Techniques

We find out if it's better from the freezer aisle

Focaccia with cherries and almonds and sugar--oh my

They may be small, but these mini muffins pack a flavor punch

Advice on improving your guacamole, courtesy of chef Roberto Santibañez and writer JJ Goode.

It's not just for soup anymore

We see if this Italian grandma classic is better out of the jar

Burnt glaze makes the Easter bunny cry—avoid these 9 common mistakes for a centerpiece-worthy ham.

It's easier than you think, especially with Epicurious's step-by-step guide to the process

Liz Gunnison finds a suitable stand-in for her weekend pancakes

From Sunday brunch sticky buns to Easter bread, this recipe has you covered

It's hump day. Why not celebrate with something sweet? Welcome to Baking Wednesdays

Without all that fancy machinery, of course

And now you don't have to either

This ain't your average mayo

Plus, an anatomy lesson and an opportunity to say the word "chalazae"

A well-seasoned base infuses the dish with flavor, and properly whipped whites achieve optimum volume as they bake

It's an important technique to nail

You want to know how to make this, and chef Barbara Lynch is here to tell you

"Come on and work it on out"

Leave the bird in the coop

It's a strong word, we know, but this is the time to use it

That sure doesn't look like that breakfast plate you ordered at the local diner, does it?

This week on the Feed, we've rounded up the country's best chefs to show you the ultimate ways to cook eggs, from the softest scramble to the silkiest flan

And it doesn't have pineapples in it

It's not just the moon that's made of cheese

Kale Pesto! Kale Mac n Cheese! Kale Smoothies! You won't even believe it

Bacon, Oatmeal, and Raisin Cookies. You're welcome

But it sure does need chocolate