Claire Lower, Lifehacker

Claire Lower


Portland, OR, United States

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  • Unknown
  • Lifehacker
  • Dogster
  • Food & Wine magazine
  • Serious Eats

Past articles by Claire:

Caramelize a Lemon Immediately

The pulp melts away and the water evaporates, leaving behind caramelized sugars, softened peel, and lovely little browned bits. → Read More

What's Your Favorite Way to Reuse a Little Plastic Pizza Table?

The official name is “pizza box support,” but that’s not as fun as “tiny pizza table.” → Read More

Fried Onions Belong on Your Spring Vegetables

Free yourself from the colonial fried onion mindset. → Read More

You Need a Desk Lemon

Bring a few in on Monday and use them up throughout the week. → Read More

Why You Need a Little Spray Bottle on Your Bar Cart

For me, that little bottle is often filled with Scotch, which adds a complementary smokiness to a savory dirty martini. → Read More

Turn Your Glut of Spice Rubs Into Smokey Cheese Spreads

There is a great off-label use for those smokey mixtures. → Read More

Shaken Baileys Is the Best St. Patrick's Day Cocktail

It's a fluffy, creamy, milkshake kind of drink that goes down (too) quickly and (too) easily. → Read More

The Best Drink to Order at a Work Function Is the One You Don’t Like

It may seem like a waste of a free drink, but it'll keep you from getting sloppy. → Read More

Your Air Fryer Isn't a Toaster

Those hot gusts remove moisture from your bread, leaving it dry and cracker-like. → Read More

Please Do Not Try to Sharpen Your Blender Blades With Eggshells

I need not measure the tensile strength of eggshells and blender blades to know this doesn't work. → Read More

The One Thing You Should Do With Poaching Liquid Before Adding Your Protein

Bay leaves, peppercorns, onions, lemon slices, and garlic don’t instantly impart flavor the moment they’re added to a pot of water. → Read More

Make Your Own Red Lobster Cheddar Bay Biscuit Loaf

It turned out beautifully, if you consider a giant, sliceable biscuit to be a thing of beauty. → Read More

You Might Be Using Pie Weights Wrong

I was, as the millennials say, today years old when I learned that pie weights aren’t just meant to keep your bottom from puffing while baking. → Read More

Use Vinegar and Lemon Juice for a Better Vinaigrette

Get the flavor of white wine vinegar and tartness of a lemon, all in one dressing. → Read More

Blend Blue Cheese and Ranch Dressing for a Better Wing or Wedge Experience

It tastes like ranch and blue cheese—savory, herby, funky, cheesy, and salty. → Read More

You Should Melt Brie Into Your Spicy Instant Ramen

Add brie to spicy ramen, preferably Shin brand, and let it melt to create a creamy, funky broth that reels in some of the spicy heat. → Read More

These Salt-Crusted Potatoes Are a Salt Fiend's Dream

These potatoes would make a beautiful side dish for any protein, but I can’t wait to try them as a vehicle for sour cream and caviar. → Read More

Always Keep a Dried Out Steak in Your Fridge

These thin slices of salted, dried meat are somewhere between carpaccio and bresaola. → Read More

Onion Ring Parm Is the Quickest Way to Get Your Parm Fix

They come pre-breaded and fried, and their flavor meshes really well with marinara and cheese. → Read More

Actually, I Have a Better Way to Make Those Viral Coffee Boxed Brownies

The idea is sound, but you can make it better by employing another time-tested brownie hack. → Read More