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I bet you've never put much thought into the water and ice dispensers that comes preinstalled in a lot of modern refrigerators and freezers. For chilled water or perfectly formed ice cubes, all you need to do is push the button and wait, right?
All day I dream of eggs: scrambled, poached, over easy, hard-boiled, fried, baked, raw... Okay, the last one is a joke (unless you're Gaston, which means that you eat five dozen of them and you're roughly the size of a barge). But eggs are freaking good in just about any cooking prep, and more often than not are the foundation of your favorite baked goods.
The winter holidays are right around the corner and that can only mean one thing—dessert. Leave it to the French pastry chefs to come up with something totally unique, like this glittery, chocolate Slinky by Amaury Guichon of Jean Philippe Patisserie inside the ARIA Resort and Casino in Las Vegas.
We've seen many things get gummy-ized over the years—worms, insects, Coke bottles, glass cleaner, Legos, brains, Nutella, and even tiny LEDs—but nothing compares to YouTuber and WonderHowTo favorite Grant Thompson, aka The King of Random, who made one helluva creepy gummy chicken that's just as big as the real deal.
If we learned anything from Mulan, it's that "the flower that blooms in adversity is the most rare and beautiful of them all." Well, these have been a trying couple of weeks in the US, hence the need for a blooming marshmallow flower.
Maybe you decided to make your own pumpkin pureé because of all the buzz about canned pumpkin actually being squash (which, by the way, is a load of bull: it's made with ugly pumpkins, but pumpkins nonetheless). Or maybe you just wanted to be that person that proudly proclaims that they made everything from scratch for their Thanksgiving feast this year (ahem, me).
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.
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?)
I used to brag that I could make a swan out of an apple, but chicks don't dig swans—they dig roses. So now I'm going to brag about making apple roses, because you would, too, if you could get them to look like this: Now that's an apple tart that will win the ladies over. (And definitely 100% tastier than the usual bouquet of roses, and 100% less greasy than a bouquet of bacon.)
Calling all popcorn fanatics: we know a bit of drizzled butter is all that's needed to make a delicious bowl of your favorite finger food, but we've got some interesting mash-ups of flavors that we think you should try the next time you veg out on your couch for another Netflix marathon.
Pumpkin pie is a symbol of autumn, and it's the traditional dessert to whip up for your fam when Thanksgiving Day arrives. But year after year of the same old thing can be a total bore if you're not a strict traditionalist. So, we found 8 unique ways to make that pie a little less snooze-fest and a little more interesting.
Cleanliness is next to godliness. My interpretation of that age-old adage means that keeping your house clean is just as un-fun and boring as being a goody two shoes. That's why they call things like laundry and doing dishes "chores," I assume. Yuck.
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.
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.)
To some people, Thanksgiving is simply quality time with family and friends that they can't get throughout the rest of the year. To others, it's that one time when it's okay to be a gluttonous hog and get hammered all weekend long.
Hear me out. No, really. Before you sharpen your pitchforks and give me anecdotal evidence of your Chinese restaurant syndrome, I think you need to know a few things about monosodium glutamate. First of all, it's a naturally-occurring chemical compound that can be found in anything from tomatoes to cheese, and is used in all kinds of foods from KFC to breakfast sandwiches. So spare me the comments on MSG and Chinese food—you probably eat MSG on a daily basis without even knowing it. (And also...
Breaking off a piece of that Kit Kat bar gets a lot more difficult when the whole thing weighs 13 pounds.
Right now is that magical time of year when the general public decides to embrace their inner fattie and get baking in the kitchen. Hello, pies and cakes and cookies and everything carbs. Goodbye, diets—see you in the next year, when you cripple us with unbridled guilt and longing.
Yes, I know it's autumn and the trees are losing their leaves, but the seasons do not decide when I can or cannot enjoy ice cream. No matter how warm or cold is is outside right now, I will remain completely fascinated by rolled ice cream. Yes, rolled.
There was once a time when everyone scoffed at the turmeric tonic tea sold at the coffee shop I work at. Funny, because as of recently, we seem to be selling out. How can this be explained? Beyoncé must have been spotted buying turmeric beverages on the cover of some celebrity magazine. That's got to be the only way to explain its sudden popularity, right?
Halloween is this weekend, so if you're looking for a last-minute big batch cocktail that will keep your guests properly hydrated—and might turn them into mutants—look no further! (Note: This will not actually hydrate anyone, just so we're clear. Priorities, people!)
God, chili is amazing this time of year. It's hearty, filling, freaking easy to make, and it warms you from the inside out.
We at Food Hacks Daily freakin' love Halloween—it's the perfect time for weird and creepy food. The gruesomer, the better.
No one ever said you had to be a culturally-relevant pun for Halloween, you know—or a scantily-dressed version of the inmates from Orange is the New Black.
Fish are delicate, flaky, and can be damn tricky to cook; more often than not, you end up with a hard, dry block of flesh that makes your taste buds sad. And the best ways to cook fish that you know of—c'mon, who doesn't love a fried fish—take way too much effort for you to bother with on a weeknight. Or maybe you're looking for a healthier way to enjoy fish that doesn't require batter or frying at all.
With folks drawing lines in the sand before the upcoming election this November, it's important to know where you stand on some of the most important issues: the economy, foreign affairs, domestic affairs, and apples—caramel or candy apples, that is.
Every recipe on the face of this planet (okay, maybe a slight exaggeration there) ends with the same six words:
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.
If you're grossed out by anything creepy, crawly, and with more than 4 legs... then stop being so close-minded and eat some bugs already, dammit.
There are two types of Halloween lovers: Those who like culturally-relevant costumes and serving precious ghost cupcakes, and those who live to freak their friends the hell out in the most disgusting way possible.
Maybe you've had a long day... or maybe you just want to treat yo' self. So you head to your local watering hole for some tasty, tasty liquor. Your current fave on the cocktail list is a drink of something strong with bitters; you don't know what bitters are, but damn if that booze isn't delicious.
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
In the Western world, the only time you'd associate food with cockroaches is health code violations. And while other cultures and countries are more open to cooking with and eating these and other little buggers, insects are probably not a food trend that will be adopted by the West anytime soon.
Each year we inevitably fall into the pumpkin spice game. From the usual (like lattes and muffins) to the slightly more absurd (like Pringles and beef jerky)—if the leaves are turning colors and food ain't pumpkin spiced, it ain't worthy of consumption.
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.
Seriously, what's with all of the candy corn hate? I don't care what anyone says, candy corn is and always has been the perfect Halloween snack for me. Only recently did I realize that not everyone gets as hype as I do about small, sugary vegetables.
If you want to become a food Instagram star, you may want to consider having babies. Well, to be more specific, you might need Mike Chau's two adorable children, Matthew and Samantha.
In the past, creative chefs and bakers have been rewarded for their daring in the kitchen with viral attention from the internet—like the rainbow bagel or cronut. These sensations weren't crafted for the sake of going viral, but ended up generating an insane amount of buzz anyway.
It's that time of the year, y'all—when the air becomes crisp, the nights grow long, and people crave hearty, warm soups and stews. And of all the season's offerings, my hands-down favorite has to be chili: It's versatile, meaty, and above all else, it's damn easy to make. (Thank you, Lord, for the slow cooker. Amen.)