About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Latest Posts
Food Tool Friday:
Is Vintage Cast Iron Better Than New?
How To:
Make Custom-Shaped Chocolates at Home
News:
Flash-Freeze Anything with the Anti-Griddle
How To:
5 Delicious Ways to Reinvent Your Stale Potato Chips
Weird Ingredient Wednesday:
The Mushroom That Tastes Like Candy
Shake It Up:
How to Peel Eggs with a Glass of Water
Lemon Aid:
Use Lemons to Clean Copper, Keep Pasta from Sticking, & More
Food Tool Friday:
A Flexible Fish Spatula Is the Only Spatula You'll Ever Need
News:
You Should Be Adding Charcoal to Your Food & Here's Why
Food Tool:
Jaccard Beats All Other Meat Tenderizers
News:
How Chemistry Creates the Ultimate Cheese Dip
How To:
Easily Peel Garlic Using the Twist & Snap Method
Food Tool Friday:
The Potato Ricer Is a Multipurpose Marvel
Weird Ingredient Wednesday:
It's Marmite Time!
Weird Ingredient Wednesday:
Durian Stinks Like Hell but Tastes Heavenly
Food Tool Friday:
Why Pros Use Carbon Steel Knives
Weird Ingredient Wednesday:
Finger Limes, the Caviar of Citrus
Food Tool Friday:
Make the Best Coffee Ever in a Turkish Ibrik
Food Tool Friday:
Keep Drinks Cool or Warm with Whisky Stones
How To:
Build a Gingerbread Downton Abbey (With Martha Stewart)
News:
The Many Wonders of Black Garlic
How To:
Top 10 Mistakes Most Novice Cooks Make (& How to Prevent Them)
Food Tool Friday:
The Moroccan Tagine Is the Best-Looking Slow Cooker You've Never Heard Of
How To:
Mince Garlic Without Dirtying a Cutting Board
How To:
More Food Hacks from Our Facebook Fans
News:
Why You Need to Cook on a Himalayan Salt Block
How To:
Make the Most of Your Thanksgiving Leftovers
How To:
3 Weird & Tasty Ways to Cook Your Thanksgiving Turkey
Open on Thanksgiving:
Where to Eat if You Don't Want to Cook
Food Tool Friday:
Make Fast Espresso on the Go
Turkey Day Hacks:
7 Alternatives to Traditional Stuffing
How To:
Spreading Cold Butter Just Got Way Easier with These Clever Hacks
Italian-American Food Hacks:
Spaghetti-Stuffed Meatballs, Lasagna Cupcakes, & More
Shoot & Eat:
Get Your Drink on with These DIY Edible Shot Glasses
How To:
Deseed a Pomegranate with Your Bare Hands (& No Mess)
How To:
When You Can't Sleep, Eat This
How To:
Turn a Tortilla into a French Crêpe
Killer Cupcakes:
6 Cute & Creepy Halloween Desserts
Organic, Cage-Free, Natural:
The Truth Behind Egg & Chicken Labels
- Hot
- Latest
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Food Tool Friday:
This $9 Idiot-Proof Knife Sharpener Gets Amazing Results
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Food Tool Friday:
Thermomix, a Mind-Blowing 12-in-1 Kitchen Appliance
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Weird Ingredient Wednesday:
Salak (A Fruit Slytherins Would Love)
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How To:
10 Cookout Tricks That'll Make You a Seasoned Grill Master
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Food Tool Friday:
The Cutting-Edge Allure of Ceramic Knives
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Food Tool Friday:
Meet the Big Green Egg—The Ultimate Cookout Machine
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Weird Ingredient Wednesday:
The Alien Melon from Star Trek
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Weird Ingredient Wednesday:
Get Enlightened with a Buddha's Hand Citron
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News:
Grow Fresh Herbs & Veggies Indoors with a Tabletop Greenhouse
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Weird Ingredient Wednesday:
How to Train Your Dragonfruit
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News:
Make Grilled Cheese in Your Toaster with No Mess
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News:
These Edible Flowers Will Literally Shock You
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Food Tool Friday:
This Cloth Bag Is Actually a Powerless Slow Cooker
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News:
Squid Ink Is the New Black
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Food Tool Friday:
The Real-Life Star Trek Food Replicator
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Weird Ingredient Wednesday:
Isinglass (Or Why Your Guinness Has Fish in It)
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Food Tool Friday:
These Spill-Proof Drinking Glasses Will Rock Your World
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Food Tool Friday:
Yes, You Can Compost (Even Without a Yard)
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Weird Ingredient Wednesday:
Black Sapote (The Chocolate Fruit)
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Food Tool Friday:
The Best Lunchboxes for Kids & Adults Alike
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Halloween Food Hacks:
How to Play the Withered Corpse Game
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How To:
12 Food Hacks for Perfect French Toast, Every Time
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Halloween Food Hacks:
How to Make Shrunken Heads Out of Apples & Potatoes
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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:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
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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:
Make Garlic-Infused Olive Oil & Vinegar at Home
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Halloween Food Hacks:
How to Make Bloody Jello Worms the Right Way
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How To:
Temper Chocolate & Why You Should Never Skip This Step at Home
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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:
Cook Frozen Steak & Fish Without Defrosting Them First
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How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
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How To:
Make Soggy, Wilted Lettuce & Other Leafy Greens Edible Again
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How to Prep Tofu Properly:
A Beginner's Guide for Tofu Haters
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How To:
Make Amazing Hard-Boiled Eggs That Are Easy to Peel
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How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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Cook for Garlic & Onion Haters:
Alternatives & Substitutes
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How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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News:
Why You Need to Cook on a Himalayan Salt Block
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How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
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How To:
Make Your Dirty Blender Clean Itself
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How To:
Deseed a Pomegranate with Your Bare Hands (& No Mess)
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How To:
Make Crappy Wine Taste Good & Good Wine Taste Better Without Any Special Tools
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Skip the Official Recipe:
Here Are the Faster & Easier Ways to Make Cronuts
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How To:
Scoop Frozen Ice Cream Without Breaking Your Wrist
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Halloween Food Hacks:
Easy Spooktacular Hors D'Oeuvres
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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:
Easily Separate Fat from Stock, Soup, or Meat Drippings
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How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
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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:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
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How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
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Ingredients 101:
How & Why You Should Clarify Butter
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How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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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:
Why You Should Always Order Large—At Least When It Comes to Pizza
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Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
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Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro, & Quinoa Is So Damn Important
