How To: For Healthier Desserts, Bring Out the Veggies
I think we've all had that childhood (or adult) desire to have ice cream for dinner. But veggies for dessert? It's something I had nightmares about as a kid.
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How To: Why You Should Start Eating Raw Meat (Or Eat More of It)
A friend of mine is a classically trained chef, and she often invites me over to her house to eat whatever goodies she has concocted. A few years ago I asked her the cliché question that every chef is sick of answering: "What's your favorite food?"
How To: Make 5 Amazing Appetizers Using the Same 3 Ingredients
When you look at an Italian flag, what do you see? Green, white, and red? Well, I see a Caprese salad. And no, I do not need to have my vision checked. It simply means that I have the eyes of a chef.
How To: Make Homemade Jerky Without a Dehydrator
Jerky is one of the tastiest snacks in existence. It's packed with richness, saltiness, and spiciness, and it's one of those things that you can't stop eating once you start. It's also fairly expensive, unless you're opting for the gas station variety which is… er… jerky in the same way that Folgers is coffee.
Pop Rocks Recipes: Add Some Fireworks to Your Food
If you're a child of the '70s, then you'll probably remember Pop Rocks, those fizzy little candies that created such a buzz. They went out of style in the States for a while, but now they're back with retro status. I was surprised to see them in my kids' Halloween bags a few years ago, and one taste brought me back to my childhood.
How To: Make Your Own Dijon Mustard (Or Any Other Mustard Variety)
I know people who hate mayonnaise. I know people who detest ketchup. But I know almost no one that hates mustard, and that's because mustard has a complexity and depth that bland mayo and ketchup do not. Mustard runs the gamut from smooth and subtle to sharp and spicy, especially when you know how to make your own.
How To: 5 Common Kitchen Mistakes You Always Make & Need to Avoid
A little cooking mistake can lead to tough meat, spoiled food, and even a bacterial explosion in your kitchen if you're not careful. These five simple, easy-to-fix kitchen mistakes are some of the most commonly made in households around the world. Luckily, you can correct these innocent errors with just a few minor tweaks.
Ingredients 101: How to Select, Store, & Prep Fresh Herbs
Herbs, both fresh and dried, can be intimidating and mysterious to cooks. Just how much is too much? How do you prepare them?
How To: The Tricks to Making Delicious & Tender Kale Salads Every Time
Kale is the new baby spinach: it's taken over salads everywhere, and for good reason. This nutrient-dense vegetable is a member of the brassica family, which also includes cabbage, broccoli, and watercress. Recent studies show that people who eat more brassicas tend to have less cancer. Not only that, but kale and other brassicas can actually clear air pollutants from your body.
How To: Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
I'm an impulsive baker, which means that the instructions to "bring ingredients to room temperature" make me want to kick myself for not thinking ahead. Sure, some ingredients like milk or water you can heat up, but that means messing up an extra pot or pan.
How To: Fry a candy bar
This tasty treat might stop your heart but it'll seem worth it. There's nothing much better than your favorite candy bar, but trust me there is and favorite candy bar fried. No longer reserved for fairs and carnivals this artery buster can be made right at home.
How To: Make Korean tacos
Sick of the same old taco? Well, mix it up and try a unique cross-cuisine take on the Mexican taco. Everyone can enjoy the unique flavors of Korean inspired kimchi in the personal size and hand-held qualities of a taco shell.
News: Bats & Viruses — Friend or Foe?
Tell the truth. The bat picture creeps you out. You are not alone. But in reality, bats truly are some of our best friends. They gobble thousands of disease-spreading bugs a night. But they also carry viruses that can be deadly to humans. So, bats — friend or foe?
How To: 56 Completely Necessary Booze Hacks
Fight me all you want, but it ain't a party without alcohol—whether it's a Halloween party, Christmas party, dinner party, or even a damn wedding. (If you think that people will stick around after dinner for a dry wedding, then you're sorely mistaken.)
News: 10 Matzo Dishes That Will Make Passover Way More Bearable
With Passover soon upon us, many Jews are dreading a week (or eight days for Conservative and Orthodox Jews) of making matzo, the staple of their diet. Matzo is also known as "the bread of affliction," and I'm pretty sure it's because by day three or so you're convinced that matzo is the 11th plague.
How To: 10 Insanely Delicious Pizza Dough Hacks
If I could survive on one food for the rest of my life, it would be pizza. The irresistible smell of baking pizza instantly makes me feel both comforted... and hungry!
How To: The Easiest Way to Make Food & Drink Look More Classy
Lemons, limes, and even oranges compliment a wide variety of both food and drink: gin and tonic, poached salmon, shrimp cocktails, fajitas, and so on. And you can easily step up your hosting game by making citrus garnishes: a presentation that is both elegant and interesting.
Shoot & Eat: Get Your Drink on with These DIY Edible Shot Glasses
Alcohol is a marvelous thing. It might even be responsible for saving civilization. And we're always fans of hacking our booze intake, whether it's learning how to drink all night long without getting drunk or how to discreetly get your drink on without anyone knowing.
How To: Hard boil eggs for beginners
The egg is an incredible compact, nutrition, protein and fat all in one prepackaged unit. This video will show you how to boil an egg using a strainer basket in your boiling water to heat steam your eggs as an alternative to regular boiling.
How To: Make Southern Low Country Crab Stew with Paula Deen
Fabulous and creamy, make this scrumptious low-country carb stew. Follow along as Paula Deen shows you how to make it. This cooking how-to video is part of Paula's Home Cooking show hosted by Jamie Deen, Paula Deen. Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting, like this recipe. Watch how easy this low-country crab stew is to prepare and c...
News: Good News, Eating Fish Is Safer! Bad News — Think Twice About Ordering the Grouper
Regarding foodborne pathogens, eating fish is not as hazardous as it was a few years ago — but if fins are on the menu, it's good to have a heads-up about what's good and what's bad these days.
News: The Foods Most Likely to Sicken You in the US
Food is both a necessity and a joy. Many people enjoy exploring, cooking, eating, and learning about foods from around the world. But the picture isn't always rosy. A new report from the Centers for Disease Control and Prevention (CDC), highlights the ways and whereabouts of food that make us sick.
How To: Sweet & Salty Popcorn Milkshakes Are a No-Freeze Marvel
Sometimes, you come across a recipe or a food hack and think, "That is the weirdest thing I have ever heard of; who would make that?" That was my initial reaction when I read Food52's piece about popcorn milkshakes.
How To: Cook These Sheet Pan Eggs Once & Use Them All Week Long
At this point, you probably think that you've read everything there is to read about different ways to prepare eggs. There are the usual ways (scrambled, soft-boiled, hard-boiled/steamed/baked, sunny-side up, poached, the "overs") and the more unusual ways (in clouds, crispy poached, deviled, golden hard-boiled), but this way tops them all.
How To: Inject Tons of Flavor into Boring Dried Pasta by Toasting It
One of the common complaints about dry pasta is that it lacks depth of flavor. This is why, once cooked, it often pairs best with bold and complexly flavored sauces.
How To: Got Leftover Ingredients? Then Egg Roll All the Things!
If you open your refrigerator door and find leftovers there, then you are fortunate—even if you don't realize it right away. Leftovers are the ultimate budget hack because they maximize the value of your meals; and it's a smart way to save money while making the most of your food purchases.
How To: 10 Common Food Myths Debunked
Common knowledge is a funny thing: it represents a majority's opinion on a particular subject and somehow makes that opinion fact. If that 'fact' goes unopposed and unchallenged, then it is passed on and preserved from one generation to the next—regardless of whether it is true or not.
Next-Level Baking: 4 Essentials Every Home Cook Should Master
Baking is one of life's greatest joys. There's something truly magical about taking a half a dozen humble ingredients, mixing them until they're an odd-colored sludge, tossing them into an oven, and watching them emerge as something elegant and delicious.
How To: Make Restaurant-Grade Sushi Rice
Contrary to popular belief, sushi is not the raw fish that one gets at Japanese restaurants, but the rice that comes with it. It's hard to tell whether this popular misconception led to or came about because of the primary flavors that we think of in sushi are the fish. We often say a sushi restaurant has great fish, but almost never that it has great rice.
How To: Easy DIY Gourmet Chocolate Bars
We've showed you how to make Butterfingers and Kit Kats, as well as custom-shaped chocolates, but have you ever thought about making your own gourmet chocolate bars?
How To: Make French Macarons
Macarons are a sweet meringue-based confection made primarily from almond flour, sugar, and egg whites. They are usually filled with buttercream, curd, or ganache. A true fat cow cook will tell you that macaron is pronounced (mah-k-uh-rohn). While it's technically not incorrect to call them macaroons (mak-uh-roon), this usually refers to coconut cookies.
How To: 9 Drinking Straw Hacks That Don't Suck
The drinking straw isn't just there to help you make annoying noises when you get to the bottom of your soda. That little tube of plastic is extremely versatile and can make your life a lot easier with a little know-how. Curious? Read on to find out more.
How To: Cut 500 Calories Each Day with These Diet & Exercise Tips
It's a well-known fact (supported by myriad sources, including Fitness Magazine) that in order to lose a pound, you need to cut and/or burn 3,500 calories... which, divided by the number of days in the week, equals 500 calories a day.
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: Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
There's an ongoing debate about whether or not it's safe or even desirable to rinse meat before you cook it. Many fall into the anti-rinsing camp, saying that it's not effective at dislodging bacteria, especially on poultry, as we've discussed before. Meanwhile, some argue that rinsing certain meats, like bacon, could be beneficial since it possibly prevents it from shrinking.
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: Cook Broccoli, Kale, & Other Brassicas So They Actually Taste Good
It's universally known that broccoli, kale, Brussels sprouts, cauliflower, and all cruciferous vegetables (also known as brassicas) are good for you—but you probably don't know exactly how good they really are.
How To: Make Perfect Poached Eggs, Every Single Time
Two slices of whole-wheat toast with lots of butter. Two eggs, poached to a firm yet custardy texture. The yolks should absolutely not be hard-cooked and the whites should be tender, not rubbery. That's my idea of the perfect breakfast.
How To: Make the best mixed drinks and body shots
Adam Nieman shows you how to make over fifty mixed drinks, frozen drinks, and shots. You will learn to make a Mai Tai, Irish Coffee, Liquid Coca, Red Eye, Frozen Margarita, Urinal Cake, Heavenly Sex, G String, and many more. Adam also shares recipes for shots: Granny Panties, Hand Job, Golden Nipple, and more. There are two special clips that teach you how to drink body shots from the bellybutton (navel) or the mouth.
How To: Make Better Beef Jerky with Better Meat
The better the meat you use, the better your homemade beef jerky will turn out. You will want to go to your butcher and get as good a quality meat as you can afford and have the meat sliced really thin. Beef jerky is a great way to preserve your protein for a snack. This video will show you how to make better beef jerky.