About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
How To:
6 Watermelon Hacks You Have to Try This Summer
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
How To:
Doctor Store-Bought Salsa So It Tastes More Like Homemade
How To:
One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
How To:
How You’re Really Supposed to Wash Fruits & Vegetables for Safe Eating
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
How To:
Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
How To:
Make Crappy Wine Taste Good & Good Wine Taste Better Without Any Special Tools
How To:
The Essential Secrets for Perfectly Slicing Meat
How To:
Perfectly Cooked Steaks Require More Than One Flip & Here's Why
How To:
Your Juicer Is Actually a Sauce Maker in Disguise
How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
Ingredients 101:
How & Why You Should Clarify Butter
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
How To:
The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
How To:
12 Food Hacks for Perfect French Toast, Every Time
How To:
Juice Without a Juicer
Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
How To:
Use Your Thumb for Perfectly Shaped Burger Patties Every Time
How To:
Turn a Tortilla into a French Crêpe
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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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)
-
Food Tool Friday:
The Best Lunchboxes for Kids & Adults Alike
-
How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
-
How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
-
How To:
6 Watermelon Hacks You Have to Try This Summer
-
How To:
Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)
-
How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
-
How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
-
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
-
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
-
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
-
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
-
How To:
Doctor Store-Bought Salsa So It Tastes More Like Homemade
-
How To:
One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
-
How To:
How You’re Really Supposed to Wash Fruits & Vegetables for Safe Eating
-
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
-
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
-
How To:
Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
-
How To:
Make Crappy Wine Taste Good & Good Wine Taste Better Without Any Special Tools
-
How To:
The Essential Secrets for Perfectly Slicing Meat
-
How To:
Perfectly Cooked Steaks Require More Than One Flip & Here's Why
-
How To:
Your Juicer Is Actually a Sauce Maker in Disguise
-
How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
-
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
-
How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
-
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
-
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
-
How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
-
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
-
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
-
Ingredients 101:
How & Why You Should Clarify Butter
-
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
-
How To:
The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
-
How To:
12 Food Hacks for Perfect French Toast, Every Time
-
How To:
Juice Without a Juicer
-
Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
-
Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
-
How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
-
How To:
Use Your Thumb for Perfectly Shaped Burger Patties Every Time
-
How To:
Turn a Tortilla into a French Crêpe
-
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
-
How To:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
