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Welcome to Cooking 101, a fun, weekly series of cooking lessons and hands-on learning from America's Test Kitchen Cooking School . Who are we? Our knowledge and techniques are based on 20 years of test kitchen work creating foolproof recipes for Cook's Illustrated magazine and for our television shows. We believe that everybody, whether novice or advanced, can gain the skills and confidence to become a better cook . Week 9: Baking the Ultimate Pumpkin Pie ( read other Cooking 101 posts ) ARE YOU READY FOR THANKSGIVING?
The Ultimate Pumpkin Pie Recipe—with 5 Baking Mistakes to Avoid | Holiday Entertaining
Every week on Food52, we're digging up Genius Recipes. Today: Not your average red velvet cake. -- Kristen Miglore, Senior Editor, Food52.com I am not an advocate of shoving vegetables into things for the sake of sneaking around and not telling your kids (or coworkers or roommates or spouses) that they're eating their vegetables. But if you want to openly incorporate vegetables into baked goods based on their own merits -- their flavor, texture, moisture, or even their nourishing qualities -- I won't rant at all.
A Red Velvet Cake with a Surprising Ingredient | Shine Food
Don't get yourself in a Harold and Kumar situation - enjoy the slider at home with our perfected recipe "Crave on!" exclaimed vice president of White Castle Jamie Richardson as he signed off on an email exchange. We bet you know what craving he's talking about.
How to Make Your Own White Castle Sliders at Home | Shine Food
Fluffiest Pancakes Ever—in 8 Easy Steps | Shine Food
Souffle style pancakes How do you make breakfast pancakes extra light and airy? Clayton Miller, Executive Chef at Wit and Wisdom , the new tavern at Baltimore's Four Seasons Hotel, developed this unique method early on in his career when he worked as a pastry chef. "One of the items on the menu was a classic French soufflé," Miller tells Shine. "That's where I got the inspiration for this dish." The secret is folding in extra egg whites, but he promises, "The pancakes aren't temperamental like a soufflé." Read: Chef Sara Moulton Answers Cooking Questions
Charles Mattocks aka "The Poor Chef" lives by the motto "Each cheap, but eat well." As a special guest blogger for AndersonCooper.com, Charles is sharing seven delicious recipes that each cost just $7-10 dollars. If you're looking for delectable yet cost-efficient recipes for you and your family, take a look... Ingredients: 1 Tbs. olive oil 1 medium onion, sliced 1/3 cup golden raisins (optional) 1/4 cup toasted, slivered almonds Salt and freshly ground pepper, to taste 1 1/2 teaspoons yellow curry powder, or to taste 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds) 1 cup yogurt Minced fresh cilantro or parsley for garnish
7 Recipes for $7 -- Each!
One-Bowl Chocolate Cake | Life Made Easy
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
dish & tell
Step aside, Kellogg. Better crackers coming through. CHEEZ-ITS are wonderful–and we all know this because we’ve been eating them since we were ten (unless you’re 75). We can each vouch for the fact that they have overly addictive properties–so many, apparently, that we’ve been instructed to get our own box. But, with all due respect to Kellogg and Sunshine Biscuits, I have to say that these homemade crackers are something else–they exceed all cheesetastic levels, and I wouldn’t doubt if the discernible tastes of real cheddar and butter send you over the moon (I suggest buckling up). They embody all of the characteristics that one loves about a CHEEZ-IT, including that salty and cheddar-cheesy crunch, as well as a new element of texture that Kool-Aid drinking, braces-wearing, CHEEZ-IT-eating ten-year-olds can’t quite yet appreciate.
By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141 . Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect.
All Grown Up: Chicken Fingers for Adults - Food on Shine
Ingredients: - 1 large red delicious apple, finely chopped - 1 tbsp butter - 1/8 cup brown sugar, packed - 1 tsp corn starch - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 1/4 tsp cloves, or all-spice - 2 tbsp cream cheese - 1 package of refrigerated crescent roll pastry (i.e. Pillsbury) Topping: - 1 tbsp melted butter - 1/2 tsp cinnamon - 3 tbsp granulated sugar - 1 tbsp brown sugar
Apple Pie Bites on a Stick
Cutting down or eliminating dairy, but still want something to top pumpkin pie , crazy pancakes or simply to dip strawberries in? Coconut milk makes just as thick and rich whipped cream as whipping cream, if not more! And the only different in preparation is to remember to put the coconut milk in the fridge long enough to chill. An additional plus is that whipped coconut cream does not break down the way dairy does. This whipped cream can be covered and stored for up to a few days without separation taking place. That alone makes it a better option in my book!
Coconut Whipped Cream
two ingredient chocolate mousse
Good morning, muffins! For those of you devoted Eat, Live, Run readers who don’t know us, we’re the Blue-Eyed Bakers from, er, The Blue-Eyed Bakers blog . When Jenna asked us to guest post we jumped at the opportunity. So, here goes…Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back. Martha Stewart Living, July 2008 Yield Makes about 3 dozen
Brownie-and-Peanut-Butter Ice Cream Sandwiches
I just tried out a book that’s all about Whoopie Pies . One of the writers of the book (Amy) is also the editor of my book, Cake Pops . Amy sent me a copy to check out and I couldn’t be more excited for her.
Whoopie Pies!
There is a deli near my house that makes the most amazing chocolate peanut butter bars. I have been trying to come up with a copycat version of them for some time & this recipe is pretty much it. I thought they would be a great dessert to make for the bake sale, as chocolate/peanut butter desserts are very popular & these are super simple & don't require any baking! I cut them into 2" bars for the sale, but 1" bite-sized bars would be ideal, as they are very rich. They sold out faster then anything else at the sale...I wish I had made more.