A hard-shell taco can break apart in your hands after just a couple bites if you're not careful. The trick is to hold it the right way and take bites from both sides as you go.

The world can be a bleak and unforgiving place, but there are bright spots. Such a spot exists in the form of this kitchen tool that nobody really needs -- but everyone deserves -- known as Tricerataco.

It's very rare that my hot mess status ends up being a positive thing. However, it turns out my slovenly eating habits can help me put more tacos in my mouth which is, frankly, my entire goal.

Moving into an apartment with no dishwasher has taught me the importance of using as few dishes as possible. Anything I can make in a single cooking vessel highly prized, but there's more to one-pan cooking than dumping everything in a casserole dish.

If you follow the world of stunt food, you most likely saw Taco Bell's Naked Chicken Chalupa, a taco-like creation where the shell is made of crispy chicken, rather than the "usual" chalupa wrapping. Sadly, Taco Bell will be removing the protein-wrapped delicacy from their menus sometime in March, and Australia doesn't have Taco Bell anyway. But don't let that get you down; you can make your own.

Some foods are easy to pick up and munch on, while others would benefit from simple, easy-to-understand how-to guides. These are those guides.

Have you heard the good news about a halloumi? This hard goat and sheep's milk cheese is so firm it can be cooked directly on the grates of a grill without melting, giving new meaning to "grilled cheese," and it makes one dank taco.

Anyone can shred some cheese and put it on top of a taco, but by adding it to the meat as it's cooking, you'll get all kinds of melty, crispy, cheesy bits, taking your taco to a whole new level.