Quick breads should be moist but not soggy, so we often need to get rid of extra liquid in the batter. In some recipes, like zucchini bread, we squeeze all the excess water out of the shredded zucchini to avoid a soggy loaf. We can’t squeeze our pumpkin puree (that would be messy!), but cooking has the same effect.
With heat, some of the ...Read more
Whether you’re looking for a comforting dish for the fall or a quick meal for a weeknight dinner after a long day of work and school, these pork chops are perfect for the whole family. Our recipe tester, 10-year-old Zoe, wants kids to know that “it looks fancy, but it’s something you can do yourself (with a little help).”
Apple Cider-...Read more
Shrimp is the most popular seafood in the United States. These slightly sweet, mild-flavored crustaceans are full of interesting science. Take a deep dive into these shrimp-ly fascinating facts.
They change color when they cook
Most raw shrimp are a gray-black color. But when you cook them, they turn pink! Why the color change...Read more
Pão de queijo (cheese bread) are small rolls with crunchy exteriors and uniquely chewy, stretchy centers. Instead of using flour like most baked goods, they use a surprise ingredient: tapioca starch. Tapioca starch (also called tapioca flour) is made from cassava root (a plant native to South America) that has been ground up into a powder. When...Read more
Cooking whole carrots requires only a tiny bit of prep (just peel and go!), but they take longer to cook through than smaller chopped carrots, especially on their thicker ends.
If you roast whole carrots uncovered, the dry heat inside your oven will turn the carrots’ outsides dry and leathery before the insides are tender and cooked through. ...Read more
One key to flaky, tender scones is the ingredients you use, but another is the temperature of those ingredients. Using chilled butter — and mixing everything together quickly, before it warms up — helps create those perfect flaky layers.
Using frozen berries helps keep the dough’s temperature low. It also prevents the bright berry color ...Read more
Instead of a sundae, serve this ice cream pie for dessert. You can use whatever flavor of ice cream you want and even add your favorite sundae toppings, too! You can even make this sweet treat up to a week in advance if you’re pressed for time as summer winds down, school starts and your daily grind begins to change.
Cookies and Cream Ice ...Read more
If you think oatmeal comes in a packet, think again. They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.
To shorten the usual half-hour ...Read more
For this recipe we wanted a drinkable frozen treat like Del’s Frozen Lemonade. We found that the best way to create a slushy frozen drink texture was to freeze half of our limeade mixture in ice cube trays and then blend it with the rest of the chilled liquid. Blending solid cubes with some liquid helps the cubes break down faster and create a...Read more
As the kids head back to school, these chewy granola bars are great to have on your baking menu. It’s a perfect make-ahead snack and travels well.
A quick note: Don’t use quick, instant, or extra-thick rolled oats in this recipe. Rolled oats (also called old-fashioned or regular oats) are whole oats that have been steamed and then rolled. ...Read more
The secret to our cobbler is that we bake the berry filling before topping the cobbler with the biscuit dough. Then we bake it again to get our fluffy, flaky biscuits. This works so well because if the berry filling is hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top....Read more
This recipe is designed for peak-oftheseason, perfectly ripe tomatoes and peaches from your garden or a local farm. It’s perfect for heirloom fruits — a term used to describe varieties that can’t withstand the rigors of long-distance shipping and are therefore locally grown and readily found at farmers markets. If you like, serve this ...Read more
Cheesecake is delicious, but baking a big traditional one can be tricky. You have to bake a large cheesecake inside another pan filled with water to make sure it bakes evenly — a fussy and delicate maneuver in the oven. Smaller cheesecake bars are just as delicious, with a crisp graham cracker crust and a tangy, custardy filling, and are much ...Read more
Looking for a sweet bite in the morning? Adding raspberries to your muffin batter yields a tasty bite the whole family will enjoy. And while you’re snacking on these delicious muffins, you can teach the kids some fun facts about raspberries!
For example, even though raspberries are fruits, they are actually NOT berries. Scientifically ...Read more
A summer treat that’s fun for kids and adults alike, paletas are easy to make and simply delicious. And while fresh fruit tastes best, you can use 1 pound of frozen strawberries, thawed and drained on paper towels, in this recipe.
Strawberry Cream Paletas
Makes 6 paletas
3 1/2 cups strawberries, hulled
1/2 cup heavy cream
1/4 cup honey
The Fourth of July, also called Independence Day, is an American holiday celebrating the signing of the Declaration of Independence — which happened (no surprise!) on July 4, 1776. The Declaration of Independence stated that the American colonies were no longer under British rule; they were now independent states.
Today we celebrate ...Read more
This pretty, simple snack cake is a perfect way to use fresh summer produce! It’s also great for after school (or even for breakfast, if you’re in need of a special morning treat). The blueberries and raspberries add bright color and fresh flavor. You can substitute frozen berries for fresh if you like. Just thaw them before using!
Berry ...Read more