Spray an 8- or 10-cup gelatin mold or Bundt pan with nonstick spray. Combine gelatin and cold water in a small bowl; let sit ...

After this year’s Thanksgiving feast, I had more leftover broccoli casserole than I expected. So, rather than reheating and ...

After reading the recipe, I immediately knew Bacall’s instructions would be tricky for a modern palate. The recipe calls for ...

Heavy cream (aka heavy whipping cream) is ideal for desserts needing structure, like trifles or icebox cakes. Whipping cream (aka light whipping cream) works well for soft dollops on pies, puddings, ...

Read this before returning to the grocery store. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking ...

Experience the joy of making rich, creamy treats at home with Ninja Creami recipes that skip the fancy mix-ins but never ...

The cooling nights, soft light, and presence of a bowl of waiting apples in the kitchen often herald a shift in eating ...

I need heavy cream, but the grocery store only has whipping cream. Is it okay to use it instead? Will it ruin my recipe? A food expert weighs in. Heavy cream (aka heavy whipping cream) is ideal for ...

The Curry Lentil Soup from What’s Gaby Cooking is the total package. It has an exceptionally rich flavor and texture, thanks ...

The British brought the cheesecake to America, and the rest is history. The invention of cream cheese in 1872 by William A.

Lewis’ tender, baking-powder-raised and buttermilk-kicked biscuits are the stuff of legend, and to this day, Peacock leads ...

Order the pierogi and potato pancakes, keep the table simple, and enjoy the kind of Michigan comfort meal people talk about ...