Sidestep pitfalls and ensure delicious, sweet, and flaw-free peanut brittle, with these tips from pastry chef and "Chopped ...

This tutorial provides a comprehensive guide to creating traditional Halloween candy apples with a perfectly glossy and ...

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Fall potpourri is a delight to have around the house in the cozy autumn months. But who wants to pay for what is essentially dried sticks and pinecones? Not me — especially in this economy. There’s a ...

Recipe Notes: For this recipe, you’ll need a kitchen thermometer. For greatest accuracy, use a digital one with a probe feature rather than an old-fashioned candy thermometer. Making toffee isn’t ...

Crumbled Heath bars! Dried cherries soaked in bourbon! Sichuan peppercorn! With Scott Loitsch’s basic recipe, your flavor options are endless. By Sam Sifton Today we have for you: Ice cream A puffy, ...

This Sticky Toffee Ayrshire Broonie is a rich, spiced Scottish dessert that combines the warming flavours of gingerbread with a gooey toffee sauce — a twist on the classic sticky toffee pudding. Based ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the recipes I’ve developed for this column come together ...

Easy to make, easy to eat and easy to love. By Emily Weinstein Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone ...

From berries and peaches to rhubarb, this versatile jam recipe transforms fresh fruit into deliciously sweet preserves. Once macerated, the fruit mixture is cooked into a glossy, jewel-toned jam. “The ...