Hanukkah is a Jewish holiday that is celebrated for eight days and nights, often in December. It remembers a story about a very important temple that had only enough oil to burn a menorah (a special lamp) for one night, but the oil lasted for eight nights instead. That said, oil plays a very important role in this holiday’s history, so ...Read more
The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. If you get ...Read more
Most pumpkin pies — like the ones on your Thanksgiving table every year — have fillings that contain pumpkin puree, cream, sugar, spices and eggs. Because of the eggs, which make the filling nice and thick, these pies need to be baked, often for a long time. In our pumpkin pie, however, we don’t use eggs. Instead, we use gelatin — the ...Read more
Different types of food can give you different types of energy. Sweet foods such as cookies and candy give you a lot of energy, and fast — but that energy lasts for only a little bit of time, since sugar moves quickly through your body. But foods such as these energy bites that combine complex carbohydrates (oats!), protein (nut butters!), and...Read more
Karanji are a type of dumpling popular in Maharashtra, India. They’re typically fried and can have sweet or savory fillings. You’ll find karanji in several parts of India, and they are called by different names in different languages.
You can eat karanji any time, but they’re especially popular as a snack during the festival of Diwali, a ...Read more
If your children hit the jackpot while trick-or-treating, you could be swimming in candy for weeks! Put the abundance of M&M’s to good use by making homemade cookies with the kids. You can also teach them about the candy while you bake!
Did you know? The M’s printed on M&M’s stand for the last names of their inventors: Forrest Mars and ...Read more
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