About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
News:
How Chemistry Creates the Ultimate Cheese Dip
How To:
Your Juicer Is Actually a Sauce Maker in Disguise
How To:
Make Perfectly Fluffy Mashed Potatoes Without Adding More Butter or Milk
Weird Ingredient Wednesday:
The Alien Melon from Star Trek
News:
Why You Need to Cook on a Himalayan Salt Block
How To:
The One Thing You're Probably Not Doing for Better-Tasting Coffee at Home
Your Freezer:
You're Using That Wrong, Too
Ingredients 101:
Buying, Grinding, & Tempering Spices
How To:
The Food Hacks Guide to the Ultimate Homemade Kahlua & Irish Coffee
How To:
Why Kitchen Shears Are the Best Tool You Aren't Using
How To:
The Trick to Squeezing Out Every Last Bit of Juice from Lemons, Limes, & Other Citrus Fruit
How To:
Make Truly Crispy Roast Potatoes in the Oven
Weird Ingredient Wednesday:
Would You Risk Your Life to Eat This Deadly Fish?
News:
WTF Is Gluten? Finally—A Definitive Answer
How To:
Why You Should Be Using Less-Refined Sweeteners Instead of Brown or White Sugar
How To:
Why You Don't Really Need to Season Your Cast-Iron Pan
How To:
De-Stink Old Smelly Jars with Two Simple Ingredients
Food Hacks Explains:
What Makes or Breaks a Perfect Pie Crust (& Why)
Cook Like a Chef:
Use Ratios, Not Recipes
How To:
The Tricks to Making Delicious & Tender Kale Salads Every Time
News:
Can Eating Mangoes Give Pot Smokers a Faster, Better High?
How To:
10 Paper Towel Hacks for Your Kitchen & Beyond
How To:
9 Oreo Hacks That Make Life Worth Living
How To:
Make Your Dirty Blender Clean Itself
Food Tool Friday:
Is Vintage Cast Iron Better Than New?
How To:
This Trick Makes Spaghetti Squash “Noodles” More Like Actual Pasta
How To:
Cut Back on Calories with These Easy, Tasty, & Healthy Cheese Alternatives
How To:
Spreading Cold Butter Just Got Way Easier with These Clever Hacks
How To:
Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
How To:
6 Watermelon Hacks You Have to Try This Summer
How To:
Make Tough Meat Tender, Tofu Flavorful, & Give Chicken a New Personality
How To:
The Easiest Way to Serve Stubborn Ice Cream Isn't with a Scooper
News:
Grow Fresh Herbs & Veggies Indoors with a Tabletop Greenhouse
How To:
Cook Polenta in 15 Minutes Instead of 40
How To:
8 Delicious Frozen Waffle Food Hacks
How To:
Slice a Cake for Long-Lived Freshness, According to Science
How To:
Why You Should Skip Store-Bought Stock & Just Use Water Instead
How To:
Make Water 'Bottles' You Can Eat
How To:
12 More Delicious Reasons to Dust Off Your Waffle Maker
- 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:
Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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How To:
The Secrets to Giving Day-Old French Fries a Delicious Second Life
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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:
Why Does a Wooden Spoon Stop Pasta from Boiling Over?
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How To:
Why You Need to "Smash" Your Burger for Maximum Flavor
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How To:
The Unexplainable Trick to Removing Bitterness from Cucumbers
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How To:
The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
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Ingredients 101:
Use Baking Soda to Neutralize Bitter & Sour Flavors in Food
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How To:
Stop Waiting Around! Bring Eggs, Milk, & Butter to Room Temp in Minutes
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How To:
Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
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How To:
Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
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Cook for Garlic & Onion Haters:
Alternatives & Substitutes
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How To:
Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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How To:
Use Your Thumb for Perfectly Shaped Burger Patties Every Time
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How To:
Juice Without a Juicer
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How To:
The Secret Trick to Peeling Shallots More Easily
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How To:
Cook Broccoli, Kale, & Other Brassicas So They Actually Taste Good
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How To:
Peel an Entire Bag of Potatoes in Under a Minute
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How To:
Cook Your Bacon in Water for Perfect Texture & No Splattering
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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:
Water, Lemon Juice, Vinegar, or Nothing: Should You Even Bother Rinsing Chicken?
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How To:
If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
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How To:
The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
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How To:
Clean "Uncleanable" Scorched Spots from Pots & Pans
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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:
Doctor Store-Bought Salsa So It Tastes More Like Homemade
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Ingredients 101:
How & Why You Should Clarify Butter
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How To:
12 Food Hacks for Perfect French Toast, Every Time
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News:
These Edible Flowers Will Literally Shock You
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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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News:
Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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Ingredients 101:
Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
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How To:
Easily Separate Fat from Stock, Soup, or Meat Drippings
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How To:
Make Crappy Cheap Vodka Taste Like the Good Stuff
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How To:
Fix Runny Fruit Pies with These Two Surprising Food Hacks
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How To:
Make Amazing Hard-Boiled Eggs That Are Easy to Peel
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How To:
Make Lazy Grilled Cheese Sandwiches in Your Toaster
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How To:
Make Garlic-Infused Olive Oil & Vinegar at Home
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How To:
The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
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How To:
Temper Chocolate & Why You Should Never Skip This Step at Home
