How to Make a Homemade Whip

You may be surprised to know that the wildly popular and seasonal Pumpkin Spice Latte at Starbucks actually does not contain any pumpkin in its ingredients. That, and making your own pumpkin spice latte at home is actually not very difficult at all. To make the pumpkin spice ...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

Duct tape is the king of all household items. You can use duct tape for practically anything, like this sweet wallet. But duct tape isn't the only crafty tape out there; masking tape holds its own, too. You may already know that you can make homemade speakers using an inflate ...more

Here's a technique I used to whip up a batch of super cheap and easy to make smoke flares! WARNING: Ignition of an incendiary or explosive material may not be legal in your area, so check local laws before attempting. Use of this video content is at your own risk. Video: . Th ...more

Eggs are incredibly important to cooks, and not just because they're tasty and a complete protein (many erratic genius/artist types make a point of eating an egg or two for breakfast). Yes, they are great when perfectly poached, scrambled, hard-boiled, and even scram-boiled, b ...more

Though making hot chocolate out of instant mix is pretty easy, there is no comparison when it comes to making your own homemade hot chocolate out of quality dark chocolate bars, whole milk, brown sugar, and your own favorite fresh spices. Simply chop up a bar or two of your f ...more

Need to look like a rotting, decaying zombie corpse for Halloween? Rather than bribing your special effects makeup artist friend to treat you one for the night, you can definitely DIY a couple of good Halloween makeup effects using common household items in your pantry or medi ...more

A spectrometer is a device that splits light into all of the different colors it's composed of that can't be seen with the naked eye. It does this by using a prism to refract or bend the light. Jeffrey Warren over at Public Labs created a tutorial showing how you can make your ...more

You may have had to deal with this unfortunate scenario when you have a hankering for homemade ice cream: you find a great recipe, just the flavor you want to make, you start reading it... and you discover those ever-dreaded words "pour into your ice cream maker and process ac ...more

Chicken breasts have gotten a bad rap. Dry, flavorless, boring... poor white meat gets no love, and dark meat gets all of the credit for being sinfully flavorful and delicious. But the truth is, even though chicken breasts are lower in fat and calories, they can also be incred ...more

The decadent, chewy, fresh-from-the-oven brownie is a classic American dessert. US History Scene states that the first brownies ever made were a result of socialite Bertha Potter Palmer's request of her chef at Chicago's Palmer House Hotel in 1893 "to create a dessert that cou ...more

Step aside, ginger ale; ginger beer is here, and it's delicious. Ginger beer is made by fermenting a combination of ginger simple syrup, yeast, and water, which gives it its robust flavor and sparkling quality. It's extremely simple to make, but you do have to wait a bit for ...more

We can't resist a good peanut butter cup—especially when it's homemade. But it's not just the peanut butter or the chocolate that makes us pledge our undying love to these sweet treats over and over again. Nope. What really drives us wild about them is their shape. Yup: we lov ...more

Many recipes call for self-rising flour as a staple ingredient. Oftentimes, we find ourselves passing these recipes by because we don't have it on hand, or because we don't use it enough to actually want to buy it. Don't Miss: Cook Like a Chef: Use Ratios, Not Recipes Lucki ...more

Instant ramen makes me nostalgic for my college days, when a bowl of this cheap noodle soup was my go-to comfort food for many all-nighters. I always opted for using the provided seasoning back then, but it turns out there are many ways to transform this dish from college dor ...more

Although pasta is a remarkably simple dish, I find it to be one of the most aesthetically appealing foods. The noodles—especially thicker iterations, like linguine and fettuccine—are graceful and luxurious. Add in some sauce coating the noodles, and a sprinkle of Parmesan or a ...more

Soda bread, corned beef and cabbage, and colcannon are all great dishes to serve up on St. Patrick's Day, but desserts really let your inner leprechaun come out to play. Not only can you have fun incorporating all kinds of tasty Irish liquors into baked goods, you get to dye t ...more

There are hundreds of delicious ways to enjoy caramel, from chocolate confections to sticky caramel apples and carnival bags of caramel corn. Caramel might be the special sauce that makes every dessert taste better, but it's also surprisingly simple to make. In about 7 minute ...more

Just like Leslie Knope, I love waffles. Unlike that imaginary character, I don't require that my waffles come from JJ's Diner. I have a deep affinity for frozen waffles as well as the homemade ones. They're so convenient! A few moments in the toaster, and you have a great foun ...more

We've already taught you a few tricks for getting chilled, rock-hard butter to spread easily on toast, and some of you probably bypass that issue entirely by purchasing spreadable butter from the supermarket. But why waste your money when you can make a healthier, tastier vers ...more

What's the best part of the holidays, other than gorging yourself on food until you're physically able to hibernate? Imbibing delicious, hot drinks that are spiked to the gills with liquor. But when you're hosting the party and you've got twenty million things on your to-do l ...more

Starbucks last big hit was definitely their Vanilla Sweet Cream Cold Brew, which became a permanent menu item—not just a summer fling—on May 31, 2016. It's the perfect blend of 20-hour cold brew and vanilla sweet cream; The result not only tastes great, but the cream makes is ...more

Squiche, also known as a sweet quiche, is the newest trend to hit the brunch table. For those who are not familiar with this delectable dessert, it's a close cousin to a custard tart, but less sweet and with the density of a savory quiche. It's also really simple to make—in wh ...more

My husband's and my daily schedules are constantly changing. Frankly, it's complete chaos sometimes, so I can't plan to have elaborate dinners on the table at six o'clock every day. And by the time we actually get to eating in the evening, we've become so hungry that our moods ...more

Ah, the sensation of that first bite of sorbet in the heat of summertime: icy, refreshing, decadent in flavor and texture. We love sorbet almost as much as we love ice cream, and making it at home is actually pretty simple. Most recipes call for just water, sugar, and a base f ...more

Gas stations may be convenient for travel snacks, but the cost of shopping there sure can add up. If you're looking for easy, on-the-go snacks that fit into your travel budget, look no further. We've got 12 kid-friendly, portable food ideas you can make before leaving on your ...more

Every once in a while, we stumble across something food-related that makes us stop and do a double take. Frozen lemonade pie definitely takes the cake—or shall we say, pie—for a dessert that intrigued us upon discovery and totally lived up to its hype. Its filling uses only th ...more

It's no secret that cauliflower is good for you—but not nearly enough people know that the best part about cauliflower is its insane versatility. Because its cooked flavor is so mild, it can be incorporated into a crazy amount of dishes and preparations. So whether you're try ...more

The way in which cooking can be used to both illustrate science and create a beautiful bite of food is fascinating to me. And emulsions, the results of combining liquid fat and water, are a fantastic example of science in harmony with great cooking. In layman's terms, an emul ...more

Juicing fruits and vegetables is very beneficial to your health. For some, it's a trend; but to me, it's a part of my morning routine. However, the negative side to juicing large quantities of fruits and vegetables is that leftover pulp can be wasted. Thankfully, this is easi ...more

As a kid, my mother would always bring the noodles onto the table in a colander, then bring the pot of sauce she cooked separately. So I grew up with the idea that pasta and sauce were two separate entities that you combined table-side, and continued to eat pasta that way well ...more

We here at Food Hacks are all about saving you, our wonderful readers, time and trouble in the kitchen. So when I saw that Barilla had come out with their Pronto line of "One Pan, No Boil, No Drain" pasta, I had to give it a try. While no-boil lasagna noodles have been around ...more

The morning started out like most of them do: I was hungry, and it was time to chow down on some breakfast. However, this particular morning had me craving something besides the usual milk and cereal. I decided to take a quick inventory of my fridge's contents; I had eggs, mi ...more

Cake decorating is one of those activities that used to leave my hands sticky and my spirits dampened. No matter what I seemed to do, the final result always ended up looking like a preschool art project. Thankfully, I've discovered a few tips that make the whole mess a bit m ...more

The standard way to make pasta requires a lot of water, and it takes a long time for that big pot of water to actually start boiling. For these reasons, as well as my hatred for washing large pots, I don't cook pasta at home very often—at least not the traditional way. Believ ...more

A lot of people like to trash stand mixers for being overpriced and rarely used kitchen appliances. As an avid bread baker I certainly don't agree with that assessment, but I understand where people are coming from. A good Kitchen Aid stand mixer costs a few hundred dollars, a ...more

I have a confession: I hoard glass jars. I buy mason jars whenever I get the chance. When I finish a jar of pickles or mayonnaise, there's no way that glass jar is going in the recycling (thankfully, they're easy to de-stink). And when my sister gives me a basket of her homema ...more

Gatorade and football go hand in hand, from player endorsements to the traditional Gatorade shower that coaches get at each Super Bowl. So, get in the game-day spirit with these Gatorade-infused drinks, desserts, and snacks. The good thing about Gatorade is that it comes in ev ...more

Icebox cakes are some of the most satisfying, easy desserts to put together. This version made out of ice cream sandwiches takes the cake, literally, because the layers are almost pre-made for you. Simple and pretty when cut and served, it will be love at your first creamy bit ...more

Even though we love taco salads and bread bowl soups, edible bowls and dishes have now gone far beyond those oldies-but-goodies. Using food as serving dishes helps with cleanup, reduces food waste, and makes your spread more creative and interesting. Here are some of our favo ...more

Coffee mugs: nothing proliferates more quickly in my kitchen cabinets. People are always handing them out as gifts or as swag, plus I always seem to find a vintage model or two at a garage sale that I'm compelled to buy. I used to do a yearly purge of my excess muggage, but it ...more

How often do you make a pie from scratch? If your answer is "only during the holidays," you're not alone. Unless you're an experienced baker, homemade pies can be pretty tough to tackle. And the most common problems are the crusts coming out of the oven soggy or scorched. I'v ...more

Pumpkin pie is a symbol of autumn, and it's the traditional dessert to whip up for your fam when Thanksgiving Day arrives. But year after year of the same old thing can be a total bore if you're not a strict traditionalist. So, we found 8 unique ways to make that pie a little ...more

As a self-proclaimed chocoholic, any day with chocolate mousse in it is a good day in my book. And thanks to prominent chemist Hervé This, one of the founding fathers of molecular gastronomy, chocolate mousse is not only easy to make every single day—but only requires two ingr ...more

If you love sitting poolside with a slice of watermelon, then I've got a real treat for you. Picture yourself cooling off with a slice of juicy watermelon topped with fresh ingredients like soft cheeses, herbs, and fresh summer fruits. Watermelon pizza is a wondrous thing—a c ...more

The original frozen hot chocolate is from Serendipity 3, an extremely famous eatery in NYC. However, its fame had created many copycat recipes, which eventually prompted its owner, Stephen Bruce, into releasing the delicious recipe in 2004. Don't Miss: 'Hot Chocolate' Balls = ...more

The potato masher is one of the most dreaded tools in my kitchen; it always gives me flashbacks to when I had to mash potatoes for Thanksgiving dinners while growing up. Don't Miss: 8 Essential Instant Mashed Potato Hacks If you're not fond of mashers either, or just don't ...more

Greek yogurt has always been in my regular snack rotation. Packed with more protein than plain yogurt, it fills me up and stabilizes my energy with its low levels of carbohydrates and sugar. I have always tended to go the sweeter route, adding berries, honey, and coconut flak ...more

If you're a frequent baker like myself, you've probably realized that one box of cake mix makes quite a bit of cake. If your goal is to make a simple Bundt or an easy dozen cupcakes, all you really need is half the box mix—which leaves the other half for another baking occasio ...more

At-home cooks tend to be scared of soufflés. Either they don't rise at all or they end up all sad and lopsided. However, when successful, the end product cannot be matched in impressing your guests. As a dinner party appetizer with a wow-factor, try a savory cheese soufflé. F ...more

When you look at an Italian flag, what do you see? Green, white, and red? Well, I see a Caprese salad. And no, I do not need to have my vision checked. It simply means that I have the eyes of a chef. This classic combination of mozzarella, tomato, and basil has been dubbed th ...more

When I was younger, my family would go to fancy restaurants and I would invariably order a Shirley Temple. (Ironically, the real Shirley Temple actually didn't like it much.) But it's hard to really find anything offensive in this kiddie cocktail: It's ginger ale with a splash ...more

Among the many gifts that Italy has bestowed upon the world, culinary and otherwise, pesto stands alone. The exact birthplace of pesto, that herby sauce made of pine nuts and olive oil, is an area of Italy called Liguria, whose microclimate is particularly kind to basil, one o ...more

There are those who prefer Thanksgiving leftovers to the actual official meal, much like people who prefer cold pizza over hot. I'm definitely in the latter camp. There's something luxurious about enjoying your perfectly cooked turkey and stuffing while wearing sweatpants and ...more

When it comes to Thanksgiving, some people live for stuffing (or dressing, if that's what you call it). Personally, I love all stuffing, even the boxed kind. However, even the classics can start to feel a little staid and dull after a while. Why not try giving your Thanksgivi ...more

One of my favorite things is finding an easy way to make what is normally a complex dish. Case in point: pasta sauce. Usually its depth of flavor is the result of fresh herbs, shallots, tomatoes, seasonings, olive oil, and a touch of dairy being cooked and added in stages. Lon ...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

One of the common complaints about dry pasta is that it lacks depth of flavor. This is why, once cooked, it often pairs best with bold and complexly flavored sauces. But there is a new (or not-so-new, as you'll soon see) trend towards toasting pasta that adds a wonderfully nu ...more

The thought of peeling tomatoes for pasta sauces and soups has long been an overwhelming idea for us, one we often steer clear from when reading recipes or searching out new dishes to create. Even the methods that are supposed to speed up the peeling process (like roasting, po ...more

Even if you haven't heard of ube (pronounced "OO-beh"), you've probably seen pictures of desserts made with this brilliant purple yam. The ube really does look almost too pretty to be food, doesn't it?. While there is often confusion between sweet potatoes and true yams, the u ...more