Summer camp often means sports, swimming, insect repellent, campfire s’mores and cafeteria-style food – at least, it did before the rise of all kinds of specialty camps and specialty cooking camps for kids are joining the lineup this year. Sur La Table, in conjunction with Bon Appetit magazine, has planned out 
One of the easiest ways to infuse a citrus flavor into a baked good of some kind is to add lemon, lime or orange zest to it. Zest is not the same thing as the peel, or rind, of a lemon, although it is a part of the peel. The zest is …
What is crème anglaise?
Crème anglaise is a very rich custard that is often used as a sauce with other desserts. It is sometimes described as a “pouring custard” because it is thin enough to be poured and is not, unlike some pudding-like custards, thick enough to be scooped for serving. The custard sauce is made …
Cornell University researchers studied nearly 800 family cooks and determined five distinct types of 
Adding 
Two of the most often confused ingredients in the kitchen are sweetened condensed milk and evaporated milk. Their names are similar, and when you take into consideration the fact that sweetened condensed milk is frequently called “condensed milk,” the two products seem just about the same even though they are very different.
