My Recipe Box


  • Episode 4: Fondant-Coated Cake
    Episode 4: Fondant-Coated Cake

    Covering a cake in fondant gives it a beautiful smooth finish, the perfect blank canvas for decorations.

  • Episode 3: Buttercream Effects
    Episode 3: Buttercream Effects

    If you don’t want to cover your cake with fondant, there are many decorations you can make with some basic buttercream and a piping bag. This video demonstrates how to create some of the most popular buttercream decorations, including pearls, ruffles, and rosettes.

  • Cake Decorating with Erin Gardner (Series Intro)
    Cake Decorating with Erin Gardner (Series Intro)

    Pastry chef Erin Gardner is one sweet genius...literally! She competed on the Food Network’s Sweet Genius and won. As the owner of Wild Orchid Baking Company in New Hampshire, she creates gorgeous custom cakes for weddings and parties all over coastal New England. And now she’s sharing her secrets with us.

  • Episode 1: Leveling and Splitting Layer Cakes

    The most beautiful cake decorations will be lost on your guests if they are distracted by a cake that’s lopsided or lumpy. This video demonstrates to build a great base for your cake: how to level, split and layer the cakes with filling so that they are straight and sturdy.

  • Episode 2: Crumb Coat for Fondant Cakes

    The whole point of covering a cake in fondant is to give it a perfectly smooth surface to decorate. But if you lay that fondant right over a bare cake, you'll get lumps, bumps, and color showing...

  • Fried & True

    The hardest part about reading this book might be deciding on a recipe to make.

  • Win a Cook on Clay Casserole

    Add a little Southwestern flavor to your kitchen. Enter to win a Cook on Clay casserole like the one Deborah Madison uses.

  • First Prize Pies

    Allison Kave promises that making pie from scratch can be deliciously rewarding.

  • My Paris Kitchen: Recipes and Stories

    Lebovitz’s candid stories about the (many) ups and (few) downs of living and cooking in France are eye-opening and often hilarious.

  • Salmon Cooked as You Like It

    A visual guide to what salmon should look like from rare to well done.

  • The Science of Pickles

    The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.

  • How to Carve a Whole Salmon

    Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.

  • Lights, Camera, Salad!

    Three sophisticated salads from our Moveable Feast TV show are ready for their close-up.

  • Awards Season

    Hollywood has golden globes and oscars, but the culinary world has a few buzz-worthy awards, too.

  • A Tip for Cooking with Scallions

    Learn when to use the light and dark parts of scallions.

  • Ice cream machines ready when you are

    There are (finally!) smaller, less expensive ice cream makers on the market now. Here are two worth considering.

  • How to Peel Jicama

    While the dark outer skin is easy to see and remove, there's also a fibrous layer just under the skin that should be peeled away.

  • How to Grill Juicy Chicken Breasts

    An old-school tool helps boneless chicken breasts cook more evenly on the grill so they stay juicy and tender.

  • How to Grill Fish Without Sticking

    Fish is notorious for sticking to the grill, unless you brush it with this surprise ingredient that's probably already in your fridge.

  • How to Grill Better Chicken Wings

    To grill your chicken wings evenly with plenty of crispy skin, try this tip from BBQ expert Steven Raichlen.

Cookbooks, DVDs & More