Homemade sprinkles add color and flavor to ice cream and cakes.
How to navigate the often-confusing world of "artisan" food
For when it's too hot to go outside.
Here's the secret: Use cake, not cookies
Why limit your taco consumption to breakfast, lunch, and dinner? Molly Yeh from My Name is Yeh makes tacos for dessert, too.
Celebrate the Fourth of July by baking a special cake—this one has a very patriotic surprise inside.
A 3-ingredient sauce that you'll want to add to everything, savory and sweet.
These DIY Teddy Grahams might not have the same enthusiastic poses as the originals—but they sure taste good.
Do your fish-free South Asian dishes taste like they're missing something? Vegan fish sauce is your answer.
A classic Mardi Gras cake with a (plastic) baby inside.
How to (temporarily) turn your kitchen into an Italian-American bakery.
Do you have 8 ounces of honey and some dried herbs or spices? Then congratulations: You have an edible gift!
The only thing that Argentineans love more than hefty pieces of steak and strong coffee is alfajores. Sophia Real from Real Simple Food saves us a trip to South America by teaching us how to make them at home.
Forget zoodles and make DIY fast food instead.
Everything you never knew your Thanksgiving was missing—in one.
A homemade canned cranberry sauce with all the Thanksgiving tradition, but none of the store-bought flavor.
Carey Nershi shows us how to make peanut butter cups miles above the competition.
Everything you need to know to make soft pretzels at home.
It's like cheater's lemonade—but maybe even better.
You don't have to throw your cell phone into the ocean to pretend that you live in the pages of Kinfolk Magazine.
A case for making a classic from scratch.
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Well played. You deserve a cookie.
Name your first collection or try one of these: