- See our employees' best friends
- The best gifts under $100 for gadget geeks
- Learn how to decorate holiday sugar cookies with love
- Ben and Jen have family fun on a rainy day with Violet and Sera
- The most dazzling red-carpet looks of 2012
- Thoughtful gifts for your number-one dad
- Vitamin C-rich recipes to ward off kids' colds
- Get your hands on the best leather gloves for every occasion
- Design ideas to steal from a mansion-turned-hotel
- Check out the hottest shirtless TV moments of 2012
- Test the best life hacks of the year
- Gluten-free chocolate cake recipe
- CelebStyle: Sneakers are the celebrity accessory of the year
- Make your own shower and tile cleaner
Posts for December 17th 2012
This year was a foodie's dream, with loads of new food products emerging to the market. New twists on classic foods like cake-flavored marshmallows, Wonka candy ice cream, and Girl Scout cookie-flavored candies added a few new items to our grocery list. Check out our 2012 favorites, and tell us which new food from this year you found most delicious. We can't wait to hear what you have to say in the comments!
Whether you're hosting a casual game-day viewing party, a ritzy cocktail party, or something in between, we have an appetizer to match. Keep reading for our favorite party bites from mini twice-baked potatoes to zesty quick-pickled vegetables (and many more).
This holiday entertaining season, make certain to master at least one back-pocket appetizer — a treat so easy and low-stress that you can whip it up in a flash to fill out a menu, or have it on hand if guests will be unexpectedly popping over. I can tell you now, that these salty-piney-sweet nuts will be mine.
Crisp and crunchy, with a hit of breath-freshening rosemary these nuts are dangerous in the best way; I can't seem to stop at a small handful, much less one or two. I suspect you will feel the same way.
While many people squirrel away sparkling wines for special occasions, we tend to live by the mantra that anytime is a good time to celebrate with a bottle of bubbly. Thankfully, the rest of the world shares our enthusiasm around this time of the year. We've been hard at work popping bottle after bottle to discover downright delicious sparkling wines (for any budget!) to enjoy on New Year's Eve — or, of course, any time of the year. Click through to see them all — and share your sips with us. What'll you be drinking come Dec. 31?
Even adults love the adorable shapes and vibrant colors of an iced cutout sugar cookie. If you've ever wondered how to decorate these festive treats at home, this video will teach you three ways to do this using royal icing. Whether you're looking to precisely pipe, spoon it on, or marble together two (or more) colors of icing, this video has you covered.
- Tracking nine NYC chefs who shuttered doors and disappeared from the city — Zagat
- Plan the menu for a blowout Christmas feast — HuffPost Taste
- How to serve a perfect cheese plate — Tasting Table
- The top viral food videos of 2012 — Eater
- Watch the first episode of Epic Chef from the Epic Meal Time guys — Grub Street NY
- The makers of "pink slime" sue Jamie Oliver — Delish
- Light, fresh recipes to start the New Year right — The Kitchn
- A pickle recipe you probably haven't made before — Saveur
Miso and I are having a bit of a moment. Essentially any weeknight I'm dining solo, my plate is filled with steamed kale tossed with miso butter and topped with a poached egg or two. My snack of choice? Miso kale chips with tingly shichimi togarashi. Miso carrot soup: check! Miso-glazed salmon (take a wild guess). And this — tangy miso mustard sauce made luscious with a hefty dose of butter — is sure to enter the rotation. For starters, I'll be slicking steaks with a light coating, drizzling it on pork chops, and tossing it with snappy, steamed vegetables, and (shamelessly) eating it with a spoon . . .
Many kitchen unitaskers are simply not worth the money or precious cabinet space. So when we find ourselves turning to one of these much-maligned tools time and time again, it only seems fair to share the tip. As a sneaky bonus, with creative thinking, a few of these unitaskers even shed their one-trick pony reputation. Click through for our top picks from stocking stuffers to bigger-ticket items.
I recently learned that making homemade hard candy isn't as easy as it looks. It's all about timing and temperature to make sure the candy reaches the proper consistency. To complicate matters further, it's stretched and pulled while still hundreds of degrees hot. Keep these three tips in mind for a smoother candy-making experience.
- Use a probe thermometer instead of a candy thermometer. The digital reading allows you to monitor the current temperature as well as set a desired temperature, so the thermometer will beep when the candy has reached the set temperature. Scorched pans, begone!
- Wear rubber welding gloves. It seems silly, but candy has the potential to seriously singe your fingertips. Since candy hardens so quickly, you really need to work with it while it's molten lava hot. Wearing thick gloves is the only way to make that happen safely.
- Keep the candy warm with a heating lamp or an electric stove. In my kitchen, I placed the candy atop a Silpat-lined metal cookie sheet, then placed the cookie sheet atop the electric stove. Set the temperature to the lowest setting ("1" or "Melt" on most stoves). It keeps the candy warmer and thus malleable longer, so the candy doesn't harden before you have a chance to stretch and cut all of the pieces.