About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
How To:
Cook Frozen Steak & Fish Without Defrosting Them First
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
How To:
Make Amazing Hard-Boiled Eggs That Are Easy to Peel
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
How To:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
How To:
One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
Whisking:
We're All Doing It Wrong
How To:
9 Oreo Hacks That Make Life Worth Living
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
Weird Ingredient Wednesday:
Black Sapote (The Chocolate Fruit)
How To:
Make Custom-Shaped Chocolates at Home
How To:
A Beginner's Guide to Gluten-Free Baking
Weird Ingredient Wednesday:
Salak (A Fruit Slytherins Would Love)
How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
How To:
12 Food Hacks for Perfect French Toast, Every Time
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
How To:
Temper Chocolate & Why You Should Never Skip This Step at Home
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro, & Quinoa Is So Damn Important
How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
How To:
Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
How To:
12 Brilliant Kitchen Hacks Made Possible with Aluminum Foil
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
How To:
Why You Should Skip Store-Bought Stock & Just Use Water Instead
How To:
Turn a Tortilla into a French Crêpe
How To:
The One Trick You Need to Use When Microwaving Leftovers
Food Tool Friday:
Is Vintage Cast Iron Better Than New?
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- Hot
- Latest
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Food Tool Friday:
This $9 Idiot-Proof Knife Sharpener Gets Amazing Results
-
Food Tool Friday:
Thermomix, a Mind-Blowing 12-in-1 Kitchen Appliance
-
Weird Ingredient Wednesday:
Salak (A Fruit Slytherins Would Love)
-
How To:
10 Cookout Tricks That'll Make You a Seasoned Grill Master
-
Food Tool Friday:
The Cutting-Edge Allure of Ceramic Knives
-
Food Tool Friday:
Meet the Big Green Egg—The Ultimate Cookout Machine
-
Weird Ingredient Wednesday:
The Alien Melon from Star Trek
-
Weird Ingredient Wednesday:
Get Enlightened with a Buddha's Hand Citron
-
News:
Grow Fresh Herbs & Veggies Indoors with a Tabletop Greenhouse
-
Weird Ingredient Wednesday:
How to Train Your Dragonfruit
-
News:
Make Grilled Cheese in Your Toaster with No Mess
-
News:
These Edible Flowers Will Literally Shock You
-
Food Tool Friday:
This Cloth Bag Is Actually a Powerless Slow Cooker
-
News:
Squid Ink Is the New Black
-
Food Tool Friday:
The Real-Life Star Trek Food Replicator
-
Weird Ingredient Wednesday:
Isinglass (Or Why Your Guinness Has Fish in It)
-
Food Tool Friday:
These Spill-Proof Drinking Glasses Will Rock Your World
-
Food Tool Friday:
Yes, You Can Compost (Even Without a Yard)
-
Weird Ingredient Wednesday:
Black Sapote (The Chocolate Fruit)
-
Food Tool Friday:
The Best Lunchboxes for Kids & Adults Alike
-
How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
-
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
-
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
-
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
-
How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
-
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
-
How To:
Cook Frozen Steak & Fish Without Defrosting Them First
-
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
-
How To:
Make Amazing Hard-Boiled Eggs That Are Easy to Peel
-
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
-
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
-
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
-
How To:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
-
How To:
One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
-
Whisking:
We're All Doing It Wrong
-
How To:
9 Oreo Hacks That Make Life Worth Living
-
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
-
Weird Ingredient Wednesday:
Black Sapote (The Chocolate Fruit)
-
How To:
Make Custom-Shaped Chocolates at Home
-
How To:
A Beginner's Guide to Gluten-Free Baking
-
Weird Ingredient Wednesday:
Salak (A Fruit Slytherins Would Love)
-
How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
-
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
-
How To:
12 Food Hacks for Perfect French Toast, Every Time
-
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
-
How To:
Temper Chocolate & Why You Should Never Skip This Step at Home
-
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
-
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro, & Quinoa Is So Damn Important
-
How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
-
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
-
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
-
Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
-
How To:
Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
-
How To:
12 Brilliant Kitchen Hacks Made Possible with Aluminum Foil
-
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
-
How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
-
How To:
Why You Should Skip Store-Bought Stock & Just Use Water Instead
-
How To:
Turn a Tortilla into a French Crêpe
-
How To:
The One Trick You Need to Use When Microwaving Leftovers
-
Food Tool Friday:
Is Vintage Cast Iron Better Than New?
