The first homemade sweet treat I was aware of was the Butter Tart. More sugars than but-ter, but buttery-smooth all the same. I was amazed, years later, to discover the BT was virtually unknown in the rest of the world. And I’ve been trying to fix that omission…Read More →
I’ve been getting more and more annoyed by those Frank’s Red Hot Sauce ads – the ones that often feature an older lady claiming she ‘puts that **** on everything’. Nobody in their right mind would do that! And if they did, they wouldn’t admit it…Read More →
Welcome to another thrilling episode of ‘Lost & Found’. Today, we look at a simple, ancient tip that guarantees perfect, crispy, golden roasted potatoes every time. And if you react like I did – you’ll be kicking yourself for having forgotten it!Read More →
You can use canned legumes right out of the tin. But they’ll work better in many recipes (which call for processing or puréeing them) if you tenderize them first. How do you do that? You can cook the bejaysus out of them… Or treat your beans with baking soda first…Read More →
Sounds silly, but makes perfect sense! This is really an old hack newstalgized! And it gives me an opportunity to showcase a truly an-cient pairing of spice and sweet. You may be surprised when you learn what one recipe blogger says your Chili has been missing!Read More →
‘The right oil to use’ is a universal concern among cooks – from weekend ‘BBQ masters’ to Executive Chefs at the loftiest 5-star rest-aurants. But it seems that, as many times as I’ve covered the issue, there are still some folks who haven’t got the message…Read More →
It’s not often that we at the FFB single out a manufacturer-developed recipe for the spotlight. But the one we’re sharing today really does deserve special mention. It’s a breakthrough in home Puff. And it’s King Arthur Flour’s 2026 Recipe of the Year….Read More →
Those ivory tower types whose work we often showcase in this space are not all intellectual snobs as the stereotype makes them out to be. We previously featured a scientific study about boiling eggs. Today, new findings about the ‘correct’ temperature to bake cookies…Read More →