Shallots and onions may seem similar, but each offers its own flavor and texture that can affect the dishes you make with them. We examined the differences between the two, and when it’s OK to swap one for the other.
Stock and broth are terms that are often used interchangeably in recipes and on product labels. While both have many applications in cooking, they have key differences. We spoke to a professional chef to learn more.
Liven your holiday table up with this perfectly set, deeply flavorful jellied cranberry sauce. It’s just as smooth and sliceable as canned cranberry sauce, but the flavor is so much better.
We’ve been testing cookie-baking tools for years, so you can trust our recommendations for holiday baking essentials. We’ve rounded up a baker’s dozen—13—tools for cookies and more.
New Jersey’s take on classic coffee cake features a thin layer of barely sweet yeasted cake as the base and an unapologetically massive layer of buttery crumbs on top.
Maximize your ratio of buttery, flaky pastry to deeply apple-y spiced filling in these homemade hand pies. They’re the perfect portable fall dessert.
We’ve long been fans of Bar Keepers Friend, keeping it in our homes and test kitchens to clean cookware, sinks, and more.
Wrapped in buttery and flaky biscuit dough spirals and finished with a sweet and spicy mustard glaze, these festive firecracker hot dogs are as delicious as they are adorable.
We tested both electric and traditional fondue pots to find the four best models that performed well and were easy to use and clean.
