We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner's latest cookbook, Das ...
The custom of dyeing eggs goes back to ancient times and cuts across many cultures as a symbol of Earth's renewal after winter. Back then, onion skins, red cabbage, beets, seeds, flowers, herbs, an...
If you want a little something sweet and you want it fast, pull one of these Rhubarb Cheesecakes from the freezer at the start of dinner--it will be ready to eat in time for dessert.
If you're looking for an appetizer that will delight your guests with its gorgeous presentation and rich, delicious taste, the search stops here. Learn how to make these smoked salmon bites!
Here's a fun idea for your Easter brunch: individual baked eggs nestled in crispy hash brown cups—pickup food at its best. It's a great way to serve a crowd; just cook up what you need in muffin pa...
Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do. We've made over this decadent dessert wit...
Master the art and science of delicious cooking with innovative cooking tips, kitchen science secrets, and mouthwatering recipes from the new cookbook MAD DELICIOUS: The Science of Making Healthy Food Taste Amazing! by Keith Schroeder, author, chef, and Cooking Light’s “Cooking Class” columnist. http://CookingLight.com/MadDelicious
In recognition of Pack Your Lunch Day, here’s a fun idea for snazzing up your brown bag—homemade sushi! No, it’s not hard to make. Nope, you don’t even have to have a sushi mat to make it. Yes, you...
Chef Keith Schroeder demonstrates an effective practice used in professional kitchens called Mise en Place (a French phrase for “putting in place”) to help home cook’s organize and arrange recipe i...
Master a new technique for creating a light and flavorful frying dredge with Chef Keith Schroeder’s recipe for Georgia Peanut-Fried Chicken from his new cookbook Mad Delicious: The Science of Makin...
Learn how to cook shrimp the right way with Chef Keith Schroeder’s recipe for Twice-Cooked Garlic Shrimp from his new cookbook Mad Delicious: The Science of Making Healthy Food Taste Amazing!
Discover a delicious new way to cook pasta with Chef Keith Schroeder’s recipe for Toasted Penne with Chicken Sausage from his new cookbook Mad Delicious: The Science of Making Healthy Food Taste Am...
Yes, you CAN steam a steak. If you want the most tender, melt-in-your-mouth, beef tenderloin ever, check out Chef Keith Schroeder’s recipe for Port-Stained Beef Medallions from his new cookbook Mad...