A list of February's food holidays and some recipes to help you celebrate.
Whip up your own loaf of rye bread at home in honor of the Olympics.
"I’ve tasted many gluten free products. Some were hits, others not. I was excited to see what the buzz for Cup4Cup’s mixes was all about!"
"You must go on a gluten free diet--today." Would I survive?
For the people on your list with a sweet tooth and a talent for whipping up everything from pies and cakes to biscuits and breads, here are some suggestions for the perfect gift.
Gift suggestions for those who want to bake and decorate Christmas cookies.
Sharpen your baking skills, get out the cookie sheets, and preheat your oven for these fancy-er treats.
One of the best things about the holidays is all of the delicious treats that come with it. For many families, the Christmas tradition of baking and decorating cookies together is a definite highlight.
One last post about cakes! No one wants to sacrifice taste to make something healthier. Good news - you can still indulge in your favorite slice of cake without all of the added sugar and fat!
Using the right technique, the icing on your layer cake will look like Duff Goldman got ahold of it.
If you don't have the right pan for your cake recipe, don't sweat it! There are plenty of pans that can be used as substitutes.
At its simplest, sugar is a carbohydrate that is present in every fruit and vegetable. Plants make sugar through photosynthesis and then store it as food. In the United States, common white sugar or sucrose comes from sugar cane and sugar beets. One teaspoon of sugar has 15 calories.
In the kitchen, sugar plays a necessary and complex role especially when we cook and bake.
On Super Bowl® Sunday, football always takes center stage. Snacks, finger foods and beverages, however, are still in the spotlight. While hot wings, creamy dips and crunchy chips are perennial favorites, we’re looking for new recipes for this year’s Super Bowl® menu.
Several years ago, if I heard the words, “bread pudding,” I immediately imagined the too sweet lump of raisin-studded, milk-soaked bread I sampled in college. Today, I adore bread pudding for dessert especially around the holidays.
What caused my change of heart?
I credit Mark Bittman, the food writer best known for his cookbook, How to Cook Everything, and his New York Times food column, “The Minimalist.”
Bakers, turn on your ovens and celebrate. Baking season is finally here.