I mean, you don’t have to. But maybe you wanted a smaller or larger jar instead of that little one anymore. But dude, candle making? Relaxing as fuck, and my apartment smells awesome.

I’m not here to shit on anyone’s Cheerios, but

that’s what we do here at lifehacker dot com

• wide, flat bottom mixing bowl OR carving board for better stability
  

I am a huge proponent of clean as you go, because I’ve worked in galley kitchens and now have my own tiny apartment kitchen. Especially in a small, tight space like I’m in, I need those mixing and prep bowls again pretty soon. Cleaning up eliminates downtime and the eventual stress of having to do all of that cleaning…

For some people, yeah. You work enough Comet/BKF, and your hands end up looking like this.

Stawbees aren’t the only kind of eatin’ berry ‘round these parts. Most of them freeze well, and make for a reeeeeeally good milkshake or smoothie ingredient.

You could do a (x)berry goat cheese, a raspberry+currant sauce for ice cream, a billion different compound butters.. my favorite as of late is Stella’s freeze…

At a young age, my dog learned that “the really good kind of food that mom and dad eat but dad won’t give me any unless i look REALLY sad” is kept on top of counters. And the stove is next to the counters. So she learned to jump up, paws first, and snoof around for a better look. Thankfully, my apartment’s stove is 35…

-Any glazed donut
-Between pudding layers
-Almond roca, or toffee in general because you can’t ever have enough crunch
-Peeps (they’re ready to go out of the box)

In reality, I can’t wait to see this idea reposted but put to terrible use for bullshit like avocado toast and kombucha. In an instant pot.

i’ve almost completely switched to bloody bulls and i don’t know that i can ever go back. it’s just so rich.

pork stock is so unbelievably rich and wonderful. i’m not saying you should use it in slow simmered sunday sauce, but oh my glory please do that.

Totally understand. I generate a lot of food waste, the majority of which is purely unusable—but the idea of keeping vegetable waste in the freezer to make stock is pretty good! Will I do it? Nah, because I keep 3-4 jars of Better Than Bouillon on hand. Is it as good? No way.

I try to build my weekly meal plan around…

The skins are so thin that you wouldn’t be able to peel these even with a 25 year sushi chef certification. The roast/paper bag steam method gets the skins off with little effort and enjoy this as an added bonus.

Of course, but cooking isn’t always about having or being able to get an ingredient. This type of post highlights a creative way to utilize a throwaway part. Instead, you get to think of all the awesome new things you could create with it.

I was just going to comment something like “this would be v nice and you could…

sometimes i score a free slice of meat/cheese at the deli when the person is an ass and doesn’t want .001lb over their requested amount

• What is the best way to cook bacon? I go with SE’s Bacon For A Crowd variations (typically #1), but I drain the fat after the initial 10 minute bake, rotate, and then repeat every 5 minutes until desired doneness. First, the bacon will crisp more quickly from the radiant heat. Second, it cuts down on splatter AND I…

It is April now, which marks the official beginning of rhubarb season and I would be remiss if I did not request strawberry rhubarb pie filling. Good rhubarb is good, and I’m confident you could belt out a pie for the ages.

Please do not make a pesto with rhubarb greens unless you are WWI Britain and unfamiliar with…

Wet and bland.

Due to the the lack of evaporation, the finished sauce won’t be much different than what goes into the bag. Flavors will have hung out and it’ll taste like something, but.. watery. Washed out, even.

The best methods—be it in the oven, on the stovetop or in a pressure cooker—are the best methods thanks to…

The last rabbit dish I had was “three ways” which included the tiniest little frenched rack and a little confit leg and basically a taquito filled with shredded, braised rabbit meat.

I am strongly in favor of rabbit carnitas.