I am not exaggerating when I say it was the most luxuriously creamy scramble I have eaten to date.
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.
Sure, you can throw raw carrots into the freezer, but they will suffer.
This breakfast pizza crust tastes really, really good.
Like the other recipes in this genre, there’s no mashing, mixing, and piping.
You don’t need the meat. You just need more pickles.
There seems to be a protein stand-in for nearly every type of carby vehicle you can think of.
A hint of creaminess can give a cocktail a more rounded, satisfying viscosity.
The butter had soaked into the bread, while the sugar and caramelized to form a sweet and chewy outer layer.
Italian sausage gravy on garlic bread tastes very good, because how could it not?
This dish-drying maneuver is an actual, real-life timesaver.
This salad would be completely at home at a late-season BBQ.
Honey is sweet, sure, but it offers us so much more.
I'm sick of the French (way of preparing and cooking duck).
Fried rice can turn a good breakfast burrito into a great one.
How best to peel your tomatoes depends on how quickly you need naked tomatoes.
Chemistry is real, pH matters, and not all surfactants are created equally.
They passed the Official Test of a Pizza Roll: They burned the shit out of my mouth.
Meat doesn’t always equal flavor, particularly when we’re talking about broth.
A butter terrine is exactly what it sounds like—butter that has been layered into a mold or loaf pan, chilled, and…
It’s a fun way to use up random condiments, pickles, relishes, and chutneys, as well as any shreddable cheeses you…