Alzheimer's is a cruel, deadly disease that robs us of our loved ones. Here is the story of my best friend.
From Alabama to Wyoming, there’s a breakfast for every state of the union. Here are 50 different breakfast ideas that capture the unique culinary styles in the USA.
This is a review of "Mr. Holland's Mailbag," a 3-volume anthology of Bill Holland's weekly Hub Pages series "The Writer's Mailbag."
Lighthouse Inn potatoes are anything but “light.” This storied side dish from the Lighthouse Inn Restaurant, New London, Connecticut, is sinfully rich and indulgent—and you can make it at home. Here’s their story and a copycat of the original.
Tasha Tudor was the author/illustrator of 100 children’s books. She was born in 1915 and died in 2008 but lived her life in 1830. How can this be? Let me share her amazing story with you, and recipes inspired by her humble subsistence life.
Bill Holland challenged us to write from the heart; this is my perspective on a different type of story teller.
Walnuts are one of the oldest cultivated fruit trees on earth. Here is their history, a bit of trivia, and six creative vegetarian recipes.
Sacher torte is a classic Austrian chocolate cake. Learn its history (maybe) and how to make the best one ever.
Pecans are native to North America. Learn their history and how to use them in sweet and savory cooking and baking.
Pecan pie is a traditional Thanksgiving Day dessert in the United States. Learn its history, how to make the best one, and then have fun with 10 spin-off recipes.
What is a hummingbird cake made of and how did it acquire such an odd name? Let's learn the history of this sweet treat, a basic recipe, and 7 fun spin-off versions.
Crème brûlée, the French dessert of egg custard and burnt sugar topping, is a sensual contrast of sweet and toasty, creamy and crunchy decadence and (believe it or not) is delightfully easy to make. And, it's naturally gluten-free.
Cream puffs, éclairs, and gougères are three different French pastries that all begin with the same simple, four-ingredient recipe.
Tapas are a Spanish invention, a truly unique appetizer. Learn their history and 17 fun recipes you can make to turn your home into a tapas bar.
The Dutch baby pancake is a pancake/crepe/popover hybrid that can be sweet or savory. Here’s a brief history and 10 recipe ideas.
Pâte à choux, that heavenly pastry dough with the ethereal crisp exterior and cavernous interior begging to be filled with sweet or savory. You can make your own for cream puffs, profiteroles, eclairs, and more. Here's how.
Biscuits and gravy is a classic American dish. Once popular only in the South, it has now spread throughout the country. Let’s learn its origins, how to make perfect biscuits and gravy, and some fun spinoff recipes.
The Poke Cake was originally created in 1970 to promote lagging sales of Jell-O gelatin. This food fad fell out of favor for a time, but imaginative American cooks have developed new fun flavors. How many? Let’s find out.
You can create a stunning gourmet meal with salmon and a few simple ingredients. Let me show you how.
Learn what makes an authentic clambake, and how can you host your own without a pit, a beach, or New England.
Chicken piccata is an easy-to-fix dish with a tangy lemon-caper sauce and a guarantee of no more dry and boring chicken breasts. Here’s my favorite recipe, plus six fun spin-offs.
Cannoli, a dessert of deep-fried cylindrical pastry shells and rich, sweetened ricotta filling, are synonymous with Sicily. Let’s look at their history and some fun recipes.
Madeleines are a delicate morsel of cake, a French creation. The original was simply a mix of eggs, sugar, flour, and vanilla. But there are many more ways to make this little cake. Let's explore its history and 10 great recipes.
Figs are one of the oldest cultivated fruit trees on earth. Here is their history, a bit of trivia, and 10 creative recipes.
Jacques Pépin is an internationally known French chef, author, and television personality. He was a longtime friend and collaborator with Julia Child, and is admired for the work of his Jacques Pépin Foundation. Let’s explore his career and learn one of his beloved dishes.
From Alabama to Wyoming, there’s a pizza for every state of the union. Here are 50 different pizza recipes that capture the unique culinary styles in the USA.
The internet bestowed fame and fortune upon Turkish chef Nusret Gökçe (Salt Bae). Is he truly worthy of the stardom, or like a meteor will he eventually plummet to earth?
Almonds first grew in Asia, then moved to Europe with travelers on the Silk Road. Learn their history and how to use them in eight imaginative cooking and baking recipes.
Julia Child was one of America’s first celebrity chefs. She’s famous as the “Queen of French Cuisine” and for her interpretation of boeuf bourguignon (beef burgundy).
Egg salad is a simple, humble food of the United States, invented about a century ago. Here you'll learn how to make the perfect egg salad and then explore 10 spinoff variations.
Gordon Ramsay is a world-class celebrity chef, recognized for his award-winning culinary skills and his fiery temper. He's also famous for his interpretation of the classic dish Beef Wellington.
Parker House rolls are soft, pillowy, buttery—an easy yeast bread you can make at home. Here's the original recipe plus four spin-offs.
First learn the story of limoncello, that puckery-sweet lemon liqueur from the Isle of Capri. Then we find a recipe for homemade limoncello and how to use it in cooking and baking.
Corn tortillas are usually brittle and tasteless—unless you make them in your own kitchen. Here's how to make them. (Hint: You don't need a tortilla press.)
Salad bars are fast-to-fix, full of nutrition, flavorful, fun, and fit every diet. Dairy- or gluten-free? Keto? Vegan? Here are 84 suggested items.
Strawberries—beautiful red gems with a fascinating history. Learn their story and try some imaginative recipes.
Use your slow cooker to create a tamale fiesta for your family. This quick and easy cooking method is guaranteed to be a winner.
Crêpes, those thin, delicate French "pancakes," are actually quite easy to make. Learn their story, how to make your own, and use them in 10 sweet and savory recipes.
Cashews—Learn the history of these tropical nuts and how to use them in sweet and savory cooking and baking.
Limes. Originating in Asia, this refreshing fruit is now used around the world in every meal of the day. Allow me to share my recipes with you and harness the power of sour.
Deviled eggs are a common appetizer/side dish at Easter brunch, picnics, and backyard barbecues. Learn their history and 10 fun recipes.
Veggie plates (crudites) can be so much more than mere carrots and celery sticks. Here are some beautiful/creative ideas.
Making croissants is a day-long task but a most rewarding one. Learn the folklore of this buttery French roll and how to make it yourself. Your family will shower with adoration.
Tahini is a savory sesame condiment that originated thousands of years ago in Indonesia. Let’s answer your tahini questions, learn how to make it, and discover how to use it in cooking and baking.
Seitan, tempeh, and tofu are plant-based proteins, but what they are and how to use them can be confusing. The answers to your questions are right here.
Use your slow cooker to create an enchilada fiesta for your family. This quick and easy layered method is guaranteed to be a winner.
Lord and Lady Baltimore cakes are the fraternal twins of Southern hospitality. Both are cloaked in fluffy white frosting and sandwiched with a boozy fruit filling.
Scallions, green onions, and spring onions—are they the same thing? Let’s dig deep in the garden and find out.
Pastitsio is a Greek baked pasta dish—or is it? Learn the history of this rich, comforting meal and how to make the very best one in your own kitchen.
Of all the stories of foods on this earth, the story of the coconut might be the most complex, confusing, and mysterious. Learn its secrets and try some imaginative recipes.
Tagine, the Moroccan stew, is as varied and complex as the country from which it originated. Let me share with you its history, cooking techniques, and eight savory recipes.
Palm dates are one of the oldest cultivated fruit trees on earth. Here is their history, a bit of trivia, and creative recipes.
Brazil nuts are unique in taste and texture, nutritious, and a bit mysterious. A tough nut to crack. Let's explore their origins and unique recipes.
Babka is a braided cake-like bread originating in the Jewish communities of Poland and Ukraine. Learn its history and how to make one dozen different types of sweet and savory babka.
Challah, the Jewish Sabbath/holiday bread is steeped in tradition and symbolism. Learn the history, heritage, and traditional and innovative recipes.
The macadamia tree is beautiful and fragrant; the nut is sweet and rich. Learn the story of the macadamia nut and how to use it in sweet and savory dishes.
Learn the origin of white wine and how to use it in sweet and savory cooking and baking.
Tourtière is a robust French-Canadian meat pie with an emphasis on meat. This is not your standard pot pie. Learn its history and how to make the best ones ever.
Panettone, Italy's traditional Christmas bread, is rich with fruit and history. However, the store-bought version is pricey and far from fresh. Learn the story of panettone and how to make it in your own kitchen.
The Cornish pasty is more than a hand-held pie. Here's the story of the pasty and eight perfect recipes.
Want cornbread muffins that are tender and slightly sweet with a crunchy top? Here’s the perfect recipe—and six more that are pretty darned good too.
This series was created to receive and share questions and comments on ingredients, recipes, and cooking techniques.
Learn the humble origins of this centuries-old Italian chicken stew, how to make the best cacciatore, and find creative spin-off recipes.
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
The history of British and American fruit desserts is full of funny names (bettys, buckles, crisps, cobblers, dowdies, and slumps). Learn what they are and how to make them.
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
Australian toaster biscuits are neither biscuits nor are they Australian. They are crumpet-like yeast breads that you prepare on a grill and finish in the oven.
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
The croque monsieur, a warm ham and cheese sandwich, is perhaps almost as famous as the Eiffel Tower. Learn how to make the perfect croque.
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques, and kitchen gadgets.
Baked apples are a homey, comforting, autumn-weather dessert. Let's learn which apples hold up best when baked, and explore seven fun recipes.
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
The patty melt, the hot cheesy sandwich made famous by a roadside diner in the 1950s, is still a hit today. Learn its history and how to make the best one ever!
Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
Slippery sushi, pesky pomegranates, cantankerous chicken on the bone—there are some foods that are almost impossible to eat. Here’s another look at how to win the battle of food and the fork.
To paraphrase a Hubs friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.
Hub Pages Staff: You are about to lose another contributor. I honestly don’t understand why you would implement such drastic changes in format (and I know I’m not the only one who feels this way).
The hot brown is more than an open-faced hot turkey sandwich; it is a 100-year old piece of Americana. Let’s explore the history and learn how to re-create that flavor in your own home.
This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week.
Whoopie pies are a funny name for a seriously delicious Amish sweet treat. Learn the history of this cake/cookie mash-up and fun recipes.
Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.
At a fine restaurant, the sommelier selects the perfect wine to enhance your dining experience. At home, all you need is this handy chart.
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
Learn the history of sushi (it's not from Japan), how to order and eat it properly (no fork please), and even how to make safe sushi in your own kitchen.
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
Let’s learn about eight types of whole grains—their history, how to cook them, and three great recipes for each one.
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
Let's dig into the cheese fondue pot, discovering the history of this fun party dish and finding authentic and innovative recipes.
I've been called the Queen of Cuisine (and a few other things too). I'm not a monarch, but I do know a thing or two about cooking and cooking ingredients. If you have questions, I have the answers.
Edamame is much more than a green soybean. Learn all about its origins, how it grows, health benefits, and fun recipes.
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
Learn the origin of red wine and how to use it in sweet and savory cooking and baking.
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
Asian noodles are more than pad Thai. Let's learn how to shop for and use them in traditional recipes.
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
The Sloppy Joe is an American hot sandwich created in the early 20th century. Learn its history and cook up a dozen imaginative spin-offs (including a tasty vegetarian version).
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
The foods of Japan, Thailand, China, and India are redolent with bold, exotic seasonings. Do you know how to use them?
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
Contrary to popular belief, chicken tikka masala is not Indian. Rumor has it this chicken dish with tomatoes and cream was invented in Scotland in the 1970s. The facts, folklore, how to make the best chicken tikka masala are right here.
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
Hominy isn’t just corn with an attitude; it’s processed differently and gives us grits, masa, and so much more. Let’s learn its origins and how to use it in cooking and baking.
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading
The Cubano is perhaps the perfect ham and cheese sandwich. Learn how to make this classic and create imaginative spinoffs.
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
Brandy has the punch of whiskey but the softness of sweet wine. This mellow, oaky beverage is more than an after-dinner drink. Learn how to use it in baking and cooking.
Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.
Tiramisu is a creamy coffee-flavored layered Italian dessert. Learn its history, how to make the original, and some fun spin-offs.
Do you love to cook, do you have a kitchen merely because it came with the house, or are you somewhere in between? Got questions or I-don't-knows about food? I can help.
Here’s a recipe for perfect corned beef hash, a history of corned beef, and how to make your own. We'll even cover some non-beef and vegetarian alternatives in your hash.
Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!
Don’t get stuck in a marshmallow rut. Let’s look at innovative ways to replicate the flavor of s’mores, and fun new ways to make that campfire treat.
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
Learn the history of dill pickles, how to make them, and recipes that feature these tangy treats in creative ways.
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
What does sustainability mean in terms of the food we eat? Top scientists share their viewpoints about how we can eat a diet that is healthier for our bodies and the planet.
Baseball, apple pie, and cheeseburgers—all classic American inventions. Let’s learn how to make the best cheeseburger, and while we're at it, we'll take a look at a few other fun cheeseburger-inspired dishes.
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
Explore the story of sherry, a fortified wine of a unique region in Spain. Along the way we’ll find recipes for dinners, desserts, and appetizers.
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
When did vanilla become synonymous with bland and boring? Let's learn its history and how to use it in innovative ways (no cupcakes).
To paraphrase a Hubs friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.
Learn how to take the sting out of nettles. This pesky weed is also a delicious and nutritious herb. I'll share some fun recipes with you.
This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week.
Falafel is more than hippy health food. Learn what it is, where it came from, and how to make great falafel dishes in your own kitchen.
Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.
The Lebanese salad known as tabbouleh was created more than 4,000 years ago. Learn its story as well as seven different ways to make it.
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
Here are a few suggestions for how to stay physically and mentally well during an epidemic.
Once a tonic to prevent pests and plague, balsamic vinegar is now used in all manner of cooking and baking. Let’s learn its history, how it's made, and three innovative recipes.
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
Mulligatawny soup—no it’s not Indian. It’s a purely English dish concocted to replicate the flavors and aromas of India during British rule. Learn how to make the best “pepper water” right here.
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
I've been called the Queen of Cuisine (and a few other things too). I'm not a monarch, but I know a thing or two about cooking and cooking ingredients. If you have questions, I have the answers.
Learn the origin of Irish Whiskey and how to use it in sweet and savory cooking and baking.
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
Learn how to create the world's most beautiful salads, herb butters, pasta, and more with flowers that you can eat!
In this article, we'll look at facts, fiction, folklore, and fun recipes—with agave nectar spirits as the central characters.
Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
Is Chicken Vesuvio the best chicken and potatoes dish in the world? I'll teach you how to make it—and let you decide for yourself.
Let's take a look at some facts, folklore, and fun recipes for our favorite American-Italian pasta dish.
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
Celery—once you were special, a luxury food of the rich and famous, but now you're no more than a flavoring for soup or a bit of green on the veggie platter. Let's discover the folklore and learn some fun recipes to respect celery once again.
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
The original recipe for beer was never recorded; its advent precedes the written word. Want to learn the history of beer and how to use it in cooking and baking? Keep reading.
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
Tater tots (those potato nuggets in the freezer section) are the perfect platform for an easy cheesy casserole (hot dish). Here are 10 recipe ideas for you.
SeeEvery Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.
Is your homemade fried rice as good as it could be, or is it a disappointing mushy mess? Learn how to perfect this popular Chinese dish.
This “Italian” baked sandwich isn’t really Italian at all. Let’s learn its history and explore 12 fun variations that you can make at home.
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
Pineapple upside-down cake originated about 100 years ago in America. Let's explore its origin and learn 16 spin-off recipes.
Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.
Learn these 5 easy steps to make a cheesy pasta casserole without a recipe.
Do you love to cook? Do you have a kitchen merely because it came with the house? Or are you somewhere in between? Got questions or I-don't-knows about food? I can help.
Here's how to make an amazing chicken marsala in your own kitchen. I will guide you every step of the way.
Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!
The perfect moist, flavorful, dark chocolate cake is as close as your kitchen if you follow the steps in this article.
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
Every year tons food items are recalled and 40 percent of food produced in the U.S. is discarded. Is our food less safe than it was before, and if so, why? What’s going on?
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
The Reuben—an odd name for an amazing classic sandwich. Learn its origin, how to make the BEST one ever, and look at some fun spin-offs.
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
The pantry of an Asian cook contains a treasure trove of hot/spicy/tangy pops of flavor that might elevate your ho-hum meals from not-so-great to new-taste-sensation.
Hasselback is not a pro quarterback (that’s Hasselbeck). It’s a cooking technique—slicing almost all-the-way through foods, creating thin layers that are then stuffed and baked. Let’s learn how it started and fun ways to use this technique in your kitchen.
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
To paraphrase a Hub's friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.
The Yule log, once a pagan ritual, has been elevated to not just dessert but a stunning work of pastry artistry known as Buche de Noel. Don’t let its looks frighten you. You can make your own. Here’s how.
What the Middle East has known for centuries is now mainstream. Chickpeas are amazingly flavorful and healthful. Let's look at their history, nutritional benefits, and use them in fun vegan recipes.
This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week
Next week is the 90th anniversary of the start of the Great Depression of 1929-39, an economic crisis that began in the U.S. and then rapidly spread across the globe. This article looks at how households adapted to depleted food resources and how we can update those dishes for the 21st century.
Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.
The pantry of an English cook contains a treasure trove of hot/spicy/tangy pops of flavor that might elevate your ho-hum meals from not-so-great to new-taste-sensation.
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
Sweet, sour, salty, and bitter, and umami—the fifth taste sensation. That meaty flavor occurs in many foods, even fruits and vegetables. Learn all about umami and how to use it in your cooking.
Scones are more than a 4 o'clock teatime treat. Here are 12 savory/cheesy/herby scone recipes—a different one for each month of the year.
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
Anyone can make a sandwich, but a memorable one is the perfect blend of bread, fillings, tastes, and textures. Here’s a list of imaginative ingredients and how to combine them to make the best sandwich!
I've been called the Queen of Cuisine (and a few other things too). I'm not a monarch, but I do know a thing or two about cooking and cooking ingredients. If you have questions, I have the answers.
Slab pie is pie minus all the worries. Unlike a deep-dish pie, every serving has equal amounts of filling and crust. And it's a snap to make. Let’s look at some fun recipes.
Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
Enjoy a meal of Swedish meatballs without making the trip to IKEA! Yes, you can make a perfect batch yourself, complete with savory gravy, in the comfort of your own kitchen. Here’s how.
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
What's better than a scone? What about a different scone for every month of the year? Here's a collection of 12 unique and tasty scone treats.
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
What is a snickerdoodle, and how did it get such a strange name? Learn the history of these cinnamon sugar treats and how to make the best!
More than a backpacking treat, this method of preserving protein is as old as time. Let’s look at its history around the world and some imaginative recipes.
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
Historically, salmon has always been an integral part of the human diet. Learn the story of this anadromous fish and some innovative recipes.
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
Watermelon is a popular summertime treat. Let's explore its origins, learn how to grow your own, and find some imaginative recipes along the way.
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
Endlessly versatile, ranch dressing is used on salads, as a dip, a sauce for chicken, a drizzle on pizza, and countless other foods. Here's the story of how it was created and links to various recipes so you can make your own.
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.