Watch What You Eat: The 4 Best Food Videos on the Web
I love the Food Network. I’m a firm believer in learning by the monkey see, monkey do philosophy, and I love picking up tips from TV chefs. But for those of us who don’t have the time (or the cable access) to watch every episode of Rachael Ray—at least we still have our computers. And I’ve collected for you the best food videos from across the web.
Watch below for basic kitchen knowledge, insider tips and tricks, and even a little bit of food porn—you’ll be master of the kitchen in no time. The best part? No commercial breaks.
1. Chop an Onion Without Tearing Up
It’s the ultimate annoyance to any home chef: You cut into an onion, your eyes immediately start stinging and watering—and, before you know it, your boyfriend is asking you why you’re crying. Chow.com comes to the rescue with several quick tips for defeating the wrath of the onion.
More from Chow.com:
2. Soften Butter at a Moment’s Notice
If you’ve ever made cookies before (and no, I’m not talking about the slice-and-bake variety) then you know that the butter has to be softened before you can begin. But if you’re anything like me, you want cookies now, not in several hours once the butter has softened on the counter. You could try microwaving it for just a few seconds at a time, but uneven heating usually results in parts of the butter that are completely melted and parts still to hard to manage.
Instead, try this surprising method from the masters at America’s Test Kitchen.
More from America’s Test Kitchen:
3. Peel Garlic (Lots of Garlic)
Peeling a couple cloves of garlic by hand is no big deal, but tackle much more than that and you’ve got quite the task (and smell) on your hands. When you’re cooking for a crowd (or just for yourself—I won’t judge), try this garlic-peeling method from Saveur. It’s loud, and it’s a bit of a workout, but it’s a whole lot more fun than peeling each clove individually.
More from Saveur:
4. Bonus: Because Food is Beautiful
The artists behind Modernist Cuisine—a photography filled, six-volume, $450 collection of science-inspired techniques for the kitchen—have filmed Jell-o cubes falling onto a hard surface in slow motion. I know, you’re skeptical, but trust me. The results are mesmerizing.
Erin believes in the power of content to spread ideas, build communities, and engage and delight people—which is why she spends her days helping employers and brands do just that. During her time at The Muse, Erin has also worn the hats of personal website expert, video producer, Shutterstock wrangler, master lunch-packer, and company librarian. Erin is always looking for new places to explore on the weekends, and she almost never says no to tea and a croissant. Invite Erin to tea at eringreenawald.com or on Twitter @erinaceously.More from this Author