WATCH: Wooly's Ice - Making Shaved Ice Desserts Cool Again
"In my head, I just know that if our business failed, it's not because of the product, it's definitely because of our business acumen - that's how m...
"In my head, I just know that if our business failed, it's not because of the product, it's definitely because of our business acumen - that's how m...
The Splendid Table | Posted 05.18.2012
My fruit sinks to the bottom whenever I add it to cake batter. It never looks like the picture. I must be missing something in the recipe. What am I doing wrong?
Julie Tilsner | Posted 05.16.2012
I have old recipes written by hand on index cards by aunts, cousins. I have recipes from my late stepmother. I have recipes sent to me years ago by a good friend from grad school then living in Italy. I have them still, stained, curled, faded ... and still in regular rotation.
Food52 | Posted 05.04.2012
Place your bets, put on your finest hat, and make room for a smashing Derby Day feast. We've got plenty of Bourbon (for drinking and cooking with) and other Kentucky favorites.
Nicole Villeneuve | Posted 05.04.2012
Among Whitman's collection of papers are the few recipes he liked enough to preserve -- one for coffee cake. Whitman's letters have inspired my new personal philosophy: Live every day with sass, and with several slices of cake.
The Stir | Posted 04.30.2012
Need an impressive, delicious dessert but don't have the time to bake all day? This incredible ice cream cake is just what you need.
Regina Varolli | Posted 04.24.2012
Sitting down to dessert with David Burke is quite an experience. With a boisterous personality and bellowing voice that fill the room, Burke is clearly a larger-than-life guy who knows how to have a good time.
Food52 | Posted 04.17.2012
The one word -- pudding -- can bring back memories of school lunches, of elegant dinner parties, of restaurants and meals both humble and grand.
Food & Wine | Posted 04.17.2012
You'll be confronted with a whirlwind of new and unfamiliar dining options hungry for business. Burgers and meatballs will fly, but keep alert and you can avoid the most tragic meals.
Jamie Schler | Posted 04.13.2012
Is there a difference between baking with Oreos, Twinkies, industrial marshmallows and other bagged candy as primary foodstuffs and flour, sugar, butter, cream, eggs and baking chocolate?
Small Kitchen College | Posted 04.10.2012
If you haven't had the time or inclination to pack an afternoon (after-school) snack, you'll likely find yourself in front of your dorm or office vending machine, gazing into that treat-filled tower and clutching your one dollar bill until you have finally decided how to spend it.
Small Kitchen College | Posted 04.05.2012
Even if dessert is not usually your jam, you know what it's like to have a sweets craving. The need for sweets is real and unavoidable, and it often hits when there isn't much time to be spent slaving over a soufflé.
The Stir | Posted 05.27.2012
I love a cake that can also, if you really reach, be considered a bread. And if said cake has a fruit in it -- bonus points.
Food52 | Posted 05.27.2012
With its delicate, creamy texture and mild sweetness, ricotta is a wonderfully versatile ingredient. It tastes luxurious on its own, but it can also lend richness to pastas and a grounded rustic quality to desserts.
Small Kitchen College | Posted 05.21.2012
Well-known food writer Erma Bombeck once said, "Like religion, politics and family planning, cereal is not a topic to be brought up in public. It's too controversial." How right she is!
The Splendid Table | Posted 05.16.2012
How do you create a stupendous lemon curd? Are you supposed to cook it in a saucepan or in a bowl over boiling water?
Imbibe | Posted 05.15.2012
From a spiced rum-spiked beer cocktail to pillowy, stout-flled whoopie pies, here are five delicious recipes sure to have Irish eyes smiling.
Endless Simmer | Posted 05.15.2012
Guinness -- it ain't just for drinking! This St. Patrick's Day, Endless Simmer has not only 100 ways to cook with Guinness, but we've also created three delectable desserts.
Nicole Villeneuve | Posted 05.09.2012
Constantin Bjerke | Posted 05.05.2012
Turner Prize winner Martin Creed gives Crane.tv lessons on the art of dining. In a quest to revamp a room in iconic London restaurant Sketch, Creed ma...
Imbibe | Posted 04.14.2012
Want to do something extra sweet for your sweetheart on Valentine's Day? You can't go wrong with a special dessert, and we have five decadently delicious recipes.
EatingWell | Posted 04.11.2012
Surprise your special someone with one of these delicious desserts -- they're the perfect way to turn a Tuesday night into something special.
Big Girls, Small Kitchen | Posted 04.10.2012
hese classy mains (and one dessert) are fancy meals for two that feel a whole lot more romantic than anything you'll order from a restaurant menu.
Jordana Zizmor | Posted 04.09.2012
Now that most of us have broken our resolutions it's time to check out Flex Donuts, which is located in the dining level of Grand Central Station. Besides running Flex Donuts, Zac Young is the pastry chef at both locations of Flex Mussels.
Small Kitchen College | Posted 04.08.2012
As the saying goes, the way to someone's heart is through his or her stomach -- so I've compiled a list of simply delicious treats that act as blank canvases for the personal touches and creativity that make a good gifts unforgettable.
Liza de Guia | Posted 05.18.2012