Recipes & Food

Creamy, chocolaty, and best of all...no bake!

Try something new for your tailgating: make a smoked meatloaf and score big! Low, slow cooking using the ThermaQ will ensure a perfect end result.

Here is my popular, absolutely lip-smacking homemade salted caramel recipe!

With a handful of simple ingredients you can turn plain popcorn into a crisp and crunchy chocolate candy. It only takes a few simple ingredients, most of which are probably in your pantry right now.

With these nine pots and pans in my arsenal, I never find myself saying, "Man, I wish I just had [insert pan X here]." Nearly every recipe on this site can be cooked in a kitchen equipped with these bad boys, so if you or a loved one has been extra nice this year, listen up!

A steak, basted in chili and cinnamon butter, while being grilled and then drizzled with an amazingly fresh chimichurri sauce.

A guide to delightfully complex yet approachable Spanish Manchego and related sheep's-milk cheeses.

After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin, one that's creamy, silky, and loaded with flavor. To make it, thinly sliced Russet potatoes are layered with earthy Gruyère and nutty-sweet Parmesan before being slowly baked in a bubbling bath of milk and cream. Going low-and-slow in the oven gently reduces the milk and cream, which breaks and coagulates into creamy curds within the layers of potato. A final blast under the broiler browns the top and yields a crispy golden crust.

Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with buttery, herb-flecked crusts.

Simmering potatoes in heavily salted water until the water runs completely dry imparts them with a crystallized salt crust. This is the potato recipe for the salt-lover.\n

Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with a buttery, herb-flecked crust.

Because they incorporate cream instead of the more common butter, these homemade crackers brown more flavorfully as they bake, creating a deep, nutty, grilled cheese sort of vibe. Eat 'em out of hand, or serve with hearty soups, stews, and chilis.