Make Pesto Sauce in Blender

Corn on the cob is one of the most popular accompaniments to a bountiful meal shared with a group because it's cheap, easy to prepare in a number of different ways, filling, and fun to eat. The butter is passed around the table for guests to smooth onto their own cooked ear of ...more

In my opinion, biscuits made from scratch (American biscuits, that is, not the British kind) are just flat out amazing, but I'm typically too lazy to actually make them. That's why I always have a can/tube of refrigerated biscuits on hand. They're not only good for quick biscu ...more

During my time living in dorm rooms and small apartments, I would find myself in need of many different appliances—a food processor for making hummus, a blender for vegetable smoothies, or even a mortar and pestle for muddling mojito-bound mint leaves. Luckily, there was one t ...more

I first heard the term molecular gastronomy while watching an episode of Bravo's Top Chef a few seasons back. Intrigued by the concept, I sought to find out more about this modern, deconstructed type of cookery. If you happen to be around foodies and the topic of molecular gas ...more

Pizza. It's seen you through your best and worst times. It was there during your first relationship and the subsequent dumping. It got you through college, and maybe even your twenties. Domino's phone number is programmed in your speed dial, and though you won't admit it out l ...more

In my opinion (and I suspect in the opinion of the masses), there is no greater snack food than potato chips. They're crunchy, they're salty, they're fried, and they're bite size; what's not to love? But I believe that, like almost all foods, potato chips can get even better. ...more

In my family, if a food could be made instead of bought, it was made. It wasn't until I went to college and started eating dorm food that I tasted the store-bought versions of many kitchen staples. I quickly learned that there is an enormous quality difference between homemade ...more

Yesterday, I was halfway through a recipe when I realized it called for puréed tomatoes, and all I had was diced. I definitely wasn't going to abandon ship and start over on something else, but I didn't want my sauce to have the wrong texture, either. So, I did a quick search ...more

Sometimes the idea of cooking fish, especially for a group of guests, can be intimidating. There's the fear of the fish not cooking right, or sticking to the pan or grill. And even if you cook it right and the fish doesn't stick, you're left with the inevitable fishy-smelling ...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

Within the gastronomic melting pot of America, pizza was first introduced in the late 19th century by Italian settlers in cities like New York, Chicago, and Philadelphia. The slice-by -slice phenomenon gained popularity when immigrant street peddlers walked the sidewalks with ...more

Stop! Do not pour that leftover wine, coffee, or bacon grease down the drain. And those herbs that have been in your fridge so long they've literally turned on you? And what about when that recipe only calls for two tablespoons of heavy cream, a quarter cup of tomato purée, or ...more

Go to a chain supermarket, and chances are you'll see one type of garlic—maybe two or three if you're lucky. However, there's a mouthwatering slew of Allium sativum out there, far beyond those papery white bulbs most of us encounter at the nearest Stop 'n' Shop. While most re ...more

Summer means watermelon. Juicy, pink-fleshed, and ever-so-tasty, this pepo is a seasonal sensation. But while cost effective, purchasing a whole, large watermelon can lead to melon monotony and maybe even a rotting rind in the fridge. To keep that from ever happening, here are ...more

We admit it: we are ranch dressing fanatics. We like to put it on our simple salads, spread it across our chicken wings, and dip homemade sweet potato fries in it. Plus, since childhood, neither of us can eat pizza without ranch dressing to accompany it. Don't Miss: How to M ...more

Smelly foods are what make my culinary world "go 'round," so to speak. I grew up with fish sauce, learned to cook with and love fermented beans and veggies, and am one of the biggest garlic advocates I know... other than my husband, who thankfully shares the same smelly food s ...more

One of my favorite things about cocktails is that they're so diverse. They can be sweet or savory, filling or refreshing. And they can take advantage of nearly any ingredient imaginable, including egg whites, smoked ice, flavor cubes, and even beer. As a card-carrying member ...more

Many of you have heard of "ricing" cauliflower. If you haven't, you're missing out making this one-note vegetable into a variety of main and side dishes. The ricing process is so simple, fast, and easy that even the most novice cook can swing this. One you complete this prep s ...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

Cheese might be one of the most satisfying snacks around, whether you prefer a slice of snappy Irish cheddar or a creamy, rich portion of Brie. It's been called "dairy crack" by a respected physician and for good reason: eating cheese produces casomorphins, which effect the hu ...more

Soup can be one of the most finicky dishes to make. While seemingly innocuous at first, the texture of this meal can change in an instant. For example, adding too many vegetables can result in soup that's too watery, such as tomatoes, which contain a lot of liquid. Luckily, i ...more

It's nice to have a drink on an airplane, whether you're taking a flight somewhere fun or for work. However, what's not so nice is the high prices and relatively bad quality of the liquor that's available. If that's what's holding you back from having a nice tipple, never fea ...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 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

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

Your grater and microplane may look like single-purpose tools, but they're actually one of the most diverse appliances in your kitchen. Sure, everyone knows to use a grater on cheese and a microplane on citrus zest, but why stop there? Here are 10 things you may not have thoug ...more

When I first heard about the Thermomix, an all-in-one kitchen appliance from Australia, it sounded like an old SNL commercial parody: It slices! It dices! It heats! It kneads! Is there ANYTHING this machine CAN'T do? Um, yes. At almost AU$2,000, it can't pay for itself. In 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

I love me some salad, but I'm also kind of a big baby when it comes to eating them. The greens have to be perfectly crisp and fresh, which is why I'm such a nut about storing them properly, including rethinking how I use my refrigerator, using a paper towel or dry cloth to wra ...more

The Spanish and Portuguese introduced many things (some desirable, some not, depending on your POV) to Mexico in the sixteenth century: Christianity, language, and lots of flora and fauna. Among the flora were radishes, a root vegetable which was briskly inducted into the loc ...more

Other than sticking your crayon drawings onto your refrigerator door, magnets have a variety of unexpected and sometimes surprisingly practical uses, ranging from keeping your chip bags sealed to creating weird patterns on your nail beds using magnetic nail polish. The strong ...more

You can find chili peppers in practically every cuisine. From the sweet Italian variety to the spicy Thai bird's chili and the smoky Mexican chipotle, peppers are ubiquitous and universally loved. But if you find the range and scope of these little fireballs overwhelming, you' ...more

A few years ago I went hog-wild trying to achieve a zero-waste lifestyle. I didn't succeed, but the experiment taught me that we throw away things we could—and should—be using more. In ye olde days of our forefathers, people generally used every part of the animal in cooking. ...more

Fight me all you want, but it ain't a party without alcohol—whether it's a Halloween party, Christmas party, dinner party, or even a damn wedding. (If you think that people will stick around after dinner for a dry wedding, then you're sorely mistaken.) And while we'd all love ...more