Hot Food Hacks Posts
How To: Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
Even though I often end the workday exhausted and just want to wrap rotisserie chicken parts in a store-bought tortilla and shove it in my eating hole, I generally try and take a couple of minutes to warm up said tortillas before I begin my meal. But if you're starving, do you really need to take the time? Do warm tortillas really make that much of a difference?
How To: Tell if Your 'Expired' Eggs Are Still Good to Eat
A lot of people rely on the date on the packaging to tell them when food has gone bad, even with eggs, but the sell-by dates are often somewhat arbitrary and are not expiration dates. If you've been tossing your eggs based on the dates on your carton—you could be wasting perfectly good food.
How To: The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
Go to a chain supermarket, and chances are you'll see one type of garlic—maybe two or three if you're lucky. However, there's a mouthwatering slew of Allium sativum out there, far beyond those papery white bulbs most of us encounter at the nearest Stop 'n' Shop.
How To: Dehydrate Food Without a Dehydrator
I grew up in a rural town, and that meant that we dehydrated a lot of food. Even with a hungry family of five, there was no way that we could eat all of the season's tomatoes before they molded, or all of the orchard's apples before they grew soft, or all of the wild mushrooms that we picked. And so our dehydrator was always getting a good workout.
How To: The Formula to Making a Perfect Cake Without a Recipe
Baking a cake is relatively easy... if you happen to have a cookbook or some boxed cake mix nearby. And though you can use the internet or your favorite cooking app, it can be nice to just cook without a recipe. That seems impossible with baking, which is such an exact science, but it's actually relatively easy.
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.
How To: Expired or Still Good? The Quickest Way to Test Baking Soda & Baking Powder for Freshness
Baking powder and baking soda are two staples almost everyone has around that seem to last forever. But a lot of people don't know that they eventually start to lose their potency after enough time on the shelf. If you can't remember when you bought it, it's probably time for a new box.
How To: 11 Ways to Keep Cheese Fresh & Mold-Free for as Long as Possible in Your Fridge
Cheese is one of the most loved foods in the world, and there are hundreds of different types. Some prefer super expensive gourmet cheeses, others are fine with the cheaper processed stuff.
How To: Make a Fire Snake from Sugar & Baking Soda
A fire snake, also referred to as a black snake or sugar snake, is a classic science experiment you can do right in your own kitchen using a baking soda and sugar mixture and a fuel to ignite the reaction.
How To: The Secrets to Giving Day-Old French Fries a Delicious Second Life
French fries, like mashed or roast potatoes, are the type O blood of the food world—they're compatible with just about everybody. That's why it's so sad to bring home leftover frites (that's French for French fries) and have to toss them out the next day because they don't taste as good when they're reheated. Warning: Do Not Ever, Ever Use Your Microwave
How To: Prevent Carved & Uncarved Pumpkins from Rotting
Pumpkin carving and decorating is a favorite October pastime. After you've carved an amazing design or face into a pumpkin or two, you want to show it off through your window or set it out on your porch for the neighbors to see.
How To: 10 Easy Tricks to Make Store-Bought Pasta Sauce Taste Homemade
There's nothing better than real, homemade tomato sauce, but to really develop the flavors, it usually has to simmer for a few hours. And while it's totally worth doing if you have the time, some nights it's just not an option. That's where the pre-made stuff comes in. Jarred pasta sauce certainly doesn't taste the same, but it's really easy to dress up when you need something quick. If you don't want anyone to know your "secret recipe," here are 10 ways to make store-bought spaghetti or mari...
How To: Oops! Food Too Spicy? Here's How to Fix It
The headline above may have some spice addicts shaking their heads, but, believe it or not, there are people out there who either don't like or can't handle a ton of spice.
How To: Revive a Stale Baguette Using the Miraculous Water Trick
Everyone talks about how great sliced bread is, but there's nothing better than the taste of a just-baked loaf of crusty French bread. Like most beautiful things in life, however, the beauty of the baguette doesn't last. The next day, it's rock-hard, and good for very little except for croutons or breadcrumbs. But there is a trick to make it like fresh again.
How To: Tired of Flat Soda? Use This Trick to Keep Two-Liter Bottles of Soda Fizzy Longer
A flat soda tastes awful. It's almost as bad as drinking a room temperature milkshake. Of course, you can always opt to buy single-serving cans or 20 ounce bottles, but that's always going to be more expensive than 2-liters.
How To: 10 Key Things Everyone Should Know About Seasoning, Cleaning, & Maintaining Cast Iron Pans
Cast iron is one of the best surfaces to cook on, but taking care of it is a whole 'nother story. It's not as simple as just washing it in soapy water like all of your other pans, and everyone has different ideas about how it should be done. It seems intimidating at first, but once you learn the basics, you'll be making the best steaks, homemade pizza, and fried chicken of your life.
How To: Cook Frozen Steak & Fish Without Defrosting Them First
Can you cook a steak or salmon filet that's straight out of the freezer and get good results? Ordinarily, I would say no. Usually your steak ends up a sad grey mass fit only for the family dog and the fish is burned on the outside with an icy, undercooked center.
How To: 3 Easy Tips That Make Boxed Cornbread Mix Taste Homemade
I love making everything from scratch, but some things are just easier to buy. So there are times when you have to find a creative way to split the difference. For me, the easiest dish to buy without compromising on flavor is cornbread mix.
How To: Make Jamie Oliver's 'Cheat's' Pizza in 30 Minutes or Less
I'm constantly searching for a homemade pizza dough that tastes good but isn't too challenging to execute. In other words, a recipe that doesn't require any arcane "dough whispering" skills. However, my hunt may be coming to an end thanks to one celebrity chef's concept.
How To: Why You Should Always Save Parmesan Rinds
There are certain ingredients that chefs regularly use to elevate their food beyond the status of what us mere mortals can create. Shallots are one. Good, real Parmesan cheese is another. And the rind of that real Parmesan cheese just so happens to be one of the culinary world's biggest kept secrets.
How To: 10 Tricks You Need to Use for Better-Tasting Food from Your Microwave
The microwave oven is a monumental technological achievement that's saved college students and single people from starvation for decades. Almost 97% of all American households have one, which makes it the most-owned kitchen appliance in US homes right after the refrigerator.
How To: Clone KFC's Nashville Hot Chicken
What began as a regional specialty has turned into a national trend that looks like it's here to stay: Nasvhille hot chicken has caught on like wildfire, with hot chicken restaurants popping up across the country—not to mention the 8 hot chicken restaurants that you can find in Nashville alone! The history of this Deep South dish is fascinating, and you can read more about it here.
How To: Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
I love me some salad, but I'm also kind of a big baby when it comes to eating them. The greens have to be perfectly crisp and fresh, which is why I'm such a nut about storing them properly, including rethinking how I use my refrigerator, using a paper towel or dry cloth to wrap them, or even puffing a little CO2 into the plastic bag to keep them fresh. I've even developed an arsenal of tricks to restore life to soggy greens.
How To: Turn Spaghetti into Ramen
Ramen has always been a go-to meal for frugal foodies, college students, and anyone else who loves a soothing, cheap, and easy meal. And while instant ramen is delicious (and can easily be improved), making a simple homemade ramen is even better, and nearly as easy.
How To: Steam, Don't Boil, & You'll Never Have Limp Lasagna Noodles Again
Don't Miss: Revolutionary Pasta Hacks You Need to Know
How To: Make Your Own Dippin' Dots Ice Cream with Liquid Nitrogen
Dippin' Dots are a fun way to enjoy ice cream, but the price tag is not so fun. Plus, the company filed for bankruptcy last year, so they may not be around much longer. The good news is that you don't need them—you can make your own at home with some ice cream and liquid nitrogen. Redditor hypoid77 posted instructions on how to make your own DIY Dippin' Dots Maker out of a Styrofoam cooler, a couple two-liter bottles, a thumbtack, and some liquid nitrogen. Use the thumbtack to poke a 3-inch p...
How To: Skip Room Service with These 4 Ways to Cook in Your Hotel Room
Are you stranded in a hotel room with no kitchen, but craving the comfort of a home-cooked meal? Fear not, I have found some interesting ways to cook food without the luxury of an oven, stove, microwave, or even a toaster!—also known as "hotel room cooking."
How To: Everything You Need to Know About Mulled Cider
When it's frigid outside, all you can think about is getting inside and shutting out the cold. But sometimes even the largest house can get a bit, well, stuffy.
How To: Tasty Low-Carb Pasta Alternatives That Aren't Just Shaved Vegetables
Enough with zoodles (zucchini noodles), spaghetti squash, and carrot 'pasta' spirals. A well-prepared dish of zoodles with sauce is beautiful and tasty, but let's get real, it doesn't fill you up. If you use it as a meal replacement, then you'll be hungry about 30 minutes later.
How To: 10 Absolutely Ingenious Ways to Open Wine Without a Corkscrew
Unless you like boxed wine, your wine bottles are going to either be sealed with a cork or a screw cap, the latter of which should not be frowned upon, especially if it's white wine. However, most wineries still prefer corks over screw caps, and that means you'll need a corkscrew.
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: 5 Simple Tips to Upgrade Your Packaged Ramen Noodles from Instant to Gourmet
Instant ramen has been popular in the states for decades, and restaurants that serve the real thing in any variety you can imagine have been popping up everywhere in the last few years. But you don't have to go out or spend all day cooking to have a gourmet ramen experience.
How To: Roll Sushi—The Ultimate Guide
Sushi rolls, known as makizushi in Japanese, are only limited by your imagination—and your ability to roll them neatly, of course. While it may seem like a lot of effort, rolling sushi is a snap if you have the right tools.
How To: 10 Vegetables & Herbs You Can Eat Once & Regrow Forever
There are some ingredients I cook with so often I can never buy too many of them, and most of them are produce. Onions, garlic and fresh herbs are staples in a lot of dishes, and they may be inexpensive, but when you use them on a daily basis it can add up.
How To: Clone Taco Bell's Meat (AKA 'Taco Meat Filling')
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. Taco Meat Filling Ingredients
How To: 3 Bakers' Tricks to Getting a Perfect Crispy Bread Crust at Home
One of the best qualities about fresh bread (such as sourdough) is a thick, crispy crust—which is easy to create in a commercial oven, but can be tricky for home cooks to replicate. Luckily, the the trick to baking a professional-style crust is a simple one—just bake your loaf with steam using one of these three methods to achieve the perfect, crispy crust.
How To: 10 Herbs You Can Buy Once & Regrow Forever
Fresh herbs are a surefire way to enhance a dish, but buying them at the store each time you need them is costly. Luckily, growing your own herbs is a lot easier than it seems: You can even using cuttings from the herbs you already buy to start your own little herb garden.
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.
How To: What to Do When You Don't Have a Mortar & Pestle
We're all familiar with the sinking feeling that happens when you cruise through a recipe, only to arrive at an instruction that calls for a tool you don't have. Some of the best food hacks (and my personal favorites) exist to combat that problem. Why spend money on a kitchen tool—or worse, avoid a recipe altogether—when you could find a new way to achieve the same result?
How To: Make Garlic-Infused Olive Oil & Vinegar at Home
Garlic—it stinks so good! It's one of nature's most wondrous foods, being both delicious and incredibly healthy. What's not to love? Well, it is kind of a pain to prep, whether you're peeling a couple of cloves for a sauce or a whole head and trying to mince it finely. One way to get around the whole peeling and mincing issue every time you want garlic in a dish is by buying pre-made garlic-infused olive oil, except that stuff is pretty pricey. Learn to make it at home and you'll get all the ...
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