I don’t normally mention foods that I either don’t like or have major problems with. I’m going to make a little bit of an exception in the case of Trader Joe’s Buttermilk Biscuits because I have heard that lots of people have had problems with these and I have some tips that …
Sometimes the simplest cookies are the most satisfying – and these sugar cookies certainly fit that description. The cookies are pretty much a classic, easy-to-make sugar cookie that I flavored with a ton of fresh lemon zest. This gives them a bright, clean lemon flavor that reminds me of really good …
I’ve mentioned laser-cut cupcake wrappers before, and while I have my objections to the fact that you can’t bake directly in them – partially because they’re so holey that they couldn’t hold the batter even if you wanted to bake in them – it’s hard to deny that they make …
Your most basic peanut butter contains just peanuts and some oil to help the peanuts blend together into a smooth paste. There are two distinct types of peanut butter: “regular” and “natural”. “Regular” is the term I’ll use to define your standard peanut butter and jelly sandwich peanut butter, and a category that includes …
Whisks are often the best tools for mixing up a batter. Because of the way that the multiple strands of wire weave through the ingredients, it does an efficient job of combining them all without overmixing anything. Unfortunately, a whisk doesn’t work well for all types of batter. Brownie batter, for instance, …
Crustless Quiche is one of my favorite easy dinner dishes to make. Quiche doesn’t sound like it would be a quick-fix dish at any time, but this quiche doesn’t use a traditional pastry crust, which really cuts down on the prep time. Instead, the quiche filling includes some all purpose …
Cornell University researchers studied nearly 800 family cooks and determined five distinct types of cooking personalities, types which supposedly influence the types of dishes that you make and what your “food biases” are. The study was done mostly to show that what we think we’re eating – …
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