About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
How To:
Make Perfect Poached Eggs, Every Single Time
How To:
10 Paper Towel Hacks for Your Kitchen & Beyond
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
How To:
Make Lazy Grilled Cheese Sandwiches in Your Toaster
How to Prep Tofu Properly:
A Beginner's Guide for Tofu Haters
How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
How To:
Juice Without a Juicer
How To:
Turn a Tortilla into a French Crêpe
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
How To:
The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
How To:
Use Your Thumb for Perfectly Shaped Burger Patties Every Time
How To:
Make Crappy Wine Taste Good & Good Wine Taste Better Without Any Special Tools
How To:
Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
How To:
Make Your Dirty Blender Clean Itself
How To:
Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
How To:
Doctor Store-Bought Salsa So It Tastes More Like Homemade
Food Hacks Explains:
What Makes or Breaks a Perfect Pie Crust (& Why)
How To:
Cook Polenta in 15 Minutes Instead of 40
How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
News:
These Edible Flowers Will Literally Shock You
Food Tool Friday:
The Potato Ricer Is a Multipurpose Marvel
Food Tool Friday:
Keep Drinks Cool or Warm with Whisky Stones
Halloween Food Hacks:
How to Make Shrunken Heads Out of Apples & Potatoes
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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 Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
-
How To:
Make Perfect Poached Eggs, Every Single Time
-
How To:
10 Paper Towel Hacks for Your Kitchen & Beyond
-
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
-
How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
-
How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
-
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
-
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
-
How To:
Make Lazy Grilled Cheese Sandwiches in Your Toaster
-
How to Prep Tofu Properly:
A Beginner's Guide for Tofu Haters
-
How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
-
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
-
How To:
Juice Without a Juicer
-
How To:
Turn a Tortilla into a French Crêpe
-
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
-
How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
-
How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
-
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
-
How To:
The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
-
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
-
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
-
How To:
Use Your Thumb for Perfectly Shaped Burger Patties Every Time
-
How To:
Make Crappy Wine Taste Good & Good Wine Taste Better Without Any Special Tools
-
How To:
Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
-
How To:
Make Your Dirty Blender Clean Itself
-
How To:
Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk
-
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
-
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
-
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
-
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
-
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
-
How To:
Doctor Store-Bought Salsa So It Tastes More Like Homemade
-
Food Hacks Explains:
What Makes or Breaks a Perfect Pie Crust (& Why)
-
How To:
Cook Polenta in 15 Minutes Instead of 40
-
How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
-
How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
-
News:
These Edible Flowers Will Literally Shock You
-
Food Tool Friday:
The Potato Ricer Is a Multipurpose Marvel
-
Food Tool Friday:
Keep Drinks Cool or Warm with Whisky Stones
-
Halloween Food Hacks:
How to Make Shrunken Heads Out of Apples & Potatoes
