Baking with "formulas" instead of "recipes" is the best way to go...it can also save you if you screw something up.
Wok: Just a big frying pan, or something more?
Newsflash: A new cottage cheese has hit the market, and it's a cheese-lover's dream.
Adventures in troubleshooting a problem pound cake...
Carob can actually be tasty - as long as it's not health food.
A new gadget seeks to save your eyes; has added benefit of making it easier to consume bubbly.
It is often said that the true test of a chef is how well they cook eggs. The Food Geek is not a chef, but he does have some advice on scrambling eggs.
Two different store-bought chicken broths yield dramatically different results in a risotto.
Making brioche isn't as hard as getting past the fear of the unknown.
We put three renditions of the classic French cherry dessert in a side-by-side tasting.
Why does the label on the pectin box warn against making a double-batch of jam, and is there anything that can be done to remedy the situation?
Cupcakes are the perfect dessert for the summer, especially topped with summer's greatest gift...fresh berries!
When the restaurants are closed, just make it yourself.
When it comes to chocolate, what looks like a reasonable serving size might not be realistic.
This pastry case staple shines in summer.
A sophisticated cocktail at a late night party.
What do you do at Tales between seminars? Make cocktails in your hotel room, that's what.
Smooth silver tequila paired with lime juice, rich sherry, and fig jam...
Cocktails in a revolving lounge...a good experience or not so much?
Basil is the King of Herbs, and it's the right time to use it in foods. This week, we explore what it goes well with, and how to maximize its flavor.
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