The first thing to do to prepare to apply your drag queen makeup look is to pin back all your hair so it is not in your face. Make sure your face is clean before applying make up. Begin by applying pear soap to your eyebrows with a small brush. Brush on your neutral powder. Paint over your eyebrows so it looks like they are not there. Apply powder to blend in. Use eye-shadow to trace just above your eyeball. Use an eyebrow pencil to draw new eyebrows that have a higher arc than your natural o...
Pulling off the perfect ponytail is easy once you know a few tricks. You Will Need
Whether your palate runs to domestic or imported, a piece of cheese can be a real treat for the senses. Its smell, taste, and texture are all parts of its appeal. A big part of what makes that savory wonderfulness comes from the microbes in and on the cheese. Thanks to a team of researchers dedicated to studying those microbes, we have a better understanding of their importance to cheese and us.
God, chili is amazing this time of year. It's hearty, filling, freaking easy to make, and it warms you from the inside out.
When your day sucks, all you want is a tall, ice-cold glass of beer at the end of it all. Nothing complicated about having some booze to temporarily drown your sorrows.
We like to have a variety of cupcakes on hand when we're entertaining, but we don't want to spend too much time making separate recipes. No one has the time or the money for that—especially when you're hosting and you've got a bevy of other dishes to prepare.
Guys, this has got to stop. It's not funny anymore. I'll defer to one of my all-time favorite people when it comes to my feelings on this unsavory subject:
Starbucks last big hit was definitely their Vanilla Sweet Cream Cold Brew, which became a permanent menu item—not just a summer fling—on May 31, 2016. It's the perfect blend of 20-hour cold brew and vanilla sweet cream; The result not only tastes great, but the cream makes is visually mesmerizing as it floats down through the brew.
Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso.
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).
Next time you want to add plain ol' salt to your recipe, don't. Instead, use a delicious citrus herb salt, which will elevate the flavor of your dish more than salt by itself ever could.
It's no secret that cauliflower is good for you—but not nearly enough people know that the best part about cauliflower is its insane versatility. Because its cooked flavor is so mild, it can be incorporated into a crazy amount of dishes and preparations.
As a kid, my mother would always bring the noodles onto the table in a colander, then bring the pot of sauce she cooked separately. So I grew up with the idea that pasta and sauce were two separate entities that you combined table-side, and continued to eat pasta that way well into my adulthood when cooking at home. It was only much later that I realized the error of my ways... that pasta could taste so much better than I had previously imagined.
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...
You might be familiar with the use of zucchini blossoms in cooking and maybe even know how to make herbal simple syrups. But if you really want to show off as someone who knows how to use flowering plants in food, try adding some flower water to your cooking/baking repertoire.
Before I get ostracized by all of you whisky lovers who live and die by whisky served neat, let me say my piece.
Tonic water, seltzer water, club soda, and mineral water: these 4 types of "bubbly water" are often, erroneously, used interchangeably. But the truth is that each possesses unique qualities and uses that set them apart from each other.
The first written account of "stock" as a culinary staple goes back to 1653, when La Varenne's Cookery described boiling mushroom stems and table scraps with other ingredients (such as herbs and basic vegetables) in water to use for sauces. But really, the concept of stock has probably been around for as long as people have been using water to boil food.
Frosting, for many, is the best part of the cake. There's not much to dislike about it, after all—there's a type of frosting for every person. Whipped frostings for those who like it light, dense buttercream for indulgent sugar fans, cream cheese frosting for the tangy crowd... and so on. But I'll bet you've never made or tried frosting made with Jell-O packages before! Infusing your frosting with the sweetness and bright color of Jell-O changes both its taste and appearance, and using Jell-O...
A long time ago I was reading an issue of Saveur and saw an article about a trendsetting bar in Portland. The bartender at the joint had started making enormous blocks of smoked ice for his cocktails. When a patron ordered a drink that called for the smoked ice, the bartender would chip off a large chunk and place it in a glass with the booze. Then, as the ice slowly melted, the drink would take on more and more smoky notes, and the flavor profile of the beverage would change with every passi...
No offense to water, but if I could survive on coffee alone, I would. I swear I'm not addicted... I just really, really, really love the taste of a cuppa joe, whether it's hot, cold, frothed, milked, flavored, plain, whatever! And while my favorite thing to do with coffee will always be to drink it, recently I've become crazy about using coffee in cooking.
There are certain ingredients that chefs regularly use to elevate their food beyond the status of what us mere mortals can create. Shallots are one. Good, real Parmesan cheese is another. And the rind of that real Parmesan cheese just so happens to be one of the culinary world's biggest kept secrets.
I'm human, so it goes without saying that I love bacon. You're human too, which means chances are pretty good that you also love bacon. Yet as beloved as bacon has always been, it's just now experiencing a culinary renaissance, which I love. Bacon chocolate? Heck yes. Bacon donuts? Bring it on. Bacon booze? Now we're talking.
Unless you're well off, you've probably experienced the hard liquor purchasing conundrum. You know the one: you want to stock your home bar with more than just one spirit, but you don't want to drop $100 or more just so you can have some variety in your alcohol cabinet.
In order to make your food taste good, your favorite restaurant is most likely using way more salt than you think they are (among other pro secrets). Which is why when you ask just about any professional cook what the biggest problem with most home-cooked meals are, they almost always answer that they're "undersalted" or "underseasoned." (In cooking lingo, to "season" food means to salt it.)
Flavored extracts may seem like they'd be complicated to make, but there's a lot less to them than you'd think, and will cost you less in the long run.
If you grew up dying eggs for Easter, you've no doubt used or at least seen those boxed kits that turn your eggs neon colors. Admittedly, they're easy—just plop a dye tablet into some water, dunk the eggs, and wait for them to dry.
What can't coconut oil do? This edible oil, extracted from the copra or meat of a coconut, has done what most other food, beauty, and health trends have not: demonstrated real lasting power. Indeed, the "superfood" continues to make headlines, with its many uses the subject of debate, study, and fervent support. From the obvious (cooking) to the less so (home improvement), there are likely many coconut oil uses you're not yet aware of.
Most pasta salad is very "American" and full of fatty things like mayonnaise. By adjusting a few ingredients and adding some yummy veggies, you can transform your salad and have a healthy addition to your outdoor summer party menu!
Take the harshness out of everyone' favorite Cinco de Mayo libation by infusing tequila with the sweet, delicious, flavor of mango. The mango fruit will impart a refreshing drinkability to your tequila, perfect for a party, or any afternoon when need something tasty, and alcoholic, to sip on.
Jambalaya is a delicious dish, full of flavor and always satisfying. Watch this video and learn how to make your own hearty jambalaya to share with friends or eat all by yourself. This is an authentic New Orleans recipe full of delicious ingredients.
Follow this recipe and learn from the video to make a delicious, authentic Louisiana style gumbo. This video takes you all the way from making roux to the final gumbo. Chicken and andouille sausage add delicious hearty flavor to the gumbo.
Premade whipped creams have too many additives that ruin the flavor and are certainly worse for you than regular whipped cream. This video shows you how to make your own whipped cream using just heavy cream, powdered sugar and vanilla extract.
Make popcorn the way your grandparents made it! This is a healthier alternative to microwave popcorn, and also lets you decide what flavors you want to add. You can make a traditional popcorn the old fashioned way using your kitchen stove.
Buttercream icing is thick and rich, delicious and easy to work with in cake decorating, but do you want to know a little secret? There's something even better. Namely, we're talking about buttercream icing flavored with peanut butter.
Don't humiliate your cake pops by letting them stand in their nakedness! Dress them to the nines - plus add some extra flavor kick - by dipping them in candy or chocolate melts. Check out this cake decorating tutorial to learn how to use candy melts step by step.
Brr! It's chilly out there. Watch this video to learn from George Duran how to make a tasty chorizo lentil stew. What's the difference? You'll be using a pressure cooker, which helps to lock in flavor and cook in less than half the time of a regular pot.
Cinnamon seems to imbue every nook and cranny of the house during the holiday season. From a light sprinkling on top of hot cocoa to gingersnap cookies, the warm and aromatic spice adds that extra kick of flavor we associate with the holidays.
Pawpaws are a little-known American fruit. With their unusual texture and tropical flavor, pawpaws make a great addition to a lot of recipes. They're easy to grow at home, too, in almost any climate! Here is everything you need to know about growing pawpaws, plus a recipe for a delicious and healthy smoothie!
You don't need an expensive ice cream maker to make your own ice cream! All you need is a sandwich bag or Ziploc bag, milk, sugar and vanilla flavoring. Once you've put your ingredients in the bag, mix it up and then freeze it!
