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Coconut and Almond Candy

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped...

Author: Anita Chu

Maple Syrup Candies

These crumbly, melt-in-your-mouth candies are made from just two ingredients.

Author: Ken Haedrich

Non Evil Turkish Delight

Rosewater-Pistachio Candy

Author: Liz Gutman

Fried Mozzarella Balls

Author: Lillian Chou

Roast Sirloin of Beef

Author: Fergus Henderson

Bourbon Sea Salt Caramels

Author: Bon Appétit Test Kitchen

How To Temper Chocolate

Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor. Slowly heating...

Author: Anita Chu

Rustic French Meatloaf

Author: Paul Grimes

Chicken Fried Ribs

Author: Maggie Ruggiero

Salted Pistachio Brittle

Author: Alison Roman

Marshmallow Sauce

Author: Ellen Brown

Caramel Sauce

Author: Rose Levy Beranbaum

Chocolate Caramel Macadamia Nut Tart

Author: Abigail Johnson Dodge

Apple Fritters with Orange Glaze

Author: Melissa Roberts

Pecan Buttermilk Fudge

Author: Alison Roman

Aunt Bill's Brown Candy

Author: Molly Wizenberg

Salted Chocolate Caramels

Author: Liz Gutman

Chocolate Malt Marshmallows

Author: Lauren Salkeld

New Orleans Praline Pieces

When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using...

Stracciatella Gelato

Author: Sarah Tenaglia

Peanut Brittle

Author: Kris Hoogerhyde

Plantain Chips

Author: Lillian Chou

Vanilla Custard

Author: Melissa Roberts

Salted Honey and Chocolate Bark

Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie...

Author: Alison Roman