Pretty sure you'll find plenty of "aha" moments in this cooking hacks and tips collection! Enjoy the internet's biggest cooking tricks post.
There’s just something special about pure vanilla extract. The sweet, floral aroma… the cozy richness… the depth… The draw we all have to add it to just about everything we bake… The thing is… there really is a difference between good vanilla and mediocre vanilla. If, like me, you have ever been to Mexico before…...Read More »
Make your own extracts for delicious baking and gift giving! The possibilites are endless, and the recipes are easy to follow! Alcohol free recipes included
Ready to start fermenting your own foods? Here's 9 Tips for Successful Fermentation that have helped me along the way.
Everything you ever want to know about freezer burn. What is freezer burn, what does it look like and how to prevent it from happening.
Your sweet tooth can thank us later.
Looking to convert between UK grams to US cups and ounces for your baking and cooking needs? Download our handy chart.
Baking Conversion Charts & Kitchen Tips! Learn some helpful conversion tools & tips to make your time in the kitchen easier & more successful.
How to Grow, Harvest and Care for Rhubarb (and why it has a reputation as a Killer!)
If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.
Homemade basil pesto is so easy to make! Learn how to make basil pesto with this recipe, plus learn how to properly toss it with pasta, and freeze leftovers. Recipe yields 1 cup pesto, which is enough to toss with about 12 ounces of pasta.
We live in an age of convenience – everything is available to us right now, so of course, we make use of those opportunities. I’ve often found, though, that when it comes to food, convenience
It’s funny the things that make you feel like a homesteading rockstar… Like making homemade vanilla extract for example. I’ve been making homemade vanilla extract for several years now, and it’s definitely on my list of “never-buy-again” foods. It’s so easy, it practically makes itself. Now that’s my kind of recipe. 😉 Is it cost […]
Homemade extracts are easy to make and are great for gifting. I like to make different ones and package them in decorative bottles. If you want to make these as gifts plan to make them well in advance because the extracts need to sit for up to four weeks until they are ready to use.
Have you ever been in that kind of situation when you’ve probably invited guests over …
Celebrate your love of all things orange and copper and warm with these Fall crafts.
Harvesting Elderberries: Picking, Preserving & Recipes | Foraging tips & handy hints for picking & preserving elderberries with plenty of recipe ideas!
Instructions for freezing parsnips. In case you’re unfamiliar with parsnips, they remind me of a cross between carrot and rutabaga or carrot and turnip. I love them!
Switch all your recipes easily with this easy sugar conversion to honey chart. Learn tips and tricks on how to cut sugar and live healthier with less sugar.
This recipe for a perfect hollandaise sauce makes a satiny and flavorful sauce that will make everyone want to come to your house for brunch!
ThermoFun – Zucchini Cake Recipe
Chestnut jam is a great way to enjoy such a delightful autumn fruit. Make it at home with our easy recipe.
A step-by-step photo and video guide to show you how to make minced garlic at home that can last for weeks. It's a trick often used in restaurants.
DIY Flavored Extracts
10 minutes, two ingredients and you have the best vanilla extract available. It's the secret weapon of professional bakers and now you can have it in your ingredient arsenal too!
Ghee is a healthy fat that can be enjoyed during GAPS Intro and by many people with dairy sensitivities.
ThermoFun – Passionfruit Curd Recipe
I was recently asked about food rather than fashion trends and one trend that I can relate to is preserving. I often buy produce in largeish amounts-well largeish considering that there is just the two of us and sometime my mothers gets produce from her friend's trees and she passes these onto me. This winter, citrus has been such a bounty and she handed me ten large, ridiculously juicy limes and lemons and I decided to make a three citrus marmalade using oranges, lemons and limes. I'm not a huge bitter flavour lover but I do like marmalade especially on buttered. soft English muffins. I particularly liked the limes that I was given-they were so full of juice. Because they came from an non commercial variety from someone's tree, they weren't cultivated because they had a small amount of pips and the pips and the skin contain plenty of pectin which is the gelling agent for marmalades and jams.
Gorgeous little steamed mushroom buns - fluffy and filled with an incredibly tasty hoisin mushroom filling. Completely addictive, be warned.
How to render lard perfectly in a crock pot. Also, a compelling look into why lard should be considered a healthy cooking fat!
Learn how to make and prepare the recipe for Greek style loquat preserves.
Making your own sauerkraut or pickles? Home fermentation is even more successful with these three simple tricks and tips for fermentation.
ThermoFun – Sweet Chilli with Cashew & Parmesan Chunky Dip Recipe
Learn what are the most popular types of apples around the world. Find out how to use these different species of apples when cooking.
Piri Piri Oil is one of the most important and significant contributions that the Portuguese made to Culinary World and this recipe is all about adding Fire
The original, and classic, English marmalade, as made famous by Paddington Bear
Premixes are of the best things to make and always keep at home because they …
What is that white milky stuff on my fermented veggies? When is it safe to eat and when to toss it out. Troubleshooting tips for fermenting and pickling.
Dark, rich syrup infused with the essence of pine. Makes a little under 2 cups. This is a small amount, you can scale the recipe using the same proportions as needed. For large batches, just combine pine cones with approximately twice their weight in non-white sugar.
