Making a good crêpe takes practice and commitment. The batter is rich—most recipes incorporate melted butter, whole milk, and several eggs—and the cooking of the crêpe requires good technique. You hav ...
While it's true that the once ubiquitous cupcake no longer strides the culinary landscape like a mighty colossus, it is still a force to be reckoned with, especially when certain holidays roll around, ...
Food labeling is a tricky beast. For instance, when I read the words "cage-free" on an egg carton, I think it means that happy chickens frolic in a sunlit meadow all the livelong day until they're gen ...
The interwebs is a great source of information, but sometimes said information is not always legit. That can be frustrating when it comes to making fun food, costumes, and arts and crafts for Hallowee ...
We've already told you how the Japanese pioneered growing specially shaped watermelons (including square, heart, and Godzilla egg). Now it turns out an organic farmer just north of Los Angeles is doin ...
Most of us know how to make a sandwich, but how many of us know how to make a sandwich correctly—i.e., so that the slippery ingredients like tomatoes and cucumber don't come gushing out the other end ...
My kitchen isn't nearly as well-stocked as I'd prefer, and I often come across recipes that call for odd tools and appliances I don't have. Let's just say I've resorted to some unconventional methods ...
Creating a haunted house for Halloween was a big deal when I was growing up, and the neighborhood kids were always coming up with ways to try and out-do each other when it came to this frightful night ...
Alas, I have never tasted an authentic cronut (croissant-doughnut hybrid) from Dominique Ansel's NYC bakery, only its Los Angeles knock-offs. Ansel is also the guy who created a chocolate chip cookie ...
As a kid, there was nothing more fulfilling than sinking my teeth deep into the succulent flesh of an orange, savoring every drop of juice that wasn't busy sliding down your chin and onto your clothes ...