About Karen Ahn
Is it more than a feeling? IS IT?
Karen Ahn's Popular Posts
Weird Ingredient Wednesday: The Mushroom That Tastes Like Candy
Lemon Aid: Use Lemons to Clean Copper, Keep Pasta from Sticking, & More
Food Tool: Jaccard Beats All Other Meat Tenderizers
News: How Chemistry Creates the Ultimate Cheese Dip
How To: Easily Peel Garlic Using the Twist & Snap Method
Food Tool Friday: Why Pros Use Carbon Steel Knives
Weird Ingredient Wednesday: Finger Limes, the Caviar of Citrus
Food Tool Friday: Make the Best Coffee Ever in a Turkish Ibrik
How To: Build a Gingerbread Downton Abbey (With Martha Stewart)
News: The Many Wonders of Black Garlic
How To: Top 10 Mistakes Most Novice Cooks Make (& How to Prevent Them)
Food Tool Friday: The Moroccan Tagine Is the Best-Looking Slow Cooker You've Never Heard Of
How To: Mince Garlic Without Dirtying a Cutting Board
How To: More Food Hacks from Our Facebook Fans
How To: Make the Most of Your Thanksgiving Leftovers
How To: 3 Weird & Tasty Ways to Cook Your Thanksgiving Turkey
Open on Thanksgiving: Where to Eat if You Don't Want to Cook
Food Tool Friday: Make Fast Espresso on the Go
Turkey Day Hacks: 7 Alternatives to Traditional Stuffing
How To: Spreading Cold Butter Just Got Way Easier with These Clever Hacks
Italian-American Food Hacks: Spaghetti-Stuffed Meatballs, Lasagna Cupcakes, & More
Shoot & Eat: Get Your Drink on with These DIY Edible Shot Glasses
Killer Cupcakes: 6 Cute & Creepy Halloween Desserts
Halloween Food Hacks: How to Make Bloody Jello Worms the Right Way
Halloween Food Hacks: These Organic Pumpkinsteins Don't Need Any Carving
How To: Engineer a No-Slip Sandwich
Skip the Official Recipe: Here Are the Faster & Easier Ways to Make Cronuts
Halloween Food Hacks: How to Make Shrunken Heads Out of Apples & Potatoes
Kitchen First Aid: How to Treat Minor Cooking Injuries with Food
Mess-Free Muffins: No Mixing Bowl Required
How To: Food Hacks from Our Facebook Fans
How To: Fix the One Mistake Most People Make When Cooking with Garlic
How To: Make This Spicy Korean Pork Stew with Only 3 Ingredients (And Almost No Effort)
How To: 12 Things Cheap Vodka Is Good for Besides the Obvious
How To: Order Liquid Cocaine & Other Crazy Drinks Off the Starbucks Secret Menu
How To: 11 Fun & Useful Facts About Java
Ingredients 101: Buying, Grinding, & Tempering Spices
How To: 8 Food Hacks That Make Instant Mashed Potatoes a Pantry Essential
How To: The Food Hacks Guide to the Ultimate Homemade Kahlua & Irish Coffee
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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 Water 'Bottles' You Can Eat
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How To: The Secrets to Giving Day-Old French Fries a Delicious Second Life
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How To: Remove Old Food & Drink Stains with This Cheap, Easy Homemade Solution
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How To: Easily Separate Fat from Stock, Soup, or Meat Drippings
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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: Deep Frying Without a Deep Fryer: Which Pan Is Best for the Job?
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How To: Turn a Tortilla into a French Crêpe
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How To: De-Stink Old Smelly Jars with Two Simple Ingredients
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How To: The Secret to Perfectly Fluffy Microwave Popcorn Isn't the "Popcorn" Button
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Ingredients 101: Why Properly Rinsing Rice, Barley, Farro & Quinoa Is So Damn Important
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Food Tool Friday: Is Vintage Cast Iron Better Than New?
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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 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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How To: Make Lazy Grilled Cheese Sandwiches in Your Toaster
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How To: Why Does a Wooden Spoon Stop Pasta from Boiling Over?
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Hot vs. Cold Brew Tea & Coffee: Which Ones Are Better for You?
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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 Don't Really Need to Season Your Cast-Iron Pan
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How To: The Secret Trick to Peeling Shallots More Easily
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How To: Pit Apricots, Plums, Nectarines, & Other Stone Fruits Like a Chef
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Ingredients 101: How & Why You Should Always Brown Butter
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Cook for Garlic & Onion Haters: Alternatives & Substitutes
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How To: Tell When Your Chef's Knives Are Truly Sharp (And Keep Them That Way)
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Better Than Brita: Water Filters with No Plastic Parts
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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: Make Store-Bought Barbecue Sauce Taste Homemade Using Stuff You Already Have
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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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How To: Secret Tricks You Need to Know for Tender, Juicy Burgers Every Time
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How To: Why You Need to "Smash" Your Burger for Maximum Flavor
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How To: Make Perfect Poached Eggs, Every Single Time
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Shake It Up: How to Peel Eggs with a Glass of Water
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How To: Doctor Store-Bought Salsa So It Tastes More Like Homemade
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How to Prep Tofu Properly: A Beginner's Guide for Tofu Haters
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How To: The Easiest Way to Serve Stubborn Ice Cream Isn't with a Scooper
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News: Ditch Your Mandoline for a Handheld Slicer Instead
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Cook Like a Chef: Use Ratios, Not Recipes
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How To: Make Tough Meat Tender, Tofu Flavorful, & Give Chicken a New Personality
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How To: One Thing You're Not Doing That You Should for Perfect Chocolate Chip Cookies