About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Latest Posts
How to Prep Tofu Properly: A Beginner's Guide for Tofu Haters
How To: Make Perfect Poached Eggs, Every Single Time
Beer: Why a Perfect Pour Isn't Enough
How To: Make Authentic-Tasting Soft Pretzels at Home Without Any Drain Cleaner
How To: The One Thing You're Probably Not Doing for Better-Tasting Coffee at Home
How To: If You Drink Regular Green Tea for Your Health, You Need to Try Matcha Instead
How To: Eat Less Using Smell & Visualization
News: Can Eating Mangoes Give Pot Smokers a Faster, Better High?
How To: Make Bad Airplane Booze Taste Better (& Save Money, Too)
How To: Turn a Lemon into Its Own Seed-Filtering Juicer
How To: Prevent Kitchen Spills with This DIY Resealable Grain Dispenser
How To: The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
Prebiotics & Probiotics: What Foods Have Them & Why You Need More in Your Diet
Sustainable Seafood: The Food Hacks Guide to Doing It Right
Hot vs. Cold Brew Tea & Coffee: Which Ones Are Better for You?
How To: 6 Watermelon Hacks You Have to Try This Summer
How To: 9 Oreo Hacks That Make Life Worth Living
How To: 14 Food Hacks You Need to Know for Grilling Season
How To: How & Why Fasting Can Boost Your Immune System
How To: For Great Pan-Fried Steak, Salt the Skillet First
Whisking: We're All Doing It Wrong
Summer Hack: Hot Tea Can Cool You Down More Than Popsicles
How To: Peel an Entire Bag of Potatoes in Under a Minute
Cook Like a Chef: Use Ratios, Not Recipes
How To: Slice a Cake for Long-Lived Freshness, According to Science
How To: Pancakes, Mashed Potatoes & Bread—Rice Cooker Hacks for Lazy Cooks
How To: Make Pizza Dough with Only Two Ingredients & Why It Works
How To: Give Your Food a Bath or a Rubdown for More Flavor
How To: Why You Should Skip Store-Bought Stock & Just Use Water Instead
How To: Make 'Dirt' You Can Actually Eat
News: The Next Must-Have Kitchen Gadget: 3D Printers That Can Create Edible Fruit
How To: Stop Buying Toxic Beauty Products—Make Cheaper, All-Natural Ones Right in Your Kitchen
How To: Why Chopsticks Are the Best Cooking Tool You Aren't Using
How To: Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
How To: Why Does a Wooden Spoon Stop Pasta from Boiling Over?
How To: The Absolute Fastest Way to Peel an Apple
How To: 9 Pizza Hacks You Need to Try Before You Die
Hydration Hacks: The Scientific Benefits to the Various Ways We Drink Water
How To: Drink Less Wine Without Even Trying
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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: Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
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How To: The Unexplainable Trick to Removing Bitterness from Cucumbers
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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 Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
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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: Turn a Tortilla into a French Crêpe
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How To: The Secrets to Giving Day-Old French Fries a Delicious Second Life
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How To: One-Minute Pasta! Plus More Revolutionary Pasta-Cooking Hacks You Need to Know
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How To: Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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How To: Clean "Uncleanable" Scorched Spots from Pots & Pans
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How To: Make Lazy Grilled Cheese Sandwiches in Your Toaster
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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: Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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Hot vs. Cold Brew Tea & Coffee: Which Ones Are Better for You?
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How To: De-Stink Old Smelly Jars with Two Simple Ingredients
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How To: Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
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How To: Make Crappy Wine Taste Good & Good Wine Taste Better Without Any Special Tools
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How To: The Easiest Way to Serve Stubborn Ice Cream Isn't with a Scooper
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How To: How You’re Really Supposed to Wash Fruits & Vegetables for Safe Eating
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How To: If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
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News: Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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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: 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: 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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How To: Make Perfect Poached Eggs, Every Single Time
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How To: Why You Don't Really Need to Season Your Cast-Iron Pan
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How To: Use Your Thumb for Perfectly Shaped Burger Patties Every Time
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Ingredients 101: Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
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How To: Why You Need to "Smash" Your Burger for Maximum Flavor
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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 Amazing Homemade Mac & Cheese
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How To: 10 Paper Towel Hacks for Your Kitchen & Beyond
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How To: Make Your Dirty Blender Clean Itself
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Shake It Up: How to Peel Eggs with a Glass of Water
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News: Why You Need to Cook on a Himalayan Salt Block
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Ingredients 101: How & Why You Should Clarify Butter
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Real Brain Food: What Geniuses Actually Eat, Part 1