Everything Else — Page 5 of 22 « Food Hacks

How To: These 'Eggs in Clouds' Are the Heavenly New Way to Enjoy Breakfast

Scrambled, sunny side up, hard-boiled, soft-boiled, over easy, and poached: there are only so many ways to cook an egg before you get bored and look for inspiration somewhere else.

How To: Making Gorgeous Avocado Ribbons Is Easier Than You Think

Avocados have been the darling of the food world for quite some time now—so you'd think that we might have already exhausted the ways in which to enjoy this amazing fruit.

How To: Get Your Booze on This Summer with Margarita-Soaked Melon Pops

Cool, refreshing fruit, ice-cold margaritas (or beergaritas), and popsicles... this combination of food and drink just screams summer. Turn up the chill jams on the stereo, fire up the grill, and throw on your shades—you're just one pool away from the best summer party ever.

How To: Make Flourless, Gluten-Free Peanut Butter Cookies

Peanut butter cookies may not have as big a fan base as their chocolate-chip counterparts, but their distinct flavor is loved by many a cookie enthusiast.

How To: These 10 Garlic Hacks Don't Stink

Garlic is a key ingredient in many delicious meals, and if you've been a fan of our site for even a short while, it's no secret that we love to share tricks and tips to make cooking with garlic even easier than you first assumed.

How To: Food Processor Pasta Is So Easy Anyone Can Do It

Fresh, homemade pasta definitely beats the dried stuff from the store. However, most of us aren't usually in the mood to knead dough for 10 minutes... or to clean up a sticky, doughy, floury mess afterward.

How To: Give Stale Donuts a Crispy New Life by Turning Them into Chips

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.

How To: 9 Savory Ways to Use This Season's Strawberries

In many places, May has given way to a surplus of strawberries cluttering the produce aisle. These sweet berries are great in a wide variety of delicious baked goods, from pies to cakes and everything in between.

How To: An Ice Cube Tray Is a Genius Way to Make Chocolate-Covered Stawberries

There's something great about sweet, ripe strawberries coated in a bit of hardened chocolate. They're decadent, beautiful, and make for the perfect after-dinner dessert.

How To: Make In-N-Out's Famous Animal Style French Fries at Home

In-N-Out Burger uses only quality, fresh ingredients, and that means no frozen, prepackaged, or over-processed anything in sight. Because of this, their food is exceptionally tasty, and one of the first things tourists flock to when they visit the West Coast.

How To: Here's What Kind of Booze to Use with Different Flavors When Cooking

Store-bought marinades and sauces have an ability to jazz up the simplest items. But after a while, those favorite tastes seem a bit repetitive and mundane, and that got us to experimenting with different add-ins to make our marinades stand out. Fruits, herbs, spices—all of the usual suspects were delicious, but not spectacular.

How To: 10 Ways to Take Frozen Hot Chocolate to the Next Level

The original frozen hot chocolate is from Serendipity 3, an extremely famous eatery in NYC. However, its fame had created many copycat recipes, which eventually prompted its owner, Stephen Bruce, into releasing the delicious recipe in 2004.

How To: Get Water Out of a Coconut Without a Drill

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.

How To: Make Disneyland's Famous Dole Whip at Home Using Only 2 Ingredients

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.

How To: 10 Delicious Ways to Eat More Cauliflower

It's no secret that cauliflower is good for you—but not nearly enough people know that the best part about cauliflower is its insane versatility. Because its cooked flavor is so mild, it can be incorporated into a crazy amount of dishes and preparations.

How To: The Number One Way to Use Up All That Mustard Powder in Your Pantry

We're maniacs for mustard: we put it on our sausages, our salmon, our turkey club sandwiches... you name the dish, we find an excuse to spread mustard on it. So it's not surprising that it's a common item on our grocery list.

How To: Skip Store-Bought & Make Your Own Crunchy Taco Shells in Minutes

When a craving for crunchy tacos hits, it's undeniable. Don't Miss:

How To: Knives Too Dull? Use These Hacks to Cut, Chop, Peel & Mince Without a Blade

Knives are among the most important utensils in any kitchen; it's hard to even conceive of cooking a decent meal without them. However, many different foods can be prepped without a knife, and some are actually better off without one. If you don't believe me, then check out these 10 creative methods for chopping, peeling, mincing, and slicing knifeless.

How To: This One Extra Step Gives Mashed Potatoes a Huge Flavor Boost

Mashed potatoes are a reliably tasty side dish, but they can definitely get a little boring sometimes. So if you're looking for that extra 'oomph' that goes beyond the classic butter and salt seasoning, try infusing your next batch with the flavor of baked potato skins.

How To: Brûlée Your Hard-Boiled Eggs & 9 More Ways to Use Your Extra Oeufs

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.

How To: Weave Your Bacon for Better Burgers & Sandwiches

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.

How To: The Shortcut You (Don't) Knead for DIY Donuts

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.

How To: Plop an Egg on Your Hot Dog, Plus 9 More Wacky Upgrades

While a hot dog with all the typical American condiments (ketchup, mustard, relish) is heavenly for kids, as an adult, I realize there is nothing wrong with switching things up a bit and getting creative. In fact, a plain hot dog can be a fantastic blank canvas for chefs to work with—a great, edible example of going from drab to fab.

How To: Tame Unruly Cling Wrap with These Plastic Whispering Tips

The biggest problem with plastic wrap is also its most useful trait: its incredibly clingy nature. Plastic wrap seems to stick to itself or you before you can get it over the plate, bowl, or food you're trying to preserve. And once you do manage to get it in the right position, it never sticks as well as you need it to. Fortunately, you can combat these inconveniences with two extremely helpful methods—a change in temperature or a bit of added moisture—as Jenny Stewart of CHOW explains in the...

How To: Don't Have Self-Rising Flour? You Don't Need It!

Many recipes call for self-rising flour as a staple ingredient. Oftentimes, we find ourselves passing these recipes by because we don't have it on hand, or because we don't use it enough to actually want to buy it.

How To: This Weird Chopping Technique Helps Veggies Cook Faster

Chopping veggies is pretty straightforward: grab the right knife and start slicing. Nothing to it! However, the way you cut your food does affect the length of time it takes to cook, as well as how evenly it cooks. So the next time you need to get your vegetable from hard and crunchy to perfectly soft in mere minutes, give the oblique cut a try.

How To: 5 Awesome Ingredients You Didn't Know You Could Juice

When we initially started juicing, we tended to gravitate towards the widely popular juice staples—carrots, cucumbers, celery, kale, spinach, and apples. However, as we grew more comfortable with these fruits and vegetables (and honestly, a bit bored), we realized there are other unsung juicing ingredients that are just as tasty and nutritious.

How To: Mug Cake Tips That'll Change How You 'Bake' Cakes Forever

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.

How To: Potato Mashers Are So Yesterday: Mash with a Mug & Save Money

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.

How To: Turn a Bottle of Coke into Jello… Shaped Like a Coke Bottle

Soda bottle jello went viral when the popular YouTube channel AwesomeDisneyToys posted video directions for this revolutionary gelatin confection. I just had to try it out to see what the hype is all about.

How To: These Pancake Lollipops Will Make You Feel Like a Kid Again

We've both had a fondness for pancakes since we were kids; The way the smells of syrup and warm batter permeated the kitchen and lingered for hours drove us crazy—and still does.

How To: Make Bad Booze Taste Better with These 10 Easy Hacks

When alcohol tastes bad, there's little you can do to save it—or so you think. While it might seem easier to toss your entire bottle of old, opened wine, or to give up and drink crappy vodka anyway, there are creative ways to turn a spoiled or just plain bad boozy beverage into one you actually want to drink.

How To: Microwave Your Artichoke to Slash Cooking Time

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.

How To: For Perfect Sunny-Side Up Eggs Every Time, Whisk Them (Seriously)

Don't Miss: How to Make Perfect Poached Eggs, Every Single Time

How To: Inject Tons of Flavor into Boring Dried Pasta by Toasting It

One of the common complaints about dry pasta is that it lacks depth of flavor. This is why, once cooked, it often pairs best with bold and complexly flavored sauces.

How To: Grate Fresh Tomatoes Instead of Buying Canned (You Can Thank Us Later)

The thought of peeling tomatoes for pasta sauces and soups has long been an overwhelming idea for us, one we often steer clear from when reading recipes or searching out new dishes to create. Even the methods that are supposed to speed up the peeling process (like roasting, poaching, and freezing) are more work than not.

How To: Get Crab & Lobster Meat Out Without Any Special Tools

For many of you, the carving fork only comes out at Thanksgiving as an essential turkey-slicing aid. Perhaps you pull it out of the knife block to slice up the occasional roast. But the carving fork (also known as kitchen fork) can be used for many more tasks around the kitchen, and some of the more unusual involve your favorite shellfish.