Food's posts - Chinese uPOST

Make This Turmeric Carrot Soup in Your Instant Pot Make This Turmeric Carrot Soup in Your Instant Pot

According to the Instagram memes, it’s time for three things: pumpkin spice, actual pumpkins, and warming, filling soups (pumpkin soups, even!). I don’t particularly enjoy pumpkin (or its spice) as a flavor, but soup is something I can—and will—fuck with (heavily).

In Defense of White Vinegar In Defense of White Vinegar

The world of vinegar is wide, wild, and a little aggressive. Between the health zealots touting the supposed healing properties of ACV, and the more refined flavors of fancier lads (such as sherry vinegar), plain, distilled white vinegar does not get much culinary love.

Chop Your Chicken Salad With a Pastry Cutter Chop Your Chicken Salad With a Pastry Cutter

Poaching or roasting a whole chicken is basically Meal Prep 101. You can get a lot of meals out of one chicken, and at least one of those meals should be some form of chicken salad. Chopping chicken meat isn’t exactly difficult, but you can streamline the salad-making process by using a pastry cutter.

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.

Eggplant Caviar Is Luxury In A Spoon [Updated]  Eggplant Caviar Is Luxury In A Spoon [Updated] 

My love for eggplant is fierce, pure, and, according to a lot of people, not normal. I don’t get it. At its best, this gorgeous nightshade nothing short of edible silk—what’s not to love about that?

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.

Get $10 Off Your Grubhub Order Next Week When You Pay With Venmo Get $10 Off Your Grubhub Order Next Week When You Pay With Venmo

We order from Grubhub pretty regularly in my house. But until this week it’s not something I knew could happen using Venmo.

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,…

What to Eat When the Power Goes Out What to Eat When the Power Goes Out

Forget the milk and eggs: If your power goes out, the last thing you want is a fridge full of perishables. Instead, here’s what to stock up on and how to plan ahead for a loss of power.

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 I Work: NYC's Only Taffy Maker

“Ugh, saltwater taffy is kind of gross.” That’s what Marisa Wu thought years ago, when a colleague suggested she make some of her own. But then she investigated and figured out how to cook taffy flavored by real ingredients, not lab-created chemicals. Now Wu runs Salty Road Taffy, a popular high-end taffy brand where…

Seeding Tomatoes is a Waste of Time (And Flavor) Seeding Tomatoes is a Waste of Time (And Flavor)

Peak-season tomatoes need nothing more than salt, pepper, and maybe a drizzle of olive oil to really shine. Why then, do fresh tomato sauce recipes have you peel, core, seed, and otherwise maul such a beautiful ingredient?

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.

More Food's posts »

Language