About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
How To:
Make Garlic-Infused Olive Oil & Vinegar at Home
How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
How To:
Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
How To:
12 Food Hacks for Perfect French Toast, Every Time
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
How To:
Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
Weird Ingredient Wednesday:
Finger Limes, the Caviar of Citrus
How To:
Cook Frozen Steak & Fish Without Defrosting Them First
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 Wine Taste Good & Good Wine Taste Better Without Any Special Tools
News:
These Edible Flowers Will Literally Shock You
News:
You Should Be Adding Charcoal to Your Food & Here's Why
Organic, Cage-Free, Natural:
The Truth Behind Egg & Chicken Labels
Weird Ingredient Wednesday:
Get Enlightened with a Buddha's Hand Citron
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
How To:
Make Amazing Hard-Boiled Eggs That Are Easy to Peel
How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
How To:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
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:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
How To:
Freeze Raw Meat So It Tastes Great After Defrosting
How To:
12 Brilliant Kitchen Hacks Made Possible with Aluminum Foil
How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
How To:
Make Perfect Poached Eggs, Every Single Time
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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
-
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
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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
-
How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
-
Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
-
How To:
Make Garlic-Infused Olive Oil & Vinegar at Home
-
How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
-
How To:
Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
-
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
-
How To:
12 Food Hacks for Perfect French Toast, Every Time
-
Cook for Garlic & Onion Haters:
Alternatives & Substitutes
-
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
-
How To:
The Secret to Cleaning Scuff Marks Off Dishes & Silverware Faster (& Why It Works)
-
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
-
How To:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
-
How To:
Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
-
Weird Ingredient Wednesday:
Finger Limes, the Caviar of Citrus
-
How To:
Cook Frozen Steak & Fish Without Defrosting Them First
-
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 Wine Taste Good & Good Wine Taste Better Without Any Special Tools
-
News:
These Edible Flowers Will Literally Shock You
-
News:
You Should Be Adding Charcoal to Your Food & Here's Why
-
Organic, Cage-Free, Natural:
The Truth Behind Egg & Chicken Labels
-
Weird Ingredient Wednesday:
Get Enlightened with a Buddha's Hand Citron
-
How To:
Why You Need to Heat Up Store-Bought Tortillas (And the Best Ways to Do It)
-
How To:
Why You Should Always Order Large—At Least When It Comes to Pizza
-
Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
-
How To:
Make Amazing Hard-Boiled Eggs That Are Easy to Peel
-
How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
-
How To:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
-
How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
-
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:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
-
How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
-
News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
-
How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
-
How To:
Freeze Raw Meat So It Tastes Great After Defrosting
-
How To:
12 Brilliant Kitchen Hacks Made Possible with Aluminum Foil
-
How To:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
-
How To:
Make Perfect Poached Eggs, Every Single Time
