Join us as we explore the tips and tricks that Ina Garten has taught us about cakes, from how to keep crumbs out of icing to steering clear of fake vanilla.
Pork shoulder and pork butt are flavorsome cuts with some subtle differences in how they can be prepared and used. Here's some expert advice on cooking them.
Unrefined oils, like walnut oil, are much more sensitive to heat than their refined counterparts. So there's tips to always keep in mind when cooking with them.
Pork shoulder and pork butt come from surprisingly similar parts of the pig, but they are distinct cuts of meat and perform better in unique circumstances.
For a taste of Aperol in a drink that feels refreshing and new, try the easy-to-make paper plane, a trending drink for the summer that's similar toa spritz.
While it's true that marinades can make meat and plant-based proteins extra flavorful, there's a delicate balance of ingredients needed, including salt.
Ice cream and frozen custard are quite similar but have a couple of key differences in their ingredients and how they are churned in their respective machines.
There's a science to crafting the perfect marinade, which usually contains oil, sugar, salt, spices, and - most crucially - acid. But don't add too much.
Although we are trained to put marinated meat in the fridge, you will have better results if you marinate it at room temperature (for less than 2 hours).
Nothing quite hits the spot like a grilled steak, but not every cut is best suited to the unpredictable heat of a grill. Our expert says to use these cuts.
Sweet corn is no stranger to barbecues and cookouts. It's at home in cornbread and stews -- but ice cream? You might be surprised by how delicious it is.