How To: Make Witches' Fingers for Halloween
This is a really tasty "scary" snack as it incorporates a lot of the flavours you'd usually put together (along with the almonds)
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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!
How To: 10 Thrifty, Time-Saving Ice Cube Tray Food Hacks
Stop! Do not pour that leftover wine, coffee, or bacon grease down the drain. And those herbs that have been in your fridge so long they've literally turned on you? And what about when that recipe only calls for two tablespoons of heavy cream, a quarter cup of tomato purée, or three cloves of garlic? Unless you plan on using the leftovers again in the next week or so, don't bother refrigerating them because they won't last.
How To: 7 Little-Known Food Hacks Starring Salt
Salt is one of my favorite ingredients, by far, and also one of the most overlooked foods in the kitchen. This is probably due to the fact that it's an essential component of almost any recipe; because salt is a necessity, it's easy to forget how dynamic and versatile it can be as well.
Weird Ingredient Wednesday: This Swedish Fish Will Blow Your Mind
We're big champions of exotic and surprising ingredients, but we'd be the first to admit that they're not necessarily for everyone, especially people with timid palates.
How To: Why 'Whipping' Cooked Pasta in Sauce Creates a Perfect Dish
Most cooks know they should stir pasta a few times while it's cooking, for obvious reasons: as the noodles cook, they release a glue-like starch that makes them stick to one another. Stirring prevents them from clumping together in an unwieldy, inedible mass. Now Mark Bittman in The New York Times discusses a great technique from Italy that helps you produce a plate of tender, toothsome pasta evenly coated in rich sauce every time, but it involves stirring the pasta at the end of its cooking ...
How To: 6 Delicious Ways to Use Up Leftover Champagne
Unlike wine, you can't re-cork or stopper leftover bubbly after you've opened it, but all is not lost even if you haven't managed to finish every last drop. You can use your leftover champagne to make light-as-air crêpes or pancakes, to create a detox face mask, to cook seafood and rice, or to make dips and salad dressings.
Weird Ingredient Wednesday: Finger Limes, the Caviar of Citrus
Finger limes are one of those foods that bring out the little kid in even the most staid grown-up. I dare you not to squeal when you cut one open, squeeze, and see all that bubbly goodness emerge.
Food Tool Friday: Make Fast Espresso on the Go
Coffee lovers take their beverage of choice seriously. Some even go out of their way to find their own kopi luwak (cat poop coffee) just to see if it lives up to all the hype.
Nature's Food Hacks: How Honey's Magical Qualities Make It Indispensable
Only a handful of food products are impervious to spoilage—dried rice, salt, sugar—but even among those, honey is unique in that it remains edible without any preparation necessary. It's like this: if you came across honey in an Egyptian tomb, as archaeologists have, you could taste it and never guess it was thousands of years old.
How To: Why You Should Use Boiling Hot Water for Faster Ice Cubes
It's a small but very real frustration: you want a chilled drink, but you open the freezer only to see nothing but empty ice trays. Fortunately, there's a simple way to make ice cubes quickly—use hot water. Yup, you read that correctly. Hot water freezes more rapidly than cold.
How To: If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
If you have a good food processor or blender, there's no reason not to make your own nut butters, whether you like almond, cashew, sunflower, or the perennial classic, peanut.
Green Tea: It Cleans More Than Just Your Body
About ten years ago, Western research figured out that green tea was a nutritional powerhouse. After all, in Asian countries where green tea is consumed throughout the day, cancer rates tend to be much lower, although there are probably other factors contributing to that fact, like less processed food and red meat in the standard Asian diet.
How To: The Secret to Keeping Cut Avocados Fresher Longer
A lot of fruits start to turn colors once they've been cut due to an enzyme called polyphenol oxidase that turns the fruit colors when it's exposed to oxygen. You can prevent this reaction in apples with a honey-water bath, but what about avocados?
How To: Smoke Foods on Your Stovetop Using Kitchen Gear You Already Own
Smoked foods are popular all over the world, but most of us don't have smokers at home. If you want smoked salmon, brisket or Gouda, you usually have to go out and buy it. Outdoor smokers aren't usually an option for city-dwellers, and the indoor versions can be pricey.
How To: 11 Ways to Keep Cheese Fresh & Mold-Free for as Long as Possible in Your Fridge
Cheese is one of the most loved foods in the world, and there are hundreds of different types. Some prefer super expensive gourmet cheeses, others are fine with the cheaper processed stuff.
How To: Change the Boring Battery Icon in Your iPhone's Status Bar to Something More Flavorful
Good battery life is one of the most important things any phone or tablet should have, but iOS 7 isn't always that great at handling power consumption. That leads to tunnel vision on the status bar's battery meter. After all, you don't want to be stranded in the middle of nowhere with no juice left to make a call.
How To: Make Bitter Coffee Taste Better with This Secret Ingredient
Finding the formula to the perfect cup of coffee for your taste can take a while. I finally got around to buying a French press a few weeks ago and I'm still tweaking the right ratio and brewing time to get it just right (though I am drinking it at the right times each day).
How To: The Easiest Way to Prep, Peel, & Cube a Butternut Squash for Your Favorite Fall Recipes
Fall is the season of obnoxious food trends. You can't go out to eat or to the grocery store without seeing something pumpkin spice- or candy corn-flavored. Less annoying, but equally prevalent is the butternut squash. For the next several months, we will be pelted with recipes for butternut squash soup, butternut squash risotto, stuffed butternut squash... and the list goes on. Butternut squash is everywhere. But how many people actually know how to prep the stuff?
How To: Make Homemade Ice Cream in a Bag
We all love ice cream, but sometimes we don't know what's in it. The simple way to fix that is to make it at home. You can make ice cream in a bag in under ten minutes with ingredients you probably already have.
How To: Spice Up Your Valentine's Day with These DIY Heart-Shaped Whiskey and Hot Sauce Hard Candies
Love sweets, but not big on chocolate? Chocolate pretty much dominates the candy offerings for Valentine's Day, but if you want to go the homemade route, it doesn't get much easier than hard candy.
How To: Hate Peeling Garlic Cloves? This Trick Will Make Those Skins Slide Right Off
I love to cook. There are few things more relaxing for me than spending an afternoon in the kitchen, and one ingredient that I throw into just about everything (seriously, everything) is garlic. It can instantly add a whole new level of flavor to a dish, and there's not much that it doesn't go with.
How To: Make Your Own Dippin' Dots Ice Cream with Liquid Nitrogen
Dippin' Dots are a fun way to enjoy ice cream, but the price tag is not so fun. Plus, the company filed for bankruptcy last year, so they may not be around much longer. The good news is that you don't need them—you can make your own at home with some ice cream and liquid nitrogen. Redditor hypoid77 posted instructions on how to make your own DIY Dippin' Dots Maker out of a Styrofoam cooler, a couple two-liter bottles, a thumbtack, and some liquid nitrogen. Use the thumbtack to poke a 3-inch p...
How To: The Secret to Shake-Shucking Corn Without Leaving Any Silky Threads
One of the biggest time-consuming nuisances for any barbecue is prepping corn on the cob. If you've got a lot of mouths to feed, shucking corn is just downright painful, thanks to all of those silk strings that hide in the crevices of the kernel rows.
How To: Control a cockroach problem naturally
Do you have a pesky cockroach problem? You've tried and bought everything you can think of to get rid of this annoying winged bugs. In this video, you'll learn everything you need to know and do to get rid of them once and for all the natural way. Now, you'll be able to sleep and eat in peace.
How To: Get rid of back acne & pimples in 3 days
Do not pick, rub or squeeze your acne. Use natural body washes to help unclog pores.
How To: Create a strawberry shortcake makeup look
Watch this beauty and style video tutorial to learn how to create a strawberry shortcake makeup look.
How To: Create an easy dramatic smokey eye makeup look
Watch this beauty and style video tutorial to learn how to create an easy dramatic smokey eye makeup look.
How To: Latch on your baby properly during breastfeeding
Breast feeding is the most natural way to feed a baby. Nursing moms are recommended to watch this video to learn how to get the baby to latch on properly.
How To: Shape and pluck your eyebrows
A basic tutorial on how to shape, pluck and refine your eyebrows for a natural look.
How To: Fight candida the natural way
Dr. Christopher Lepisto explains the causes and symptoms of the yeast infection Candida and how natural treatments can be better than prescription drugs.
How To: Make gum tragacanth for printmaking and painting
Watch this video to learn how to make gum tragacanth. This is the binder that is used to thicken natural dyes for painting, printing, stamping and much, much more.
How To: Make an eco-friendly Christmas garland
Watch this video to learn how to make a cranberry and popcorn garland. It's a beautiful decoration made of natural ingredients, and after the holidays it can be placed outside for the birds to enjoy!
How To: 16 Tips for Staying Awake When You're Tired
While there's an art to surviving the all-nighter, there's also an art to staying awake throughout the day when you're operating on little to no sleep. In 1964, the record for sleep deprivation was set by 17-year-old Randy Gardner, who stayed awake for an incredible 264 hours and 12 minutes. Now while we're not out to challenge Randy for his title, we can certainly look to him for inspiration in beating back our own fatigue.
How To: Detect poisonous arsenic levels using the toxicological Marsh test
Was Napoleon's death really due to stomach cancer, or was it arsenic poisoning? Some scientist believe the latter. Arsenic poisoning was a deadly weapon in that era, because it was undetectable when administered over a long period of time, making murder seem like natural causes. But if arsenic (As) is poisonous to most multicellular life, then what's with the newest NASA discovery?
How To: Grill an eccentric beer can turkey for Thanksgiving dinner
Beer can turkey? Sounds like a joke, right? Well, it may have started off as one, but now shoving a beer can up the butt of a turkey is a much favored cooking technique in lieu of the traditional Thanksgiving turkey. With the beer can up its butt, it helps steam the turkey to keep it moist and tender, all while giving it that perfect aroma and taste.
How To: Make appetizing caramel apples wrapped in puff pastry
Celebrate the goodness of old-fashioned candied apples with this Holiday Kitchen recipe, where you'll learn how to make Puff-Wrapped Caramel Apples, the perfect dessert-style appetizers for any holiday party. These puff pastry snacks are a presentation worthy of a dinner party dessert, with a cinnamon apple flavor!
How To: Make appetizing puff pastry pockets filled with smoked Gouda, apples & chives
Looking for the new hit appetizer for your party? You may have just found it. This recipe from Holiday Kitchen is for Puff Pockets with smoked Gouda, apples and chives inside. It's easy to prepare, plus the combination of these unique flavors makes for a super special treat for all of your guests, paired perfectly with a glass of wine.
How To: Make absinthe caviar with Dave Herlong
Absinthe and caviar have extremely strong, distinctive flavors that many folks can't handle easily on their own, but adrenaline rush connoisseurs will get a kick out of the recipe presented in this video. Combining absinthe with caviar, you'll make a distinctive tasting caviar.
How To: Carve a raw chicken for dinner and save money
Gwen Schoen and Paul Carras share with you in this video how simple it is to save money by carving a whole raw chicken. You can save your pockets an average of 20 – 30%! First take out any insides; this is usually the neck, heart and liver when included. Lay the chicken on its back and start with the wings. Break the skin with a boning knife and pull the wing away from the body until the socket pulls out. Finish the incision where the socket meets and repeat on the other side. Then you’ll...