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
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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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How To: Get Drunk in Public on the Sly
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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: Clean "Uncleanable" Scorched Spots from Pots & Pans
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How To: Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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Ingredients 101: Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
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How To: Make Lazy Grilled Cheese Sandwiches in Your Toaster
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How To: Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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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 Unexplainable Trick to Removing Bitterness from Cucumbers
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How To: Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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How to Prep Tofu Properly: A Beginner's Guide for Tofu Haters
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Ingredients 101: Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
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How To: Make Soggy, Wilted Lettuce & Other Leafy Greens Edible Again
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How To: Turn a Tortilla into a French Crêpe
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How To: Make Perfect Poached Eggs, Every Single Time
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News: Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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How To: The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
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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: One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
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How To: Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
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How To: How You’re Really Supposed to Wash Fruits & Vegetables for Safe Eating
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How To: 5 Delicious Ways to Reinvent Your Stale Potato Chips
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News: Fish Sauce—The Ultimate Umami Bomb
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How To: Easily Separate Fat from Stock, Soup, or Meat Drippings
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How To: Why Does a Wooden Spoon Stop Pasta from Boiling Over?
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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: Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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How To: Spread Cold, Hard Butter Without Ripping Your Toast to Shreds
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How To: Cook Your Bacon in Water for Perfect Texture & No Splattering
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Cook Like a Chef: Use Ratios, Not Recipes
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Ingredients 101: How & Why You Should Clarify Butter
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How To: De-Stink Old Smelly Jars with Two Simple Ingredients
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How To: The Trick to Squeezing Out Every Last Bit of Juice from Lemons, Limes, & Other Citrus Fruit
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How To: Make Water 'Bottles' You Can Eat
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Herb Slapping: You've Gotta Get Physical for More Flavor
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How To: Fix Runny Fruit Pies with These Two Surprising Food Hacks
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How To: Cook Broccoli, Kale, & Other Brassicas So They Actually Taste Good
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Whisking: We're All Doing It Wrong
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How To: Why Chopsticks Are the Best Cooking Tool You Aren't Using