Food Hacks How-Tos
How To: Lose Weight with Smoothies & Shakes
It should come as no surprise that, according to Details Magazine, nearly half of all people who make New Year's resolutions pledge to lose weight, eat healthier, and/or get fit. There are innumerable companies out there that are ready and willing to take advantage of this momentum: from those hocking "magic bullet" pills that will increase your energy or reduce your belly fat to the myriad shake- and juice-based diets that put you at a near-starvation calorie input—and will probably have you...
How To: For a Better-Tasting Caesar Salad, Grill All the Ingredients
Regardless of where you happen to live in the United States, you can always count on Caesar salad being on a menu nearby. The restaurant may be top dollar or a humble diner, but this ubiquitous salad prevails in every region and at every price point.
No-Boil vs. Traditional Pasta: Should You Make the Switch?
We here at Food Hacks are all about saving you, our wonderful readers, time and trouble in the kitchen. So when I saw that Barilla had come out with their Pronto line of "One Pan, No Boil, No Drain" pasta, I had to give it a try. While no-boil lasagna noodles have been around for a while and allow the pasta to essentially cook en casserole, this relatively new addition to the pasta scene includes elbow, penne, spaghetti, and rotini varieties that allow for usage in a greater variety of pasta ...
How To: Yes, You Should Add Water to Your Whisky & Here's Why
Before I get ostracized by all of you whisky lovers who live and die by whisky served neat, let me say my piece.
How To: Citrus Fruit… Your New Favorite Facial Cleanser?
Switching your favorite facial cleanser isn't an easy choice. Since everyone's skin type can range from dry, to oily, to some complicated combination of both... well, let's just say that the conventional wisdom is to stick to what you know works.
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.
Forget Baking Soda: This Trick Is Way Better at Deodorizing Stinky Fridges
Smelly foods are what make my culinary world "go 'round," so to speak. I grew up with fish sauce, learned to cook with and love fermented beans and veggies, and am one of the biggest garlic advocates I know... other than my husband, who thankfully shares the same smelly food sensibilities. (Let's put it this way: anyone that can stomach stinky tofu can handle anything I could possibly cook up.)
How To: The Ultimate Potato Cheat Sheet: Which Potato Goes Best with What?
I've been a fan of potatoes ever since I can remember... but mainly because they weren't a big part of my daily diet (which usually consisted of rice). And because my experience with potatoes was so limited, I only knew of two varieties growing up: big, brown Russets and sinewy sweet potatoes. As for cooking with potatoes—well, I'm embarrassed to admit that the only time I cooked potatoes when I was a kid was with the instant kind.
How To: Make Sweet & Sour Lemonhead-Infused Vodka in One Day
Whether your holidays are cause for celebration or exhaustion from over-celebrating, alcohol is more often than not involved in the merrymaking. We at Food Hacks are very fond of enjoying this particular indulgence in lots of different ways.
How To: Cook a Perfectly Roasted Chicken
Upon reading the title for this article, I bet you secretly thought to yourself, "Yeah, I've got the perfect way to 'make' roast chicken: I go to the store, and I buy one!" Well, there's no question that there are some really tasty, convenient rotisserie chickens out there, already made and ready for eating or using in recipes.
How To: The Number One Way to Get Moist, Juicy Chicken Breasts Every Time
Chicken breasts have gotten a bad rap. Dry, flavorless, boring... poor white meat gets no love, and dark meat gets all of the credit for being sinfully flavorful and delicious. But the truth is, even though chicken breasts are lower in fat and calories, they can also be incredibly versatile and full of flavor... if they're prepared correctly. You're probably familiar with poaching, which is a technique that gently cooks more delicate meats such as chicken or fish fully submerged in a liquid b...
How To: Got Leftover Ingredients? Then Egg Roll All the Things!
If you open your refrigerator door and find leftovers there, then you are fortunate—even if you don't realize it right away. Leftovers are the ultimate budget hack because they maximize the value of your meals; and it's a smart way to save money while making the most of your food purchases.
Cook Like a Chef: Use Parchment Paper Lids Instead
Simmering or poaching food is a total pain sometimes. The problems are numerous: a layer exposed to air often dries out and creates a gross skin that can ruin the texture of the sauce, the poaching liquid evaporates too quickly and causes the poached protein to burn, and so on.
How To: These Two Items Make the Only Meat Marinade You'll Ever Need
My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons... I'm pretty sure this isn't a complete list, but I've honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.
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 Trick Lets You Make Homemade Jam in Just 10 Minutes
Besides being one of the super nutritious "superseeds," chia seeds also absorb liquid and then take on a jelly-like texture. These properties make chia seeds the perfect hack for an easy, healthy jam compared to the normal jam-making process—which usually requires lots of sugar, pectin, and boiling for thickening.
How To: What's the Difference Between Tonic, Seltzer, Club Soda, & Mineral Water?
Tonic water, seltzer water, club soda, and mineral water: these 4 types of "bubbly water" are often, erroneously, used interchangeably. But the truth is that each possesses unique qualities and uses that set them apart from each other.
Polenta vs Grits: Why Grits Wins (Even When a Recipe Calls for Polenta)
Polenta can cause risotto-like anxiety for the most experienced cook. First of all, making polenta is time-consuming—it can often take upwards of 45 minutes (unless you use this shortcut). And in the midst of this long cooking time, you're constantly stirring to keep the polenta from becoming lumpy. Even after taking the utmost of care, the polenta can still turn out too loose, too firm, or too grainy.
How To: Why You Don't Actually Need Any Pans to Bake Like a Pro
If you're anything like me, the urge to bake comes in waves. Winter constitutes an especially large wave; when I need to put on a few extra pounds for insulation, I go a bit carb crazy and take any opportunity to make breads, pies, and cakes.
How To: 5 Delicious Foods to Boost Your Mood & Shake the Winter Blues
Winter and the winter holidays in general are a time of joy, laughter, and love… but not for everyone. For some, the stress of preparing for parties, hosting family, traveling long distances in bad weather, and just keeping up with your daily routine can start to bring you down.
How To: Save Time & Money with These One-Pot Meals All Week
Dinner is meant to be enjoyed after a long day away from home—it shouldn't cause stress or fuss. But for many, that's exactly what a home-cooked meal represents, especially on a work night. The prep work, the steps involved in following the recipe, the numerous amount of bowls, pots, and pans you use, and... worst of all, a sink full of dishes to clean.
Car Wax: The Secret Ingredient to an Easy-to-Clean Stove
It's nearly impossible to keep a stovetop clean when cooking, at least, in my experience. No matter what I do, liquid and solid food bits fall to the surface and around the burners every single time, creating a hard-to-clean mess.
How To: 5 Surprising Uses for Your Coffee Grinder
During my time living in dorm rooms and small apartments, I would find myself in need of many different appliances—a food processor for making hummus, a blender for vegetable smoothies, or even a mortar and pestle for muddling mojito-bound mint leaves. Luckily, there was one tiny, inconspicuous tool that solved all of these problems: the coffee grinder.
Ingredients 101: The Essential Homemade Chicken Stock
The first written account of "stock" as a culinary staple goes back to 1653, when La Varenne's Cookery described boiling mushroom stems and table scraps with other ingredients (such as herbs and basic vegetables) in water to use for sauces. But really, the concept of stock has probably been around for as long as people have been using water to boil food.
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: Make the Best Deviled Eggs Ever
The first time I encountered a deviled egg, the name freaked me out. Why was it called a deviled egg? Was it the spawn of some demonic chicken? If I ate it, would my soul be at risk?
How To: Trick Beef Lovers into Eating Your Turkey Burgers
I recently had a small gathering of friends over for a quick cookout consisting of mostly burgers on the grill. One of my friends informed me beforehand that she didn't eat red meat, but that she would be perfectly okay with eating a turkey burger.
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: Up Your Latke Game with These Fun Variations for Hanukkah
Unquestionably, one of the best parts of Hanukkah is the prevalence of latkes during the 8-day celebration. But even the most dedicated spud fanatic can get a little "latke'd out" as the week drags on. Here are some alternative preparations for latkes that will give you some variety in your celebratory food choices throughout the Hanukkah season.
How To: All Out of Pancake Mix? Try Cake Mix Instead
If you're a frequent baker like myself, you've probably realized that one box of cake mix makes quite a bit of cake. If your goal is to make a simple Bundt or an easy dozen cupcakes, all you really need is half the box mix—which leaves the other half for another baking occasion.
How To: Make Ramen Noodles in Your Keurig Coffee Brewer - Correct Setting
This video will show you how to make Ramen noodles in your Keurig Coffee brewer, and the correct setting to use.
How To: The Secret to Making the World's Easiest Latkes
Hanukkah, also known as The Festival of Lights, commemorates the rededication of the temple in Jerusalem in 168 BCE. (Jews and secular publications, such as academic or scientific papers, use BCE—"before common era"—rather than the Jesus-centric BC, or "before Christ.")
How To: 5 Savory Appetizers You Can Make in a Muffin Tin
To me, the term muffin tin is a lot like Voldemort—it should never be uttered. Not for being evil, however... instead, it's because it's inaccurate.
Monkey Bread: Savory or Sweet, Always a Treat
Regardless of your culture or your age, eating with your hands is fun. Flouting social convention and just digging in with your fingers provides a whole other level of epicurean enjoyment. And one of the most entertaining hands-on foods is monkey bread. Food historian Tori Avey provides a comprehensive history of the origins of this pull-apart treat, including the important detail that no actual monkeys are involved in the making of monkey bread. Originally a savory culinary creation from Sou...
How To: Sweet! Get Your Caffeine Buzz with These Coffee-Infused Desserts
Elle, who grew up on the East Coast, would have described the weather as "brisk." I, a Southern California native, called it "deathly cold." As we waited for the water to boil over our campfire, despair began to creep in.
How To: I Love Puff Pastry. Here’s Why You Should, Too
I always have several sheets of puff pastry in my freezer. It's unlike any other pastry dough: the layers of butter let out steam when the dough bakes (hence, the "puff" in puff pastry). The dough's flakiness perfectly compliments sweet and savory dishes, which makes it a totally versatile—and completely necessary—fixture in your kitchen!
How To: 3 Flavored Liqueurs You Should Be Making Instead of Buying
A few months ago, my friend Sarah appeared at a party bearing homemade liqueurs—amaretto, hazelnut (e.g. Frangelico), and vanilla liqueurs, to be exact. Her cool factor, which was already quite high, jumped up a few more notches—as did the overall energy of the party. (And that's why we call her 'Game Time.')
No Preservatives, Please: How to Make Frozen TV Dinners
Please read the following in Rod Serling's voice. Picture, if you will, a mother. She comes home after a long day at the office, relieved that she took some chicken breasts out to thaw and will be able to make a quick and easy dinner for her family. She opens her refrigerator to get the chicken, but to her horror she does not see it… she forgot to take the chicken out of the freezer after all. What will she make for dinner now? How will she feed her family? She has entered…the Panic Zone.
How To: The Lazy Person's Guide to 'Homemade' Chicken Noodle Soup
One of the best things about cold weather is soup, and there's nothing more comforting than a great chicken noodle soup. But I've often grabbed a can from the grocery store and found the chicken dried out and over-processed... and the noodles soggy and tasteless. What's worse: there's never enough of the stuff you like (such as the vegetables) and too much of what you don't (the nasty stuff I mentioned above).
Mulling Spices: The Process for Making a Great-Tasting Giftable Drink
Nothing signals the end of fall and the start of winter like hot, seasonal drinks. And while pumpkin spice lattes may be the flavor of the day, and eggnog the Christmas favorite, one seasonal drink stands apart in my eyes: mulled cider.