News: Don't Even Think About Dropping Your Galaxy S8
If you shatter your new Samsung Galaxy S8 display, then be prepared to pay a hefty repair fee for that bezel-less baby.
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News: Tiny Food-Based Works of Art to Drool Over
I don't know about you, but visions of pumpkin pie and cornbread stuffing and big, juicy turkeys are constantly dancing through my head right now. I'm sorry, healthy eating habits, but it's Thanksgiving week, and all I can do is think about food.
News: Go Blue, Not Green—Introducing the Newest Superfood, Blue Majik
You're all kale-d out, you've had it up to here with golden milk, and you're on the prowl for the next superfood. Well, get ready for some unicellular goodness: the next superfood is an algae named Spirulina, also known as Blue Majik. (Kudos to the marketing exec that came up with that, am I right?)
How To: Hijack Mom's Crock-Pot for Some Easy Holiday Hooch
What's the best part of the holidays, other than gorging yourself on food until you're physically able to hibernate? Imbibing delicious, hot drinks that are spiked to the gills with liquor.
Tested: Make Bad Beer Taste Better with a Bit of Bitters
When your day sucks, all you want is a tall, ice-cold glass of beer at the end of it all. Nothing complicated about having some booze to temporarily drown your sorrows.
News: You're Eating Mold & You Don't Even Know It
Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso.
How To: A Cold Stone Is Not Needed for This DIY Coldstone Ice Cream
Watching an ice cream pro build you a custom frozen treat mixed with your favorite fruit, candy, and/or toppings makes buying a cone even more exciting. But why go out for ice cream when you can create your favorite combinations in your own kitchen? While you might not have an expensive frozen slab for ice cream topping your kitchen counters, you can mimic the creamy consistency and customizable options from Cold Stone Creamery and Marble Slab any time you're craving it. Best of all, you don'...
How To: Who Knew? Turn Radishes into Chips for a Sweet & Spicy Snack
Consider the radish. This root vegetable is so sadly misunderstood sometimes, and that makes us sad because we adore its spicy flavor and crunchy texture. We're always on the lookout for unique food items that can be turned into a dish of wow and wonder with just a few simple steps, and radishes truly fit the bill.
Beetroot Ketchup: The Next Big Fry Fad
Step aside, Heinz: there's a new ketchup in town. Beetroot ketchup is the rising star of condiments. It's a vibrant, earthy, and sweet topping for summer BBQ burgers and grilled hot dogs, as well as a pretty un-beet-able dip for French fries. There's no corn syrup, it's paleo-friendly, and the beets give it a bright, bold flavor like no other sauce you have ever tasted.
How To: Easy Ranch Dressing Variations That Beat Store-Bought Hands Down
We admit it: we are ranch dressing fanatics. We like to put it on our simple salads, spread it across our chicken wings, and dip homemade sweet potato fries in it. Plus, since childhood, neither of us can eat pizza without ranch dressing to accompany it.
How To: Make Better-Tasting, Healthier Nutri-Grain Bars from Scratch
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
How To: 6 Wonderfully Weird Sorbet Flavors You Have to Try
Ah, the sensation of that first bite of sorbet in the heat of summertime: icy, refreshing, decadent in flavor and texture. We love sorbet almost as much as we love ice cream, and making it at home is actually pretty simple. Most recipes call for just water, sugar, and a base fruit of some sort (like strawberries or watermelon).
How To: Using the Right Bakeware Is the Difference Between Baking Fail & Baking Win
For so many of us, bakeware is bakeware. As long as it's oven safe and able to tolerate the high heat, it's fine to bake in, right? Wrong!
How To: The iPhone 7 Isn't the Only New Thing That Comes in Jet Black
Move over rainbow food trends, there's a new, darker kid in town: jet black ice cream. And no, it doesn't have squid ink in it.
How To: Save Money & Make Better Margaritas by Ditching the Store-Bought Mix
The cool tang and citrusy taste of a margarita in the summer is refreshing, to say the least. But when making margaritas at home, many of us opt for the ease of store-bought mix when it's actually really simple to make it instead.
How To: This Hack Lets You Cook Everybody's Omelets at the Same Time
If you spend weekend mornings sadly turning your omelet attempts into scrambled eggs rather than enjoying a perfectly flipped omelet, reach for a resealable plastic bag. Using a ziplock bag to make an omelet is not only foolproof, it's the perfect solution to cooking for a crowd, where you can make everyone's customized omelets at the same time. How cool is that?!
How To: The Fascinating & Disturbing Story of How Yogurt Was Accidentally Invented
You probably don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe you like trying new varieties each week; either way, you just grab it and go.
How To: Get Your Cheesecake Fix with These 10-Minute Parfaits
Cheesecake is a nearly flawless dessert. It's rich but light, has a toothsome crust but a creamy body, and tastes good served room temperature or frozen. What's not to like?
How To: Say 'So Long' to Soggy Hash Browns with This Crispy Hack
Hash browns are a breakfast staple and for good reason: they're simple, salty, and crispy, and so delicious that you can easily down several servings of them in one sitting. Basically, they're the French fries of breakfast.
How To: Pan-Fry Your Poached Eggs for a Crispy Addition to Any Meal
Eggs bring life to almost any dish. Toast with avocado? Put an egg on it. The same old salad you eat for lunch everyday? Put an egg on it. Stir fry leftovers? Put an egg on it.
How To: Make In-N-Out's Famous Animal Style French Fries at Home
In-N-Out Burger uses only quality, fresh ingredients, and that means no frozen, prepackaged, or over-processed anything in sight. Because of this, their food is exceptionally tasty, and one of the first things tourists flock to when they visit the West Coast.
How To: The Number One Way to Use Up All That Mustard Powder in Your Pantry
We're maniacs for mustard: we put it on our sausages, our salmon, our turkey club sandwiches... you name the dish, we find an excuse to spread mustard on it. So it's not surprising that it's a common item on our grocery list.
How To: These Pancake Lollipops Will Make You Feel Like a Kid Again
We've both had a fondness for pancakes since we were kids; The way the smells of syrup and warm batter permeated the kitchen and lingered for hours drove us crazy—and still does.
How To: The Only Time You Should Ever Store Tomatoes in Your Fridge
When it comes to proper tomato storage, conventional kitchen wisdom (and Alton Brown) state that tomatoes are best stored at room temperature—not in the refrigerator. Supposedly, refrigerated tomatoes develop a mealy texture and lose their flavor if they are exposed to cooler temperatures over time.
How To: Store Meat to Avoid Freezer Burn
Frozen meat is a saving grace for weeknight meals. Whenever I crave a certain protein, all I need to do is defrost it. Sometimes, I don't even need to defrost it in order to use it.
How To: Cooking in Parchment Paper Is Easier & Tastier Than You Thought
En papillote may sound like a difficult French cooking method you'd never use at home, but don't be fooled by its fancy name—it's actually a really easy way to cook food that is moist and flavorful, and all you need is some parchment paper and your oven.
How To: Make Jamba Juice's 5 Best 'Secret' Smoothies at Home
Whenever I go to Jamba Juice, I usually gravitate towards either the Matcha Green Tea or Caribbean Passion smoothies. But when I learned about their secret menu a few years ago, I felt like a little kid all over again—especially with flavors like Pink Gummy Bear and Orange Dream Machine.
How To: The Fastest Way to Make Spaghetti Squash Noodles
Spaghetti squash is a versatile vegetable, but it has a reputation for being intimidating to prepare... not to mention time-consuming. Heating it up in the oven can take at least 30-40 minutes, which is a definite time-suck for those who want to get dinner on the table, stat.
How To: Cook Grains Perfectly, Every Time
When it comes to cooking grains, there is an unspoken rule to never stray from the exact measurements. Consulting charts for the proper ratio of liquid to grain is considered the difference between crunchy, undercooked pebbles and a mushy mess... that is, until now.
How To: The Easiest Way to Make Homemade French Onion Soup—In Your Microwave
I was fortunate enough to be visiting one of my college classmates in Columbus, GA last spring and saw two large bags of onions in his kitchen... but not like the ones you get at the grocery store. Two standing 50 lb. bags!
How To: Remove Rust Spots from Kitchen Knives Naturally
If you're careless and tend to leave your knives lying around or in the sink, chances are you've struggled with rusty blades.
How To: This Quiche/Soufflé Hybrid Is Both Easy & Delicious
The morning started out like most of them do: I was hungry, and it was time to chow down on some breakfast. However, this particular morning had me craving something besides the usual milk and cereal.
How To: 5 Delicious Hanukkah Crafts for the Whole Family
Being Jewish is kind of tough this time of year. Folks are putting up their lights, stringing popcorn and cranberries, and decorating trees. Those of us who don't celebrate Christmas start to feel a wee bit left out in the cold. Yes, some families give out presents on each of the eight nights of Hanukkah, but the truth is that it's not a major holiday on the Jewish calendar.
How To: No-Stress Thanksgiving Desserts That Don't Require an Oven
Oven space is scarce on that fated fourth Thursday of November. Even if you can find a spare space for pumpkin pie on the bottom shelf, you risk turkey drippings overflowing from above and ruining your beautiful dessert — not to mention a burnt crust from different temperature requirements. The bottom line is: oven real estate is valuable, and it's tough to multitask cooking for Thanksgiving when every dish requires baking or roasting.
Weird Ingredient Wednesday: Tahini—More Than Just a Dip
Tahini: it sounds like the name of a high-end fashion designer... or perhaps a variation on a two-piece swimsuit. But this "weird ingredient" is actually a delicious and nutritious paste made from toasted sesame seeds and oil.
How To: The Clever Trick That Makes Stuffed Pancakes a Cinch
Any other person can make plain pancakes... but only the most awesome of cooks can make stuffed pancakes. Luckily, this isn't a tough technique—in fact, it's so easy that you'll find yourself getting bored of the run-of-the-mill pancakes and dreaming of all the things you can stuff pancakes with, instead.
How To: Valuable Kitchen Trash You Should Always Keep
If there's one thing that gets used far too frequently in the modern kitchen, it's the trash can. Home cooks everywhere waste enormous amounts of food by throwing it away before it's actually ready to be tossed.
How To: Make a Cheap Cut of Steak Taste Like Filet Mignon
Living on a budget often means compromising what you want for what you need—or at least, for what's affordable. But that doesn't necessarily mean you have to compromise on flavor, especially if you know the right tips and tricks to make something spectacular out of the ordinary.
How To: 10 Stuffed Avocado Recipes to Die For
A perfectly ripe avocado half is a lovely snack, and a creamy bowl of homemade guacamole can make a meal. But the following ten ideas take green-eating up a notch by stuffing avocado halves with your favorite salads and ingredients, turning them into a snack or side dish fit for a king.
How To: This Ingredient Will Take Your Leftovers to the Next Level
I may be in the minority when I say this, but I love leftovers. Whenever I'm cooking for less people than the recipe calls for, I cook the full yield anyway. And when I go to a restaurant, I order whatever I want—regardless of how much I can actually eat in one sitting.