Memorable Culinary Search Results

How To: Chip shot like Tiger Woods in La Jolla

Learn to play golf like Tiger Woods in this rather effusive recreation of a memorable shot in Championship Golf History. In this Great Shots video from GolfLink, golfing professional Joe DeBock from Torrey Pines golf course in La Jolla California demonstrates the chip-in on the 17th at the 2008 Open, on the actual golf course where Tiger did it. This instructional video is accompanied by verbose commentary on the historical event, the famed golfer, and the course itself.

How To: Make a carrot cake from scratch with a bread maker

Interested in using a bread maker to make a healthy carrot cake? It's easier than you'd think. So easy, in fact, that this free video cooking lesson can present a complete overview of the cooking process in about five minutes. For more information, including the full recipe, and to get started making your own carrot cake, watch this culinary guide.

DIY Elsa Costumes: Icy Halloween Looks for Frozen's Snow Queen

When I was young, I wanted nothing more but to be able to freeze things just like one of my favorite X-Men characters, Iceman. Now, Disney's most successful animated film to date, Frozen, brought another icy childhood favorite to the scene—The Snow Queen. And with Halloween right around the corner, all of the princesses out there can get their chance at being ice royalty. While Princess Anna and Olaf the Snowman were the biggest characters in Frozen, Elsa is one of the movie's most memorable ...

How To: Mod a Pill Organizer into a Camping-Size Spice Shaker

Camping is wonderful isn't it? You get to go out into the wild, build a fire, pitch a tent, and tell ghost stories. My favorite part about camping isn't any of those things, though. No, the best part about camping in my opinion is the food. Whether it be planking freshly caught fish, roasting hot dogs, melting s'mores, or cooking hobo dinners, the food is always the most memorable part of camping to me because you get to eat stuff outside of the norm.

How To: Easily Separate Fat from Stock, Soup, or Meat Drippings

I love making stock. It's thrifty because you get extra use out of poultry bones and vegetable peelings, plus having homemade stock on hand makes so many things taste better, from soup to stews to pasta sauces. If you deglaze a pan, homemade turkey stock, booze of some kind, and butter will create an eye-rollingly good sauce in mere moments. One task I do not love? Figuring out how to skim the damn fat off the stock (or soup) after I've made it. It's necessary to skim the fat as you boil down...