I've always been baffled when forced to choose between heavy and whipped cream at the grocery store. Isn't all cream more or less the same thing? Not exactly, I discovered when I finally searched for the answer. There are differences in milk fat content. All cream contains at least 18 percent milk fat: "whipping cream" is made up of 30 percent, while cartons labeled "heavy cream" or "heavy Read more

When serving a large crowd on a special occasion, I recommend making at least one casserole-style dish that can be prepped in advance and baked while the party gets going. Lasagna and macaroni and cheese are great ideas, but if you want something a little more unexpected, make the Barefoot Contessa's Conchiglie al Forno, or baked pasta shells with mushrooms and radicchio. It's a rich, hearty, and Read more

Homemade whipped cream is one of those dishes that I've made so many times that I don't consider it a recipe. Once you know the basic proportions, you can get creative and flavor the whipped cream with everything from extracts to liqueurs to spices. Experimenting with different kinds of sugar will also result in varied texture and flavor. The most important thing to remember when whipping cream Read more

Here's a question from CasaSugar Community member GrayC25 from the Assisted Living group: "My husband and I are getting ready to close on a new house. We've tried to pick out paint colors, and we have decided on a really pretty, warm cream color for the master. In our previous home, I had painted the master bedroom a dark mocha color. Not chocolate but not tan either. It was a dark color but not Read more

Although I'm not of Italian descent, I think pasta is one of the most comforting dishes out there. After a long weekday, there's nothing like coming home to a steaming bowl of luscious noodles in a rich and flavorful sauce. My favorite pasta of all time could very well be this creamy sun-dried tomato and bacon spaghetti. I've made it a million times and never tire of the combination of salty Read more

When I was a new cook, I was afraid of eggs. After all, it's said that a true way to judge a chef is by his or her egg-making skills. Luckily, with a little research and a lot of practice, I've overcome my fear and now enjoy eggs — poached, boiled, fried, etc. — on a regular basis. However, I'm always on the lookout for new tips, and one I recently came across involves scrambled eggs. In his Read more

Gone are the days when off-white hues used to remind us of Grandma (no offense). Creamy separates have since been revived, recut, and rejuvenated to evoke modern marvel. It's a great alternative to the usual black and white schematic, and the softer tones give off a sophisticated Parisian touch. Take cue from Selena Gomez — in Christian Cota — and don head-to-toe cream with black Read more

Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with Read more

Nothing like starting your Monday morning with some delicious looking cream puffs! Rarethinking uploaded these delectable little golden pastry nuggets to the Savory Sights group in the YumSugar Community. She says, "I made these during Christmastime! They were my first cream puffs, and man do they look pretty." I have to agree with her; they do look pretty...pretty tasty! Have you made Read more

I love any food or drink with a good story behind it, from Singapore Slings to Kentucky Hot Browns. That's why I've been wanting to make the Eton Mess, a strawberry dessert recipe with hundreds of years of English custom behind it, practically forever. This no-cook berry pudding was first created sometime in the 1800s at Eton College, one of Britain's most distinguished public schools. It's Read more