Bake one large rectangular cake and cut it into circles. Voila - you have even, flat, round cakes that are ready to be filled and frosted however you desire.
Large, flat, and naturally meant to withstand heat, an ironing board can take the place of several cooling racks and is tucked away when you're through with it.
Chia seeds are packed full of health benefits. But how exactly do you eat these miniscule seeds that appear to be meant for hamsters rather than humans?
Many cooks use wine corks in their recipes because of an Italian wives' tale that says adding a cork to a pot of tough meat or fish will make it more tender.
There are lots of conflicting rules for cooking pasta, but one thing you should definitely never do is rinse pasta, sending starchy liquid gold down the drain.
So you want to impress those you're cooking for, eh? We've got an excellent list of spices you should be using to add some wonderful flavor to your dishes.
There is a whole world of delicious dishes out there featuring the unique ingredient that is tripe. Find out exactly what it is and how to make it edible.
Pouring boiling water right over your tea can actually ruin the flavor. Instead, you should be using water that's a little cooler than boiling temperature.
Salt is a crucial part of any dish - our guide gives you a rundown of some of the most common varieties, their origins and flavors, and how to best use them.
Believe it or not, gooseneck barnacles are edible and delicious, even if they look like space aliens. Here's everything you need to know about eating them.
One of the best ways to de-stress and celebrate is to cook for people you love, and it looks like people have been looking for comforting dishes all year long.
Pick a couple of these great Thanksgiving sides and round out your dinner table. It's not like it'll buckle under the weight of a couple of extra dishes, right?
In the cold months, we crave heartier dishes, and while they may take more time to prepare, the delicious smell they produce makes it totally worth it.
Chuck is usually ground up or unwanted, making it a cheaper cut of beef. But thanks to sous vide, you can transform even the toughest cut to the most tender.