I got one of these because I rarely use all of a red onion at once. I cut off a few slices and then I wrap up the rest and store it in the fridge, where it gets lost and turns into the creature fro...

I recently baked some stuff for my mom, who is sensitive to egg whites but loves egg yolks. The standard "just use the whites and leave out the yolks" advice didn't work here, of course, because I...

I eat brown rice regularly, but I use my pressure cooker, and the recipe for "Mushrooms and Leeks with Saffron Brown Rice" from Lorna Sass's book

“This resting step ensures a thin and uniform structure to the finished baked good, as with the hollow shells of popovers or the paper-thin quality of crêpes.” This i...

Take out the beans and add a stick blender, and this is very very close to Cook's Illustrated 's recent recipe for "Creamless Creamy Tomato Soup," which I made again last night.

Emily: I had the same problem. I baked a 2.1-pound spaghetti squash for about 70 minutes at 375°. This was my first squash baking, so I didn't know how tender the hard shell neede...

I got this from amazon a few years back because it was sooo cheap, I had other Calphalon anodized aluminum cookware and liked it, and I didn't have a traditional 12-inch skillet at the time (only n...

The recipe instruction say "use the feed tube to stream in the olive oil and water," but water is not an ingredient in the recipe.