Welcome to the world of competitive squirrel cookery
16
votes
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The quick trick for softening canned chickpeas for silky-smooth hummus, stews, and more
33 votes -
How to get the most flavor when juicing a lemon
16 votes -
Flour tortillas: My recipe and explanations
46 votes -
How to win friends and caffeinate people
12 votes -
Bartending made easy: Mix up a Pump-tini!
2 votes -
Coffee roasting explained
12 votes -
Tacaco - How to eat this rock hard, uniquely Costa Rican fruit | Weird Fruit Explorer
6 votes -
How to choose the best grill in 2022: We tested gas, charcoal and pellet grills
4 votes -
You have to eat vegetables - here's how
12 votes -
How to give brownies a smooth, glossy top
7 votes -
How to eat like a pirate: Hardtack & grog
3 votes -
How to cook Thanksgiving dinner for one
9 votes -
How to capture wild yeast for bread (and why it works)
5 votes -
How to open every shellfish | Method Mastery
3 votes -
How to sharpen kitchen knives with Brad Leone | It's Alive
12 votes -
How to make parmesan cheese at home
4 votes -
How to crack every nut
4 votes -
Five cheap(ish) things to make the perfect cup of coffee
14 votes -
How to grow your own alfalfa sprouts in a jar
9 votes -
How to feed the world without destroying the planet
8 votes -
How to make ginger beer at home
14 votes -
Super quick video tips: How to make pickled beet eggs
4 votes -
How to get that great “hoppy” beer taste without the exploding bottles
6 votes -
Twelve best crumble toppings
4 votes -
How to survive a twenty hour Basque breakfast
5 votes -
Best vegan curry recipes
7 votes -
How to make seventeenth century coffee
10 votes
