This dish is the epitome of trashy-delish. Instead of making nachos for the Super Bowl, I decided to make nacho-lasagna, nachosagna.
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.
Are you constantly waiting for the other shoe to drop? Or throwing the baby out with the bathwater? Here's a quick lesson on where some of those famous phrases come from!
Looking for some fun experiments to do with your kids this week? Here are a few activities you can accomplish with nothing more than the pennies you find in your couch cushions.
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.
Why do these things match so perfectly? Well, when we look at the science of acids and fats it all begins to make sense. Learn why wine and cheese taste so great together, and then how you can build the best cheese plate at home!
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.
Though it sounds absurd, there's actually quite a bit of science behind melting cheese. If you've ever had a block of cheese separate into a pool of oil and curds while you're heating it up, you'll want to watch this for some quick tips on making the most out of melting cheese.
Believe it or not, there are a lot of scientific properties at work behind Santa's toy delivery on Christmas Eve. Trust in the magic, and be confident in the scientific lessons that propel Santa around the globe.
The fantasy imagined by dear Edmund in "The Lion, The Witch, and The Wardrobe" can be a reality in your kitchen today! Making Turkish Delight is rather simple, all it takes is some sugar and arm power!
Ever wonder where tonic water gets its name? Here's the fascinating medical history of a bar standard!
The cast and crew of H&F took another crack at stumping me! I knew most of their answers, but was completely lost when our 6 year old guest asked me about Christmas!
What are those gelatinous balls that congregate at the bottom of your cup of milky tea? What are the little pearls commingling with your vanilla pudding? Here's the secret science of Tapioca!
Want to salute the end of summer with something extra special? Try making some sorbet with fresh fruit from the farmer's market and spike it with a little wine!
Ever wonder what goes into making those blocks of tofu you see at the grocery store? Here's a quick lesson in protein coagulation!
Ever wonder what makes a brownie fudgy or cakey? Time to break down the science of this delectable treat!
Ever wonder why some ice is clear and some is cloudy? Here's the real science behind frozen water, and a great DIY for you and your family. Make an enormous ice cube this weekend for a snow cone party!
Looking for an educational DIY to tackle with your kids? Look no further! Here's a great way to learn about magnets, while getting messy with some homemade slime.
A favorite treat around the New Year in Japan, mochi is a sweet bun made from rice. I learned from a mochi master in Japan how to make the treat, it takes a lot of muscle!
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!