Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
Store-bought puff pastry has never been cuter, make these for Valentine's Day and you'll be a winner.
Though it takes some time to accumulate the necessary egg whites in my freezer, once I've got a good reserve I always turn to angel food cake. This cake can be made a few days in advance of your next party, and it freezes extraordinarily well, so you've really got no excuse for not making one post-haste.
Though I doubted their usefulness in my high school physics class, formulas turned out to be eminently useful in the kitchen. Here's my cake formula, it's something I've used without fail for years now. I love how customizable it is, any flavor you dream can fit into its confines. Enjoy!
Chocolate mousse can be vexing: separate the eggs, beat the whites, fold in the chocolate sauce carefully. There are a lot of ways it can go wrong! Fortunately, we've got a quick solution. This is what I like to call a "get out of jail free" dessert.
When looking for a last minute dessert, these amaretti routinely top my list. I always have some extra egg whites in the freezer, and whipping up a batch of these couldn't be easier.
Why do so many cookie recipes insist that you cream butter and sugar together? And why are the instructions so vague? Do you know what's happening when you cream butter and sugar? Here's the scientific analysis of that ever-important instruction.
Are soufflés really as tricky as you've been led to believe? Trust me, when you look at them scientifically, it's pretty easy to make them perfectly every time.
Ever wonder what makes a brownie fudgy or cakey? Time to break down the science of this delectable treat!
Ever wonder what makes a pretzel? Is it the dough? Is it the shape? None of the above?! It's actually a surprising chemical reaction between the heat of the oven and a caustic solution used to wash the dough, here are the details!
When St. Patrick's Day rolls around it's time to investigate the corollary traditions and foods. This year we tackle soda bread!
Cooking oils vary not only in flavor, but also in practicality. There isn't one oil that's best for every job in the kitchen, so you may as well familiarize yourself with the options! From frying to baking and everything in between, here are the best choices.
Sick and tired of the same old cookie platter? Trot out some new cookies based on ancient history! In this segment with Home & Family I walk you through some fascinating tools that have been used to make cookies for centuries.
Struggling to keep a gingerbread house upright? Time to investigate your frosting. Using the right cement will prevent all the headache that can come with structural failure.
Gingerbread houses can be the cause of much frustration. After spending hours planning, baking, and then constructing, it can all fall apart due to simple mechanical issues. The prime culprit in any gingerbread house disaster is the cement used to hold everything together. Do you know what kind of icing you’re using?
Iceland is a country full of wonder and delight. Situated on top of volcanic activity, the residents of Iceland have been able to harness the amazing geothermal activity in the area for both heating homes and baking bread. Check out this great rye bread baked underground by steam heat!
Forget the grill, invest in a few clay pots and build a tandoor in your backyard this summer! For about $100 you can build a natural convection oven that will make you the envy of neighborhood bbq's.
Any scientist worth her salt will tell you that the two most important factors in any experiment are consistency and reproducibility. Considering that every time we bake we are essentially conducting a science experiment, why wouldn’t we hold the same standards in the kitchen?
Sugar has withstood much slander of late, and I am tempted to defend it in some sense. Yes, sugar is problematic in the human diet, but not solely because of its chemical structure. You see, we are abusing it. We are junkies. We are addicts. And so I present, not a defense, but an exploration of sugar. Knowledge is power, information is delicious. Eat. Think. Be Merry.
The cold sweat that drips down your neck when you realize you're missing an ingredient, and the cake batter is halfway finished, is real. You have guests scheduled to arrive in mere hours, nay, minutes. Do you rush to the store and grab a bundt cake shelled in plastic? Oh no, not here. NEVER ACCEPT DEFEAT.