We're here for the comeback of retro desserts, resurrecting favorites from grandma's recipe index cards like the beloved Lane cakes or mid-century spiked punches. Before you go full-on jello salad ...

I’ll be honest – I used to mess up no-bake cookies ALL the time. Like, seriously embarrassing kitchen disasters. But after way too many crumbly failures (and one particularly mortifying incident where ...

We may receive a commission on purchases made from links. Making even the simplest cakes can sometimes be fickle. Baking is a science, and not paying attention to details like measurements, rest times ...

Baked potato soup doesn't need cream -- or even much half-and-half -- to keep its thick and creamy texture. My healthy version uses Chef Todd Wilbur's secret of instant mashed potatoes, but I cut down ...

Even nowadays, some people think tofu is good for only a few select treatments. I love crispy cubes of roasted tofu as much as the next vegetarian. But that’s not the only way to cook it, nor the only ...

When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most people have ...

Baking potatoes directly on a sheet pan in a 425°F oven produced the test kitchen’s favorite results, with light and fluffy interiors and perfectly crisp, flavorful skin. Unlike foil-wrapped potatoes, ...