Food Liquid Smoke

Don't have an ice cream machine? No kitchen aid stand? No worries. I will show you how to make a delicious avocado sorbet in 5 minutes. (This does not count pre-freeze time). Recipe: 1/2 cup simple syrup 1 cup corn syrup zest of 2 limes 3 avocados 2 teaspoons lime juice 1 cu ...more

Designer Xavier Calluaud offers a simple solution for the urban dweller with a green thumb. The "urb garden" enables those living in small spaces (without a yard) to grow food at home, or more specifically, herbs. The best part? The eco-conscious system has an integrated worm ...more

ZERO WASTE. Yes, You read that right. This kitchen of the future aims to have zero waste. Ekokook the kitchen concept out of design company Faltazi gives us hope for a greener future. How is this possible you ask when in most homes 85 or 90 percent of a family's trash is gener ...more

Serious Eats' Burger Lab offers an extensive guide to making sliders at home. For those who have not sampled the beloved American classic, a slider is NOT just a mini hamburger. Nope, there's much more to it than that. "Invented in Wichita, Kansas, in 1916 by Walter Anderson ...more

Smoked foods are popular all over the world, but most of us don't have smokers at home. If you want smoked salmon, brisket or Gouda, you usually have to go out and buy it. Outdoor smokers aren't usually an option for city-dwellers, and the indoor versions can be pricey. If yo ...more

If you've ever turned on an episode of Iron Chef or Top Chef, chances are you've seen a contestant in gloves and goggles, yielding a canister that looks far more fit for a chemistry lab than for a kitchen. Wonder what's in the canister? Liquid nitrogen, the go-to tool/ingredie ...more

Shrimp is one of my all-time favorite foods. It's versatile, delicious, and incredibly fun to use in the kitchen. That said, if you buy fresh shrimp, you're probably used to getting them with their tail, shell, and sand vein still intact. The tail and shell are inedible, and ...more

Every year, when summer rolls around, I get excited because it's grilling season. And every year, when summer comes to a close, I get sad because grilling season is ending. To me, nothing can beat being outside next to a hot flame or some coals, with a beer in one hand and so ...more

Whether it's the start, middle, or end of summer, it's prime-time grilling season. If you find yourself without a grill, however, it may seem as if half your summer plans of swimming by the pool while stuffing hot dogs in your face could be ruined. But have no fear as all is ...more

Which cooking oil is best for baking cookies? Sautéing vegetables? Deep-frying chicken? With the plethora of different cooking oils out there, it can get pretty confusing choosing the best one for your next cooking adventure. To get started on demystifying the selection proce ...more

I have to confess: my egg slicer has been neglected ever since I bought it. I had ambitious dreams of using it to slice perfectly symmetrical slivers of hard-boiled egg into my salads... but the truth is, once I tucked it into a kitchen drawer, I completely forgot about it. Th ...more

"Does bottled barbecue sauce even taste that bad?" a friend of mine asked. Well, truthfully, no. But it also doesn't taste that good, especially if you've had truly great barbecue or even your crazy uncle's homemade sauce at a holiday cookout. Just like pasta sauce and salsa, ...more

Castile soap is named for Castile, Spain, and is traditionally made from locally produced olive oil from the region. In current times, Castile soap refers to a category of soap that is made from 100 percent plant-based oils and does not include chemical detergents, making it a ...more

It's nearly impossible to keep a stovetop clean when cooking, at least, in my experience. No matter what I do, liquid and solid food bits fall to the surface and around the burners every single time, creating a hard-to-clean mess. Scrubbing away the stains and crusty charred ...more

Bored of using your bottle of dishwashing soap for just washing dishes? You're in luck. Not surprisingly, the soapy liquid commonly used for removing stubborn food build-up from your eating utensils can also be used as a general cleaner for washing windows, removing clothing ...more

I know, "Steamdown" conjures images of a hoedown, but "Steampunk prop breakdown" is a bit of a mouthful, I thought. Anyway, I'm going to show you how I made my very first Steampunk prop! It doesn't require any tools at all, just some glue and some parts from the hardware stor ...more

Hummus seems like it should be easy to make, but creating that ideal creamy consistency can be pretty difficult. Often it comes out too chunky, which means your hummus won't be good for dipping into. Luckily, there is one trick that will help you create the creamiest consisten ...more

Being a city dweller does not mean you cannot save the planet — or your food scraps. Climate change and resource management are big issues. Composting in any size space is not only possible, but it gives you a chance to reduce greenhouse gasses and reuse food scraps. Right no ...more

Scented candles tend to magically turn a house into a home. The light flicker of the flame gives a relaxed or romantic tone to the atmosphere, and keeps the space smelling fragrant for hours. The only problem? Wax melts, and the candle becomes worthless after the wax is all go ...more

We've seen these bean-filled blondies trending on social media for a while and, with some inspiration from The Kitchn, we finally decided to grab some chickpeas and give them a go. Don't Miss: 5 Amazing Ways to Bake with Coconut Oil We opted for coconut oil in lieu of butte ...more

Learn how to make your own slime with ingredients you can find around the house. It can even glow under a blacklight! Parts Needed: Liquid Starch (or Borax) Non-toxic glue Fluorescent Marker (or food coloring) Bowl Gloves Video: . Have fun with your slime.

Creating giant, reusable bubbles at home is easy, and it's a fun project for children. Just dump a whole bottle of non-toxic Elmer's Clear School Glue into a bowl, add fine glitter and watercolors (or food coloring), and slowly mix together Sta-Flo Liquid Starch to form a plia ...more

Poaching, the cooking method that gently cooks food at the barest simmer, is awesome because it keeps in moisture and flavor. The no-cook poaching method is even better, because you don't add heat to your kitchen on hot days, and you don't have to watch the pot. How the No-Co ...more

At first glance, caviar doesn't seem overly appealing to the masses; not very many people would be willing to spend upwards of $1,000 on a tiny spoonful of salty sturgeon eggs from the Caspian Sea. Caviar truly is the ultimate symbol of luxury and fine dining. However, if you ...more

The big fireworks day is almost here, but most of you are limited in what you can do when it comes to celebrating the Fourth of July with a bang. Unless you live in a dry area prone to wildfires, one type of fireworks you can probably still legally buy are sparklers. But why ...more

Here's a survival technique for making a fire with the most basic of resources—assuming you can find two sticks to rub together! Video: . With a little creative license, let's imagine you're cast away on a deserted island with little hope of rescue. In a situation like this, b ...more

Spills happen in the kitchen, and while every good cook knows to clean as you go, not every cook has an endless supply of cleaning materials. Besides, one spill can exhaust your entire stockpile of sponges, paper towels, and rags in a matter of minutes. Particularly egregious ...more

In order to make your food taste good, your favorite restaurant is most likely using way more salt than you think they are (among other pro secrets). Which is why when you ask just about any professional cook what the biggest problem with most home-cooked meals are, they almos ...more

When there's no more pickles in the pickle jar, most of you probably dump the remaining brine down the drain and recycle the bottle. While recycling is commendable, throwing out good pickle "juice" is not. You can use that leftover liquid in cocktails, bread, and potato salad ...more

The best sangria I ever had in my life was made by a Spanish friend for my birthday party. The ingredients included a giant box of Franzia red, one bottle of Bombay Sapphire Blue, one cup of sugar, a liter of 7-Up, and some cinnamon sticks. She put everything but the 7-Up in a ...more

Who doesn't enjoy sitting down to a nice dinner with a cocktail in hand? After a long day, a drink is a great way to unwind. Yet your favorite spirits can do more than just help you relax after work. By utilizing alcohol in the kitchen, you can enhance everything from how food ...more

Deep in the crevasses of the Songshan mountain range, an Indian dhyana master established the first Shaolin Monastery in 477 AD, seeking to spread the relatively new teachings of Buddha at the time. This monastery then bred the Shaolin monks, who are now popular for their incr ...more

In case you haven't heard, chia seeds are off of the novelty plant grower and in your supermarket. Why? Because they're a nutrient-dense food loaded with calcium and fiber (18% and 42% respectively of your RDA per one ounce of seeds). There are even some preliminary studies th ...more

Do you ever walk into a nice boutique, a friend's house, or a fancy restaurant, and think, “I wish my house smelled like this”? Because I sure do. The problem is that most people rely on candles to scent their homes and rooms. Don't get me wrong, I love candles, but they have ...more

Everyone has their own reality, and in that same vein, everyone has their own guidelines for what makes the "perfect fried chicken." Now, I'm not saying that my version is the ultimate for everyone, but it's definitely a crowd pleaser in my experience. In my book, a perfect f ...more

Trippy! Get the kids around the table for this one. Here is the official Steve Spangler explanation: "Milk is mostly water but it also contains vitamins, minerals, proteins, and tiny droplets of fat suspended in solution. Fats and proteins are sensitive to changes in the su ...more

When I was a little kid, my parents often eschewed cakes for my birthday parties, and instead opted for ice cream sundaes and banana splits. It made perfect sense: ice cream is so easy, and you can get multiple flavors to ensure that everyone is happy. Don't Miss: How to Make ...more

Kitchen tools are a personal thing. One hard lesson for me to learn is that just because something is popular doesn't mean that it's right for me. Take the slow cooker, for instance. Many rave about it, but I never cottoned to the thing. However, the more research I do, the mo ...more

Whipped cream is one of the most iconic dessert toppings around, but the full-fat version is not the most forgiving when it comes to fat content. With the holidays just around the corner, learn how to spare yourself a few calories—especially if you love the creamy texture of w ...more

During our high school years, one of us (hint: her name starts with a B) worked at Cold Stone Creamery. She loved working there, and from this love emerged a fascination with adding creative ingredients to plain ol' vanilla ice cream. We now keep this blank palate of frozen g ...more