I always find that if I cook an egg too long, the white sticks to the shell more (and of course, if I don't cook it long enough, it's not hard-boiled enough). I finally broke down and use an egg ti...

I peel depending on what I'm making; I find peeled fruit and veggies taste different than the unpeeled kind. If I am cooking with strong flavors or want a more rustic or earthy taste, I'll leave t...

I'm surprised - having found this post via the Kitchn - that you folks mentioned the coffee maker; I've been cold-brewing my coffee since I discovered the method, which reduces acid and fats and br...

My roommates and I kept little jars of seasonings at home - asian pickled cabbage, spice packets, my mom's salad dressing - and took them with us to the cafeteria. Even if you are eating at the ca...

The strangest food I ever ate was silkworm larva, which I ate in Korea. I am always curious to see what people consider "strangest" foods - I figure, my strangest are someone else's normal, and vi...

O! Will it be like a bottled egg cream, perhaps? That's the one American fizzy dairy beverage I can think of. (Well, my dad's eggnog, but I sort of gather that's unusual for eggnog).

I hook mine over the handle of my pepper grinder - it sticks out enough, and I'm in the kitchen anyway!