Is there anything better than the smell of a fresh ice cream cone?

I’ve come to an important realization: While hot fudge is fine and good, an ice cream sundae just isn’t complete until it has thick, salty caramel drizzled on top. With summer right around the corner, I think it’s time for us all to practice our ‘quick, make a batch of caramel!’ skills.

Graham cracker crusts are much more foolproof than the elusive flaky pastry crust. With a these simple crusts, there is no longstanding debate over shortening versus butter or what temperature your marble pastry board should be.

My friends Rachel and Alex live around the corner from me in the funky, historic urban neighborhood of Clintonville near downtown Columbus, Ohio. Our homes share some similarities: The worn-down beauty of an old kit house, a small yet bountiful yard, a modest kitchen.

I’ve recently run across three recipes calling for superfine sugar: one a delicate cake, one a soufflé, and one a pudding. Each recipe had enough details to consider as it was.

Bold looks for kitchen lights are having a moment. More and more, we are seeing bright colors and large industrial-style looks that previously would have been relegated to other rooms

Chive blossoms have been the prettiest thing at the farmers’ market for two weekends in a row, and both neighbors on either side of me here in Seattle are growing them in the front yard. I’m seeing them everywhere I turn! But what are chive blossoms? Simply put, they’re wild chives with beautiful purple flowering blossoms.