OK, maybe don't "forget" pesto, but you can put it on pause.
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.
Doing so imparts a hint of garlic flavor and aroma to the dish without overpowering other, more delicate flavors.
This is one for the forgetful babes who have better things to do with their time than read labels.
Luckily, all three of these things can be frozen. Unluckily, doing so will affect the mouthfeel.
As I types, I am eating a piece of sweet, caramelized croissant brittle, getting crumbs all over my MacBook.
The secret is in the slit—that slit is there for a reason.
You cannot sharpen your knives with a honing steel, no matter what it's called.
If your friends aren’t the cooking types, you can always have a martini-off.
In five minutes, shrimp come out plump and juicy, with a subtle snap.
Stale hot dog buns are spongey, fluffy, and stiff—perfect for soaking up custard while maintaining their structure.
Give me flavor! Give me freshness! Give me texture!
A fusion of Chinese and Creole cuisine, the beef noodle soup has often been referred to as New Orleans’ “best kept…
No one in the history of cooking has ever made too many caramelized onions.
There are only three instances you'll want to pop that baby in the icebox.
I don’t know who invented the crouton, but they nailed it.
Ramp season is upon us—but over-enthusiastic and thoughtless foraging can lead to the wild leek being depleted.
The main objection to mushroom gills is one of aesthetics.
If your children insist on serving their mother in her bed chambers, have the decency to serve her a breakfast board.
The 90s are back, baby, and this pasta sauce proves it.
Without a smooth, circular axis, your meat cubes and shrimp won’t have anything to rotate around.