Food & Wine, 1/26/12

foodandwine.com

While Magnolia's cupcakes can arrive literally overnight, Lloyd is happy to encourage baking at home. Here, she shares six mistakes that home bakers make when trying to create the perfect cupcake.

Big Girls, Small Kitchen, 1/26/12

Food bloggers Phoebe Lapine and Cara Eisenpress

There's a reason why we dedicate an entire chapter to dips in our book: they're fun, they're filling and they're easy to make in Super Bowl-sized proportions.

EatingWell, 1/24/12

Where Good Taste Meets Good Health

When it comes to cooking a "starch" for your meal, there are few sides easier to make than couscous. It's simple, versatile and incredibly fast to cook -- it's ready in just five minutes!

One For The Table, 1/23/12

oneforthetable.com

Food52, 1/23/12

food52.com

Today, we're taking you on a culinary Grand Tour. Here are nine recipes from the regions of Italy -- from Sicily to Lombardia, Tuscany to Veneto. Buon appetito!

The Splendid Table, 1/23/12

Lynne Rossetto Kasper

Is the only difference between gelato and ice cream in the language you speak and the higher price for an Italian word?

Liquor.com, 1/20/12

Liquor.com

We don't need much of an excuse to buy a bottle of single malt whisky or to pour a dram. But next week, we're more than justified: Robert Burns, Scotland's national bard, was born on January 25, 1759.

Cooking Light, 1/19/12

We were well into our review of a quarter-century of cookbooks when we were again struck by how fast the "healthy" category changes.

Marcus Samuelsson, 1/17/12

Chef and author

Try these ultimate pizza options to help spice up your Super Bowl party, or any get together for that matter.

Food & Wine, 1/18/12

foodandwine.com

It's hard to imagine a bad grilled cheese, but melty perfection isn't a given. Here, the James Beard Award-winning cookbook author, Laura Werlin, reveals five ways to fumble this deceptively simple sandwich.

Small Kitchen College, 1/18/12

Guide to cooking, eating and drinking on and off campus

Pulled pork is undoubtedly a big pile of yum, but it can be difficult to determine how it got from a big hunk of pork butt to a delicious shredded sandwich filling.

Food52, 1/20/12

food52.com

Every year on poet Robert Burns' birthday (January 25th), lovers of all things poetic and Scottish come together to share a meal and toast (many times over, and make it a single-malt, please) the man himself

Katie Workman, 1/18/12

Crostini are a pretty brilliant way to use up odds and ends that you might have in your fridge, and it doesn't take much to transform them into an elegant little appetizer.

The Splendid Table, 1/18/12

Lynne Rossetto Kasper

Beans are too good and too varied to ignore. And there is one cooking technique you might have overlooked.