About Brady Klopfer
- Location: Los Angeles
Brady Klopfer's Latest Posts
How To:
3 Gluten-Free Sandwich Bread Alternatives That Don't Sacrifice Flavor
How To:
Why You Should Be Making Your Own Spices at Home
How To:
Make These Easy Granola Bars with Only 2 Ingredients
Food Tool Friday:
Build Your Kitchen with These Five Buy-It-for-Life Tools
How To:
Three Cheap Meat Cuts That You Need to Utilize
How To:
Tell if Your Steak Is Done Without Using a Thermometer
How To:
Five Ways to Repurpose Shellfish Shells
How To:
Make Super Colorful Bread for One-of-a-Kind Ice Cream Sandwiches
How To:
Why You Should Start Eating Raw Meat (Or Eat More of It)
How To:
5 Ways to Make Your Vegetables Taste Better
Weird Ingredient Wednesday:
Liquid Nitrogen, the Trendiest Element in Modern Cooking
How To:
Cut a Cooked Steak the Right Way
Skip Scented Candles:
Make Scented Light Bulbs with Flavored Extracts Instead
How To:
Devein & Peel Shrimp in Seconds
How To:
5 Ways to Make Plain Potato Chips Taste More Like Gourmet
Weird Ingredient Wednesday:
Bone Marrow, the Food That Tastes a Lot Better Than It Sounds
How To:
Make Grilled Lemonade, the Ultimate Summer Drink
How To:
Use Your Grater on These 10 Foods for Easier, Better Cooking
How To:
Take Your Cocktails to the Next Level with Egg Whites
How To:
Make Naturally Colored Pasta with Beets, Spinach, Squid Ink, & More
How To:
The Easiest Way to Smoke Food Without a Smoker
How To:
4 Reasons Why Your Stand Mixer Is More Versatile Than You Ever Imagined
How To:
How & Why to Use Avocados in Desserts Instead of Dairy
Next-Level Baking:
4 Essentials Every Home Cook Should Master
How To:
Shuck an Oyster Without an Oyster Knife
How To:
Make Homemade Jerky Without a Dehydrator
How To:
Properly Flambé Without Burning Your Food
How To:
3 Brilliant Culinary Uses for Bad-Tasting Vodka
Weird Ingredient Wednesday:
The Banana Flower
How To:
Make Smoked Ice for One-of-a-Kind Cocktails
How To:
6 Delicious Ways to Cook with Coffee
News:
5 Red, White & Blue Foods That Are Perfect for Fourth of July
Weird Ingredient Wednesday:
The Geoduck, a Mollusk as Weird as It Is Phallic
How To:
Why You Should Stop Buying Single-Serve Yogurts & Start Making Them Yourself
How To:
The Easiest, Best Way to Keep Soft Herbs Fresh for Months
How To:
How & Why You Should Make Your Own Protein Powder
How To:
8 Reasons Why You Should Never Throw Away Eggshells
Tastes as Amazing as It Sounds:
Make Sushi with Sriracha Instead of Seaweed
News:
The Fantastical, Flavorful Fiddlehead Fern
Sites
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How To:
Cook Meat Directly on the Coals for Intense, Fire-Seared Flavor
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How To:
Make Mess-Free Pancakes with a Ziplock Bag Instead of a Bowl
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How To:
Cold-Smoke Meats Indoors Without Any Expensive Equipment
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How To:
Have Your Wine & Eat It Too with These 7 Boozy Dinner Ideas
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How To:
5 Must-Know Tips for Better Home-Baked Cakes
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How To:
Deep Fry All the Things! Try These 5 to Start
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How To:
Step Up Your Flavor Game with This Easy Herb Butter Hack
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How To:
The 'Tresadilla' Is 3x Better Than a Regular Quesadilla
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How To:
Pit Cherries in a Snap with Zero Mess & No Special Tools
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How To:
This Secret Ingredient Strains Your Dirty Frying Oil for You
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How To:
Bone Broth—Is It Worth the Hype?
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How To:
Save That Old, Opened Wine in Your Fridge by Making Homemade Vinegar
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How To:
Dice an Avocado in Seconds — Without a Knife
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How To:
Ditch the Oven & Make Crunchy Stovetop Granola in Just 5 Minutes
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How To:
Get Your Cheesecake Fix with These 10-Minute Parfaits
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How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
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News:
Sip in Style with These Delectable Cocktail Rims
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How To:
Avoid a Gravy Disaster with These Saucy Tips
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How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
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How To:
Make the Best Fried Chicken of Your Life with These 5 Pro Tips
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How To:
8 Tricks That Make Boxed Cake Mix Taste Like Homemade
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How To:
Why You Should Start Eating Raw Meat (Or Eat More of It)
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How To:
Dehydrate Food Without a Dehydrator
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How To:
What to Do When You Don't Have a Mortar & Pestle
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How To:
Use These Restaurant Secrets to Reduce the Pungency of Raw Onions
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How To:
The Easiest Way to Make Quick Cheese at Home (Using Only 3 Common Ingredients)
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How To:
Why You Should Never Throw Away Chicken Fat
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Weird Ingredient Wednesday:
Bone Marrow, the Food That Tastes a Lot Better Than It Sounds
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How To:
Make Irresistible Bacon Booze
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How To:
Steam Food Without a Steamer Basket
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How To:
Tell if Your Steak Is Done Without Using a Thermometer
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How To:
Shuck an Oyster Without an Oyster Knife
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How To:
7 Delicious Reasons Why You Shouldn’t Throw Away Stale Bagels
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How To:
5 Ways to Make Plain Potato Chips Taste More Like Gourmet
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How To:
The Easiest Way to Smoke Food Without a Smoker
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How To:
Dry Salad Greens Without Any Special Tools
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How To:
The Secret to Making Strawberries Taste Like Candy
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How To:
How & Why You Should Make Your Own Protein Powder
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How To:
Thaw a Frozen Steak in Minutes
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How To:
This Is the Best Way to Cook a Perfect, Sumptuous Duck Breast
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Weird Ingredient Wednesday:
Liquid Nitrogen, the Trendiest Element in Modern Cooking
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How To:
Why You Should Always Save Parmesan Rinds
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How To:
Turn Spaghetti into Ramen
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How To:
8 Reasons Why You Should Never Throw Away Eggshells
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How To:
The Science of Sourdough & Why It Tastes So Much Better in San Francisco
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How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
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News:
Sip in Style with These Delectable Cocktail Rims
-
How To:
Five Ways to Repurpose Shellfish Shells
-
How To:
Why You Should Stop Buying Single-Serve Yogurts & Start Making Them Yourself
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How To:
Make Mess-Free Pancakes with a Ziplock Bag Instead of a Bowl
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How To:
The Trick to Making Opened Wine Last a Whole Week
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How To:
The Trick to Making Perfect Oven-Baked Eggs Every Time
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How To:
Make a Week's Worth of Salad at Once
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How To:
Keep Your Sandwiches from Getting Soggy
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How To:
The Formula to Making a Perfect Cake Without a Recipe
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Weird Ingredient Wednesday:
Huitlacoche, the Disease You Want to Eat
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How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
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How To:
Cut Tomatoes the Right Way
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How To:
5 Reasons Why You Should Never Throw Out Used Coffee Grounds
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How To:
How & Why You Should Make Your Own Bacon
