Chocolate Mousse Is Easy If You Just Pay Attention
Chef Stephanie Prida shows us one of the building blocks of her dessert menus at at NYC's The Grill, The Pool, and The Lobster Club.
How-To: Make Jam-Stuffed French Toast with Sqirl
Jessica Koslow of Sqirl shows us how to make next-level French toast with crunchy-soft slabs of brioche, homemade raspberry jam, custard, fleur de sel, and a dash of lemon.
Why I'm Terrified of Mashed Potatoes
I'd quite literally die if I didn't eat food. But mashed potatoes are the one foodstuff that makes me want to vomit myself inside out. I should probably see a behavioral therapist, but there's no hope for me.
Chocolate Shake Recipe
You can use this as the base for building the shake of your dreams. Throw in chunks of cake, cookies, or brownies and blend.
Trump Supporters Enraged by 18th-Century Custard Recipe
Apparently making America great again does not mean enjoying a colonial recipe for a dessert called the 'orange fool.'
Boozy Summer Trifle Recipe
Layers of custard, cake, berries, and goodness.
Jam-Stuffed French Toast Recipe
You think you know good French toast, but you have no idea until you've tasted this.
I Finally Lost My Durian Virginity
I ventured to Malaysia, where people come from all over to indulge in dozens of varieties of this strange, spiky, stinky fruit, from the pale, bitter "Jackie Chan's Wife" to the elusive "Red Prawn."
Bakewell Pudding Is the Ugly, Illegitimate Child of the Bakewell Tart
Bakewell Tart isn’t from Bakewell but the Bakewell Pudding is—an egg custard dessert that has sparked ownership claims in the small Derbyshire town over the “original” 1859 recipe.
Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
How-To: Make Blue Cheese Ice Cream
Blue cheese might not sound like the most appetizing ice cream flavor, but the end result truly is delicious. Watch as cheesemonger Martha Sarfaty teaches us how cheese and ice cream can cross the dairy aisle and form a decadent partnership.
girl eats food
De Niro Guinness Tiramisu
Things that Irish and Italian people like to poison themselves with is for dessert.