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Gooey and Fudgy: Hershey's Ultimate Chocolate Brownies
Recipe Review

Got a serious chocolate craving? These brownies will do the trick and leave you wishing you had room for more. They're intensely chocolately and so fudgy you almost need a spoon. You'll definitely nee...

What's the Difference? Gelatin Powder, Gelatin Sheets, and Leaf Gelatin

We've been having a bit of a debate at Kitchn Central stemming from a comment left on our post about Spanish Desserts for Fall. Reader MSN asked about substituting gelatin leaf (called for in one of t...

Impossible to Resist: Apple Cider Doughnuts

The way we see it, if you drive out to an orchard and spend a wholesome afternoon picking apples, you've earned a doughnut at the end of the day. Besides apple cider doughnuts are as seasonal as the a...

The Perfect Finish: How Do You End a Meal?

For some of us, it's a nice slice of pie. For others, maybe a wedge of cheese or a cup of coffee does the trick. Whatever that "little something" is, our meal doesn't quite feel complete until we've h...

The Charm of Jacques Pépin & Scharffen Berger Chocolate

What's the Difference? Crumbles, Grunts, Cobblers, and Buckles

When it comes to dessert - especially those involving fresh fruit and pastry! - we're often too busy spooning up another bite to care what it's called. But these playful names definitely grab your att...

In Praise of White Chocolate

We've been thinking a lot about white chocolate since hearing it discussed on Good Food last week. This chocolate definitely gets short shrift in the food world, and we admit to often passing it over ...

Quick Treat: How To Make a Perfect Ice Cream Sandwich

Something about spring makes me want to throw healthy cooking to the wind. Of course there is plenty of good cooking to be done in the spring with all those temptingly fresh vegetables, but after the ...

Good Question: What Is Vanilla Powder?

As you restock your pantry and tools this week we'll be looking at a lot of pantry and baking staples. Here's a good question from Anne on one of our favorite baking staples: vanilla. I'm just curious...

What's the Deal with Marcona Almonds?

Marcona almonds have been enjoying a steady rise in popularity over the past several years. They receive prominent displays at gourmet markets, get name-dropped on fancy restaurant menus, and are freq...

Recipe Review: Butterscotch Pudding from Gourmet

We are officially obsessed with pudding and couldn't wait to try this recipe for a butterscotch version from Gourmet. To be honest, it was so easy and quick to make that we don't know why we waited as...

Hot Design: Jamie Oliver's Chutneys and Marmalades

It's no secret that most of us here at The Kitchn have a big fat crush on Jamie Oliver. Ever since the beginning of his Naked Chef days he's just been so endearing, and so good with that particular br...

Basic Technique: How to Work with Gelatin

Faith's post on Blood Orange Jelly Smilies got us thinking about gelatin, which is that crazy substance that makes liquids set up into a wobbly solid. Working with gelatin is pretty straight forward m...

Word of Mouth: Gâteau St. Honoré

Gâteau St. Honoré (gah-toe saint on-or-ay), noun: Named for the patron saint of bakers, this is a confection with a pâte brisé (pie crust) base, a ring of pâte à...

Blogging Cook's Illustrated: Quick and Easy Sugar Substitutes

This time of year, we often come across recipes that call for sugars we don't normally use or remember to keep stocked, like superfine or confectioner sugars. What to do if you find yourself short? Th...

Weekend Project: Make Macarons!

We've been dying to try our hand at homemade macarons every since we started talking about macarons being the next cupcake. We're thinking of attempting a holiday version to give as gifts this year! H...

Good Food with Evan Kleinman: Tips for Stress-Free Holiday Baking

As much as we love baking fresh goodies for all holiday gatherings starting to happen this time of year, the task can often become time-consuming and stressful. No more! This week on Good Food, Cindy ...

Canned Pumpkin: What Is It Really Made Of?

A lot of professional and home chefs swear by canned pumpkin for its convenience and consistent flavor and texture. But we recently learned something rather surprising about this pantry item......

Look! Candied Whole Clementines

Remember our love for Nigella's clementine cake? Well, this new little product from Market Hall Foods could put one of those easy cakes over the top this fall. ...

Good Product: Maple Sugar

We picked up a bag of maple sugar on a recent trip (we should say "pilgrimage") to the King Arthur Baker's Store in Norwich, Vermont. It was a passing whim. We'd never used maple sugar before. We did...

Living the DIY Wedding: The Cake

We've finally reached dessert in a series of posts about making my wedding a couple of weeks ago. I've already written about the main dishes and the accessorizing of the fish. Even though I knew it wo...

The IKEA Pantry: Elderberry Flower Syrup

We were recently at a party where a British expat suddenly launched into a longing rhapsody over elderflower syrup. "Why," she asked, "do Americans not have this? In England elderflower syrup and soda...

Hot or Not: Pickle Popsicles

A little while back the New York Times reported on these new Pickle Pops from Texas. Sour pickle juice seems to have hit a sweet spot, because these are getting really popular. We've never tried them,...

Easy Spring Dessert: White Stilton with Lemon

We don't serve dessert cheeses very often. They are simply not as common, perhaps, in casual homes and kitchens across America, and we just just don't think to pick them up. We drift first towards cak...