Articles
The Journey to Pavlova
Want to know what goes into recipe testing? Sometimes, it's 17 tries to get something just right! Here's the journey to pavlova – plus key tips and tricks to making the perfect pavlova every time.
Move Your Kitchen Outdoors To The Smoker
Move your cooking outdoors and start putting your smoker to work. Not only does our smoker get dinner on the table, it also helps us stock our freezer. Here’s why my family loves our smoker and why you might be interested in purchasing one too.
All About Coffee
It’s hard to turn down fresh brew from a coffee shop when the aromas and flavors are always top notch. Enjoy coffee shop-worthy Joe in the comfort of your own home with these coffee tips from our Test Kitchen.
All About Artichokes
Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook. Here's how to prep and cook artichokes.
All About Pizza
Pizza was invented in 18th century Naples. This Neapolitan-style of pizza was brought to the US by Italian immigrants, launching America’s pizza craze. And the kind of pizza you prefer likely has something to do with where you live, as there are many regional styles of pizza. Here we’ll take a look at the most common types-let’s start with the pizza that started it all, the Neapolitan.
The Stunning Truth About Air Fryers
Our Test Kitchen Manager learns what everybody already knows from watching all those infomercials: how to use an Air Fryer. Still, he learns it can be fun to be late to the party.
Boursin Cheese
Boursin cheese is a soft, creamy spreadable cheese that comes in a variety of flavors. Here's the history of this beloved cheese, plus a multitude of recipes you can enjoy it in.
How to Make Homemade Mayonnaise — and Why You Should
When life gives you an empty jar of mayonnaise…and you have lemons…make homemade mayonnaise. Trust us, it's better than store-bought!
Baking Soda vs. Baking Powder: What’s The Difference?
Have you ever had a baking disaster like an overflowing quick bread, or a cratered cake? It’s happened to experienced and amateur bakers alike, and the most likely culprit: mixing up the baking soda and baking powder. It’s easy to do, they’re both types of chemical leaveners They also look similar and have similar names. But that’s where the similarity ends. So, what is the difference between them?
All About Eggs
We all know about scrambled, fried, poached, and hard-cooked, but there’s a lot more to eggs than you ever imagined. They’re so versatile, it’s no wonder they’re considered incredible. Read on for a refresher on eggs, then check out the four recipes that show off their diversity.
Baking With Kids: Puppy Cupcakes Edition
I absolutely love to bake and decorate cupcakes for my daughters, nieces, nephews, and whoever asks for me to make them. And the best part, my kids love to help too. Here, I am going to walk you through our process of making these puptastic cupcakes, and maybe you too will put your creative cap on and start baking and decorating with your kids.
Start Your Day with a Healthy Breakfast Smoothie
A refreshing start to the day can do a body good — especially if you incorporate it into your morning routine every day. Here are some ideas for how to make healthy breakfast smoothies, plus some of our favorite smoothie recipes.
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Recipes
Creamed Spinach Sauce
This Creamed Spinach Sauce was created to top our Steak House Mushroom Burgers, but it also pairs nicely with grilled steak or pork tenderloin.
Tuscan Beans
These “baked beans” are delicious warm or at room temperature.
Béarnaise Sauce
Béarnaise [behr-NAYZ] is a derivative, or variation, of hollandaise. Prepare the sauce as directed in our How To Make Classic Hollandaise article, but follow this recipe for a delightfully buttery sauce enhanced with the light anise-like flavor of fresh tarragon. Use this béarnaise to top the Stuffed Filet Mignon Oscar…
Apple-Mustard Sauce
For a glazed corned beef, brush some of this Apple-Mustard Sauce over the Braised Corned Beef and broil until glazed, if desired.
Stir-Fried Leeks with Salt & Pepper Shrimp
Leeks aren’t usually the star of the show, they’re used to playing a supporting role. But when given the opportunity, they can shine.
Although they don’t look like onions, leeks are in the same family and share some of the same flavor characteristics — they’re just a bit more subtle and sweet. Unlike bulb-forming onions, leeks actually grow in layered stalks. The tops are much greener than the bottoms because they’re exposed to more sunlight. However, only the light portion is edible …
Beer & Brat Potato Salad
Potato salad is nearly synonymous with summer gatherings — what would a picnic or a barbecue be without it? This version takes a cue from the Midwest with beer, brats, and whole-grain mustard. Give it a try at your next cookout and be the hit of the party.
Watermelon Rind Pickles
Watermelon Rind Pickles are the classic way to prepare the squash-like rinds of watermelon. Simmer the rinds in salt water to tenderize, then pickle them in a sweet and tangy brine that’s enhanced with cinnamon, fresh ginger, and pickling spices. If you like bread-and-butter pickles, you'll love these!
Grilled Pepper Salad with black beans & avocado
The perfect Mexican-style side dish, this grilled pepper salad with black beans, creamy avocado, and fresh cilantro pairs well with any smoky grilled main dish.
Breakfast Pizza with pico de gallo
To bake pizza in the oven, preheat oven to 450° and bake 12 minutes.
Tropical Fruit Salad
Most of the fruit can be cut ahead of time, but don’t slice the banana or combine fruit with the rum dressing until 5 minutes before serving.
Margherita Crostini with garlic vinaigrette
This side has all the great flavors of the favorite margherita pizza, but it’s easier to make.
Farro with dried apricots & feta
With bits of dried apricots, lemon zest, and feta, this hearty side feels light and refreshing.