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How To: Save That Old, Opened Wine in Your Fridge by Making Homemade Vinegar
Don't Miss: Make Opened Wine Last Longer
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: 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: 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: 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)!
How To: Frito Pie Is Sinfully Delicious—& Easy to Make
Though the word "pie" may conjure up images of a dessert made of dough with various fillings, the famous Frito Pie is, in fact, something of an entirely different nature. Absurdly simple in its construction, this pile of Fritos and chili is served in the actual chip bag and more closely resembles nachos than it does a traditional pie.
How To: 5 Ways to Turn Watermelon into Sweet & Savory Pizzas
If you love sitting poolside with a slice of watermelon, then I've got a real treat for you. Picture yourself cooling off with a slice of juicy watermelon topped with fresh ingredients like soft cheeses, herbs, and fresh summer fruits. Watermelon pizza is a wondrous thing—a creative take on the classic watermelon salad, only pizza-fied!
How To: Skewer All Your Sausages Together for Easier Grilling
Summer is a sensational time for barbecues of all sorts, and sausages always seem to be in the limelight. From backyards to ball parks and picnic tables, crafting the best barbecued sausage is an art well worth mastering.
How To: 8 Easy Ways to Enjoy Eating Octopus
The octopus is famous for its bulbous head, enormous eyes, and four pairs of long arms. The stuff of legends and nightmares, octopi have been featured in stories, artwork, and meals galore. But how do you eat this distinctive looking, bilaterally symmetrical sea creature?
How To: 10 Jammin' Tricks to Making the Best Fruit Preserves Ever
The sweet aroma of cooked fruit filling your kitchen is one of the trademark scents of summer. Yet attaining the perfect consistency for homemade jam can be difficult to master. Often it ends up a watery mess or over-solidifies into thick mystery goo that is destined for the trash, not topping your toast.
How To: 10 Ways to Take Your Summer Fruit Salad from Mediocre to Masterpiece
With the weather warming up and the days getting longer, fruit salads are starting to appear at backyard BBQs, beach picnics, and pretty much everywhere else. Often these sweet side dishes are unremarkable, with each colorful bowl blending into the next. Luckily, there are easy ways to spice up your fruit salads so that everyone will still be talking about them next summer.
How To: Get Your Cheesecake Fix with These 10-Minute Parfaits
Cheesecake is a nearly flawless dessert. It's rich but light, has a toothsome crust but a creamy body, and tastes good served room temperature or frozen. What's not to like?
How To: Freeze Your Bread the Right Way & Never Have It Go Stale Again
Bread doesn't have a long shelf life, as most of you probably know quite well from firsthand. You get it home from the store and before you know it, the loaf has turned from soft and perfectly pliable to hard and crumbly—and maybe even moldy! So what's the best way to keep your bread from going bad before you've finished off every delicious slice? Put it in your freezer. It's a simple solution that you've probably heard many times before, but one you probably don't use very often because you ...
How To: 1 Rotisserie Chicken = 3 Different Dinners Made Easy
We used to saunter into the grocery store and gaze longingly at the pre-made roasted chickens, wistfully thinking of things we could do with the golden fowl if only we didn't already have dinner plans.
How To: Upgrade Eggs Instantly with Milk, Beer & Other Creative Poaching Liquids
You can put spices in a scramble or fry an egg in bacon fat, so why poach eggs in just plain water? Water doesn't add any flavor whatsoever, so you're wasting a valuable opportunity to give your poached eggs more oomph—an extra important step if you're not frying your poached eggs afterward.
How To: Sweet & Salty Popcorn Milkshakes Are a No-Freeze Marvel
Sometimes, you come across a recipe or a food hack and think, "That is the weirdest thing I have ever heard of; who would make that?" That was my initial reaction when I read Food52's piece about popcorn milkshakes.
How To: Cook These Sheet Pan Eggs Once & Use Them All Week Long
At this point, you probably think that you've read everything there is to read about different ways to prepare eggs. There are the usual ways (scrambled, soft-boiled, hard-boiled/steamed/baked, sunny-side up, poached, the "overs") and the more unusual ways (in clouds, crispy poached, deviled, golden hard-boiled), but this way tops them all.
How To: Banish Baked Cakes—Icebox Cakes Are So Much Easier!
With the warm summer months right around the corner, just the thought of having to bake anything in your oven may have you perspiring profusely. But you don't want to give up dessert, especially not luscious, layered cakes, so what's a sweaty sweets-lover to do?
How To: Pan-Fry Your Poached Eggs for a Crispy Addition to Any Meal
Eggs bring life to almost any dish. Toast with avocado? Put an egg on it. The same old salad you eat for lunch everyday? Put an egg on it. Stir fry leftovers? Put an egg on it.
How To: Get Your Master Griller's License with These BBQ Tips
We love standing around a barbecue with an icy cold beverage in hand, enjoying the delicious smell of smoky food and chit-chatting with pals. Grilling season — it's our favorite time of the year.
How To: Shake Your Way to 1-Minute Whipped Cream
You're better than a can of Reddi-wip, which is why you should always make fresh whipped cream at home. It's extremely easy to make, won't have all those nasty preservatives, is thicker and creamier in consistency (like cream should be), and tastes much richer.
How To: These Edible Name Tags Are a Fun Way to Keep Track of Your Drink
Summertime means lots of parties, picnics, and barbecues—and wherever a group of fun-loving adults can be found basking in the sun's rays, delicious cocktails are sure to flow freely.
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: 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: 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.