Allie Chanthorn Reinmann's posts

Let's face it, the baster was born for this moment.

The holiday season provides the perfect cover to dispose of your reusable bag collection.

Sure, pâte à choux can be sweet, but it's even better with meats and cheeses.

The chef and restauranteur talks about his favorite spices and making Swedish meatballs.

When you've had enough of rolling dough and whisking roux, make this.

It might be the difference between a breakfast you'll never eat and one you'll look forward to.

Yes, it's spelled with an H. But also, yes, you have to get it wet first.

A sharp knife is a happy knife—and careful honing will keep it that way.

Quadruple batches of frozen dough will make for a seamless holiday baking season.

Delicate cookies should be treated as well as fish.

If you're not going to eat it today, freeze it for future you.

Maybe it's the grace of pasta sheets, but all leftovers taste great together.

We've mastered the blade, and we're here to answer all your sharp questions.

When turkey soups and sandwiches have lost their appeal, try one of these.

A giant cheese sando is perfect for football Sundays, holiday parties, or New Year's Eve.

This crimson condiment tastes great on more than just turkey and stuffing.

你为什么使用无聊,新的面包当h吗ave savory stuffing just waiting to be turned back into sliced bread?

Aerated and easy, this chiffon-style cheesecake leaves room for a second slice.

In less than 15 minutes, your entire family can have breakfast—and then get out of your way.

Deep-fried, smoked, or roasted, a turkey roulade is the centerpiece you're looking for.