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How To: Make Better-Tasting, Healthier Nutri-Grain Bars from Scratch
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
How To: Deep Fry All the Things! Try These 5 to Start
Fried food is the best. That's not an opinion; that's a fact, Jack. And while fried standards like wings, French fries, and onion rings are all stellar, there's no way you should stop there.
How To: Everything You Need to Know About Everyone's Favorite Food—Pizza
Within the gastronomic melting pot of America, pizza was first introduced in the late 19th century by Italian settlers in cities like New York, Chicago, and Philadelphia. The slice-by -slice phenomenon gained popularity when immigrant street peddlers walked the sidewalks with aromatic, sweet-smelling pies held in metal washtubs.
How To: Step Up Your Flavor Game with This Easy Herb Butter Hack
Let's talk for a second about compound butter. No, scratch that, let's not. Because compound butters are too much work. You have to shape them and roll them and tie them and cut them... no thank you.
How To: The 'Tresadilla' Is 3x Better Than a Regular Quesadilla
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.
How To: 6 Wonderfully Weird Sorbet Flavors You Have to Try
Ah, the sensation of that first bite of sorbet in the heat of summertime: icy, refreshing, decadent in flavor and texture. We love sorbet almost as much as we love ice cream, and making it at home is actually pretty simple. Most recipes call for just water, sugar, and a base fruit of some sort (like strawberries or watermelon).
How To: Vodka Poké Balls (Gotta Eat 'Em All!)
Pokémon GO has become a cultural phenomenon. Finally, we can do what we always dreamed of back when we were kids—catch Pokémon in real life!
How To: The 2-Ingredient Chocolate Mousse of Your Dreams
As a self-proclaimed chocoholic, any day with chocolate mousse in it is a good day in my book. And thanks to prominent chemist Hervé This, one of the founding fathers of molecular gastronomy, chocolate mousse is not only easy to make every single day—but only requires two ingredients.
How To: Pit Cherries in a Snap with Zero Mess & No Special Tools
Pitting cherries is really annoying. There's no neat way to do it with a knife and, though they make a tool that does it, not everyone has space in their kitchen for a gadget that does so little. But fresh cherries are so delicious when they're in season... it's almost worth the extra hassle and/or space usage.
How To: Take Your Brownies to the Next Level with Add-Ins & Toppings
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."
How To: Send Your Kids Back to School with These DIY Fruit Roll-Ups
As a child, you probably spent some time trailing an adult at the grocery store. You lovingly eyed the aisle with brightly colored fruit snacks, reaching for the tempting boxes, placing them discreetly in the cart only to be told, "No! That's JUNK FOOD. You can't have it."
How To: Get Chris' Outrageous Cheesecake Without Going to the Cheesecake Factory
Chris' Outrageous Cheesecake, a decedent combination of chocolate cake, brownies, cheesecake, and coconut-pecan frosting, is easily one of The Cheesecake Factory's most popular desserts. But, the price of fulfilling your cravings for this addictive treat can get up there (at about $8 a slice), and when you eat it at the restaurant you likely are limited to only one small piece.
How To: Chickpea Liquid Makes a Fantastic Vegan Mayonnaise
We had some friends over for a barbecue a few weeks back. Among other items, this outdoor soirée featured an epic potato salad (bacon, basil, crushed potato chips, pickles—the whole nine yards). And, like many potato salads, ours was made with a hearty amount of mayonnaise.
How To: Make Gorgeous Drunken Pasta with This Key Ingredient
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.
How To: Make Copycat Pocky Sticks in Any Crazy Flavor Combination You Want
There are two kinds of people standing in the international section of the grocery store: the kind who love Pocky and the kind who don't yet know that they love Pocky because they've never had it.
How To: This Secret Ingredient Strains Your Dirty Frying Oil for You
I fry foods a lot. A LOT. We're talking wings by the dozen here. As a result, I go through a ton of frying oil. Now, frying oil isn't the most expensive ingredient out there, but it adds up when you fry regularly. Of course, I always reuse my oil, but straining it can be a huge mess and it gets to a certain point where enough is enough. It's time to start fresh.
How To: The iPhone 7 Isn't the Only New Thing That Comes in Jet Black
Move over rainbow food trends, there's a new, darker kid in town: jet black ice cream. And no, it doesn't have squid ink in it.
How To: Bone Broth—Is It Worth the Hype?
If you spend a lot of time reading about food, chances are you've heard about bone broth. It's all the rage these days, from high profile chefs like Marco Canora building menus around it, to celebrities like Salma Hayek using it as self-prescribed beauty regimens.
How To: Liquor Up Your Pie Crusts to Make Them Flaky AF
Pie crusts are pretty intimidating if you're an at-home baker with little experience, since there's a lot of science behind making them. A perfectly flaky crust that's golden brown—not charred and black along the edges—requires careful attention, a foolproof recipe, and some decent baking skills.
How To: Turn Gummy Bears into Popsicles... And 9 Other Crazy Ways to Eat 'Em
The iconic, lovable gummy bear originated in Germany, where it goes by the name Gummibär— but that's not what makes it so much fun. The base of gummy bears is made up of gelatin, which gives them the signature elasticity that makes you feel like a kid again. But the fun doesn't have to stop there.
How To: Save That Old, Opened Wine in Your Fridge by Making Homemade Vinegar
Don't Miss: Make Opened Wine Last Longer
How To: Make a Foolproof Meringue with This Easy Tip
When it comes to a perfect summertime dessert, lemon meringue pie is the ideal contender with its rich lemon filling and light-as-air meringue topping. In my humble opinion, the meringue is the true star of the dessert, instantly elevating what is simply a lemon pie to something more elegant and certainly more decadent.
How To: This Brilliant Red, White & Blue Cake Holds a Flaky Surprise Inside
This Fourth of July, go beyond cherry pie, strawberry shortcake, and those gimmicky red, white, and blue cupcakes. Instead, wow your friends and family with this delicious, patriotic honeycomb cake made of puff pastry, whipped cream, and fresh fruit — no artificial coloring needed! Don't Miss:
How To: Dice an Avocado in Seconds — Without a Knife
Avocados are one of the most universally loved foods, yet a lot of people avoid them because they can be a hassle to cut, especially if you're trying to make cubes.
How To: Tell Graham Crackers to GTFO & Make S'mores in Cones
The most genius summertime snack hack that we've come across recently is, without a doubt, the campfire cone. Astounding in its simplicity and ease of preparation, yet brilliant in its execution, the campfire cone has something for everyone: parents and children, expert and novice campers, backyard barbecuers, and oven lovers alike.
How To: 8 Tasty Reasons Why You Should Always Have Cooked Rice in Your Fridge
Rice is one of those incredibly versatile pantry essentials that you can make in bulk and then freeze for later use in a quick meal during the week. It keeps well in the fridge and freezer, and there are an endless number of ways that it can be used once thawed—from rice bowls and salads to stir-fry dishes.
How To: 7 Things Bakers Know That You Don't
There's a common saying that separates cooks from bakers: baking is a science, while cooking is an art. When baking, one little misstep can alter the texture, taste, and consistency of any recipe.
How To: Swapping Out Salt for This Citrus Herb Seasoning Will Give Your Foods a Burst of Flavor
Next time you want to add plain ol' salt to your recipe, don't. Instead, use a delicious citrus herb salt, which will elevate the flavor of your dish more than salt by itself ever could.
How To: Save Money & Make Better Margaritas by Ditching the Store-Bought Mix
The cool tang and citrusy taste of a margarita in the summer is refreshing, to say the least. But when making margaritas at home, many of us opt for the ease of store-bought mix when it's actually really simple to make it instead.
How To: If You're Missing Burger King's Mac n' Cheetos, Make 'Em Yourself
If you're here, you're probably one of the seven people dedicated to making Mac n' Cheetos a permanent part of the Burger King menu.
How To: No-Bake Energy Bites Are the Perfect On-the-Go Snack for Summer
Turning your oven on in the summer is just asking to convert your house into a sauna. No matter how badly you want to bake cookies during a heat wave, having to deal with the boost in temperature is a deterrent at best.
How To: Hot Damn! These Homemade Popsicle Ideas Look Epic
The magic of an ice cold popsicle on a hot summer's day is undeniable, whether you're a child or a kid-at-heart. Neon-colored, store-bought popsicles may have a special place in your memory, but homemade popsicles are pretty hard to beat. Here's how to create delicious frozen treats that will both delight your inner child and tickle your adult taste buds!
How To: 6 Ways to Have Your Bowl & Eat It Too
Edible bowls are glorious for plenty of reasons. They create fewer dishes, they're pretty to look at, and, well... you can eat them. There are many different options out there you can choose, like bacon cups, hollowed out apples, and molded hash browns, but these are 6 personal favorites of ours to use as edible food vessels.
How To: Ditch the Oven & Make Crunchy Stovetop Granola in Just 5 Minutes
Granola is an excellent anytime food. It's a healthy breakfast, an easy snack, and a delicious dessert. Unfortunately, it can be expensive to buy, and it can take a long time to make. If you're anything like me, you always run out of granola when you need it most.
How To: 12 Easy Snacks You Can Make for Your Next Road Trip
Gas stations may be convenient for travel snacks, but the cost of shopping there sure can add up. If you're looking for easy, on-the-go snacks that fit into your travel budget, look no further. We've got 12 kid-friendly, portable food ideas you can make before leaving on your journey. You'll be amazed by how much money and time you will save with these satisfying travel snacks.
How To: Grill a Whole Pineapple for Dessert, Cocktails, Burgers & More
A whole grilled pineapple is the perfect party dessert. It's beautiful, provides a natural centerpiece before you eat it, and can be sliced right on the spot and served with a dollop of ice cream. (Fresh mint leaves and a splash of liqueur on top taste pretty good, too.)
How To: Why Blueberries Are the Best Fruit You've Never Pickled
When we think of pickling, we usually think of using veggies like cucumbers, carrots, and peppers. However, with summer upon us, we found ourselves thinking about fancy pickled berries as a novel way to use all those gorgeous gems that are popping up at the market.
How To: Grab a Can of Lemonade Concentrate for the Easiest Frozen Pie Ever
Every once in a while, we stumble across something food-related that makes us stop and do a double take. Frozen lemonade pie definitely takes the cake—or shall we say, pie—for a dessert that intrigued us upon discovery and totally lived up to its hype. Its filling uses only three ingredients and is one of the most refreshing and seasonally-appropriate desserts on our current roster of must-eats.
How To: Holy Crap—Grilled Cheese Is More Than Just a Sandwich
Grilled meat may be a staple of summer barbecues, but grilled cheese should have a place at your outdoor feast as well. I don't mean taking a slice or two of cheese, slapping it between two pieces of bread, and putting it in a pan to create a grilled cheese sandwich. No, I mean literally grilled cheese.
How To: Whoa—You Can Make Sprouts from Lentils, Almonds & More!
The sprouts, they're alive! Alive, I tell you—aaaaaaliiiiiive! (Cue dramatic music.) It's true: sprouts are a living food, and they're packed with more nutritional benefits than some raw vegetables. It's easy and fun to grow your own sprouts from seeds, legumes, and grains. Plus, watching them grow is incredibly satisfying—you're bringing new life into the world (and onto your plate)!