Lisa Schauer Walk down the “American food” section of an overseas grocery store, and you’ll find canned pumpkin, alongside ...

We use it to bolster our fully loaded polenta, which we top with a lively chili-tomato sauce for a burst of heat and acidity.

These brownies should be called "lava cake brownies." They're the perfect hybrid between a crispy, crumbly exterior and a gooey, chewy interior. I am not kidding when I say that these are, hands-down, ...

Chef and TV presenter Gino D’Acampo is coming for your conventional oven – and telling you how to create Italian classics in ...

Chef Jill Sandique, one of the metro’s best pastry chefs, has always liked the combination of lemon and chocolate.

The Cuisinart Precision Master stand mixer is a great asset to have in your kitchen. The 5.5 quart bowl provides plenty of ...

I tried a few methods to make the classic breakfast dish, like using boiling water, a cocktail shaker, a slow cooker, a ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

When it comes to technique, you don't want to whisk in a circular motion. That's essentially just stirring and not an ...

Instead, the best way to whisk anything is to use a side-to-side motion. When you move the utensil back and forth, you are ...

Read more: Secrets For Making The Best Scrambled Eggs You probably have a balloon whisk in your kitchen already. It's a bulbous, all-purpose whisk with flexible interlocking wires or tines, and it's ...

My maple and brown sugar oatmeal bars are my new favorite thing to bake. The recipe takes less than five minutes to measure ...