Have you ever wondered why some foods are canned in tin while others are canned in aluminum? There's a scientific reason behind this, and both types are useful.
Though French buttercream is perfectly makeable, it can be a little tricky ─ for both beginners and cake connoisseurs. Here are some pointers from a pastry pro.
Having a large gathering doesn't necessarily mean cooking a large turkey for dinner - preparing two smaller turkeys instead can cut down on the holiday stress.
Due to some inconvenient chemistry, chopping onions can be a tearful affair. Luckily, plain old water can help you avoid the stinging sensation and tears.
Where there's smoke, there's fire. So it's unsurprising that smoked paprika turns a lentil sloppy Joe into a sandwich worthy of the word "fire" in the best way.
Whether its to cover up a crumby section of frosting or simply elevate the look of your cake, marzipan cutouts are a quick solution with professional results.
As you read this, you may remember that sad, wilting bundle of herbs in the back of your refrigerator. Luckily, there's a way to breathe new life into them.
It's hard to think of a world before ice cream. And, moreover, a world where chocolate and vanilla ice cream didn't exist together. Here's which came first.
Fish-shaped carp bread has long been a staple in Korea, but now it's making a splash in cities like Los Angeles and New York, where it's served in many forms.
The easy solution for ensuring a neat and tidy space is to place a piece of parchment paper on your countertop and measure your dry ingredients over it.
If you're looking for a healthy alternative that'll save you the mess of deep frying while still providing crispy yet tender duality, try making carrot fries.