About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Latest Posts
Food Tool Friday:
Thermomix, a Mind-Blowing 12-in-1 Kitchen Appliance
Weird Ingredient Wednesday:
Salak (A Fruit Slytherins Would Love)
How To:
10 Cookout Tricks That'll Make You a Seasoned Grill Master
Food Tool Friday:
The Cutting-Edge Allure of Ceramic Knives
Food Tool Friday:
Meet the Big Green Egg—The Ultimate Cookout Machine
Weird Ingredient Wednesday:
The Alien Melon from Star Trek
Weird Ingredient Wednesday:
Get Enlightened with a Buddha's Hand Citron
News:
Grow Fresh Herbs & Veggies Indoors with a Tabletop Greenhouse
Weird Ingredient Wednesday:
How to Train Your Dragonfruit
News:
Make Grilled Cheese in Your Toaster with No Mess
News:
These Edible Flowers Will Literally Shock You
Food Tool Friday:
This Cloth Bag Is Actually a Powerless Slow Cooker
News:
Squid Ink Is the New Black
Food Tool Friday:
The Real-Life Star Trek Food Replicator
Weird Ingredient Wednesday:
Isinglass (Or Why Your Guinness Has Fish in It)
Food Tool Friday:
These Spill-Proof Drinking Glasses Will Rock Your World
Food Tool Friday:
Yes, You Can Compost (Even Without a Yard)
Weird Ingredient Wednesday:
Black Sapote (The Chocolate Fruit)
Food Tool Friday:
The Best Lunchboxes for Kids & Adults Alike
News:
Could Cooking White Rice with Coconut Oil Cut Calories?
News:
Ditch Your Mandoline for a Handheld Slicer Instead
Weird Ingredient Wednesday:
This Swedish Fish Will Blow Your Mind
How To:
Prank Your Friend's Coffee by Swapping Dairy Creamer for Alka Seltzer
How To:
Why 'Whipping' Cooked Pasta in Sauce Creates a Perfect Dish
News:
Inspire Your Kids to Cook with a Safe Mini Knife Set
Weird Ingredient Wednesday:
Would You Risk Your Life to Eat This Deadly Fish?
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
How To:
Skip the Green Beer & Indulge in These 8 Desserts for St. Patrick's Day
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
Food Tool Friday:
Meet PancakeBot, the World's First Pancake Printer
News:
This Chart Tells You What Kind of Pie to Make Depending on the Season
Weird Ingredient Wednesday:
Zucchini Blossoms
How To:
This Trick Makes Spaghetti Squash “Noodles” More Like Actual Pasta
How To:
12 Household Items That Do Double Duty in the Kitchen & Beyond
Food Tool Friday:
Cut Your Cooking Time with a Pressure Cooker
How To:
Cut Back on Calories with These Easy, Tasty, & Healthy Cheese Alternatives
News:
This Cauliflower Is Fractal-ly Delicious
How To:
12 More Delicious Reasons to Dust Off Your Waffle Maker
News:
Fish Sauce—The Ultimate Umami Bomb
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- Hot
- Latest
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Food Tool Friday:
This $9 Idiot-Proof Knife Sharpener Gets Amazing Results
-
Food Tool Friday:
Thermomix, a Mind-Blowing 12-in-1 Kitchen Appliance
-
Weird Ingredient Wednesday:
Salak (A Fruit Slytherins Would Love)
-
How To:
10 Cookout Tricks That'll Make You a Seasoned Grill Master
-
Food Tool Friday:
The Cutting-Edge Allure of Ceramic Knives
-
Food Tool Friday:
Meet the Big Green Egg—The Ultimate Cookout Machine
-
Weird Ingredient Wednesday:
The Alien Melon from Star Trek
-
Weird Ingredient Wednesday:
Get Enlightened with a Buddha's Hand Citron
-
News:
Grow Fresh Herbs & Veggies Indoors with a Tabletop Greenhouse
-
Weird Ingredient Wednesday:
How to Train Your Dragonfruit
-
News:
Make Grilled Cheese in Your Toaster with No Mess
-
News:
These Edible Flowers Will Literally Shock You
-
Food Tool Friday:
This Cloth Bag Is Actually a Powerless Slow Cooker
-
News:
Squid Ink Is the New Black
-
Food Tool Friday:
The Real-Life Star Trek Food Replicator
-
Weird Ingredient Wednesday:
Isinglass (Or Why Your Guinness Has Fish in It)
-
Food Tool Friday:
These Spill-Proof Drinking Glasses Will Rock Your World
-
Food Tool Friday:
Yes, You Can Compost (Even Without a Yard)
-
Weird Ingredient Wednesday:
Black Sapote (The Chocolate Fruit)
-
Food Tool Friday:
The Best Lunchboxes for Kids & Adults Alike
-
How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
-
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
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How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
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How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
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How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
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How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
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How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
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How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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How To:
One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
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How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
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Whisking:
We're All Doing It Wrong
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How To:
Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
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How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
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How To:
Cook Frozen Steak & Fish Without Defrosting Them First
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How To:
Fix the One Mistake Most People Make When Cooking with Garlic
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How To:
Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
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How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
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How To:
The Essential Secrets for Perfectly Slicing Meat
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Your Freezer:
You're Using That Wrong, Too
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News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
-
How To:
The Trick to Peeling & Grating Stubborn Ginger More Easily
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Food Tool Friday:
Is Vintage Cast Iron Better Than New?
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How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
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How To:
Engineer a No-Slip Sandwich
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How To:
12 Things Cheap Vodka Is Good for Besides the Obvious
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How To:
The One Thing You're Not Doing for Perfect Steaks & Roasts
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How To:
Make Soggy, Wilted Lettuce & Other Leafy Greens Edible Again
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How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
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Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
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How To:
Make Garlic-Infused Olive Oil & Vinegar at Home
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How To:
Temper Chocolate & Why You Should Never Skip This Step at Home
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Ingredients 101:
How & Why You Should Clarify Butter
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Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro, & Quinoa Is So Damn Important
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How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
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How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
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How To:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
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How to Prep Tofu Properly:
A Beginner's Guide for Tofu Haters
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How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
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How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
