Ever wonder what's the difference between free-range and pasture-raised eggs, or which yogurt is the "healthiest"? Let Amanda guide you through the vast array of ingredients in the dairy department. She'll decode the differences among all those new nut milks popping up on shelves, and chat with the cheese expert to help you learn how to build a better cheese platter. She'll finish the lesson by baking easy muffin-tin frittatas that make a terrific (and portable) option for breakfast or lunch.
A massive ball of cheese on the table makes a statement: Welcome to our party! Cheese balls are fun, tasty, lovably retro and easy to make in advance. So go ahead and choose your own cheese-ball adventure. Just don't forget the crackers.
When I need to feed a crowd, this cheesy garlic pull-apart bread is always my go-to. It’s inexpensive and fast to make, but — more importantly — it bakes beautifully and is completely irresistible.
This chocolate carrot cake is extremely delicious — but it would be even better covered in browned butter cream cheese frosting. Joshua John Russell has outdone himself. You just need to plan ahead, because the browned butter needs to firm overnight.
Move over, pie. This pumpkin cheesecake from Holiday Cooking is making waves. With candied hazelnuts and a maple swirl, it's definitely our new favorite way to pumpkin.
If you've put cheese and crackers in the "boring" box, we invite you to think again. A big, bold, flavorful display is the smartest shortcut to major wow-factor when the guests walk in.
Butter. Cream cheese. Sugar. Need we say more? Here's how to make Joshua John Russell's favorite cream cheese buttercream — the ultimate frosting for red velvet cake.
Chef Curtis Stone wants to rock your weeknight world by introducing you to quick recipes that don't skimp on flavor. First up: Parmesan chicken so good you'll want to make it a weekly tradition. Want more? Get it all in our Weeknight Cooking class taught by Curtis and NBC's Dylan Dryer.