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How To: 5 Reasons to Always Have Coconut Flakes in the Kitchen

For me, shredded coconut is something that is eaten several times a week in a variety of ways—and that includes in savory dishes. It can be added to just about anything, and this is a good thing if you enjoy having some variety in your diet. Because I get tired of eating the same foods all the time, over the last few weeks I've tried some pretty interesting and simple ways to use coconut flakes in order to keep my finicky palate satisfied.

Polenta vs Grits: Why Grits Wins (Even When a Recipe Calls for Polenta)

Polenta can cause risotto-like anxiety for the most experienced cook. First of all, making polenta is time-consuming—it can often take upwards of 45 minutes (unless you use this shortcut). And in the midst of this long cooking time, you're constantly stirring to keep the polenta from becoming lumpy. Even after taking the utmost of care, the polenta can still turn out too loose, too firm, or too grainy.

Velveting Meat: The Best-Kept Chinese Restaurant Secret

One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew. But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook.

How To: Why You Should Always Save Parmesan Rinds

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.

How To: 8 Tricks That Make Boxed Cake Mix Taste Like Homemade

Ask ten different people how they feel about boxed cake mixes, and you'll likely get ten different answers. Some baking purists will berate them and throw them in the same category as garlic presses and knife sets sold on infomercials. Many people will say that they prefer not to use mixes, but keep one in the pantry just in case. And I dare you to find a college student that doesn't sing their praises.

How To: Make Your Own Pesto Plus

Among the many gifts that Italy has bestowed upon the world, culinary and otherwise, pesto stands alone. The exact birthplace of pesto, that herby sauce made of pine nuts and olive oil, is an area of Italy called Liguria, whose microclimate is particularly kind to basil, one of pesto's key ingredients.

How To: Lasagna Soup, Plus Other Yummy Ways to Use Lasagna Noodles

Lasagna, that layered, creamy baked pasta dish, is a lovely comfort food that's great for a crowd. But if you've ever made it, then you know you're usually left with some leftover lasagna noodles. (Although that's always better than the frustration of running out of the noodles while you're still making a traditional lasagna.) Still, what do you do when you're still left with a bowlful of the wide ribbons?

Ingredients 101: How & Why You Should Clarify Butter

Unless you're vegan or lactose intolerant, butter is an indispensible ingredient. However, butter is no one-trick pony. It can take many forms that make it even more versatile and useful in the kitchen. Clarified butter has many advantages over regular butter—but there are certain cases where you shouldn't use it. More on that later.

How To: Create rotating planets and moons in Photoshop

Pixel Perfect is the "perfect" show to help you with your Photoshop skills. Be amazed and learn as master digital artist Bert Monroy takes a stylus and a digital pad and treats it as Monet and Picasso do with oil and canvas. Learn the tips and tricks you need to whip those digital pictures into shape with Adobe Photoshop and Illustrator. In this episode, Ben shows you how to create rotating planets and moons in Photoshop.

How To: Make tiny Italian potato dumplings or gnocchi

Gnocchi is a tasty alternative to traditional Italian pasta. Gnocchi is actually teeny tiny potato dumplings and tastes fantastic draped with your favorite olive oil or tomato sauce. Check out this video for advice on how to make your own gnocchi from scratch at home.

How To: Cook Indian potatoes in a creamy yogurt sauce

This recipe for potatoes in a creamy yogurt sauce is just perfect for those times when you haven’t had a chance to get to the grocery store for fresh vegetables. The hardest part out of the entire recipe is boiling the potatoes. With the red of the tomatoes in the gravy and the green of the cilantro garnish, it is a visual treat. Watch this how to video to learn how to cook Indian style potatoes in a creamy yogurt sauce. This potato dish is also commonly known as dahi wale aloo.

How To: Get Rid of Dry Skin with Fruit Facial

Today's pollution, hectic lifestyle, inadequate sleep and no time for pampering can leave your skin lackluster resulting in drying skin and making dry skin drier ultimately causing the early appearance of wrinkles and aging. A good fruit facial helps relax your skin from deep inside and the proper messaging gives it a rosy glow by increasing blood circulation imparting your face with a luminous glow. These are even better because they are natural and chemical free unlike the artificial facial...

How To: Make Homemade Nutella (That's Better Than the Real Stuff)

It is a universal truth that Nutella is the nectar of the gods. It takes the already delicious (e.g., sandwiches, cupcakes, or even bacon), and turns it into something magical. Everyone also knows homemade is always better. So if you're looking to step up your baking game, follow these instructions from Cookies, Cupcakes, and Cardio and make your very own Nutella!

The No-Salad Zone: How to Cook with Lettuce

Lettuce is not just for salads, it's a versatile green that you can use in hundreds of different ways. So many people in America toss their lettuce when it starts to wilt, thinking that it's too far gone to make a nice, crisp salad. But you can cook with lettuce like you would any other green, and the French and Chinese have been doing it forever.

How To: Explore Density, Viscosity & Miscibility with a Colorful Layered Liquid Science Experiment

Ever wonder why Jupiter has those colored bands across its surface? Jupiter's enormous mass is made from an array of different liquids, and those fluids do not play well together because of their different makeup. All of the hydrogen- and helium-based fluids are thought not to be miscible, which means that they aren't homogeneous in nature, resulting in strikingly beautiful bands across the planet's surface. But what about viscosity and how that correlates to the development of planets? What ...

How To: Make chicken nuggets at home using potato chips

Nicko will show us how to make home made chicken nuggets. You'll need diced chicken breasts, about 1 inch nuggets; 1 egg and 1/2 cup milk mixed together and about 2 cups of flour and a bag of thinly cut sour cream and onion potato chips. You can use any type of chip flavor you like. Crush the chips up by putting them in a plastic sandwich bag and then crush them by tapping down on the bag with a rolling pin until they're a breadcrumb mixture. Now using your hand roll a nugget of chicken first...

How To: Make bo kho (vietnamese beef stew)

Titlibo Nihaan shows us how to make Bo Kho(Vietnamese Beef Stew,in this video. The ingredients for this are,500 grams of beef,3 chopped shallots,1 small onion, thinly sliced,soy sauce,nuoc mam sauce,a bunch of fresh basil,2 red chillies,3 cloves of garlic,1 tablespoon lemon grass,1 tablespoon of turmeric powder,1 tablespoon of curry powder 1 tablespoon of brown sugar,4 star anise and a beef stock cube.In a small pan dry roast the star anise for 5 minutes.When cooled,gring them in a coffee gri...

How To: Make lebanese fish kofta (fish fingers)

This video shows the method to make Lebanese fish kofta. First, we make the kofta. We need 700g white fish fillets, 1 small onion finely chopped, half cup of finely chopped parsley and quarter teaspoon of black pepper. Mince the fish and add onion, parsley and pepper. Make 12 fish fingers and pop them on to the grill pan. Coat olive oil on it and grill them for 5 to 6 minutes. Turn them from time to time. Now, we make the sauce. We need 1 green sliced capsicum, 1 finely chopped small onion, 1...

How To: Make chicken shawarma the right way

In order to prepare Chicken Shawarma, you will need the following ingredients: chicken, 1 cup of plain yogurt, 1 T. parsley, ¬O tsp of salt, ¬º tsp of cloves, ¬º tsp of ginger, ¬º tsp nutmeg, ¬º tsp of paprika, ¬º fenugreek, 2 minced cloves of garlic, ¬º tsp of cinnamon, and the juice of one lemon.

How To: Cook steak fajitas using flank steak

Steak fajitas start with marinating the meat with 3 cloves of mashed garlic, one tablespoon of vegetable oil, one teaspoon of dried cilantro, one teaspoon of cumin, one half teaspoon of red chili flakes, and one teaspoon of Worcestershire sauce. Add the juice of two limes and one quarter cup tequila to the marinade. Put the whole flank steak int he marinade, and then place the container in the refrigerator to marinate for twenty four hours. The other ingredients for the fajitas are two jalape...

How To: Make perfect BBQ ribs for summer with John Kass

John Kass from the Chicago Tribune and Gary Wiviott, author of Low & Slow, demonstrate how to make perfect ribs. The first step is to run them under cool water and rinse them with cider vinegar to clean them off. Second, coat them with mustard. This holds the rub on the rib. By holding the rub on, you will get more bark (the spicy, smokey, crusty exterior) on your rib. Gary's rub is a mix of 7 different toasted Mexican peppers, paprika, salt, black pepper. Make sure to place a good layer of r...

How To: Grill some BBQ beef short ribs with the BBQ Pit Boys

This technique uses indirect heat. When cooking the ribs make sure to place the coals over to one side in the grill. When choosing your meat make sure to get bone in beef short ribs. First coat ribs well with your favorite dry rub. Then cover them with olive oil. Next sear the ribs on all sides in direct heat. Once they are seared you then place them in to a pan on the side of the grill without the coals. Next pour chicken broth over the ribs. The liquid is what tenderizes the ribs. You do no...

How To: Make an easy vegetable moussaka

Titli's Busy Kitchen shows viewers how to make an easy vegetable moussaka! First, you will need 2 Aubergines thinly sliced, 3 Courgettes and 500g of potatoes peeled and sliced. First, sprinkle salt on the Aubergines and this will help draw out bitterness. Now to make the sauce you need a can of tomatoes, 1 onion finely chopped, 1/2 a cup fresh parsley, 1/2 teaspoon of nutmegs and 1 teaspoon of garlic paste. Put half a cup of olive oil in a pan and add in all of the ingredients for the sauce a...

How To: Make soap cupcakes with soapy whipped icing

In this video, Anne Marie teaches us how to make soap cupcakes with whipped frosting! This recipe will make 16 soap cupcakes, which is perfect for parties. For the cupcake base you will need: 40 oz white melt & pour soap, 1 1/2 oz vanilla select fragrance, 1 1/2 oz vanilla color stabilizer, 6 ml canary LabColor (diluted), SoapyLove scalloped round mold and spray bottle with rubbing alcohol. For the soap frosting you will need: 16 oz white melt & pour soap, 8 tbsp natural castile liquid soap, ...