Start by heating one tablespoon of canola oil in a medium-sized, heavy-bottomed pot over medium-high heat. After that, add a few popcorn kernels and wait for them to pop, which takes around one to two minutes.

Once done, remove and discard the popped kernels. Add 1/4 cup of popcorn kernels to the pot, cover it, and shake it for about 10 to 15 seconds. Reduce the heat to medium and continue cooking until most of the kernels have popped, indicated by pops occurring more than five seconds apart or when the pot is full.

Combine one tablespoon of canola oil and 1/4 cup of popcorn kernels in a microwave-safe bowl and cover the bowl with a lid or a microwave-safe plate.

Microwave for three to five minutes, depending on the bowl’s thickness. Once done, carefully remove the hot lid or plate and enjoy the popcorn right from the bowl.

For a truly delightful homemade popcorn experience, consider using a Whirley-Pop Stovetop Popcorn Popper. This hand-crank stovetop popcorn maker ensures perfectly cooked popcorn with no leftover kernels.

Plus it adds a touch of excitement with its color-changing feature, turning from red to yellow as it heats up, indicating when your popcorn is ready to devour.

Choosing the right fat is crucial for popcorn. High smoke point fats, like vegetable, canola, peanut, and avocado oil, are for popping.

Medium smoke point fats, like ghee, light olive oil, schmaltz, and duck fat, can be used for both cooking and topping. Low smoke point fats, like butter, coconut oil, sesame oil, and extra-virgin olive oil, are for flavoring after cooking.

Take your DIY popcorn to new heights with these clever tips. First off, you can make a savory and ‘umami-licious’ snack with nutritional yeast, butter, salt, and pepper.

If you’re feeling wild, add some chili oil and a squeeze of lime to turn up the heat with a little zesty twist! And if fancy is more your speed, sprinkle your popcorn with Pecorino and cracked black pepper to make a cacio e pepe dream.

Only coffee lovers know how difficult it is to find a coffee that is just right. While some like their coffee strong, others might like it sweet. But this Spanish-originated cortado coffee is every barista’s favorite. Unlike other coffees that have espresso and milk, you need to follow a simple ratio to make this—one-to-one, said Kaleena Teoh, director and co-founder of Coffee Project New York.

Cortado is a drink made with no added sugar since it’s believed that the natural sugar present in the milk is enough to add sweetness to this coffee. If you ever order a cortado at a coffee shop, you will get a drink that contains two ounces of espresso and two ounces of milk. It may be a little smaller than your other coffee drinks, but it’s definitely tasty. For people who like their coffee a little sweeter, they can always opt for the cortadito, a Cuban version of a cortado.

Start with a shot of espresso, which is generally two ounces in a coffee shop. Then you take two ounces of steamed milk and pour it on the espresso shot. You can go for non-dairy milk if that’s what you prefer, as long as it can be steamed. Traditionally, this drink is prepared using a coffee machine and served in small vessels. At many coffee shops, you will find the drink being served in a Gibraltar glass. The best part about this drink is that you can taste the flavor of espresso, which is not overpowered by the milk. You can also use a Nespresso or Keurig machine, as long as you don’t change the ratio. She advises warming the milk to ensure it’s between 130 and 150 °F, either on the stove or in the microwave. Another way to get that instant crystallized coffee is to add a little bit of water to make the espresso shot, and then add the steamed milk to it.