Food Hacks: Page 10

We are huge BLT sandwich fans. We are also huge sushi fans. After a morning spent heatedly debating which of the two we would like for lunch, we ultimately decided that we wanted both.

A carefully constructed frittata is one of the culinary world's perfect wonders. It's inexpensive to create, can be made with all sorts of leftovers, and is outstanding to eat for breakfast, lunch, or dinner. However, frittatas can go downhill fast and come out spongy, tasteless, dry, and over-done.

A visit to Disneyland is not complete without a trip to the Tiki Juice Bar where the famous Dole Whip soft serve dessert resides. These golden swirls of frozen pineapple-y goodness are an essential part of any magical visit.

My first time opening a coconut was a confusing and frustrating experience. I remember the loud echoing noise as I hit it with a knife, a hammer, and my countertop. It took multiple tools, YouTube videos, and plenty of angry sighs for me to get it open.

In the moment, buying a dozen donuts always seems like a good idea. In retrospect, however, it's always too much... and you inevitably end up with a box of stale donuts a few days later.

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.

Many "quick and easy" donut recipes involve a donut pan and an oven, but those are basically just mini cakes shaped like donuts. Chances are, if you're in the mood for a donut, you aren't looking for a cake "donut" recipe—you want the real thing—a donut shop donut, fresh out of the fryer and topped with sugar or glazed to perfection.

Taco Bell's in the news for umpteenth time, and today the controversy is over their infamous beef taco meat. Gizmodo leaked a picture of Taco Bell's "Taco Meat Filling" and surprise, surprise— it's missing a lot of the "meat" that it claims in its advertisements.

We keep at least half a dozen hard-boiled eggs in the fridge for times when we're on the go and need a quick snack. Often, we eat them sliced in half with a pinch of sea salt and black pepper, or we just make some deviled eggs or a quick egg salad—but these gets old very quick, and our creativity tells us to do otherwise.

Bacon on burgers and sandwiches is truly a wonderful thing, though not when it slides out and lands on your plate. Or, even worse—the floor.

The decadent, chewy, fresh-from-the-oven brownie is a classic American dessert. US History Scene states that the first brownies ever made were a result of socialite Bertha Potter Palmer's request of her chef at Chicago's Palmer House Hotel in 1893 "to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition."

It's hard to argue with the notion that wine and pasta are a winning combination. I mean, millions of Italians can't be wrong.

When we tell folks how often we use apple cider vinegar, they are baffled and bewildered. "I've had a bottle sitting in my pantry for 10 years," is the response we encounter most. And "I never use it!" Some have never even used apple cider vinegar at all in their lifetime, believe it or not.

The potato masher is one of the most dreaded tools in my kitchen; it always gives me flashbacks to when I had to mash potatoes for Thanksgiving dinners while growing up.

A perfectly-roasted artichoke is a thing of beauty, but not everyone has the time (or patience) to deal with the extra fuss. So if you want an artichoke and you want it now, look no further than your ever-convenient microwave, which lets you steam one in only 10 minutes—no steamer basket necessary.

There are countless recipes for mug cakes (and breads) on the internet, but not all of them are good. Mug cakes promise a warm, moist, and fluffy cake after a few minutes and with minimal work... but sometimes, all you end up with is a chewy, rubbery mess.

If you have satisfying memories of slurping up the sweet milk left in the bowl after eating your cereal, then this cereal-infused milk will make you feel like a kid again. Although people have technically been enjoying cereal milk since the invention of cereal, it was recently made popular as a standalone drink by the playful and quirky Momofuku Milk Bar in New York City. Created by pastry chef Christina Tosi, it's a "recipe" that is both simple and brilliant.

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Cocktail rims are an easy way to add extra fun and pizzazz to your favorite drink; Most cocktail rims only take a few minutes to put together, and are a great way to add a burst of flavor to compliment what you're drinking.

I'm a sucker for sushi, both in its traditional forms and its modern fusion creations. When the infamous sushi burritos surfaced, I'm not ashamed to admit that I waited in a ridiculously long line for what is essentially an uncut sushi roll. (As for whether it was worth it or not, well... that's another story.)