacuum sealers keep food fresher longer by first removing the air from plastic food preservation bags and heat sealing the bag to keep air out. They have rapidly become a popular way to keep your frozen food fresh.
After a few years, your cinnamon, paprika, and saffron begin to lose their vibrant hues, and the aromas that once filled your kitchen are barely distinguishable when you open their jars. These are telltale signs that your spices need to be replaced sooner rather than later.
Starbucks is famous for a whole slew of fancy drinks, from white chocolate mochas and caramel Frappuccinos to hazelnut macchiatos.
Dried spices and herbs seem to be immortal; a peek in your parents or grandparents' cupboards will likely unveil cinnamon, basil, and oregano older than you.
When it comes to proper tomato storage, conventional kitchen wisdom (and Alton Brown) state that tomatoes are best stored at room temperature—not in the refrigerator. Supposedly, refrigerated tomatoes develop a mealy texture and lose their flavor if they are exposed to cooler temperatures over time.
Last week, the U.S. Justice Department issued criminal indictments against seven Iranian hackers. These hackers, working for private companies in Iran, are accused of orchestrating DDoS attacks against U.S. financial institutions from 2011-2013 as well as intruding into the control panel of a small dam in Rye, New York. It is thought that these attacks were a response to the U.S. tightening financial restrictions on Iran during those years and the NSA-based Stuxnet attack on their uranium enr...
While seltzer water is commonly consumed as a beverage (and a healthier alternative to carbonated soda), it is less known as a fantastic addition to many familiar recipes. The bubbles in seltzer water expand when heated, and when added to certain foods, it instantly allows them to be lighter in taste and texture.
Many of us are guilty of sacrificing a delicious breakfast for a few extra minutes of sleep in the morning during the busy work week. Grab-and-go breakfasts are definitely timesavers, but granola bars and other packaged items often lack the fresh breakfast feel that makes the first meal of the day so great.
The produce section is full of fruits, both familiar and quite strange. Depending on the season, you may see giant, bright-green bananas on display next to the normal bananas that you know and love. No, those aren't super-unripened bananas—they're plantains, and they are definitely a different fruit altogether. However, once you get to know them a little better, you'll find that they're much more fun to cook with.
For the past couple of years, random internet dwellers have embarked on an ambitious quest to see just how useless a box can be in hopes of earning sweet, sweet internet points. Welcome to the world of useless machines.
There are a million (okay, slight exaggeration) ways to peel an egg, and countless numbers of tips, tricks, and hacks that are supposed to make that deviled egg appetizer you agreed to make for the party an absolute snap. More often than not, though, experiences vary... and pock-marked, greyish-yolked boiled eggs find their way into your collection whether you like it or not.
When roast chicken is concerned, perfection is hard to attain. The reason for this is surprisingly simple: the light meat and the dark meat should be cooked to different temperatures. Ideally, chicken legs should be cooked to at least 170°F, while breasts should be cooked to 150°F. Naturally, this poses a conundrum: how can you cook two parts of the chicken to two different temperatures, without taking the bird apart?
Nowadays, it feels like you can't talk about eating healthy without bringing up quinoa. Quinoa (KEEN-wah) has been the "superstar" of the health movement for a while; 2013 was declared the International Year of Quinoa by the United Nations, and has only continued to grow in popularity with both health nuts and culinary experts alike through the past few years. The true testament to quinoa's success has been its eventual integration into our everyday lives. Quinoa is now very accessible to fol...
I love making everything from scratch, but some things are just easier to buy. So there are times when you have to find a creative way to split the difference. For me, the easiest dish to buy without compromising on flavor is cornbread mix.
When you're young, utensils tend to be optional—and eating with your hands is optimal. One of the best examples of finger food for kids that has pervaded today's nostalgia-driven culture is tater tots.
Garlic is magical. It fends off vampires (or so I hear), helps lower blood pressure, reduces the production of cholesterol in the body... oh, and it's also freaking delicious, of course. Garlic is a culinary staple in countries all over the world. That lovable stink and sharp bite of flavor are essential to many dishes we know and love today, from spaghetti to sesame chicken.
At first glance, caviar doesn't seem overly appealing to the masses; not very many people would be willing to spend upwards of $1,000 on a tiny spoonful of salty sturgeon eggs from the Caspian Sea. Caviar truly is the ultimate symbol of luxury and fine dining.
Onions add essential flavor to almost any dish, whether it's a sauce, main dish, or salad. They are one of the humblest "superfoods," full of vitamins and nutrients but generally inexpensive, which is why they're also one of the most widely eaten ingredients in the world.
Let me start by saying something controversial: I despise the gluten-free fad. I think gluten is delicious (I go through at least two loaves of bread a week, with a healthy dose of pretzels and pasta in there as well), and I think many of the health myths surrounding gluten are either fabricated or hyperbolic.
Taking care of your car requires effort, whether you take it to the pros for washes, waxes, and detailing, or you spend time to make it shine yourself—and it often seems that, right after your car is sparkling again, rain or midnight moisture appears to cover its surface in water spots. With a small tweak to your typical car care routine, you may be able to keep your car's surface and windows shining longer and better: you just need to add a little hair conditioning liquid.
Cooking on a budget isn't always easy, but there's a silver lining: it can be really fun. Ever since I started supporting myself I've enjoyed going shopping, finding the most affordable items, and learning how to make the most of them. Sure, sometimes I wish I could afford to buy a filet mignon and some morel mushrooms every night, but there's a different kind of enjoyment that comes from being able to turn a few dollars into a gourmet meal. For me, that means starting with cheap meat, and af...
This decadent dessert is inspired and created by marrying tiramisu and s'mores. It's a moan-worthy version of that classic English dessert, trifle, that combines the soft, creamy layers of tiramisu with the gooey, sticky goodness of s'mores. You can make it as easy as you wish, with store-bought whipped cream and pound cake, or you can make everything from scratch for a special company-ready dessert.
There is no greater food to master than steak. If you can make a steak that's only marginally better than your neighborhood Applebee's, you'll still have friends waiting outside your door for steak night. And if you can make steak as good as that expensive gourmet steakhouse you went to for your birthday? Well, your popularity is about to increase dramatically.
In my opinion (and I suspect in the opinion of the masses), there is no greater snack food than potato chips. They're crunchy, they're salty, they're fried, and they're bite size; what's not to love? But I believe that, like almost all foods, potato chips can get even better. Especially if they're the most basic garden variety type of chip: sea salt.
Aren't the weekends extra special when they include a bacon, egg, and pancake breakfast? We call it "Lazy Sunday" for a reason. Actually, who needs it to be a weekend? Monday it is!
In my opinion, vodka gets a lot of undeserved flak. It seems like most people have a bad experience in college with a plastic bottle of vodka and never go back. I can't blame them; it took me a few years after graduating college to start to enjoy vodka again—but now I adore it.
The next time you're out camping, whether it's outdoors in the wilderness or right outside in your own backyard, try this hack out for an effortless campfire all night long. While there is definitely some prep work involved, it's well worth it if you don't need a huge bonfire, and more so if you plan on cooking meals over the flames.
