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The Secret to Great Bacon Is a Cold Pan The Secret to Great Bacon Is a Cold Pan

Crisp bacon and its byproduct, bacon grease, are both very good, and when cooking the strips of fatty pork, you want to make sure you maximize your potential for both. The best way to do this is to start cooking bacon in a cold pan.

Should You Make That Viral Meat Stick Contraption? Should You Make That Viral Meat Stick Contraption?

There are good hacks, and there are bad hacks, and at this online publication, we like to give you the good ‘uns. A good hack should make one’s life easier, whether that’s through using a common object in a new way, streamlining a process, or solving a problem you didn’t know you had. I’m not sure this DIY extruder …

Today Is National Cheeseburger Day  Today Is National Cheeseburger Day 

It’s National Cheeseburger Day and, while I don’t really believe in these contrived food holidays—every day is cheeseburger day if you love yourself—I do enjoy a deal or two. Here are some spots where you can a burger—and in one case, pancakes—for cheap (or free!) today:

Add Pureed Charcuterie to Pasta Sauce Add Pureed Charcuterie to Pasta Sauce

I rarely cook something the same way twice. This is especially true with pasta sauce, as it is adaptable by nature. The other night I was making a simple spaghetti dinner for myself and a friend, simply because I had found a can of tomatoes I didn’t know I had. As I was tasting and tweaking, I remembered I had about…

I'm Claire Lower, Lifehacker Food Editor, and This Is How I Work I'm Claire Lower, Lifehacker Food Editor, and This Is How I Work

Every week, we share the shortcuts, workspaces, and productivity tips of our favorite experts. This week, we’re going behind the scenes at Lifehacker. I’m Claire Lower, and this is how I work.

Ease Into Fall With This Fig and Ginger Spritz Ease Into Fall With This Fig and Ginger Spritz

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we are shedding our summer skins and easing into cooler weather with extremely ripe figs and spicy ginger. (Incorporating ginger into a cocktail is the closest I will get to…

This Chicken Noodle Soup Casserole is Beige Comfort Food at its Best This Chicken Noodle Soup Casserole is Beige Comfort Food at its Best

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking comforting chicken noodle soup, and transforming it into a creamier, more scoop-able version of itself, complete with a saltine topping.

Condiments That Will Make You Want to Eat Your Food Condiments That Will Make You Want to Eat Your Food

The success of a meal plan can only be judged by the percentage of it that’s consumed. It may sound obvious, but the execution of a good meal plan requires planning meals you are excited to eat. Picking the right proteins, vegetables, and sides are important, but picking the right condiments—I’m talking sauces,…

How to Make a Restaurant-Quality Baked Potato How to Make a Restaurant-Quality Baked Potato

My ex-husband did not know how to cook many things, but he was always willing to learn. I’ll never forget one 76-degree December evening (we lived in Florida) when he called from the other room: “Hey sweetie, I have a couple of questions.” “What?,” I asked. “Uh, first, how do you bake a potato? And is a Christmas tree…

Fry Herbs and Seasonings Directly in the White of Your Egg Fry Herbs and Seasonings Directly in the White of Your Egg

As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method,…

Freeze Scoops of Cookie Dough and Have Fresh Cookies on a Whim Freeze Scoops of Cookie Dough and Have Fresh Cookies on a Whim

In terms of earthly delights, a fresh, soft cookie with perfectly crispy edges and gooey chocolate chips is extremely hard to compete with. Though there is nothing wrong with making—and eating—an entire baker’s dozen in an evening, you might be the type of person who has “impulse control,” and wishes to enjoy only a…

Use This Tool to Find Union-Made Goods Use This Tool to Find Union-Made Goods

Unions are good and, according to a recent Gallup poll, most people want to support them. Considering the tumultuous year they’ve had, this support is much appreciated. Besides not crossing picket lines, one easy way you can support labor unions is by purchasing goods made or distributed by unionized workers.

Make Tomato Sauce in Your Instant Pot With Just Two Ingredients Make Tomato Sauce in Your Instant Pot With Just Two Ingredients

As tomato season draws to a close, one (I) tends to finds oneself (myself) buying what is officially known as a “metric buttload” of tomatoes. Now, I can eat a lot of tomato sandwiches, but tomatoes have a window of ripeness rivaled only by avocados, so it helps to have a “use ‘em all up real quick” backup plan.

How to Pack Necklaces so They Don't Tangle How to Pack Necklaces so They Don't Tangle

Necklaces are pretty much the only kind of jewelry I wear—my hands swell too randomly for rings and my earlobes reject earrings!—but delicate, tangly chains make packing them for trips more than slightly annoying. Unless you wish to spend your trip untangling necklaces, throwing them in a bag—even one with separate…

Don't Use a Liquid Measuring Cup to Measure Dry Ingredients Don't Use a Liquid Measuring Cup to Measure Dry Ingredients

In terms of precision, cooking is a spectrum. There are instances where eyeballing is sufficient—like deglazing the pan with roughly half a cup of wine—and there are instances where accurate measurements are vital—like in baking finicky pastry or most recipes from Serious Eats. Measuring your ingredients by mass…

Spike Your Manhattan With Amaro Spike Your Manhattan With Amaro

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a woodsy, herbaceous Manhattan-style drink, based on Audrey Saunders’ Little Italy cocktail.

Catch More Flies With Vermouth Catch More Flies With Vermouth

They say you catch more flies with honey than vinegar, but apple cider vinegar is actually pretty good at attracting fruit flies. However, according to Food52, you can catch even more flies with an Aperol spritz.

Add Pickle Juice to Your Sautéed Vegetables Add Pickle Juice to Your Sautéed Vegetables

Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out.” But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.

Make This Spicy Prosciutto Spread Immediately Make This Spicy Prosciutto Spread Immediately

There are very few dishes—or moments—that can’t be improved by the addition of fat, salt, and heat, which may explain the popularity of nduja, a spicy, almost violently red pork salumi popping up on menus everywhere.

Shredded Iceberg Is the Best Lettuce for Your Sandwich Shredded Iceberg Is the Best Lettuce for Your Sandwich

In a world where recipe writers seek to maximize both flavor and/or nutritional value, iceberg lettuce does not garner a lot of attention or praise. Though it may not have the peppery bite of arugula or the vitamin content of kale, shredded iceberg actually dominates as a sandwich green.

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