All Posts In How-to

5 Fun Things to Make with Sprinkles for the Holidays

by in Holidays, How-to, December 4th, 2013

5 Fun Things to Make with Sprinkles for the HolidaysDuring the holidays, I want everything to have an extra layer of sparkle, even the food — okay, especially the food. Sprinkles, from the silver BB-like dragees to edible glitter and shimmering sugars, deliver that extra layer of over-the-top, spectacular visual joy to my holiday expectations. These colorful, shiny confections add some glamour without much extra effort, not only to desserts but also appetizers and drinks, and they balance out savory dishes with just a touch of sweetness. Here are some ideas for fun and easy ways to add sprinkles to your holiday creations.

1. Eggnog Party Rims
Dressed up with red and gold sugar and tiny white nonpareils, these vintage cut-glass mugs brimming with eggnog are ready to party.

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15 Things You Didn’t Know You Need to Know for Thanksgiving

by in Holidays, How-to, November 22nd, 2013

Thanksgiving is less than one week away. You’ve got your essentials covered and your guest list set, but here are 15 things you didn’t know you need to know for Turkey Day.

#1. How to Make a Thanksgiving Stuffing Cake
Yep, that’s just what it sounds like: Stuffing baked in a Bundt pan, iced with mashed potatoes, drizzled with cranberry sauce and garnished with fried onions for an entirely new Thanksgiving side dish experience. Get the recipe and watch Food Network Kitchens show you how it’s done.

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Top Turkey Tips from Food Network Kitchens

by in Holidays, How-to, November 18th, 2013

Top Turkey Tips from Food Network KitchensWhether this year will be your first, tenth or hundredth time cooking Thanksgiving dinner, there’s always some stress regarding the turkey. We asked the experts in Food Network Kitchens for 10 tips to ensure a juicy, crisp-skinned bird every time — carved to perfection.

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How to Make Wildly Inspired, Wicked-Good Waffles Out of Anything

by in How-to, November 8th, 2013

After wrapping up our waffle project, we in Food Network Kitchens kept thinking of new things we wanted to waffle. Let’s share the fun: You waffle some foods and share your hits and misses. Here are five tips that will help you through your waffling adventures:

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Food Network Kitchens’ Waffle Iron Hits and Misses

by in How-to, November 6th, 2013

Food Network Kitchens' Waffle Iron Hits and Missesby Heather Ramsdell and Rupa Bhattacharya

While we were working on the waffle project, we got really into waffling. We were waffling foods left and right to see what waffling’s magical crispifying effect improved (and what it didn’t). Here are some of their stories:

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Waffle It: How to Pick the Best Waffle Maker

by in How-to, November 4th, 2013

How to Pick the Best Waffle MakerAfter clicking through our 12 Favorite Foods Totally Transformed with a Waffle Iron and Classic and Creative Waffle Recipes, you may find yourself in the market for a waffle maker. But before you run out and make your purchase, there are some important things to consider: Are you more of a classic waffler, or are you a bit more on the adventurous side? If classic is your go-to, then pick a waffle maker based on your favorite shape and thickness. If you’re looking to get creative, then consider a larger model, like a four-slice Belgian-style waffle maker — you’ll have more room to play!

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Patience + Sugar: How to Make Your Own Caramel Apples

by in How-to, October 31st, 2013

How to Make Caramel ApplesMaking your own caramel might seem daunting, but it is actually remarkably easy — you just need sugar and patience. And when the reward is gorgeous tart-sweet, just-chewy-enough caramel apples, it’s worth being patient.

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How to Make Roasted Garlic … to Ward Off Vampires

by in Holidays, How-to, October 28th, 2013

Garlic will keep vampires off your doorstep this Halloween — except friendly ones in their Twilight costumes, of course. Bonus: Once roasted, this vampire repellent is delicious. Follow our easy step-by-step how-to, then spread the fragrant cloves on toasted baguette rounds for a quick appetizer, or puree them into pasta sauce or soup. For the non-vampires in the crowd, it’ll be the hit of your Halloween party.

See how to make roasted garlic in five easy steps.

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How to Microwave Corn

by in How-to, August 17th, 2013

How to Microwave CornNow that there’s corn at every farmers market, we’re spending a lot of time husking it while wondering if there’s a better way. Last year, a video came out addressing this predicament that immediately went viral, racking up, at last count, more than 7 million YouTube views. In it, an adorable gentleman claimed that if you steamed corn in the microwave and then shook it out of the husk, it would slide out well-cooked and completely clean of husk and silk. We had to see this technique in action for ourselves. Our conclusion? Microwaving corn on the cob works, and it’s delicious. The corn comes out perfectly tender — with not a string of silk in sight.

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Easy As Pie — Simple Scratch Cooking

by in How-to, July 23rd, 2013

Easy As PieSome of my must-have travel items include three types of flour, two types of sugar and a collection of ground spices. Not your average vacation packing list, I know, but essential for me when hunkering down at the beach for two weeks. As my Instagram feed filled with photos of sugo, breakfast bread puddings and homemade pies, someone commented “don’t forget you’re on vacation.” But here’s the catch: I love cooking, and it never feels like a chore or something I want to take an extended break from doing.

My life as a recipe developer is driven by two goals. First and foremost is flavor, but a close second is creating recipes with easy techniques, so that people can see just how enjoyable cooking can be. Vacation inspires a lot of creativity in the kitchen, too. I found myself surrounded with super-sweet berries out on the North Fork of Long Island, and suddenly my mind was filled with thoughts of homemade pie. My go-to recipe is made using a food processor, as well as cornmeal and vinegar — three things I didn’t have at the house I was renting. Necessity being the mother of invention, I gave some more thought to my original recipe.

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