Techniques

As the chef says, "it ain't made with chicken"

Never let an orange peel or lonely lemon half go to waste again

Candy that's a cross between praline and fudge

Get beautiful segments every time with our step-by-step photo guide

We've fallen hard for this gastropub staple of cooked eggs swaddled in sausage meat, then breaded and fried

It might be just as easy as buying them in the box

It's a brownie!

Who needs a bouquet when you have this?

We're giving you this recipe from Home Made. Plus, three of you won the cookbook!

Get homemade for the holidays

Here's a new take on carrot cake.

Cold-weather comfort food doesn't always require slow cooking.

It's all too easy to cook this starchy staple the wrong way

What does everybody need during the holiday season? A multitude of cookie recipes, of course!

Serve it with ice cream to boot

We find out if this classic condiment is better from the jar

One of you said, "Keep mom on speed dial." Awwwww.

This is the last post in Ian Knauer's Farm to Table series. Ian has been checking in weekly throughout the season with recipes and stories from his family farm in Knauertown, PA.

If you "don't like them," you're just doing it wrong

The cooked preserves have a beautiful pale-golden hue that's reminiscent of honey

This recipe lets you get professional-looking rolls without using fancy molds.

When it comes to tradition vs taste on Thanksgiving, it's hard to determine which is more important

'Cause there is no such thing as a good pie without a good crust

Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how

Let our test kitchen tell you how the pros do it