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These are definitely worth your time.
For more on the magical science behind why this works, head over to Serious Eats.
Running cottage cheese through a processor turns the texture from lumpy to super airy and smooth — and it's perfect for things like high-protein breakfast toast or lasagna.
Read more: "The $3 High-Protein Breakfast I’m Eating All Month"
You'll get more juice this way.
Read more: "Guys, We've All Been Using Lemon Juicers Wrong This Whole Damn Time"
When you're making thick batters, it takes less energy (and saves your wrist!) if you spin the bowl, not the mixer.
It's subtle — but it'll bring out the richness of the chocolate even more.
The best-kept secret of a kids' birthday party: Switch ice cream from freezer to fridge 30 minutes before it's time to serve. You'll get evenly softened, easy-to-scoop ice cream.
Beyond just salt to finish, most chili recipes also benefit from a splash of acidic flavor. Adding a dash of vinegar at the very end can brighten up the whole dish.
The end result will be ultra creamy and glossy.
You could spend hours making those IG-famous pan-banging chocolate chip cookies, or you could just try this — which gets you crispy edges and a soft center for way less effort.
Read more: "Here’s How to Get Crinkly Chocolate Chip Cookies (Without All That Pan-Banging)"
The tangy mustard perfectly cuts the richness — and adds that lil' ~somethin'.~
Read more: "I Tried 8 Miracle Flavor Hacks to Upgrade My Favorite Foods"
The paste is equal parts flour, vegetable oil, and vegetable shortening — and for us, it worked like a charm.
Read more: "I Tried Internet-Famous Baking Hacks to See Which Ones Actually Work"