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Quickly Pickle A Batch Of Onions With A Red Wine Vinegar Bath

Pickled onions are a great condiment for sandwiches, salads and anything else that needs a tangy, flavorful topper. Here’s an incredibly easy way to whip up a batch in only 15 minutes.

An Easy Way To Make Oats In The Microwave Without It Exploding

I like to microwave oats for a quick meal, but I used to get so frustrated when my microwave made my oats overflow like a Year 3 science experiment. Then I discovered a life-changing way to prevent a mushy mess in the microwave: All I had to do was switch the power setting.

Three Different Ways To Slice Shallots, Depending On What You're Cooking

Shallots are delicious in lots of things, but getting the best flavour and presentation from them demands you learn to slice them a little differently depending on what you’re making. This video, posted to Instagram by Food52, shows you three different slicing methods, and the dishes each is best for.

Brine Corn Before Grilling For Tender Ears And A Ton Of Flavour

A quick bath in a brine — just salt and water — before your corn hits the grill can vastly improve its texture and flavour, which is saying a lot, since grilled corn is already delicious.

Revive Leftover French Fries By Turning Them Into A Potato Waffle

Fries just aren’t as good when you reheat them, but that doesn’t mean you should trash the leftovers. Grab your waffle maker and transform them into a crispy base for all kinds of tasty toppings, like cheese, meat, or even a fried egg.

Add A Shot Of Syrup For Incredible Milkshakes (And Other Food Tips From Diner Cooks)

Diner food isn’t exactly Michelin Star cuisine, but that doesn’t make it not delicious, or we can’t learn great at-home cooking tips from diner cooks. The Kitchn runs down a bunch, but one stood out to us: Add a shot of chocolate or vanilla syrup to your homemade milkshakes to take them to a new level.

The Way You Cut Vegetables Changes Their Flavour

I’m the kind of person who throws vegetables in a food processor, hits pulse and writes it off as done. (It’s why I’m not a cook.) However, the way you cut vegetables can really impact their flavours and tastes. Here’s why.

Make Perfect Soft Scrambled Eggs With An Immersion Blender

The key to this method is to get a lot of air in the mix, and save your seasoning for the plate. I was sceptical too, but I tried it and it works like a charm. Here’s how it’s done, if you can’t check out the Bon Appetit video above.

The Easiest Way To Make A Flaky, Four-Ingredient Simple Pie Crust

Making pie — or at least making pie crusts — can be pretty intimidating if you’ve never baked before, enough that you might just run out and buy a premade crust. You don’t have to: You can get a super flaky pie crust with four ingredients and no special equipment, and Bon Appetit shows us how.

Use Up Wilting Lettuce By Turning It Into A Refreshing Hot Or Cold Soup

Lettuce is great for salads or on sandwiches and burgers, but once it starts to wilt and lose that satisfying crunch, it’s not so tasty anymore. Don’t toss it, turn it into a tasty soup that’s good hot or cold.

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