Over the years, strawberry daiquiris developed a bad reputation. They were artificially colored, artificially flavored and so sweet that it was hard to make it through the giant glasses they were served in. They were always cold, however,...Show More Summary
A guide to delightfully complex yet approachable Spanish Manchego and related sheep's-milk cheeses.
Whether you're limited to a microwave in your dorm room or have access to a full kitchen, here's how to stock up on the right cooking equipment to eat better at college.
Rocket pops – also known as firecrackers or bomb pops – were always my popsicle of choice. I loved their look and shape – plus the combination of cherry, pineapple and raspberry flavors meant I never had to pick just one. I still enjoy them to this day and will pick one up... The post Rocket Pop Cookies appeared first on Baking Bites.
Whether you're in the mood for a decadent triple coconut cake, mussels steamed in curry, or a piña colada made without any artificial flavorings, you're sure to find something in our collection of 16 of our favorite coconut recipes.
Coconut sugar is fast becoming a popular sugar to add to everything from coffee to dessert – and it can be a great ingredient to work with when you know how to use it. Coconut sugar is made from the sap of coconut palm trees in a process that is very... The post How to Use Coconut Sugar in Baking appeared first on Baking Bites.
Crab imperial is everything Maryland crab cakes aren't, in the best possible way. It's loaded with seasonings, like Old Bay, lemon, and mustard; has a delightfully creamy consistency; and sports a crispy, crunchy topping of golden buttered bread crumbs. It won't hold its shape as a crab cake, but it doesn't need to—and it's much easier to make.
Nanbansu is a sweet-sour Japanese sauce, dip, and marinade made from soy sauce, vinegar, mirin, and sugar. It's very popular as a sauce for fried chicken, but it makes an excellent marinade for yakitori (grilled chicken skewers) too...
Oreos weren't always king of the sandwich cookies. The story of how they crushed competitors and rose to chocolaty, crunchy, cream-filled fame.
With good-quality Dutch cocoa powder and plenty of butter, homemade Oreos are easier than you'd think to make. Plus, they're just as sturdy and dunkable as the original—no squishy filling here! BraveTart shows you how.
Why you should walk, not run, to buy yourself a copy of BraveTart: Iconic American Desserts, the just-released dessert cookbook from our own Stella Parks.
Is drinking vinegar the new kombucha? OLITALIA, the Italian manufacturer of oils and vinegar, has recently come out with a new line of drinkable vinegars. Yes, vinegars you can drink, and they are delicious! Like kombucha, these beverages...Show More Summary
Butterscotch is a caramel flavor made with both butter and brown sugar. The brown sugar means that butterscotch tends to have rich molasses notes that other caramels don’t have, so it stands out from the crowd when it comes to sweets. It’s delicious in a wide variety of baked... The post Lemon Butterscotch Muffins with Butterscotch Chips appeared first on Baking Bites.
If you have a well-furnished kitchen, one of the appliances that you must add to your collections is the food dehydrator. Especially, if you have the aim to save money for food, a food dehydrator will prove to be beneficial. Don’t you love jerky? Make it on your own with the Best Food Dehydrator Reviews 2017. Show More Summary
I’ve seen a lot of recipes for strawberry cake that start out with cake mix and jello. Now, I love a baking shortcut as much as the next gal, but using real strawberries produces an even more delicious result. This Fresh Strawberry Layer Cake gets its color and flavor from strawberry puree, not... The post Fresh Strawberry Layer Cake appeared first on Baking Bites.
Ed Levine interviews Daniel Boulud, one of the greatest chefs in the world, about his culinary education.
I’ve been enjoying a lot of frosé this summer. It’s a lightly sweetened, blended drink made with frozen rosé wine that is incredibly refreshing. It is also an easy recipe to use for variations, like this boozy Tiki Frosé and this refreshing Watermelon Frosé, so you can offer... The post Watermelon Frosé appeared first on Baking Bites.
Resources American Cancer Society info on Teflon and PFOAEnvironmental Working Group chart of Teflon temperaturesRegrettable SubstitutionTIBBS Bioscience Blog on Teflon pans
I will probably never get tired of making banana bread, but I do have friends and family that get tired of eating it after a while, so I change things up frequently with a wide variety of mix-ins. And if that fails, I turn my bananas into other baked goods, like these Eggless...