About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Latest Posts
Halloween Food Hacks: These Organic Pumpkinsteins Don't Need Any Carving
How To: Engineer a No-Slip Sandwich
Halloween Food Hacks: Easy Spooktacular Hors D'Oeuvres
Halloween Food Hacks: How to Play the Withered Corpse Game
Skip the Official Recipe: Here Are the Faster & Easier Ways to Make Cronuts
Halloween Food Hacks: How to Make Shrunken Heads Out of Apples & Potatoes
Kitchen First Aid: How to Treat Minor Cooking Injuries with Food
Mess-Free Muffins: No Mixing Bowl Required
How To: Food Hacks from Our Facebook Fans
Coffee Mugs: They're Not Just for Coffee
How To: Fix the One Mistake Most People Make When Cooking with Garlic
How To: Make This Spicy Korean Pork Stew with Only 3 Ingredients (And Almost No Effort)
How To: 12 Things Cheap Vodka Is Good for Besides the Obvious
How To: Order Liquid Cocaine & Other Crazy Drinks Off the Starbucks Secret Menu
How To: Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
How To: Cook Polenta in 15 Minutes Instead of 40
How To: The Tricks to Making Delicious & Tender Kale Salads Every Time
Herb Slapping: You've Gotta Get Physical for More Flavor
How To: 11 Fun & Useful Facts About Java
Ingredients 101: Buying, Grinding, & Tempering Spices
How To: 8 Food Hacks That Make Instant Mashed Potatoes a Pantry Essential
How To: The Food Hacks Guide to the Ultimate Homemade Kahlua & Irish Coffee
How To: Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
How To: The Essential Secrets for Amazing Homemade Mac & Cheese
How To: Plants Like to Binge, Too! The Guilty-Pleasure Foods Flowers Thrive On
Ingredients 101: How & Why You Should Clarify Butter
How To: The Food Hacks Guide to Breading & Frying Meat to Perfection
How To: Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
How To: Clean "Uncleanable" Scorched Spots from Pots & Pans
Food Hacks Explains: What Makes or Breaks a Perfect Pie Crust (& Why)
How To: 12 Food Hacks for Perfect French Toast, Every Time
How To: 8 Delicious Frozen Waffle Food Hacks
Molecular Gastronomy 101: How to Cryogenically Freeze & Shatter Berries
How To: You Only Need 3 Ingredients for This Amazing Pasta Sauce
How To: 12 Brilliant Kitchen Hacks Made Possible with Aluminum Foil
How To: Fix Runny Fruit Pies with These Two Surprising Food Hacks
How To: Your Juicer Is Actually a Sauce Maker in Disguise
How To: 9 Drinking Straw Hacks That Don't Suck
How To: The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
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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: Why You Don't Really Need to Season Your Cast-Iron Pan
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How To: Clean "Uncleanable" Scorched Spots from Pots & Pans
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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: One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
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How To: Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk
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Herb Slapping: You've Gotta Get Physical for More Flavor
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How To: Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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How To: The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
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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: 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: Make Lazy Grilled Cheese Sandwiches in Your Toaster
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How To: The Unexplainable Trick to Removing Bitterness from Cucumbers
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How To: Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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How To: The Secrets to Giving Day-Old French Fries a Delicious Second Life
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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: The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
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How To: Spread Cold, Hard Butter Without Ripping Your Toast to Shreds
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How To: Make Perfect Poached Eggs, Every Single Time
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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: Doctor Store-Bought Salsa So It Tastes More Like Homemade
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How To: Fix Runny Fruit Pies with These Two Surprising Food Hacks
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Cook Like a Chef: Use Ratios, Not Recipes
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How To: Why Chopsticks Are the Best Cooking Tool You Aren't Using
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How To: Perfectly Cooked Steaks Require More Than One Flip & Here's Why
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How To: Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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How to Prep Tofu Properly: A Beginner's Guide for Tofu Haters
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How To: Turn a Tortilla into a French Crêpe
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Ingredients 101: Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
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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: The Secret Trick to Peeling Shallots More Easily
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Ingredients 101: Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
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How To: Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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How To: De-Stink Old Smelly Jars with Two Simple Ingredients
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Cook for Garlic & Onion Haters: Alternatives & Substitutes
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How To: Deseed a Pomegranate with Your Bare Hands (& No Mess)
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Real Brain Food: What Geniuses Actually Eat, Part 2
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How To: Make Amazing Hard-Boiled Eggs That Are Easy to Peel
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How To: Cook Your Bacon in Water for Perfect Texture & No Splattering