Weird but true: Amanda waited a decade to learn how to make milk mayonnaise. It was worth the wait.

To sustain you during the big game, we've assembled some of our best football-friendly dishes.

This recipe from Mastering the Art of French Cooking is the only one you need. -Merrill

For a rough and tumble root vegetable, beets like to be handled with care.

Last week, I was reminded of just how good a deep, dark chocolate mousse can be. Here's my twist. - Merrill

Amanda discovers that even a toy blender can make a formidable milkshake.

While I was at cooking school in London, my flatmate Will taught me how to make these rich, meaty mushrooms topped with a savory mixture of cream cheese, herbs, caramelized shallots and bacon. -Merrill

What a bitter green like broccoli rabe needs may surprise you. - Amanda

Like last week's meatloaf post, my post this week is inspired by my New Year's resolution to go back to basics in the kitchen. - Merrill

Who said whipped cream had to be for dessert?