Cutout cookies — whether sugar, shortbread, gingerbread or any other type of dough — are a holiday baking staple. They’re fun to make with kids, they’re easy to decorate, and, of course, you can cut ...

Strainer or sieve: Use a fine-mesh sieve or a basic kitchen strainer (the liner of a salad spinner also works) to rinse and ...

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

Discover how to make creamy mushroom samp in this easy and flavorful recipe. Perfectly cooked samp combined with sautéed ...

Can you tell a filbert from a hicka nut? A goober from a cream nut? This guide will answer all the questions from the peanut ...

Boasting a rich flavor and generous amounts of protein, beef bacon is the perfect breakfast upgrade. Here are three easy ways ...

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We may earn a commission from links on this page. Baking a pie or tart is theoretically simple—filling goes in the crust, bake, and eat. But the devil is in the details, as they say, and one part of ...

Internal temperature isn’t as crucial for a potato as it is for meat, but you’ll still want a baked potato to reach around 210 degrees, the Idaho Potato Commission advises. If you want to let residual ...

Feast your eyes on this! The hit British baking contest returned to our screens, initially seeing 12 brand-new contestants entering the white tent to wow us with their baking finesse. Week on week, ...