WonderHowTo: Page 48

This year, there's no need to waste time and energy stringing colorful Christmas lights all over your home and yard. All you need is the Circuit Marker from AgIC, a Japanese technology company, and you're ready to deck the halls.

The winter holidays are right around the corner and that can only mean one thing—dessert. Leave it to the French pastry chefs to come up with something totally unique, like this glittery, chocolate Slinky by Amaury Guichon of Jean Philippe Patisserie inside the ARIA Resort and Casino in Las Vegas.

This video will show you how to replace an external home heating oil tank filter.

I'm sure I'm not the only one on here that has googled "Why am I always tired?"... and I'm definitely not alone when I say that all of the advice I've found so far is useless:

I don't know about you, but visions of pumpkin pie and cornbread stuffing and big, juicy turkeys are constantly dancing through my head right now. I'm sorry, healthy eating habits, but it's Thanksgiving week, and all I can do is think about food.

Dalton Ghetti has been carving teeny, tiny pencil tip sculptures for 25 years.

What are those circle locks that you see on like prize machines and such and how would one pick it.

When it comes to Thanksgiving, some people live for stuffing (or dressing, if that's what you call it). Personally, I love all stuffing, even the boxed kind. However, even the classics can start to feel a little staid and dull after a while.

Who says you have to cook on Thanksgiving? If you need a break, have surprise guests in town, or simply don't want to be in the kitchen cooking all day long, never fear: you have options.

This Video will show you how to make a Lid for your fish bowl.I have looked all online and at the pet stores looking for alid for my fish bowl and couldn't find it.So I decided to make my own.It was Quick and Easy.I used a Netted Laundry Bag and Aluminum foil.Check Out My Video for More Details.

Calling all popcorn fanatics: we know a bit of drizzled butter is all that's needed to make a delicious bowl of your favorite finger food, but we've got some interesting mash-ups of flavors that we think you should try the next time you veg out on your couch for another Netflix marathon.

What's the best part of the holidays, other than gorging yourself on food until you're physically able to hibernate? Imbibing delicious, hot drinks that are spiked to the gills with liquor.

Salad isn't very exciting—and neither is salad dressing. You're either eating rabbit fodder drenched in a too-sour vinaigrette or too-heavy, leaf-wilting dressing like Thousand Island or French.

When the why is clear, the how is easyWhen you feel like quitting, think about why you startedWhen your why is big enough, you will find your howMark Twain said, "The two most important days of your life are the day you are born, and the day you find out why."

You have a Rubik's Cube, maybe your mother gave it to you for your birthday, maybe you actually bought it for yourself, or maybe you just found that colorful puzzle cube in the gutter, but either way... you don't know how to solve it.

For me, the smoky brilliance of a good barbecue can't be beat. The way the smoke flavor seems to permeate every part of the meat is, in my opinion, the closest thing we have to food magic. Throw a piece of meat in a smoker with some select wood choices, wait a few hours, and suddenly you have something rich, complex, and bursting with smoky flavors.

Pickles are insanely versatile: we eat them on their own as a snack, as a tasty zing on burgers, and some of us even like them in a sandwich with peanut butter. And if you're already an avid reader of our site, you'd know that we're even crazier about pickle juice and its myriad uses.

Hi all! It's so quiet here. I just wanted to share this calendar of steampunk events for the upcoming year: http://www.steampunkfashionguide.com/p/2017-event-calendar.html

Essentially, the Anti-Griddle does exactly what its name promises: it turns things almost instantaneously cold when you drop them on its "grilling" surface. Unlike home methods of flash freezing, its staggeringly low temperatures (-30°F/-34.4°C) allows ingredients that normally can't be frozen—like oil or alcohol—to turn into solids in the wink of an eye. As you might imagine, this allows chefs to play with textures and tastes in a way that was previously unimaginable.

The wonderfull Alice Grey deasigned this iconic dove.