About Brady Klopfer
- Location: Los Angeles
Brady Klopfer's Popular Posts
How To:
Dehydrate Food Without a Dehydrator
How To:
What to Do When You Don't Have a Mortar & Pestle
How To:
The Easiest Way to Make Quick Cheese at Home (Using Only 3 Common Ingredients)
How To:
Steam Food Without a Steamer Basket
How To:
The Formula to Making a Perfect Cake Without a Recipe
How To:
Use These Restaurant Secrets to Reduce the Pungency of Raw Onions
How To:
5 Reasons Why You Should Always Keep Stale Cereal
How To:
7 Tips for Making the Best Burgers Ever
How To:
Why You Should Always Save Parmesan Rinds
How To:
Turn Spaghetti into Ramen
How To:
Dry Salad Greens Without Any Special Tools
How To:
Why You Should Never Throw Away Chicken Fat
How To:
Thaw a Frozen Steak in Minutes
How To:
Shuck an Oyster Without an Oyster Knife
How To:
How & Why You Should Make Your Own Protein Powder
How To:
The Easiest Way to Smoke Food Without a Smoker
How To:
7 Delicious Reasons Why You Shouldn’t Throw Away Stale Bagels
How To:
Tell if Your Steak Is Done Without Using a Thermometer
How To:
5 Ways to Make Plain Potato Chips Taste More Like Gourmet
How To:
Why You Should Start Eating Raw Meat (Or Eat More of It)
How To:
Make Homemade Jerky Without a Dehydrator
How To:
The Science of Sourdough & Why It Tastes So Much Better in San Francisco
How To:
This Is the Best Way to Cook a Perfect, Sumptuous Duck Breast
How To:
5 Reasons You Need a Pizza Stone in Your Kitchen
How To:
Cut a Cooked Steak the Right Way
Weird Ingredient Wednesday:
Liquid Nitrogen, the Trendiest Element in Modern Cooking
How To:
3 Wacky Ways to Hack Your Pop-Tarts
How To:
Properly Flambé Without Burning Your Food
How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
Weird Ingredient Wednesday:
The Banana Flower
How To:
5 Healthy (But Just as Addictive) Alternatives to French Fries
How To:
Five Ways to Repurpose Shellfish Shells
How To:
Keep Your Sandwiches from Getting Soggy
How To:
Cold-Smoke Meats Indoors Without Any Expensive Equipment
Weird Ingredient Wednesday:
Bone Marrow, the Food That Tastes a Lot Better Than It Sounds
How To:
8 Reasons Why You Should Never Throw Away Eggshells
How To:
This Secret Ingredient Strains Your Dirty Frying Oil for You
How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
How To:
Use Your Grater on These 10 Foods for Easier, Better Cooking
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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
-
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
-
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:
Dehydrate Food Without a Dehydrator
-
How To:
What to Do When You Don't Have a Mortar & Pestle
-
How To:
The Easiest Way to Make Quick Cheese at Home (Using Only 3 Common Ingredients)
-
How To:
Steam Food Without a Steamer Basket
-
How To:
The Formula to Making a Perfect Cake Without a Recipe
-
How To:
Use These Restaurant Secrets to Reduce the Pungency of Raw Onions
-
How To:
5 Reasons Why You Should Always Keep Stale Cereal
-
How To:
7 Tips for Making the Best Burgers Ever
-
How To:
Why You Should Always Save Parmesan Rinds
-
How To:
Turn Spaghetti into Ramen
-
How To:
Dry Salad Greens Without Any Special Tools
-
How To:
Why You Should Never Throw Away Chicken Fat
-
How To:
Thaw a Frozen Steak in Minutes
-
How To:
Shuck an Oyster Without an Oyster Knife
-
How To:
How & Why You Should Make Your Own Protein Powder
-
How To:
The Easiest Way to Smoke Food Without a Smoker
-
How To:
7 Delicious Reasons Why You Shouldn’t Throw Away Stale Bagels
-
How To:
Tell if Your Steak Is Done Without Using a Thermometer
-
How To:
5 Ways to Make Plain Potato Chips Taste More Like Gourmet
-
How To:
Why You Should Start Eating Raw Meat (Or Eat More of It)
-
How To:
Make Homemade Jerky Without a Dehydrator
-
How To:
The Science of Sourdough & Why It Tastes So Much Better in San Francisco
-
How To:
This Is the Best Way to Cook a Perfect, Sumptuous Duck Breast
-
How To:
5 Reasons You Need a Pizza Stone in Your Kitchen
-
How To:
Cut a Cooked Steak the Right Way
-
Weird Ingredient Wednesday:
Liquid Nitrogen, the Trendiest Element in Modern Cooking
-
How To:
3 Wacky Ways to Hack Your Pop-Tarts
-
How To:
Properly Flambé Without Burning Your Food
-
How To:
It's Actually Really Simple to Make Fritos, Doritos, & Tostitos at Home
-
Weird Ingredient Wednesday:
The Banana Flower
-
How To:
5 Healthy (But Just as Addictive) Alternatives to French Fries
-
How To:
Five Ways to Repurpose Shellfish Shells
-
How To:
Keep Your Sandwiches from Getting Soggy
-
How To:
Cold-Smoke Meats Indoors Without Any Expensive Equipment
-
Weird Ingredient Wednesday:
Bone Marrow, the Food That Tastes a Lot Better Than It Sounds
-
How To:
8 Reasons Why You Should Never Throw Away Eggshells
-
How To:
This Secret Ingredient Strains Your Dirty Frying Oil for You
-
How To:
Say 'So Long' to Soggy Hash Browns with This Crispy Hack
-
How To:
Use Your Grater on These 10 Foods for Easier, Better Cooking
