Claire Lower's posts

Claire Lower's posts

clairelower

Claire Lower

clairelower

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG.

claire.lower@lifehacker.com

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Put Oil and Vinegar on Your Ice Cream. Just Do It

Put Oil and Vinegar on Your Ice Cream. Just Do It

Olive oil is the syrup and Maldon is the sprinkles.

Making Smashed Pickles Is Violent and Good

Making Smashed Pickles Is Violent and Good

Smashed cucumber pickles absorb flavor better than their precious, cleanly sliced counterparts.

Make Baking Easier With Reverse Taring

Make Baking Easier With Reverse Taring

A new weighing method has entered the chat, and she's elegant.

You Should Add Umeboshi Vinegar to Your Whipped Cream

You Should Add Umeboshi Vinegar to Your Whipped Cream

You get sweet, creamy, salty, and sour, all in one bite.

You Can Make Tomato Soup With a Can of Tomato Paste

You Can Make Tomato Soup With a Can of Tomato Paste

The flavor-to-price ratio of tomato paste is hard to beat.

How to Prevent Your Honey (and Other Condiments) From Leaving a Sticky Mess

How to Prevent Your Honey (and Other Condiments) From Leaving a Sticky Mess

It’s best to have some sort of mess mitigation system in place.

11 Tasty Things You Should Be Doing With Corn

11 Tasty Things You Should Be Doing With Corn

I will eat it raw. I will eat it pickled. I will eat it steamed, and grilled, and sautéed.

You Can Make Your Own Corn Milk (and Cook With It)

You Can Make Your Own Corn Milk (and Cook With It)

Corn milk tastes exactly how you hope it would—creamy and corny—and is great for baking.

You're Probably Overcooking Your Corn

You're Probably Overcooking Your Corn

You stop that! You stop that right this very instant!

Make Versatile Veggie Powders Out of Freeze-Dried Vegetables

Make Versatile Veggie Powders Out of Freeze-Dried Vegetables

Each powder brings its own unique flavors to the plate.

Old Bay Is the Secret to a Perfect Bloody Mary Pickle

Old Bay Is the Secret to a Perfect Bloody Mary Pickle

It is the perfect pairing for a spicy tomato cocktail, sharp and vibrant.

You Can Make a Shockingly Delicious Pasta Sauce With Cucumbers

You Can Make a Shockingly Delicious Pasta Sauce With Cucumbers

Cooked cucumbers are vastly, if not criminally, underrated.

How to Build a Better Salad

How to Build a Better Salad

You want a salad that has an equal distribution of lettuce, dressing, and cheese.

Put Mayo on Both Pieces of Bread, You Weirdos

Put Mayo on Both Pieces of Bread, You Weirdos

Mayo is a creamy, emulsified fat, and water hates her.

Pick the Tomatoes at the Bottom of Your Plant First

Pick the Tomatoes at the Bottom of Your Plant First

I want my tomatoes to get as many nutrients as possible.

This Is the Safest, Easiest Way to Remove an Avocado Pit

This Is the Safest, Easiest Way to Remove an Avocado Pit

Forget "avocado hand," you don't even need a knife.

12 Tasty Ways You Should Be Eating Tomatoes

12 Tasty Ways You Should Be Eating Tomatoes

Tomato season is rapidly approaching. Prepare thyself.

I'm Andrew Zimmern and This Is How I Eat

I'm Andrew Zimmern and This Is How I Eat

I have a mustard that my family keeps wanting me to throw out.

The Different Kinds of Paprika and How to Use Them

The Different Kinds of Paprika and How to Use Them

There is no law saying you can’t sprinkle the smoked stuff on deviled eggs.

Stuff Leftovers Into Zucchini Blossoms

Stuff Leftovers Into Zucchini Blossoms

Any leftovers will work, but I'm partial to cheese fries.