About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
How To:
When You Can't Sleep, Eat This
Halloween Food Hacks:
How to Make Shrunken Heads Out of Apples & Potatoes
How To:
Cook Frozen Steak & Fish Without Defrosting Them First
Whisking:
We're All Doing It Wrong
How To:
Make Truly Crispy Roast Potatoes in the Oven
How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
How To:
Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
How To:
The Food Hacks Guide to Breading & Frying Meat to Perfection
How to Prep Tofu Properly:
A Beginner's Guide for Tofu Haters
How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
How To:
Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
How To:
Why You Should Stop Buying Spreadable Butter—And How to Make It Yourself
Food Tool Friday:
Keep Drinks Cool or Warm with Whisky Stones
How To:
For Great Pan-Fried Steak, Salt the Skillet First
How To:
Why You Should Skip Store-Bought Stock & Just Use Water Instead
How To:
Why Chopsticks Are the Best Cooking Tool You Aren't Using
How To:
Make Water 'Bottles' You Can Eat
How To:
One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies
How To:
Cook Broccoli, Kale, & Other Brassicas So They Actually Taste Good
How To:
Why Kitchen Shears Are the Best Tool You Aren't Using
Cook Like a Chef:
Use Ratios, Not Recipes
Better Than Brita:
Water Filters with No Plastic Parts
How To:
Juice Without a Juicer
How To:
The Easiest Way to Serve Stubborn Ice Cream Isn't with a Scooper
How To:
Deseed a Pomegranate with Your Bare Hands (& No Mess)
Herb Slapping:
You've Gotta Get Physical for More Flavor
Ingredients 101:
How & Why You Should Clarify Butter
Molecular Gastronomy 101:
How to Cryogenically Freeze & Shatter Berries
How To:
The One Thing You're Not Doing for Perfect Steaks & Roasts
How To:
Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk
How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
Weird Ingredient Wednesday:
The Alien Melon from Star Trek
News:
Squid Ink Is the New Black
News:
Fish Sauce—The Ultimate Umami Bomb
Weird Ingredient Wednesday:
The Mushroom That Tastes Like Candy
Shake It Up:
How to Peel Eggs with a Glass of Water
Food Tool Friday:
Why Pros Use Carbon Steel Knives
Turkey Day Hacks:
7 Alternatives to Traditional Stuffing
How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
- Hot
- Latest
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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:
Why You Don't Really Need to Season Your Cast-Iron Pan
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Cook for Garlic & Onion Haters:
Alternatives & Substitutes
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How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
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How To:
Cook Polenta in 15 Minutes Instead of 40
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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 Secrets to Giving Day-Old French Fries a Delicious Second Life
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How To:
Turn a Tortilla into a French Crêpe
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How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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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:
Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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How To:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
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How To:
Spread Cold, Hard Butter Without Ripping Your Toast to Shreds
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How To:
The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
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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:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
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Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
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How To:
Make Lazy Grilled Cheese Sandwiches in Your Toaster
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How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
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How To:
Make Perfect Poached Eggs, Every Single Time
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How To:
Doctor Store-Bought Salsa So It Tastes More Like Homemade
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Hot vs. Cold Brew Tea & Coffee:
Which Ones Are Better for You?
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How To:
9 Pizza Hacks You Need to Try Before You Die
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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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News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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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 Always Order Large—At Least When It Comes to Pizza
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How To:
Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
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How To:
The Secret Trick to Peeling Shallots More Easily
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How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
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Chef's Quick Tip:
Char Your Citrus for Extra Flavor
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How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
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News:
Make Grilled Cheese in Your Toaster with No Mess
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How To:
The Trick to Squeezing Out Every Last Bit of Juice from Lemons, Limes, & Other Citrus Fruit
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Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
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News:
You Should Be Adding Charcoal to Your Food & Here's Why
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How To:
Engineer a No-Slip Sandwich
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How To:
Make Pizza Dough with Only Two Ingredients & Why It Works
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How To:
How You’re Really Supposed to Wash Fruits & Vegetables for Safe Eating
