How To: Make grilled buffalo wings with a bleu cheese dip
Summertime is grilling time! Watch this how to video to learn how to make delicious grilled buffalo wings with blue cheese dipping sauce. Perfect for your summer backyard BBQ!
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How To: Make flavored homemade soy milk
Sure, you can buy it at the store, but homemade soy milk is not only easy, it's delicious. See how to turn a bag of uncooked soy beans into fresh soy milk. Flavor with orange, ginger, or vanilla.
How To: Make a raw rosemary flavored olive oil
Luci Lock shows you how to easily and quickly make your own rosemary flavored olive oils. Its a great way to avoid the hefty price tag and often questionable processing of commercially available flavored oils.
How To: Say the names of beverages and drinks in French
Watch to learn how to say the names of some types of beverages in French. une boisson au citron - lemon drink
How To: Make flavored schnapps
Watch this video and learn to make a German favorite, schnapps. This video shows you how to make an American version with the flavoring of your choice.
How To: Make Skittles Vodka
The object to Skittles-infused vodka is to separate the Skittles flavors and infuse them in their own vodka container. If you combine all of the flavors together, you're going to be unhappy. Check out the Tipsy Bartender's video below to see how easy it is to do.
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
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 Keep Canned Pumpkin in Your Pantry
Canned pumpkin is something I always stock up on and keep in my pantry, because it's endlessly useful when cooking or baking. Sweet, creamy, and mild, pumpkin can be folded into baked goods and savory dishes with ease.
How To: 4 Easy Tweaks for Tastier Grains & Pasta
Cooking rice, pasta, and other grains in water is so boring. There is a much better way to guarantee they will have your mouth chewing something seriously tasty: cook them in something that isn't water. Alternative liquids such as stock, milk, juice, or even tea will give bland dishes a fresh new flavor boost. If you're not sure how your dishes might taste, never fear: we tested them out. Before getting started, be sure to read this article first so that you know why it's important to rinse y...
News: Those Soy Sauce Packets from Your Takeout Chinese Are Probably Lying to You
Since the dawn of time—well, that maybe a slight exaggeration, but let's roll with it—sly entrepreneurs have been swindling the general public with inferior products for the sake of saving a few cents. Nothing is sacred when it comes to saving money: caviar, cheese, or even baby formula. Hell, there's even an entire book dedicated to the history of food swindling.
How To: Step Up Your Flavor Game with This Easy Herb Butter Hack
Let's talk for a second about compound butter. No, scratch that, let's not. Because compound butters are too much work. You have to shape them and roll them and tie them and cut them... no thank you.
How To: The 'Tresadilla' Is 3x Better Than a Regular Quesadilla
Quesadillas are great, don't get me wrong. Cheese, tortillas, meat... what's not to like? But I'm going to take a stand: your regular old quesadilla is boring. It's time to step it up a notch and get out of your quesadilla comfort zone.
Compound Butter: An Easy Flavor Hack
Butter is one of the most versatile ingredients in the world: its variety of uses range from brightening a morning piece of toast to finishing a beautiful rib-eye steak with decadent flair.
How To: Morning Coffee Not Strong Enough? Do This Instead
Like a strong-tasting cup of joe, but want more caffeine out of it? Start double brewing your coffee. To paraphrase a big fan of the double brew process on Reddit, it'll make you feel like you can throw an orange at 60 percent the speed of light. It's that strong. Really.
The Ultimate Onion Cheat Sheet: Which Onion Goes Best with What?
Most recipes don't specify what type they mean when they call for onions. While using whatever kind you already have won't necessarily ruin a dish, using the best one for what you're cooking will definitely make your food taste better.
How To: Infuse Homemade Cooking Oils in Soda Bottle Containers
Flavored oils are amazing. They add a new flavor and depth to dishes not possible with plain oil. Most unfortunately, however, flavored oils almost always come with a hefty price tag to reflect their deliciousness and to capitalize on the general cluelessness of the public.
How To: Save money and live cheaply during an unpaid internship
With the economy as sour as it is, unpaid internships are a fact of life for an increasing number of students and those who have just graduated from college. Often times the only way these days to get a paid job is to take an unpaid one in the same industry first.
How To: Bake a light and fluffy potato easily
If we could we would totally eat baked potatoes every day. Tender and fluffy, they taste great alone and also topped with favorites like bacon bits, sour cream, scallions, and really whatever else suits your fancy.
How To: Make Southwest potatoes with black beans and corn
No food gets us more in happy mood than potatoes. Whether it's potatoes with sour cream, potatoes with bacon, potatoes chopped into batons and sprinkled with salt for french fries, or potatoes mashed up and sprinkled with chives, we simply love 'em!
How To: Mix a Tennessee Tea with whiskey, triple sec, sweet & sour mix and cola
Want to make a Tennessee Tea like a champion bartender? This clip will show you how it's done. With the proper technique, mixing the perfect drink can be easy. So easy, in fact, that this free video bartenders' guide can present an overview of the process in about a minute's time. For more information, including a full list of ingredients and complete instructions on how to mix this drink yourself, take a look.
How To: Make Venezuelan cornmeal arepas with Mark Bittman
Arepas, traditional savory cornmeal cakes from Venezuela, are similar to Mexican tortillas and can be stuffed with anything from ground corn to cheese and fish. They are generally more savory than sweet, and their pancake-like dough is much thicker than that of tortillas.
How To: Make cookies and cream cheesecake with oreos
Hungry enough from that title? This dessert is even more delicious than it sounds. Here's what you're going to need:
How To: Make a Midori based "Green Iguana" cocktail
In this video tutorial, viewers learn how to make a Midori based "Green Iguana" cocktail. The video lists all the required ingredients to make a "Green Iguana" cocktail. The ingredients include: an ounce of Midori, half an ounce of tequila and 2 ounces of homemade sweet sour mix. To make the "Green Iguana" cocktail, follow these steps: mix all three ingredients in a cup, mix ingredients by shaking and add ice. This video will benefit those adult viewers who enjoy alcoholic beverages and are w...
How To: Make a "Sunday Snuggie" with Jagermeister & whiskey
This is a video from Derrick Schommer of Everyday Drinkers: Common Man Cocktails. He describes how to make a "Sunday Snuggie," which has 2 oz Jagermeister and 2 oz Bourbon whiskey. This also contains cranberry juice, grenadine, and a mix of 1 oz of lime, 1 oz of lemon, and 1 oz of simple syrup which makes a sour mix. Use 2 oz of that. Once he explains all of the ingredients he goes on to a demonstration of how to make the drink. After he makes the drink he goes on to sip and describe it. He s...
How To: Make mac and cheese with Food Network
Start by making your pasta. Then cut up about two pounds of Velveeta cheese into chunks and put it on top of the pasta. Then add a pound of cheddar cheese. Next you add a pound of Colby jack cheese. Then add two heaping spoons of sour cream. Add butter, salt and pepper and five eggs. Put some milk into the mix and top the whole pan off with some fancy mild cheddar cheese. Then bake it in the oven until it is crispy brown.
How To: Mix the Margarita
The margarita is the most popular cocktail in the world and this video teaches you how to make a great one! This cocktail is perfect for cooling down in the summer and is super easy to make!
How To: Mix the Lemon Drop
Mixologist Chris McMillian walks us through the preparation of the Lemon Drop. The Lemon Drop is a classic cocktail which is both sweet and sour and is sure to go down smooth. Originally it was a chilled shot of vodka with a sugar saturated lemon but it has evolved into the delicious drink which it now is.
News: Futuristic Flavor-Changing Meta Cookie
Like a scene from Charlie and the Chocolate Factory, this high-tech cookie offers 7 different flavors. The University of Tokyo's Tajuki Narumi and team presented the Wonka inspired augmented reality flavor-changing cookie at this year's SIGGRAPH computer graphics and animation conference in Los Angeles.
How To: This Formula Creates Perfectly Pickled Fruits & Veggies Every Time
Pickling isn't rocket science. In fact, anyone can make their own speciality pickles using just about any fruit or vegetable. For example, I've pickled everything from lemons, watermelon rinds, and apples to red onions, carrots, radishes, and cucumbers.
How To: These Two Items Make the Only Meat Marinade You'll Ever Need
My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons... I'm pretty sure this isn't a complete list, but I've honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.
How To: 3 Brilliant Culinary Uses for Bad-Tasting Vodka
In my opinion, vodka gets a lot of undeserved flak. It seems like most people have a bad experience in college with a plastic bottle of vodka and never go back. I can't blame them; it took me a few years after graduating college to start to enjoy vodka again—but now I adore it.
How To: The Easiest, Best Way to Keep Soft Herbs Fresh for Months
There are a lot of reasons for wanting to make sure your herbs last a long time. Maybe you know that your grocery store won't have decent parsley in the winter. Maybe you're taking a last-minute trip and don't want to throw away your perfect batch of basil. Or perhaps you're simply like me, and buy a dozen different herbs at the farmer's market, only to remember that you can't make it through all of them before they go bad.
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.
Chef's Quick Tip: Char Your Citrus for Extra Flavor
We're a little citrus-obsessed, and with good reason: lemons, limes, oranges, grapefruit: Mother Nature really packed those babies with flavor, from peel (which you can zest without special tools) to juice. Now executive chef Amanda Freitag of Empire Diner has come up with a way to make those lemons and limes give up even more flavor by applying a lot of heat.
How To: Make a decadent coffee cake
Do you love delicious and decadent coffee cake in the morning? Chef Patrick Barclay shows how to make it in this video. Start out by combining 2 c flour, 1 tbsp baking powder, 1/4 tsp salt, 1 c sugar, 1 c butter, 1 egg, and 1 c sour cream. Mix this all together well with a wooden spoon or smooth spatula. Once mixed, spread this into a pan so all of it is even inside, then bake it at 350 degrees for around 25 minutes. Once finished, sprinkle with the delicious topping. The topping is made of 1...
How To: Make cumin-spiced homemade refried pinto beans
Mexican food (triple cheese enchiladas topped with avalanches of sour cream aside) is some of the healthiest in the world thanks to the generous usage of tomatoes, hot sauce, spices, and other veggies.
How To: Make an Italian margarita with amaretto, sweet & sour mix, and tequila
Want to mix an Italian margarita like a champion bartender? This clip will show you how it's done. With the proper technique, mixing the perfect drink can be easy. So easy, in fact, that this free video bartenders' guide can present an overview of the process in about a minute's time. For more information, including a full list of ingredients and complete instructions on how to mix this drink yourself, take a look.
How To: Play the A minor scale on the piano for beginners
Major scales give a song harmony, peace, and coherence, but minor scales (often thought of as their sour cousin) add interest. Which is why even popular pop songs commonly inject key changes to let rip a minor scale that sends the song from boring to Billboard.
How To: Make cream of asparagus soup with Sunny Anderson
In this video, we learn how to make cream of asparagus soup. First, add in 1/2 stick of butter to a large pot and saute with 1/2 clove of garlic and 1/2 of an onion chopped up. Now, chop the bottom off of your asparagus, then chop into inch length pieces and place into your pot. Now add in 6 c of chicken stock to your pot and mix everything together. Once everything is heated, Place ingredients into a blender, filling it 1/2 way full each time and blend until you have a cream. Once finished, ...