How To: Make papdi chaat
Papdi Chaat is a variety of Indian street food known as Chaat. With it's light and crispy base, tomatoes, onions, potatoes and lots and lots of Mint and Tamarind Chutneys, it's guaranteed to make your mouth water.
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How To: Make bhel puri (chaat)
Bhel Puri is one variety of Indian "street food" known as "Chaat". With a nice balance of flavors, including savory, sweet and spicy, Bhel Puri is a perfect snack or appetizer idea. Try this recipe -- it's sure to please!
How To: Make tandoori chicken on the grill
You may never have thought of barbeque and Indian food going together, but in this video you will learn how to make tandoori chicken cooking on the grill.
How To: Make yogurt rice
Yogurt rice (also called curd rice) is an all time favorite comfort food and a wonderfully soothing end to a spicy Indian meal. See how to make yogurt rice and get rid of all those rice leftovers in the fridge!
How To: Make Indian crab cakes
Crab cakes are a wonderful food often only made for special occasions or available seasonally - but it doesn't have to be! See how to make Alaskan crab make into cutlets indian style with Indian flavors.
How To: Make fish fingers
Fish Fingers don't have to come from the grocery freezer section or fast food restaurant. Learn how to make fish fingers (fish sticks) at home and in Indian style!
How To: Make banana dosai
Banana Dosai is an Indian pancake with banana and is another Indian festival food. It can be used as a dessert or an appetizer (we think it sounds perfect for breakfast!) and is actually very healthy.
How To: Make tandoori chicken
Tandoori Chicken is a classic Indian dish which if you like Indian food, you probably have had many times. In this video you'll learn to make it at home.
How To: Make dosa dosai
Learn how to make dosa dosai (Indian crepe with potato stuffing). It's a common Indian breakfast food that goes great with coconut chutney.
How To: Make coconut chutney
Many of us probably associate coconut mostly with dessert or dinner, but rarely breakfast. In this video you will learn how to make coconut chutney from raw coconut which is a must have for Indian breakfast food like dosai and a healthy easy way to start your day.
How To: Make rasam
Rasam is a famous South Indian food that goes great over rice. This video explains how to make a very basic rasam and then add your own tastes to it - get creative!
How To: Make raw vegan breakfast scramble
Raw foods Chef Ani Phyo makes a raw, vegan Spanish breakfast scramble with nuts, spices, and vegetables.
How To: Season a new wok
Segment on how to season a metal untreated wok from the Master Chef Apprentice Training Package. Brought to you by WokFusion, this tutorial addresses the skill and preparation that must go into preparing Chinese food.
How To: Keep fish moist when cooking
ANG Food Editor Jenny Slafkosky shows you how to use a salt crust to create moist fish that surprisingly doesn't taste salty!
How To: Skewer shrimp on the grill
Skewer shrimp on the grill. She uses bamboo skewers, large prawns and a common grill. ANG Food Editor Jenny Slafkosky shows us how to properly skewer shrimp.
How To: Start a fire using potato chips
Did you know that there is enough fat and oil in most chips that they can be lit on fire? See how a potato chip (or similar chip) can be used to start a fire in a survival situation in this instructional video. Just don't burn up all your food.
How To: Create a Simpsons doughnut in CINEMA 4D
Who says you can only get Homer's favorite food in Springfield? In the first part of this tutorial, you'll learn how easy it is to make a plain cartoon style (specifically Simpsons style) doughnut using CINEMA 4D. In part two you'll slather it with icing.
How To: Cook with a plumbers torch and cheese puffs
Gomi Style shoes us how to cook skewered food with plumber's torch. It burns cleaner that wood. Then they use cheese puffs as fuel to cook a pot full of rice.
How To: Make oobleck
Obleck is a mixture that defies Newton's third law and kids will love it! Ingredients you will need are 1.5 cups of corn starch, 1 cup of water, and food coloring which is optional. After mixing, if the mixture is too thick, add more water. If the mixture is too runny, add more corn starch.
How To: Deal with a sore gum
Robert Jackson shows how to deal with a sore gum. Using dental floss, Robert shows a quick and easy tip for combating a sore gum due to trapped food within the gums.
How To: Make chocolate fondue
Decadent chocolate fondue tastes great when paired with fruit, angel food cake, ladyfingers, and pretzels. Chocolate fondue was invented at the Chalet Swiss Restaurant in New York City in the 1950's. The ingredients you will need are heavy whipping cream, chocolate (semi-sweet and chocolate morsals are the most popular) and kirsch or cherry brandy.
How To: Blanch or parboil
How do you bring the maximum color to your veggies in the minimum amount of time? Blanching food, or parboiling, yields crisp, colorful vegetables that Oodleboxtv culinary cutie Dani Luzzatti prefers to call crudités.
How To: Make food for your sled dogs
Racing in the Iditarod? All you need to keep your pack of dogs running is a 14 pounds of tripe, a paddle, some hot water, and a barrel of dogfood. Mush!
How To: Prepare shrimp and crawfish meals
In a quest for fresh seafood, Chef Paul and Tom visit a street market in New Orleans. The experience is a new one for Tom, who usually purchases fish from the frozen-food aisle. Chef Paul shows us in this video how to prepare smothered crawfish "etouffee" and sautéed Shrimp with Tequila Sauce and Mango Salsa
How To: Cook broccoli
Yes, we know cooking broccoli is a pretty basic skill and you probably know one way to do it already, but let us ask you: Do you actually ENJOY eating that broccoli? If not, then it's prime time to give some new cooking methods a try. Mentioned in this food tutorial are several methods for heating up this cruciferous vegetable, including adding water to it (steaming), putting it on the stovetop, and even throwing it in the microwave.
News: Grocery Delivery & Pickup Apps You Should Be Using During the Coronavirus Lockdown
As government officials scramble to contain the new coronavirus outbreak with bans on large gatherings, travel restrictions, and school closures, the rest of us have to worry about how we're going to safely purchase water, toilet paper, groceries, and other household goods during the global COVID-19 pandemic.
News: Pesticides Used to Kill Zika Mosquitoes May Harm Babies Exposed Before Birth
Zika is a threat to unborn babies — the virus can cause neurological damage if it infects a mother during pregnancy. But as with many things, our solutions to the problem aren't always all that much better than the problem itself.
News: Making Soy Sauce Takes Years of Fermentation with Mold & Yeast
Soy sauce is a sushi essential for most Americans and we don't often consider its exact origins whilst chowing down on that tuna roll.
News: Shapeshifting Cholera Bacteria Corkscrew Themselves to Twist into the Gut
Cholera may be rare in the US, but cases of the disease have increased worldwide since 2005, particularly in Africa, southeast Asia, and Haiti. An estimated 3 to 5 million people are infected, and more than 100,000 die from the disease globally each year, mostly from dehydration.
How To: Yes, You Can Roast Ginger—It's Simple & Gives Any Dish an Intense, Smoky Flavor
Ah, ginger. From stir fry to smoothies, ginger is a reliably sharp and refreshing flavor that adds zing to everything it touches. It may be a pain in the ass to remove the skin from ginger (or not), but the zest it brings to food is well worth the trouble. Don't Miss: How to Brew Your Own Ginger Beer Like a Boss
How To: Chickpea Liquid Makes a Fantastic Vegan Mayonnaise
We had some friends over for a barbecue a few weeks back. Among other items, this outdoor soirée featured an epic potato salad (bacon, basil, crushed potato chips, pickles—the whole nine yards). And, like many potato salads, ours was made with a hearty amount of mayonnaise.
How To: 6 Ways to Have Your Bowl & Eat It Too
Edible bowls are glorious for plenty of reasons. They create fewer dishes, they're pretty to look at, and, well... you can eat them. There are many different options out there you can choose, like bacon cups, hollowed out apples, and molded hash browns, but these are 6 personal favorites of ours to use as edible food vessels.
How To: Grill a Whole Pineapple for Dessert, Cocktails, Burgers & More
A whole grilled pineapple is the perfect party dessert. It's beautiful, provides a natural centerpiece before you eat it, and can be sliced right on the spot and served with a dollop of ice cream. (Fresh mint leaves and a splash of liqueur on top taste pretty good, too.)
How To: Making Gorgeous Avocado Ribbons Is Easier Than You Think
Avocados have been the darling of the food world for quite some time now—so you'd think that we might have already exhausted the ways in which to enjoy this amazing fruit.
How To: Knives Too Dull? Use These Hacks to Cut, Chop, Peel & Mince Without a Blade
Knives are among the most important utensils in any kitchen; it's hard to even conceive of cooking a decent meal without them. However, many different foods can be prepped without a knife, and some are actually better off without one. If you don't believe me, then check out these 10 creative methods for chopping, peeling, mincing, and slicing knifeless.
News: Put Your Waffle Iron to Good Use by Creating a Pizza Waffle
Chicken and waffles are so yesterday. Well... it's not that we won't always love them, but it's time to move on to bigger and better things, such as the pizza waffle.
News: This Hack Makes Rolling Sushi, Pinwheels & Roulades a Cinch
Plastic wrap is, arguably, man's greatest invention—or at least, the 2000 Year Old Man thought so. Its primary use is to protect food from getting dried out in the fridge or on the counter; but if that's all you're only using it for, you're missing out.
How To: Rehydrate Rock-Hard Dried Fruit with This Clever Hack
Dried fruit makes a great snack or salad topping, but after a while, they tend to become fossilized, rock-hard versions of their former selves. At this point, most folks probably just toss them out, as they're unpleasant to chew on when eaten raw and even more unpleasant to eat in bread or cooked with other ingredients.
How To: Cook Any Cuisine Perfectly by Knowing the Right Ingredients to Use, Part 2
Eating out is great, but being able to cook the delicious ethnic foods you eat at restaurants is even better. It may seem daunting to put together a bunch of ingredients with which you might not be familiar (some with names you've never even heard of!), but with the guidelines below, you'll be making your own versions of ethnic favorites in no time.
How To: This Trick Lets You Make Homemade Jam in Just 10 Minutes
Besides being one of the super nutritious "superseeds," chia seeds also absorb liquid and then take on a jelly-like texture. These properties make chia seeds the perfect hack for an easy, healthy jam compared to the normal jam-making process—which usually requires lots of sugar, pectin, and boiling for thickening.