About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
Real Brain Food: What Geniuses Actually Eat, Part 2
How To: Why You Should Always Order Large—At Least When It Comes to Pizza
How To: 9 Pizza Hacks You Need to Try Before You Die
How To: Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
Better Than Brita: Water Filters with No Plastic Parts
How To: Make Water 'Bottles' You Can Eat
How To: The Essential Secrets for Perfectly Slicing Meat
How To: Make Truly Crispy Roast Potatoes in the Oven
How To: Get Drunk in Public on the Sly
Weird Ingredient Wednesday: The Alien Melon from Star Trek
Weird Ingredient Wednesday: Isinglass (Or Why Your Guinness Has Fish in It)
Shake It Up: How to Peel Eggs with a Glass of Water
News: You Should Be Adding Charcoal to Your Food & Here's Why
Food Tool Friday: Why Pros Use Carbon Steel Knives
Food Tool Friday: The Moroccan Tagine Is the Best-Looking Slow Cooker You've Never Heard Of
How To: When You Can't Sleep, Eat This
How To: Engineer a No-Slip Sandwich
How To: Fix the One Mistake Most People Make When Cooking with Garlic
How To: Plants Like to Binge, Too! The Guilty-Pleasure Foods Flowers Thrive On
Molecular Gastronomy 101: How to Cryogenically Freeze & Shatter Berries
How To: Rid Your Kitchen of Fruit Flies Once and for All
Chef's Quick Tip: Char Your Citrus for Extra Flavor
How To: Why Kitchen Shears Are the Best Tool You Aren't Using
How To: Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
How To: Cook Frozen Steak & Fish Without Defrosting Them First
How To: Scoop Frozen Ice Cream Without Breaking Your Wrist
How To: Make Authentic-Tasting Soft Pretzels at Home Without Any Drain Cleaner
News: Can Eating Mangoes Give Pot Smokers a Faster, Better High?
How To: 9 Oreo Hacks That Make Life Worth Living
How To: Why Chopsticks Are the Best Cooking Tool You Aren't Using
How To: The Absolute Fastest Way to Peel an Apple
How To: The One Thing You're Not Doing for Perfect Steaks & Roasts
How To: Light Hard-to-Reach Candles & Pilot Lights Without Extra Long Matches or Lighters
How To: Perfectly Cooked Steaks Require More Than One Flip & Here's Why
How To: Chill a Cocktail Correctly (Yes, There's a Correct Way)
How To: The One Trick You Need to Use When Microwaving Leftovers
How to Turn Milk Solid: A Devilishly Frustrating Breakfast Prank for April Fool's Day
News: How Beer Saved the World & Other Bizarre Food Facts
How To: The Easiest Way to Serve Stubborn Ice Cream Isn't with a Scooper
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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: The Unexplainable Trick to Removing Bitterness from Cucumbers
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How To: Juice Without a Juicer
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How To: Make Salad Greens Last Longer… Using Your Breath or Homemade CO2
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How To: Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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How To: Make Lazy Grilled Cheese Sandwiches in Your Toaster
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How To: Easily Separate Fat from Stock, Soup, or Meat Drippings
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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: The Secrets to Giving Day-Old French Fries a Delicious Second Life
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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: The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
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How To: Clean "Uncleanable" Scorched Spots from Pots & Pans
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How To: Turn a Tortilla into a French Crêpe
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How To: Spread Cold, Hard Butter Without Ripping Your Toast to Shreds
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How to Prep Tofu Properly: A Beginner's Guide for Tofu Haters
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Hot vs. Cold Brew Tea & Coffee: Which Ones Are Better for You?
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How To: Doctor Store-Bought Salsa So It Tastes More Like Homemade
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Food Hacks Explains: What Makes or Breaks a Perfect Pie Crust (& Why)
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Ingredients 101: Toasting Nuts Is a Necessary Evil & Here's Why
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How To: Make 'Dirt' You Can Actually Eat
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How To: Make Perfect Poached Eggs, Every Single Time
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How To: The Secret Trick to Peeling Shallots More Easily
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How To: Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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How To: Cook Your Bacon in Water for Perfect Texture & No Splattering
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How To: The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
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News: Why Guinness Tastes Better in Ireland (& More Surprising Guinness Facts)
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How To: Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
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How To: If You're Going to Make Homemade Peanut Butter, You Better Use a Wok
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Cook for Garlic & Onion Haters: Alternatives & Substitutes
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How To: Use Your Thumb for Perfectly Shaped Burger Patties Every Time
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How To: Make Pizza Dough with Only Two Ingredients & Why It Works
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News: Ditch Your Mandoline for a Handheld Slicer Instead
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How To: The Food Hacks Guide to Breading & Frying Meat to Perfection
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News: Fish Sauce—The Ultimate Umami Bomb
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Food Tool Friday: The Potato Ricer Is a Multipurpose Marvel
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Food Tool Friday: Keep Drinks Cool or Warm with Whisky Stones
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Halloween Food Hacks: How to Make Shrunken Heads Out of Apples & Potatoes
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How To: Fix Runny Fruit Pies with These Two Surprising Food Hacks
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How To: Why Bananas, Flax, Chia, & Even Blood Make Great Egg Substitutes
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How To: The Secret to Neutralizing Nasty Paint Fumes & Odors (Hint: It's in Your Kitchen)
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Labels Can Lie: What's Really in Your "Extra Virgin" Olive Oil?