Martha Stewart's Original Eggnog is one of those recipes. It's been around since the early '80s, and there's a reason it's ...

This week wraps up our series dedicated to chocolate pie, in response to Sheila Yount's request for a rich chocolate meringue ...

A stand mixer is an essential appliance for anyone who loves to bake, but there are some important things you need to know if ...

That’s exactly what happens when you sink your teeth into the deviled potato skins at The Governor in Milford, Ohio – a dish so perfectly executed, it’s worth planning an entire road trip around.

The eggnog recipe hasn’t changed much since medieval Europe. But some liquor brands have embraced a more modern twist on this ...

Whip the heavy cream to soft peaks, then add in the melted white chocolate—just make sure it’s not too hot. Continue whipping the cream until stiff peaks form. Cream whips up much faster than egg ...

Homemade Eggnog is one of those holiday traditions I look forward to every year. Rich, creamy, and flavored with nutmeg, it’s ...

We've got an expert tip for you to transform store-bought vanilla ice cream, making it both fluffier and lighter.

Erin Merhar is a creative entrepreneur and food stylist with over a decade of experience developing recipes for cookbooks, editorial outlets, and leading consumer brands. Most recently, she was the ...

Use very cold heavy cream when whipping. Chilled equipment is optional, but cold cream is a must. The combination of a whisk and a bowl is the best method to whip a small amount of cream. For larger ...

The eggs vs. egg whites debate is one that has raged on in health and nutrition circles for decades. After all, a morning scramble is a go-to meal, whether you stick to the Mediterranean diet, MIND ...