Pain de mie is characterized by its distinctly rectangular shape and buttery taste. Perfect for toast and sandwiches, it's traditionally made in a Pullman pan but you can use any old loaf pan.
"A revelation." "Beyond our expectations." "Deceptively simple." "I don’t have enough superlatives to describe these beauties." That's what we're hearing about these grilled lovelies.
A soda fountain classic made with neither egg nor cream, this classic quencher is a summer staple for kids of all ages.
We were asked if "reusable" and "disposable" are the same thing when it comes to bamboo utensils. Our cooking advice guys explain whether to ditch 'em or dunk 'em in dish soap.
Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays, freeze, and simple as that, no more watery iced coffee EVER.
SLIDESHOW: Behold, the peach recipes—both savory and sweet—that you simply must try before summer slips away.
Yes, you can make a decent—actually, spectacular—pizza dough with whole wheat flour that gives you all the yeasty, crusty, hand-stretched goodness you want and deserve. Here's how.
No, not New England clam chowder. North Carolina clam chowder. It's a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.
Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.
Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You're welcome.
Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it's right-side up.
Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.