About Brady Klopfer
- Location: Los Angeles
Brady Klopfer's Popular Posts
How To:
Why You Should Start Eating Raw Meat (Or Eat More of It)
How To:
Dehydrate Food Without a Dehydrator
How To:
What to Do When You Don't Have a Mortar & Pestle
How To:
Use These Restaurant Secrets to Reduce the Pungency of Raw Onions
How To:
The Easiest Way to Make Quick Cheese at Home (Using Only 3 Common Ingredients)
How To:
Why You Should Never Throw Away Chicken Fat
Weird Ingredient Wednesday:
Bone Marrow, the Food That Tastes a Lot Better Than It Sounds
How To:
Make Irresistible Bacon Booze
How To:
Steam Food Without a Steamer Basket
How To:
Tell if Your Steak Is Done Without Using a Thermometer
How To:
Shuck an Oyster Without an Oyster Knife
How To:
7 Delicious Reasons Why You Shouldn’t Throw Away Stale Bagels
How To:
5 Ways to Make Plain Potato Chips Taste More Like Gourmet
How To:
The Easiest Way to Smoke Food Without a Smoker
How To:
Dry Salad Greens Without Any Special Tools
How To:
The Secret to Making Strawberries Taste Like Candy
How To:
How & Why You Should Make Your Own Protein Powder
How To:
Thaw a Frozen Steak in Minutes
How To:
This Is the Best Way to Cook a Perfect, Sumptuous Duck Breast
Weird Ingredient Wednesday:
Liquid Nitrogen, the Trendiest Element in Modern Cooking
How To:
Why You Should Always Save Parmesan Rinds
How To:
Turn Spaghetti into Ramen
How To:
8 Reasons Why You Should Never Throw Away Eggshells
How To:
The Science of Sourdough & Why It Tastes So Much Better in San Francisco
How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
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
How To:
Make Mess-Free Pancakes with a Ziplock Bag Instead of a Bowl
How To:
The Trick to Making Opened Wine Last a Whole Week
How To:
The Trick to Making Perfect Oven-Baked Eggs Every Time
How To:
Make a Week's Worth of Salad at Once
How To:
Keep Your Sandwiches from Getting Soggy
How To:
The Formula to Making a Perfect Cake Without a Recipe
Weird Ingredient Wednesday:
Huitlacoche, the Disease You Want to Eat
How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
How To:
Cut Tomatoes the Right Way
How To:
5 Reasons Why You Should Never Throw Out Used Coffee Grounds
How To:
How & Why You Should Make Your Own Bacon
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How To:
Cook Meat Directly on the Coals for Intense, Fire-Seared Flavor
-
How To:
Make Mess-Free Pancakes with a Ziplock Bag Instead of a Bowl
-
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?
-
How To:
Save That Old, Opened Wine in Your Fridge by Making Homemade Vinegar
-
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
-
How To:
Get Your Cheesecake Fix with These 10-Minute Parfaits
-
How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
-
News:
Sip in Style with These Delectable Cocktail Rims
-
How To:
Avoid a Gravy Disaster with These Saucy Tips
-
How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
-
How To:
Make the Best Fried Chicken of Your Life with These 5 Pro Tips
-
How To:
8 Tricks That Make Boxed Cake Mix Taste Like Homemade
-
How To:
Why You Should Start Eating Raw Meat (Or Eat More of It)
-
How To:
Dehydrate Food Without a Dehydrator
-
How To:
What to Do When You Don't Have a Mortar & Pestle
-
How To:
Use These Restaurant Secrets to Reduce the Pungency of Raw Onions
-
How To:
The Easiest Way to Make Quick Cheese at Home (Using Only 3 Common Ingredients)
-
How To:
Why You Should Never Throw Away Chicken Fat
-
Weird Ingredient Wednesday:
Bone Marrow, the Food That Tastes a Lot Better Than It Sounds
-
How To:
Make Irresistible Bacon Booze
-
How To:
Steam Food Without a Steamer Basket
-
How To:
Tell if Your Steak Is Done Without Using a Thermometer
-
How To:
Shuck an Oyster Without an Oyster Knife
-
How To:
7 Delicious Reasons Why You Shouldn’t Throw Away Stale Bagels
-
How To:
5 Ways to Make Plain Potato Chips Taste More Like Gourmet
-
How To:
The Easiest Way to Smoke Food Without a Smoker
-
How To:
Dry Salad Greens Without Any Special Tools
-
How To:
The Secret to Making Strawberries Taste Like Candy
-
How To:
How & Why You Should Make Your Own Protein Powder
-
How To:
Thaw a Frozen Steak in Minutes
-
How To:
This Is the Best Way to Cook a Perfect, Sumptuous Duck Breast
-
Weird Ingredient Wednesday:
Liquid Nitrogen, the Trendiest Element in Modern Cooking
-
How To:
Why You Should Always Save Parmesan Rinds
-
How To:
Turn Spaghetti into Ramen
-
How To:
8 Reasons Why You Should Never Throw Away Eggshells
-
How To:
The Science of Sourdough & Why It Tastes So Much Better in San Francisco
-
How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
-
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
-
How To:
Make Mess-Free Pancakes with a Ziplock Bag Instead of a Bowl
-
How To:
The Trick to Making Opened Wine Last a Whole Week
-
How To:
The Trick to Making Perfect Oven-Baked Eggs Every Time
-
How To:
Make a Week's Worth of Salad at Once
-
How To:
Keep Your Sandwiches from Getting Soggy
-
How To:
The Formula to Making a Perfect Cake Without a Recipe
-
Weird Ingredient Wednesday:
Huitlacoche, the Disease You Want to Eat
-
How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
-
How To:
Cut Tomatoes the Right Way
-
How To:
5 Reasons Why You Should Never Throw Out Used Coffee Grounds
-
How To:
How & Why You Should Make Your Own Bacon
