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Layla Schlack

  • Recipe

    Scotch Blondies

    Scotch's vanilla flavors enhance these soft, chewy blondies, while its toasty, smoky nuances make a nice counterpoint to the sweetness. Use a blended Scotch and save your single malt to…

  • Article

    How to Cook with Fresh Turmeric

    You likely know turmeric best in its dried, ground form; the orange-hued spice, which can stain fingers, is often included in curry blends. But more supermarkets are now carrying turmeric…

  • Recipe

    Satsuma Cranberry Sauce

    Fragrant satsumas add bright, juicy, floral sweetness to tart cranberries. If you’re a Negroni lover, you’ll enjoy the flavor of Campari with the citrus, but if you don’t drink it,…

  • Article

    The Tough Truth About Chewy Chicken

    If you’ve ever cooked a chicken breast and had it turn out tough and chewy, it might not have been your fault.

  • Article

    “Cracking” Quail Eggs

    You can't just crack a quail egg like a chicken egg. Here's how to do it.

  • Recipe

    Quail Egg-in-a-Hole

    Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or…

  • Recipe

    Chocolate Cognac Truffles

    Truffles always feel like a special treat, but these are straight-up lavish. Cognac gives them intriguing notes of spice and wood, plus the spirit’s signature warming flavor.

  • Article

    Rye Fidelity

    By staying true to an 18th-century distilling technique, one whiskey maker lets the grain’s flavor shine.

  • Article

    Technique: How to Core Cabbage

    Have you got a lot of cabbage to be cored and sliced? First, peel away and discard any tough outer leaves. Then, cut the cabbage into quarters through the base...

  • Recipe

    Citrus-Herb Turkey & Gravy

    Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those…