Learn from those crazed coupon clippers who've figured out how to buy $500 worth of groceries for 50 cents. You will need Sunday newspapers, coupon websites, accordion folders to store the coupons in, and the store specific circular fliers. Watch this video budgeting tutorial and learn how to save money on food with coupons.
Learn To Hack a Glue Gun and turn it into a Small Electric Stove to heat up your food. Its cheap to make and very helpful for when you don't have anything to cook you food with. Find out how by watching this video. All you need is a hot glue gun and some paper clips. Watch this video cooking tutorial and learn how to build a mini electric stove.
In this how to video Chef Paul demonstrates how to use cheesecloth in the kitchen. Cheesecloth is not just for cheese making, it can also be used to season food. Watch and learn how to wrap spices and herbs to add flavor to any stew, soup, or broth.
Oven frying is technique that really works. In this how to video Chef Paul explains oven frying with fish. Oven frying is not like deep frying at all, but the food tastes just as great. Watch and learn how simple it is to cook your food in the oven with less oil than conventional frying.
Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas). Falafel is usually served as a sandwich wrapped in pita bread, and outside the Middle East, the term "falafel" commonly refers to this sandwich—falafel in a pita is typical street food or fast food. Along with the falafel balls, which may be crushed onto the bread or added whole, topping variations are usually...
This classic dish is traditionally made with veal, but not today. Pork and prosciutto make a perfect pairing for this recipe from UKTV Food's New British Kitchen. Watch and learn how to cook pork wrapped in prosciutto.
Cook up a delicious Portuguese dessert called Pastel de natta, or simply custard tarts. Creamy custard tarts make a simple dessert after any dinner. Watch this how to video and learn how prepare and bake Portuguese custard tarts with UKTV Food's New British Kitchen.
Spice up dinner time a little goat curry straight from Jamaica. Watch this how to video and learn how to make this Caribbean curry from UKTV Food's New British Kitchen.
Tarka dahl is an Indian dish of curried lentils. Watch this how to video tutorial and learn how to make authentic Punjabi curried lentils with UKTV Food's New British Kitchen.
Forget going out to a sushi restaurant tonight. Instead stay at home and make your own sushi. Watch this how to video and learn how to make sushi with UKTV Food's New British Kitchen. Prepare sushi rice, cut your favorite sushi ingredients and wrap them with nori seaweed wrap.
Strawberry season means it's strawberry shortcake time. Here's an easy strawberry shortcake recipe that is sure to please. Watch this how to video to learn how to make a delicious strawberry shortcake with angel food cake mix.
Heading to great outdoors or going camping? Better TV shows you an easy way to feed your family at the camp site. Watch this food and camping video for how-to tips.
Erin Shirey talks about the benefits of homemade baby food and shows you how to make butternut squash pear puree. Watch this clip to learn her techniques.
This video shows you how to apply your natural food-based dye, set your dye, and remove your dye. Perfect for an arts and crafts project or a handmade fashion statement!
Watch this video and have a tour around a Japanese festival and learn a few of the nice foods you'll find.
The importance of the African spur-thighed/G. sulcata tortoise's dietary needs, including variety, vitamin supplements, differences in the requirements of younger tortoises versus older ones, what NOT to feed, and the pros and cons of feeding processed foods and fresh foods.
Learn how to make this tasty finger food by watching this chef. Bruschetta is a tasty light Italian finger food that is not that hard to prepare. This is a great dish for beginners to learn and requires toast, olive oil, tomatoes & basil.
Whether you're short on time or just a big fan of Chinese food, stir-fry is a healthy, delicious, and easy meal to prepare. All it really takes is whatever vegetables and meat you've got lying around in the fridge (leftovers are totally okay) and a wok.
The owner and chef Carl Redding of Amy Ruth's restaurant shows the foods one should serve at a true Southern dinner. One dinner would be spareribs, steamed okra and candied yams. Dinner two would be catfish, macaroni and cheese and collard greens. The third dinner would be fried chicken and waffles. The dessert for all three dinners would be red velvet cake.
Montezuma's revenge, the runs, the trots, or just diarrhea — everyone gets it sooner or later. What exactly is diarrhea good for, if anything?
Even when no one is in your kitchen, it is crowded. The refrigerator, sink, and counters are all covered with microbes that are just hanging around. They are inadvertent remnants from the raw chicken you used in that recipe last night, brewing a bacterial cocktail in your Nespresso machine, or just growing their merry little colonies on your leftovers.
I'm sure I'm not the only one on here that has googled "Why am I always tired?"... and I'm definitely not alone when I say that all of the advice I've found so far is useless:
If you could save the world by eating a burger, would you? Two companies, Beyond Meat and Impossible Foods, are on a mission to redefine veggie burgers and eliminate all of the downsides of animal farming on our planet. With over five years of research and product testing, they've finally figured out how to make a plant-based burger look, feel, and taste just like real meat.
Almost every bread recipe will tell you to look for a golden brown crust or to tap on the bottom of your loaf and listen for a hollow sound. That visual and sound technique will work most of the time, but it can still come up short, leaving you with a soft and gooey spot in the middle of your loaf.
Preparing and serving seafood can be a daunting task. Fish is so delicate that one extra minute of heat can turn a juicy, flaky filet into a dried-out disaster. But that same fragility also allows us to use unconventional methods to chemically transform the fish into its cooked consistency.
The other day I was doing the math on roughly how many eggs I eat each year. I estimated about 500. That's a lot of eggs. And, subsequently, that's a lot of eggshells to throw in the trash.
At its core, grilling is the simplest form of cooking. You create extreme heat, you put a piece of food on top of the heat, and then you sit back and watch the magic happen. Yet despite the inherent simplicity in grilling, there are a million ways to make it more complex, more unique, and, yes, even more flavorful.
Butter can be even more delicious than it already is. While that may be a shocking claim, it's most definitely true. Many new cooks and even seasoned chefs don't realize this, but the few minutes it takes to do these things will pay you back exponentially when it comes to that buttery taste.
We tend to assume that eating is mostly a physical act, but the mind has so much to do with the choices we make.
The Spanish and Portuguese introduced many things (some desirable, some not, depending on your POV) to Mexico in the sixteenth century: Christianity, language, and lots of flora and fauna.
Think eating food is as easy as putting it in your mouth? It's considerably more complicated than that. Your brain plays a big role in determining what and how you eat. Understanding how your brain interprets food choices is key to managing your eating habits.
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.
Steaming food has a lot of advantages over other cooking methods. The gentle heat of steam allows for meats, such as chicken wings, to become more moist after cooking.
Soap is an incredible thing and this how-to shows some of its incredible qualities. You'll need a plate, some whole mile, some food coloring, some Q-tips and some dish detergent. It's an explosion of color! Some very unusual things happen when you mix a little milk, food coloring, and a drop of liquid soap. Use the experiment to amaze your friends and uncover the scientific secrets of soap.
Funnels are necessary for a bunch of different types of food prep, but that doesn't mean you have to blow your money on one at the grocery store. If you're trying to feed your family on a budget this holiday season, simply craft the funnel yourself!
Daylight savings time is here. On November 7th, everyone and everything turned back the clocks to standard time, but how well you adjust to the new time is up to you—
Orange supremes are, as the name implies, supreme versions of oranges. Usually when you nom on an orange you get the thick pith and webby membrane that sticks all the orange slices together. While we don't mind getting all the extra fluff with our orange, when it comes to food presentation it's nice to get all that off.
Halloween only happens once a year, so indulge yourself! Check out this video to learn how to make a dessert that's verifiably more a treat than a trick: a delicious, fluffy, swirled cupcake with tricolor frosting.
Pesto sauce is a staple of Italian cooking and makes any type of pasta taste fantastic. But instead of going to your neighborhood Olive Garden, make it yourself at home! Just make sure you have a food processor lying around! In this video, chef Jason Hill shows you how to make a traditional pesto sauce from the Cinque Terre region. He will show you how to harvest and toast the pine nuts and shows you how he uses his food processor to create the sauce. Bon Appetite!
Here's the inevitable food hierarchy you must know if you're a cooking looking to make the most delicious, succulent meals possible: When it comes to cooking with vetables, fresh veggies from the supermarket beats canned, and in season produce beats just about everything else.
