Because more butter is always better, and it's a cinch to make at home
Homemade sprinkles add color and flavor to ice cream and cakes.
And how to cook with them!
Bonus: Your stale (or otherwise mediocre) pastries can be new again
Never stir again!
Mixed with water, it becomes... tofu!
Your comments should be pithy; your citrus should not. Here's how to achieve perfect citrus segments and leave all of the pith and membrane behind.
Dates, pitted and ready for the grind
My dog, and my wallet, are thankful
Because you eat snack mix for the sesame sticks anyway
Red, pink, and heart-shaped everything—right?
Psst—tomorrow's the 14th
Have you ever heard of Modjeskas?
Stock up on...marshmallow root?
“It’s chocolate, it’s peppermint, it’s delicious”
No fancy equipment needed.
The latest issue of Short Stack points to yes
The nut of the matter: Which non-dairy milks are better store-bought
Slap a Hershey's Kiss on a pretzel & call it a "present"
Because the best gifts are the ones you can eat.
And a shockingly simple recipe for how to make your own.
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