Hot Food Hacks Posts
News: These Marshmallow Flowers Actually Bloom in Hot Chocolate
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.
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: Apple Roses Are the Classiest Way to Make a Fruit Tart
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.)
How To: 8 Simple Tweaks to Transform Your Boring Pumpkin Pie
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.
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.
How To: 56 Completely Necessary Booze Hacks
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.)
How To: At Last—We've Hacked Thai Rolled Ice Cream So You Don't Have To
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.
How To: Infect Your Friends with Zombie Punch
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!)
Halloween Food Hacks: Make an Icy-Cold, Bloody Hand
We at Food Hacks Daily freakin' love Halloween—it's the perfect time for weird and creepy food. The gruesomer, the better.
How To: 13 Food Costumes That Let You Be What You Eat This Halloween
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.
Halloween Food Hacks: 7 Grotesque Goodies Guaranteed to Gross Out Your Guests
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.
How To: You Should Be Using Bitters in More Than Just Cocktails
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.
News: The Latest Pairing for Your Cookies: Cockroach Milk?
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.
News: 5 Boozy Pumpkin Spice Offerings That Will Leave You Feeling Warm & Fuzzy
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.
News: Candy Corn Is a National Treasure & Don't You Forget It [DEBATE]
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.
News: How Instagramer @Foodbabyny Turned a Food Obsession and a New Baby into Fancy Free Meals
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.
How To: Finally—Impress Your Friends with Espresso in a Cone
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.
How To: One Versatile Cupcake Recipe... Three Fruity Variations
We like to have a variety of cupcakes on hand when we're entertaining, but we don't want to spend too much time making separate recipes. No one has the time or the money for that—especially when you're hosting and you've got a bevy of other dishes to prepare.
News: LaCroix's Sparkling Water Is Everywhere & That's Bull [Debate]
I truly don't understand why anyone would pay $10.99 for a case of carbonated water just to feel like a Midwest mom on a diet. Every time I talk about LaCroix, pronounced La-CROY (rhymes with enjoy), it's like I take all the money I spent on my French major and light it on fire.
How To: These Dead Simple Avocado Roses Will Make Your Insta Friends Jealous
Avocados aren't just having a moment—they're having an extended stay in the spotlight. From mainstays like guacamole to buzz-worthy variations of avocado toast, this silky green fruit is the Hulk of the food world right now. I, for one, welcome any avo-centric trend with open arms... and an open mouth, of course.
News: 'Nothing Says Coffee Like 6 in the Morning'—Waking Up Like a Gilmore Girl
Where you lead, Gilmore Girls, I will follow. My lifelong dream to grow up Gilmore was to blame for how I ended up waiting in line outside a Williamsburg coffee shop at 6:30 a.m. on a random Wednesday morning. If I was going to start my day like a Lorelai, I needed to live my caffeine-addicted truth with a (free) cup of the good stuff from Luke's Diner.
How To: Your French Press Makes Homemade Apple Cider Easy AF
It's fall—so whether or not it's cold in your part of the world, it's time for apples and anything apple-related. (Please, don't get me started on pumpkin things. Seriously.)
News: No, You May Not Pumpkin All the Things [DEBATE]
Guys, this has got to stop. It's not funny anymore. I'll defer to one of my all-time favorite people when it comes to my feelings on this unsavory subject:
How To: The Triwizard Tournament of Homemade Butterbeer—Which Recipe Wins?
Harry Potter fans got a treat last week when Pottermore, a site created by Harry Potter author, J. K. Rowling, released a test that let users learn what form their Patronus protective charm would take.
How To: Beer Can Cabbage Is the Meal Your Vegetarian Friends Deserve
When it comes to barbecues, vegetarians get the short end of the stick. While you're brushing fire-roasted ribs with your favorite mouthwatering barbecue sauce, we're crossing our fingers that there's some meat-free side dishes hiding away somewhere.
How To: Turn Any Pot Roast Recipe into a Crock Pot One
Fall is here, and it's time for warm, filling meals... that don't involve a lot of effort, because it is getting cold outside and you spent a full day at work wishing you were on the couch with a blanket over your head, dammit.
How To: Orange Is the New Toast
Wheat toast. White toast. Sweet potato toast. Okay, one of these things is not like the others... Don't Miss:
How To: Feel Alive Again with Maca Root
I'm sure I'm not the only one on here that has googled "Why am I always tired?"... and I'm definitely not alone when I say that all of the advice I've found so far is useless:
How To: Cook Meat Directly on the Coals for Intense, Fire-Seared Flavor
This is a whole new level of "Paleo," guys. Seriously: there's nothing more primal than a giant hunk of meat cooked in direct flame. Fancy grills and grill masters be damned—this method of cooking your meat is both the past and the future.
How To: Use Leftover Pickle Juice When Making Dill Bread for Increased Flavor
Pickles are insanely versatile: we eat them on their own as a snack, as a tasty zing on burgers, and some of us even like them in a sandwich with peanut butter. And if you're already an avid reader of our site, you'd know that we're even crazier about pickle juice and its myriad uses.
How To: Tell Starbucks to Suck It & Make Your Own Flavored Cold Brews
Starbucks last big hit was definitely their Vanilla Sweet Cream Cold Brew, which became a permanent menu item—not just a summer fling—on May 31, 2016. It's the perfect blend of 20-hour cold brew and vanilla sweet cream; The result not only tastes great, but the cream makes is visually mesmerizing as it floats down through the brew.
How To: High-Tech Plant Burgers Look, Feel & Taste Just Like Real Meat
If you could save the world by eating a burger, would you? Two companies, Beyond Meat and Impossible Foods, are on a mission to redefine veggie burgers and eliminate all of the downsides of animal farming on our planet. With over five years of research and product testing, they've finally figured out how to make a plant-based burger look, feel, and taste just like real meat.
How To: From Uni to Aloe—6 Ways to Kick Your Cocktails into Savory Overdrive
From fungi to foie gras, the weird ingredient cocktail game across the nation is growing by leaps and bounds. We had our hesitations about trying some of them out, and especially about attempting to make any ourselves, so we did a bit more research and realized the flavor profiles aren't as unfathomable as one may think.
How To: Get Seriously Flaky Pie Crusts with Epsom Salt
Imagine you have mastered the perfect cherry pie for your annual work picnic but, upon taking it out of its airtight pie carrier, your heart sinks as you realize the crust has turned to mush thanks to the moisture from the filling. Sound familiar?
How To: Genius—Butter Corn on the Cob While You're Cooking It, Not After
Corn on the cob is one of the most popular accompaniments to a bountiful meal shared with a group because it's cheap, easy to prepare in a number of different ways, filling, and fun to eat. The butter is passed around the table for guests to smooth onto their own cooked ear of maize, then people dive in once everyone's corn is dripping with golden goodness.
How To: Make Beautiful, Insta-Worthy Buddha Bowls
The yogis of the internet have started a wonderful food trend that has everyone wanting to eat healthy—gorgeous buddha bowls. Okay, so maybe not everyone, but a lot of people are definitely entranced by these beautiful, multicolored meals.
Tested: The Best Way to Keep Strawberries Fresh
During the summer, fresh strawberries are everywhere: at your neighborhood farmers market and in many desserts like strawberry shortcake and strawberry rhubarb pie, to name just a couple. Bringing home a few baskets of the ruby red fruit always seems like a good idea... until they begin to turn to mush or grow mold only a few days later.
How To: Chickpea Blondies Are Vegan, Delicious & Packed with Protein
We've seen these bean-filled blondies trending on social media for a while and, with some inspiration from The Kitchn, we finally decided to grab some chickpeas and give them a go.
How To: Strawberry Stems Aren't Waste—They're Perfect for Pesto
We're year-round pesto eaters. We eat pesto outdoors in the summertime on a light pasta with a glass of rosé. We eat pesto in the wintertime by the fire atop a bowl of soup with a warm mug of tea. We eat pesto with scrambled eggs for breakfast, pesto-slathered sandwiches for lunch, and baked pesto chicken for dinner.