A nonfood magazine editor once asked me for a short dessert recipe for publication. I sent one for meringues made only of egg whites and sugar. The editor thought readers would not have mixers in ...

The Barefoot Contessa’s Easy Hollandaise Sauce is surprisingly easy to make. The hardest part is, arguably, remembering to take eggs out of the fridge. Garten uses room temperature egg yolks which, as ...

Eating homemade mayonnaise is the kind of luxurious pleasure -- like eating chocolate in the bath -- that shouldn’t require apology. Rich yet subtle in flavor, with a pillowy texture, homemade mayo is ...

Whether you’ve just unboxed a brand-new blender or you’ve had one for years and feel stuck in a rut, it is time to discover what this kitchen workhorse can do. There are so many things to make in a ...

When most of us take out our blender (especially this time of year) it’s to whip up a smoothie. And while smoothies can be a great on-the-go breakfast or snack option, that’s only scratching the ...

Mayonnaise is the latest proof that good things come to those who wait. All through the ‘80s and ‘90s it was demonized by the food police as the high-fat spread. Now it seems as socially acceptable as ...