We want our salad greens to be freshly washed, but we also don’t want them to be wet. Most people use a salad spinner to dry their greens after washing, but if you don’t have one you can get the same effect by putting your wet lettuce into a clean pillowcase and spinning it around like a centrifuge. More »
If you buy spaghetti, linguine or other long pastas in bulk it can be difficult to find a good way to store the excess once you open the large package. Tall thin Pringles-brand potato chip cans excel at this use. More »
If your mouth feels like it catches fire when you taste even mildly hot foods, don’t worry. These tolerance-building tips from Serious Eats may open up a world of new and vibrant flavours for even the biggest spice wimps (like myself). More »
This modernist technique for cooking steak may sound absolutely bizarre, but Kitchen Konfidence food writer Brandon Matzek says this frozen seared steak method is an easy process that results in perfectly cooked steak: “The contrast of the salty, golden crust and the smooth, buttery centre is just pure heaven.” More »
One of the more recent items to appear on the menu at KFC is the Streetwise Feast, a $19.95 box of chicken and chips designed to provide a budget-minded meal for sharing. If you don’t want to end up obese, you need to share this combo with at least four other people. More »
If yesterday’s blow-by-blow description of how to make a bacon milkshake (and why you shouldn’t) didn’t convince you, here’s the video version of the process. Warning: don’t watch while eating or drinking. More »
The news that US takeout chain Jack In The Box is now selling bacon milkshakes has inspired excitement and revulsion in equal measure. Given our addiction to recreating fast-food icons and the lack of a local store selling bacon-laden milky goodness, there was only one thing to do: make one ourselves. The result? It’s possible, but we don’t recommend it. More »
Your oven grill is a useful kitchen tool, but doesn’t necessarily offer even performance throughout. America’s Test Kitchen shows us how to make a map of your grill so you’ll never burn or undercook your food again. More »
Some people end up buying and peeling an onion and a head of garlic, when they only need a portion of that for their recipe, and end up tossing the rest, only to need it again a few days later. Freezing a puree of garlic, onion and olive oil means that not only do you avoid this wasteful routine, but you can prepare several months’ worth when the ingredients are on sale. More »
One of the keys to maintaining weight and staying healthy is portion control, but serving sizes can be rather vague and a pain to measure exactly. Instead of breaking out the scales and cups, compare food to real world objects like in this handy illustration. More »
