Bran muffins are usually made with wheat bran. It’s relatively low in fat and calories, while being very high in fiber. It also has a decent amount of protein. All these make it a good choice for a filling and healthy muffin. The only problem is that wheat bran …
In their ceasing quest for culinary excellence, the cooks in America’s Test kitchen will test every ingredient, every pan and every recipe they come across. I recently read one of their pieces that really struck a chord with me. It was a taste test of vanilla – extract, imitation and whole beans …
It’s almost the end of April, which means that Mother’s Day is just around the corner. The holiday falls on May 11th this year (just under two weeks away) and it’s time to get serious about shopping for something special for Mom. Last year I made up a little gift guide …
I had such success with my slow cooker french dip the other week, I couldn’t wait until I had the opportunity to break out my slow cooker again for another dish. My trip to Dallas put me in the mood for some barbecue and I decided to try and adapt …
Lately, I’ve been watching more Gordon Ramsay – both the new season of Hell’s Kitchen and Kitchen Nightmares (UK version, not US) – and have been enjoying it more and more. While the US shows play up the more sensational aspects of Ramsay’s character a bit more than …
I have never been a big fan of nuts in brownies. They’re usually included to provide a crunchy contrast to a fudgy, chocolaty treat. After eating many brownies that were more nuts than chocolate as a kid (before I wisely realized I should carefully inspect the brownie before eating it), I decided …
When recipes are written, it’s pretty common for the cook or baker to direct you to use “good quality” this or “high quality” that. It’s logical that the better your ingredients are, the better your finished product will be and simply recommending the use of a high quality product is much easier …
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