About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Latest Posts
How To:
Rid Your Kitchen of Fruit Flies Once and for All
How To:
Chia Seeds Are Super Healthy—Here's How to Make Them Super Delicious
Nature's Secret Code:
How to Select Vegetables at Their Peak
Listen Up, Java Snobs:
Here's How & Why You Need to Use Instant Coffee
Chef's Quick Tip:
Char Your Citrus for Extra Flavor
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
How To:
Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
How To:
Cook Broccoli, Kale, & Other Brassicas So They Actually Taste Good
How To:
Why Kitchen Shears Are the Best Tool You Aren't Using
How To:
The Trick to Squeezing Out Every Last Bit of Juice from Lemons, Limes, & Other Citrus Fruit
Nature's Secret Code:
How to Pick Perfectly Ripe Fruit Every Time
How To:
Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
News:
13 Delicious Egg-in-the-Hole Remixes You Gotta Try
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
How To:
Make Amazing Grilled Cheese Sandwiches, Every Single Time
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
How To:
One-Minute Pasta! Plus More Revolutionary Pasta-Cooking Hacks You Need to Know
Real Brain Food:
What Geniuses Actually Eat, Part 2
Real Brain Food:
What Geniuses Actually Eat, Part 1
How To:
Make Salad Greens Last Longer… Using Your Breath or Homemade CO2
How To:
The Trick to Peeling & Grating Stubborn Ginger More Easily
How To:
Cook Frozen Steak & Fish Without Defrosting Them First
Ingredients 101:
How & Why You Should Always Brown Butter
How To:
8 Mouthwatering S'Mores Food Hacks for Summer
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
Summertime Cooking Hacks:
How to Make Meals Without Sweating Over Them
How To:
The Secret Trick to Peeling Shallots More Easily
Ingredients 101:
Toasting Nuts Is a Necessary Evil & Here's Why
News:
WTF Is Gluten? Finally—A Definitive Answer
How To:
Temper Chocolate & Why You Should Never Skip This Step at Home
How To:
10 Paper Towel Hacks for Your Kitchen & Beyond
How To:
Scoop Frozen Ice Cream Without Breaking Your Wrist
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
How To:
Eat Better by Making Healthy Food More Visible
How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
Slurping's Mandatory:
Why Getting Messy with Ramen Makes It Taste Better
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
- 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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How To:
Cook Broccoli, Kale, & Other Brassicas So They Actually Taste Good
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How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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Chef's Quick Tip:
Char Your Citrus for Extra Flavor
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How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
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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:
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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How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
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How To:
Make Lazy Grilled Cheese Sandwiches in Your Toaster
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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:
Make Water 'Bottles' You Can Eat
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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:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
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How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
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News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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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 Always Order Large—At Least When It Comes to Pizza
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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:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
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How To:
Spread Cold, Hard Butter Without Ripping Your Toast to Shreds
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How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
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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:
Turn a Tortilla into a French Crêpe
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How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
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How to Prep Tofu Properly:
A Beginner's Guide for Tofu Haters
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Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
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How To:
The Food Hacks Guide to Breading & Frying Meat to Perfection
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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:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
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How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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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:
The Easiest Way to Serve Stubborn Ice Cream Isn't with a Scooper
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Cook for Garlic & Onion Haters:
Alternatives & Substitutes
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Cook Like a Chef:
Use Ratios, Not Recipes
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How To:
Use Your Thumb for Perfectly Shaped Burger Patties Every Time
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How To:
The One Thing You're Not Doing for Perfect Steaks & Roasts
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How To:
Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk
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Turkey Day Hacks:
7 Alternatives to Traditional Stuffing
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How To:
Cook Polenta in 15 Minutes Instead of 40
