How-To Guides from WonderHowTo: Page 14

There are two kinds of people standing in the international section of the grocery store: the kind who love Pocky and the kind who don't yet know that they love Pocky because they've never had it.

One of the common complaints about dry pasta is that it lacks depth of flavor. This is why, once cooked, it often pairs best with bold and complexly flavored sauces.

When alcohol tastes bad, there's little you can do to save it—or so you think. While it might seem easier to toss your entire bottle of old, opened wine, or to give up and drink crappy vodka anyway, there are creative ways to turn a spoiled or just plain bad boozy beverage into one you actually want to drink.

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If you have satisfying memories of slurping up the sweet milk left in the bowl after eating your cereal, then this cereal-infused milk will make you feel like a kid again. Although people have technically been enjoying cereal milk since the invention of cereal, it was recently made popular as a standalone drink by the playful and quirky Momofuku Milk Bar in New York City. Created by pastry chef Christina Tosi, it's a "recipe" that is both simple and brilliant.

We used to view homemade dressings as something whose variables of flavor and texture outweighed our desire to make them up on the fly. We often found ourselves nervous that they'd come out too runny or too tart or even too thick.

Rice is one of those incredibly versatile pantry essentials that you can make in bulk and then freeze for later use in a quick meal during the week. It keeps well in the fridge and freezer, and there are an endless number of ways that it can be used once thawed—from rice bowls and salads to stir-fry dishes.

Vacuum sealers keep food fresher longer by first removing the air from plastic food preservation bags and heat sealing the bag to keep air out. They have rapidly become a popular way to keep your frozen food fresh.

Your slow cooker isn't just for making lunch and dinner—it's also perfect for making a complete and super delicious breakfast with little work.

Next time you want to add plain ol' salt to your recipe, don't. Instead, use a delicious citrus herb salt, which will elevate the flavor of your dish more than salt by itself ever could.

I know I'm in the majority when I say that grilled cheese sandwiches are one of life's simplest and best pleasures: gooey, rich, melted cheese, sandwiched between two perfectly-buttered pieces of toast... perfection.

Starbucks is famous for a whole slew of fancy drinks, from white chocolate mochas and caramel Frappuccinos to hazelnut macchiatos.

After a few years, your cinnamon, paprika, and saffron begin to lose their vibrant hues, and the aromas that once filled your kitchen are barely distinguishable when you open their jars. These are telltale signs that your spices need to be replaced sooner rather than later.

Pickling isn't rocket science. In fact, anyone can make their own speciality pickles using just about any fruit or vegetable. For example, I've pickled everything from lemons, watermelon rinds, and apples to red onions, carrots, radishes, and cucumbers.

This card looks fabulous and it is so easy to put together, the longest part is cutting the paper, but if you enjoy papercutting then this is just for you, however you could adapt the design and use the full Rope design paper from Anna Griffin to create this beauty. I have used embellishments and paper cut shapes to add to the card front and create something really cool.

The octopus is famous for its bulbous head, enormous eyes, and four pairs of long arms. The stuff of legends and nightmares, octopi have been featured in stories, artwork, and meals galore. But how do you eat this distinctive looking, bilaterally symmetrical sea creature?

When it comes to proper tomato storage, conventional kitchen wisdom (and Alton Brown) state that tomatoes are best stored at room temperature—not in the refrigerator. Supposedly, refrigerated tomatoes develop a mealy texture and lose their flavor if they are exposed to cooler temperatures over time.

Pickles come in all shapes, sizes, and names (gherkins in the UK, cornichons in France). There are even crazy flavors such as koolickles—dill pickles soaked in a mixture of Kool-Aid and brine, an American South favorite. Whatever sort of pickle tickles your fancy, you can count on one thing: there's always leftover juice once they've been eaten and enjoyed.

Finding the formula to the perfect cup of coffee for your taste can take a while. I finally got around to buying a French press a few weeks ago and I'm still tweaking the right ratio and brewing time to get it just right (though I am drinking it at the right times each day).

Need some creepy visual effects for your alien flick, but don't want to spend a bunch of money? With some pretty basic materials, you can turn an empty aquarium into a "cloud tank," which can be used to create several different atmospheric effects. Before Hollywood started using CGI, cloud tanks were used for scenes in a lot of famous movies. Remember this one?