Sweet And Savory: 3 Original Craft Cocktails To Make With Bitters
Craft cocktails have made incredible leaps and bounds as have the augmentations, such as bitters, shrubs, syrups, tonics, cola, and even flowers.
Filling And Life Affirming Dinner: Marijuana-Infused Ma Po Tofu
The feeling of Szechuan peppercorns, which aren’t technically a pepper, creates lightning on your tongue: That's one of the reasons we love this Ma Po tofu.
7 Genius Ways To Transform Your Muffin Tin Into The Ultimate Kitchen Tool
Here are 7 things to make with muffin tins that will have you doing a double-take at the ubiquitous bakeware.
Magic Happens: Here’s A Healthy Take On The Starbucks Unicorn Frappuccino
Let's talk about royalties for our current obsession with unicorn colored food. Here's a healthy take on the Starbucks Unicorn Frappuccino.
TFT How-To: Use Leftover Chocolate Like The Baking Pro You Are
Leftover chocolate doesn’t exist. At least that’s what most people in the world will tell you. However, small excess of chocolate have been known to happen.
College Pro Tip: 9 Easy Ways To Class Up Basic Ramen
A package of ramen is everyone's best friend for good reason. It's calorie dense, it's cheap and it's easy to make. Ding ding ding!
Bring It Back: A ‘Rick And Morty’ Fan Paid $14K For McDonald’s Szechuan Dipping Sauce
Here's to resurrecting a cultural touchstone many perhaps had forgotten: McDonald’s Mulan Szechuan dipping sauce.
The Best One-Liners From Anthony Bourdain’s ‘Tonight Show’ Food Trend Rant
Everyone's favorite food and culture curmudgeon, Anthony Bourdain, taped a segment for "The Tonight Show" where he rated random food and drink trends.
9 Ways To Eat Your Favorite Sugar Cereal That Don’t Involve A Spoon
Cereal. What started out as a Saturday morning companion has become a ubiquitous ingredient for anything that needs a pop of color, and hint of sweetness.
Breakfast Of Champions: 10 Ways To Make Your Pizza Taste Better The Next Day
Pizza doesn't need much to taste good. Enough toppings to give it some flavor, a great crust, and a pliable thickness is all it really takes to create a pie that's tasty enough to save for leftovers.