Cooking

Explore a whole world of delicious desserts that never needed eggs in the first place.

Baking an entire frozen pizza is limited. Pre-slicing it opens up a world of benefits.

If you always grab the same soy sauce on the shelf, try a different bottle next time.

I don't know if I'll ever make crème brûlée the old way again.

Put away the candy thermometer. This sugared nuts recipe is easy and safe enough to let your kids take charge.

Give your vegan buffalo cauliflower bites the crunchiest "skin" with this technique.

In case you were looking for a savory snack with a whole new texture, I made this one for you.

So far, this is the best apple fritter I've ever had, and it took the least amount of effort.

The neutral-flavored egg roll shell means that every leftover is a good filling. Except maybe soup.

Adding a bit of potato starch to your bread is an easy way to increase its softness.

Not all homemade lasagna need be a soup. These tips will produce a slice that can stand on its own.

Oat flour adds a pleasant nutty aroma to this biscuit recipe, and cuts down on a biscuit's frenemy: gluten.

This recipe produces a gooey cinnamon roll with filling that won't melt out.

Thai jok is a soothing rice porridge, and I make it whenever I feel cruddy.

When thinning out too-thick dressing, take into consideration its major components.

Six mason jars of the same granola doesn't work for everyone. Make small batches in your handy air fryer.

Does hot cheese fondue poured into a hollowed out baguette sounds like a lot of one thing? That's because it is.

It's all the best parts of French onion soup, with the warm carby embrace of pasta.

This fool-proof method is how you can thaw pizza dough fast and without risking "hot spots" in the microwave.

Use this simple technique to make tall, soft and fluffy, stale-resistant rolls.