Noodles don't need a lot of stove time to taste good, which is why they're a no-fail standby. As much as I love cold peanut noodles, sometimes I crave a bowl of silky-sauced pasta laden with vegetables and cheese — without spending an hour simmering that sauce.

Renowned chef/forest sprite René Redzepi has released an app called VILD MAD to help you find "delicious edibles" by using your phone. As someone who enjoys a good forage (and looking at her phone), VILD MAD seemed like an app that could definitely improve my quality of life, so I downloaded it onto said phone and set off into the wilds of Southeast Portland.

Creamy, salty dips get all the attention, but dipping one food in another shouldn’t be limited to savoury snacking. Dessert dips make eating fruit more fun, and they’re somehow even easier to make than dips of the oniony ilk. All you need is a creamy cheese and an electric mixer of some kind.

It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided. Some argue that we’re not eating enough of this important source of protein and calcium, while others say the high levels of salt and saturated fat mean we should be eating less.

Cocktail syrup is very easy — some would say “simple” — to make. Dump some sugar in some water, heat it until it dissolves, let it cool. If you want a flavour other than “sweet”, you can boil some sort of plant part in the water to impart something special. However, in the case of ginger syrup, this route can give you a dull, not-so-spicy syrup with a “cooked” sort of flavour.

Well-seasoned water is the foundation of every delicious pasta dish. These days, you’d be hard-pressed to find a pasta recipe that doesn’t instruct you to salt the cooking water, but beyond vaguely invoking the sea, few of them bother to tell you how much salt is enough.

Video: Freezing unused whipped cream is a great way to store it for later use, but it also allows you to cut it into adorable, fun shapes - perfect for topping warm, rich mugs of cocoa.

We all know that fruits and veggies that are currently in season are going to taste better and be more affordable than those that aren't but remember what's in season when can often be a bit of a challenge.

Hello, and welcome to a very special edition of Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Not only are we finally cooking a long-requested dish — porchetta di testa — but we have video.

If you ate nothing but steak for breakfast, lunch and dinner, would you die? Get scurvy? Have terrible poops? To be honest, the science isn't totally clear on this, but we asked some experts anyway. (Spoiler: they think it's a bad idea.)

I am an absolute fiend for pickled ginger. I always order extra, not for eating with my sushi, but for after I have eaten my sushi. The spicy sweet slices are a perfect stomach-settling end to a meal and if you plan on getting dessert, they make a great palate cleanser.

I have always enjoyed guests, even unexpected ones. I also really enjoy feeding people, but there's not always time to cook. As such, I have an arsenal of tasty snacks and drinks I like to keep in the kitchen, just in case someone hungry (or thirsty) pops over.

When you have your first bagel, it's certainly cause for excitement and wonderment. How did the baker produce this incredible textural mashup of chewy inside and crunchy outside? It might seem ludicrous to scoop this masterpiece out, leaving behind a sad, hollow corpse. I wouldn't, if I were you... but I do.

Hello, and welcome back to Will It Casserole?, the column where I take delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favourite courses — the cheese course — and turning into one hot dish.

Dear Lifehacker, I've heard cow's milk is actually bad for you, or at least not beneficial when compared to the many alternative options. But if I shouldn't drink milk, what's the best alternative? Are any of them good? I've heard good and bad things about most, so how do I decide?

Look. You're about to make a feeding trough of bread and probably put dip in it, so it's best you level with yourself. Look at the face on your head in the mirror and say "I'm going to make a double bread bowl now", to completely free yourself from every last bit of ego.

Everyone has their preferred point of banana ripeness. I like mine completely yellow, without a brown spot in sight. Some people like them freckled and some monsters like them mushy and brown. No matter what your preference, buying a whole bunch at once always seems to leave you with some less than desirable nanners.

If you're a self-described "skinny" person trying to put on weight, you probably feel like a second-class citizen when you're researching on the Internet. Most fitness information is geared towards fat loss. Let's talk about the basics of healthy weight gain.

Imitation crab — also known as “krab”, “kay-rab”, “fake crab” and “krab sticks” — is a mixture of fish (usually Alaska pollock) and starch that has been shaped and coloured to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package, as I did with all lunchmeat, and I regret nothing.)