Pie making can be a challenge for cooks, especially with the (relatively) recent outburst of food allergies and intolerances. Everyone is allergic or intolerant of something, and it's difficult to please all of the people all of the time. In my family alone, there are four different people with five different "can't eat this" issues - one of them being gluten. But even the gluten-abstaining deserve pies, so we're taking a look at gluten-free crusts.
Maybe it's happened to you. You're cruising around YouTube and then boom: a video of Spiderman hanging out with girls in bikinis trying to make Elsa from Frozen jealous and then the Joker appears, ready to fight. This would seem like a weird video to any sane adult. But the weirdest thing is that it's actually made for kids.
Mise en place is a French phrase that roughly translates to "everything in its place". As a cooking technique, it's exactly what it sounds like: A method of preparing and organising ingredients to maximise a recipe's efficiency. So crucial is it to the function of a professional kitchen that, for most chefs, mise en place is a way of life - making it the original "pro tip" for home cooks.
Happy weekend, my best babes, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're embracing fruit while keeping it classy with a pear brandy-based martini.
If you are a fan of fresh mozzarella or feta, you have no doubt found yourself with a container or two of somewhat cloudy water in which your precious cheese was packed. You could dispose of the salty, slightly creamy liquid by dumping it down the drain, or you could use it as a tasty cooking liquid.
When we rounded up our staff's Weekly Upgrades last Saturday, our editors were simplifying long-distance correspondence, exercising more, and tracking our habits and caloric intakes.
The success of most parties hinges on the quality and amount of booze served and, while serving a big bowl of punch is easier on the host or hostess, serving a punch that people will keep coming back to it is a little trickier. A good punch is so balanced that one might not even realise there was any ethanol floating around in there, and we're going to show you how to make a really good one. (You should, of course, always tell people if you're serving them booze.)
Jolie Kerr is a cleaning expert, advice columnist and author of the New York Times bestselling book, My Boyfriend Barfed In My Handbag ... And Other Things You Can't Ask Martha. Her flagship column, "Ask a Clean Person," debuted in 2011. Here on Lifehacker, we've launched a new iteration of it, focusing on parenting and all the messes it brings.
Parents of young kids, you might know it as The Decision. After shopping for milk, string cheese and squeezy pouches with your little ones in tow, you walk back to your car and realise: Crap. What am I supposed to do with this shopping trolley?
Do I leave the kids in the car for 23 seconds (which is illegal, don't get me started on that), or do I bring them with me to the return receptacle, only to have to lift them out of it and dangerously Frogger our way through a busy parking lot back to the vehicle? Or should I be the arsehole who recklessly leaves the trolley next to the car?
It is a widely known fact that leftover pizza tastes better after a day or two in the fridge. The same is true of many popular takeaway dishes. But how long is too long? This infographic explains when ten popular takeaway dishes begin to enter the danger zone - along with warning signs to look out for.