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You’ve probably been told at some point that eating celery actually burns more kilojoules than it contains. While celery is low in kilojoules and makes for a refreshing snack, there are no foods out there that count as negative kilojoules.
Need to soften potatoes, pronto? Don’t waste time boiling potatoes for fries or other dishes, use steam instead.
In my mind, tomato soup exists mainly as a condiment for grilled cheese sandwiches, and I like to maximise sandwich dip-ability. Usually I cut mine into strips, but these grilled cheese roll ups from Damn Delicious are an even better option.
We all get cravings for specific foods every now and then, and those cravings can be so strong, they almost feel involuntary, like your body is missing some nutrient it can get from a muffin. This isn’t typically how cravings work, though.
Fad diets come in many different forms. Some are straight up weird, and some are less crazy than others, but pretty much all of them share a few key characteristics. This video shows you how to spot health industry snake oil from a mile away.
There’s no reason for you to have a dozen different types of glasses on your home bar, so why do bartenders serve cocktails in so many different types of glasses? Well, this video from PBS’s IdeaChannel explains where all those glasses came from, and whether they matter.
Whether you have trouble boiling water or you know your way around an immersion circulator, there are some foods that everyone should know how to make, either because they’re delicious, they’re easy, or they require skills that will benefit you as you learn your way around the kitchen. We asked some professional chefs (and the Lifehacker team) what you should be able to make, no matter who you are, and how.