To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which...
Author: Claire Saffitz
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Author: Izabella Wentz PharmD.
Use any jam you like in these almond-oat bar cookies. They easily go gluten-free when made with certified gluten-free oats and baking powder.
Author: Elisabeth Prueitt
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've got the two racks tied together, making this is...
Author: Claire Saffitz
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Author: Adam Rapoport
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
How to make risotto in a rice cooker
Author: Rick Bayless
How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.
Author: Melissa Hamilton