Cooking

When thinning out too-thick dressing, take into consideration its major components.

Six mason jars of the same granola doesn't work for everyone. Make small batches in your handy air fryer.

Does hot cheese fondue poured into a hollowed out baguette sounds like a lot of one thing? That's because it is.

It's all the best parts of French onion soup, with the warm carby embrace of pasta.

This fool-proof method is how you can thaw pizza dough fast and without risking "hot spots" in the microwave.

Use this simple technique to make tall, soft and fluffy, stale-resistant rolls.

The new year deserves a weirdo baked brie with seasoned ground beef and taco fixings.

With this simple trick, your sandwiches will never again be boring.

Sorry pigs, but roasted pickles wrapped in pastry dough might have you beat.

For clumpy granola clusters that don't hurt the roof of your mouth, try these tricks.

Christmas is here, and it's finally time to light your pudding.

If nothing else, it makes an excellent Dole Whip dupe.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

The sweet, aromatic cinnamon-sugar mixture caramelizes on the thin, flaky layers of the pastry.

When coated with garlic butter, ham, and cheese, canned biscuit dough transforms into something special.

Use this easy restaurant technique to make the fanciest cheese toast for Christmas or New Year's Eve.

This homemade-ish treat is ideal for anyone allergic to effort.

This Cuccidati recipe is a major glow up from the packaged Fig Newtons of your childhood.

Whipping up a bowl of hard sauce made me wonder, "what other frostings should I add brandy to?"

Why wait to get your holiday vibes on when you can air fry a bowl of chestnuts in 10 minutes?