cooking
- Food & Drinks
How to Cook Shirataki, the Flavor-Absorbing Japanese Noodle That Never Gets Mushy
Whatever you do, you cannot empty a packet of shirataki, douse the shirataki in sauce, and call it dinner. Despite…
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When Your Wilted Produce Needs New Life, Make This Pajeon
The only thing better than a good recipe? When something’s so easy to make that you don’t even need one.…
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For Flaky, Oozy Stuffed Biscuits, Just Use Store-Bought Dough
In Cheap Tricks we’ll help you make the most out of everyday supermarket staples. Today, the easiest route to stuffed…
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Make Homemade Gulab Jamun Effortlessly With This Pantry Shortcut
In Cheap Tricks we’ll help you make the most out of everyday supermarket staples. Today, how to make gulab jamun…
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How to Cut a Baking Recipe in Half And Still Make It Taste Right
Admittedly, I’ve never once thought to halve a recipe for any dessert I’m making because in my book, I’d always…
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The Biggest Tea Myths, Debunked
I drink tea because it tastes good and makes me feel good. Anything more specific is, at best, a reach.…
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A Beginner’s Guide to Drinking Better Tea
The world’s most popular flavored beverage comes from a single plant grown on six continents and may be languishing in…
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The Easiest Ways to Make the Iced Tea of Your Porch-Sipping Dreams
Call it a national pastime: The U.S. is a nation of iced tea drinkers. Four out of five cups of…
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The Very Compelling Case for Baking With Melted Butter
I present to you two equally-frustrating butter-based baking scenarios. In the first, it’s 8 p.m. on a cold winter night…
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How to Cook More With Seaweed, the Ocean’s Umami Blaster
Look at any coastal cuisine and you’ll find seaweed. In Peru, it tops the national dish (ceviche), in Scandinavia, you…
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