Have you ever wondered how pro bakers manage to create stabilized whipped cream frosting that actually stands up to prolonged refrigeration and make-ahead environment stresses? Recipe contributor Liz Marek says it’s not really magic…Read More →
I saw the headline and immediately thought: “Yah, I could. But I’d need a $12,000 machine to do it!” Not so, says dessert specialist Taylor Ann Spencer. And she offers 5 ‘good’ reasons we should all make our own soft serve. PLUS a simple homemade soft serve recipe!Read More →
My Mom’s generation called it ‘ambrosia’. It was a big thing in desserts for years. But it disappeared sometime in the late 1970s or early 80s. Now it’s back, and the younger generations (who think they invented it) are calling it ‘Fluff’…Read More →
Eggs have been getting a lot of attention lately – from fans, scientists and social media types. We just posted a Compendium of Egg FAQs. Now… A super-chef weighs in on the absolutely best way to crack and separate your eggs…Read More →
Already tired of ‘summer food’? Even if Dad isn’t tired of grilling every night, yet, you might want to toss another flavour of cuisine in there for variety now and then. I have the perfect fast, easy, but luxe-looking and flav-our-charged dish…Read More →
My appreciation for Tex-Mex cuisine changed forever – and for the better! – when I came across this simple, yet monumental newstal-gizing hack for Salsa Cruda. I’ll never make my salsa any other way again… This stuff is going to elevate my whole summer!Read More →
I thought the reference to Chocolate Oatmeal was a left-field, Internet one-off. Then I start-ed performing due diligence, researching the phenomenon. And it turns out that Chocolate Oatmeal is a real ‘thing… And it’s still good for you!Read More →
This is exactly the post I’ve been thinking about writing for years. But never got around to… Now, the American Egg Board (AEB) offers essential egg facts in one place! I still have questions about some of their tips. And some additions…Read More →