Cook French Toast

This omelet is thanks to SIB, a friend who gave me a pack of Korean dried seaweed, which I had never seen or tasted before. Since no one at my home dare try and eat it raw, in my experience, almost anything tastes good with eggs, so I experimented with the seaweed and tried mi ...more

This recipe will be a bit time consuming and may seem a bit lengthy—it can take up to an hour to complete depending how big of a batch you are making—but the end result is fantastic. That being said, here are the few things you will need. 3 or more large potatoes (any variety ...more

House Café offers traditional American food with a heavy Mexican influence. The restaurant is located near Crescent Heights and Beverly Blvd, sandwiched between The Grove and The Beverly Hills Mall. We’ve (wife and I) visited this restaurant several times, here are our impress ...more

Meat and bourbon is a delicious marriage—whether it's bacon-infused bourbon, or bourbon drenched steaks. The recipe below is adapted from Nancy's bourbon-marinated rib eye recipe over at 'A Recipe a Day'. For this version, we used the classic New York strip, with a little sous ...more

Behold, Kent "Toast" French, the Guinness World Record holder for fastest clapping. You might say, fast clapping? What kind of feat is that? Well, just watch. The video below gets pretty intense... Kent can clap 721 times in 60 seconds. That's 12 claps per second.

While walk-in closets are nice, not many of us actually have one. Instead, we're stuck with tiny wall closets or those oddly-shaped spears. Add a roommate or girlfriend and you have yourself a classic dilemma—"Where in the French toast do I put all my damn clothes?" No matter ...more

Whether you live in the dorms with no access to a kitchen or simply too lazy to cook on a stovetop, you can "cook" up some amazing meals on a microwave that aren't bags of buttered popcorn or frozen burritos. With a little prep work and some seasonings, you can cook salmon, r ...more

Many of us are guilty of sacrificing a delicious breakfast for a few extra minutes of sleep in the morning during the busy work week. Grab-and-go breakfasts are definitely timesavers, but granola bars and other packaged items often lack the fresh breakfast feel that makes the ...more

Butter is one of the most versatile ingredients in the world: its variety of uses range from brightening a morning piece of toast to finishing a beautiful rib-eye steak with decadent flair. When warm butter is mixed with herbs, spices, and other supplementary ingredients, the ...more

Editor's Note: The claims by Vani Hari which were originally detailed in the article below about azodicarbonamide were unscientific in nature. This article has been updated to reflect that and provide more scientific context on the issue. Earlier this month, Vani Hari of Food ...more

Attention all veterans and active-duty military personnel—this coming Tuesday, November 11th, is Veterans Day, that time of year where the whole country thanks us for our service. For the most part, a simple thanks will do, but some folks like to go above and beyond and give u ...more

Nowadays, it feels like you can't talk about eating healthy without bringing up quinoa. Quinoa (KEEN-wah) has been the "superstar" of the health movement for a while; 2013 was declared the International Year of Quinoa by the United Nations, and has only continued to grow in po ...more

Modern medicine utilizes cutting-edge technology more than ever, so it would only make sense that the powerful handheld computers we all carry around these days could play a big role in wellness. A team of Alzheimer's researchers working in conjunction with Samsung have recen ...more

In addition to turning boring sheets of cookie dough into fun and whimsical shapes, cookie cutters can be used to make fruits, vegetables, cheeses, sandwiches, and popsicles look more interesting, to name just a few. For a visually delightful breakfast, you can cut a hole out ...more

Lettuce is not just for salads, it's a versatile green that you can use in hundreds of different ways. So many people in America toss their lettuce when it starts to wilt, thinking that it's too far gone to make a nice, crisp salad. But you can cook with lettuce like you would ...more

People tend to skip toasting nuts in recipes or before adding them to salads because it seems time-consuming and the margin for error is high. However, skipping this step is a big mistake. Why? Because when you skip toasting your nuts (go ahead, you can laugh, we're all doing ...more

From vodka to beer, booze is great for drinking, great for mixing, and, yes, great for cooking with. But there's really no alcohol better for bringing into the kitchen than wine. From savory dishes to sweet ones, wine is so versatile that it can make almost any meal better. An ...more

Few things in life are as exciting and magical as fire. And setting things on fire while cooking? Well, now you're speaking my language. I'm not talking about grilling, though I do love some outdoor cooking. No, I'm talking about the most badass trick in any cook's arsenal: th ...more

It's so nice to be able to reuse old glass jars for food storage. Occasionally, though, even the sturdiest container has to be recycled because it retains the smell of its previous contents. Usually the culprit was garlic, garlic-based, or something pickled, and you're certain ...more

The idea of a no-churn ice cream seems like the ultimate dessert hack. But, in fact, this concept has been around for at least the past 100 years in what Italians call semifreddo. The food linguist in you might think this dessert is just “semi” or “half “ cold. Despite the co ...more

A carefully constructed frittata is one of the culinary world's perfect wonders. It's inexpensive to create, can be made with all sorts of leftovers, and is outstanding to eat for breakfast, lunch, or dinner. However, frittatas can go downhill fast and come out spongy, tastele ...more

I'm not ashamed to admit it: I love Gatorade. It's probably from all of those times I watched Michael Jordan chug it during basketball games when I was a kid. But I'm not the only one that loves Gatorade—a large percentage of people who work out regularly choose to replenish t ...more

I was fortunate enough to be visiting one of my college classmates in Columbus, GA last spring and saw two large bags of onions in his kitchen... but not like the ones you get at the grocery store. Two standing 50 lb. bags! "What gives?" I asked. "It's Vidalia onion season!" ...more

Most people I've talked to agree that Shake Shack has mastered the upscale, fast food hamburger quite well. So when a new burger comes out on the ultra-popular fast food chain's menu, you've got to take notice—even if you live nowhere near one. Their latest creation, the Baco ...more

I've never met a person who doesn't love French fries. And, to be frank, I have no desire to meet such a person. I know traditionalists who love their fries with ketchup; European folk who love theirs with mayonnaise; gourmet eaters who prefer truffle oil; and some, like my g ...more

The lengths people will go to for a grilled cheese sandwich are amazing. They'll use irons, wafflemakers, or whatever appliance that produces enough heat to produce the perfect combination of golden, grilled bread and oozy, melting cheese. I personally favor my cast-iron skill ...more

The world of spices can be bewildering. They promise to make your food more flavorful if you know how to make the most of them. Unless you know a couple of essential tricks, however, it just seems like you're adding bits of colored powder to your food. Most cooks buy a few bo ...more

Whisking liquids seems somehow quaint, especially since there are good, cheap devices out there like immersion blenders and hand mixers that can whip cream, turn egg whites into meringue, and mix batters for you. However, I still love my whisk and use it often, and here's why ...more

Garlic is magical. It fends off vampires (or so I hear), helps lower blood pressure, reduces the production of cholesterol in the body... oh, and it's also freaking delicious, of course. Garlic is a culinary staple in countries all over the world. That lovable stink and sharp ...more

Fresh, homemade pasta definitely beats the dried stuff from the store. However, most of us aren't usually in the mood to knead dough for 10 minutes... or to clean up a sticky, doughy, floury mess afterward. Lucky for us, there's an easier and cleaner way to make pasta in a qu ...more

At first glance, mandolines seem like such a good idea. After all, who wouldn't want a tool that can create picture-perfect and paper-thin slices of fruits and vegetables that would put even the sharpest chef's knife to shame? Your French fry game would never be the same. Sala ...more