Catherine Lamb

Catherine Lamb

A kitchen scientist and dog-lover.

Member since September 17, 2013

Articles by Catherine Lamb

How to Make Any Quesadilla Better

by: Catherine Lamb

A Not-Nutella French Spread for Oatmeal, Toasts, Yogurt, Etc. Etc. Etc.

by: Catherine Lamb

Molten Tahini Cakes: Mic Drop

by: Catherine Lamb

The Fuss-Free Way to Make Crêpes at Home

by: Catherine Lamb

Is Expensive Cinnamon Worth the Price?

by: Catherine Lamb

A Fuss-Free Way to Make a Fancy French Sauce

by: Catherine Lamb

How to Make the Salads of Your Dreams—Without Going Broke

by: Catherine Lamb

How to Make All of Your Holiday Gifts with $100

by: Catherine Lamb

Why is Some Cream More Expensive (& Can You Taste the Difference)?

by: Catherine Lamb

Every Good Holiday Party Needs Latkes

by: Catherine Lamb

Fixes for Too-Spicy Dishes, Too-Bland Dressings & Miserable Pie Crusts (+ Other Thanksgiving Solutions)

by: Catherine Lamb

Kitchen Rescue: How to Fix a Broken or Curdled Sauce

by: Catherine Lamb

My Thanksgiving Includes Pimento Cheese and Marinated Shrimp

by: Catherine Lamb

Kitchen Rescue: How to Fix 10 Common Pie Problems

by: Catherine Lamb

Taste Test: Which is the Best Store-Bought Stock Option?

by: Catherine Lamb

Kitchen Rescue: How to Fix Overcooked or Undercooked Meat

by: Catherine Lamb

Kitchen Rescue: How to Fix Bad Salad Dressing

by: Catherine Lamb

8 Rules for Throwing a Non-Cheesy, Semi-Adult Halloween Party

by: Catherine Lamb

How to "Age" Your Bourbon in 3 Seconds

by: Catherine Lamb

Is Expensive Cheddar Cheese Worth the Price Tag?

by: Catherine Lamb