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The Cakespy blog demonstrates the fun and intriguing ways that you can use up small candy bars you may have leftover from Halloween.
Source:
Cakespy
A Peruvian chef shares the little-known techniques and ingredients of his country’s cuisine.
It's ginger's time of year. The heady root is a headline ingredient in gingerbread houses, a natural partner in pumpkin pies and spiced cookies, and the base for a medicinal tea to help un-wreak the havoc we’ve wrought upon our stomachs during holiday feasting. Continue...
The kitchen staffers here at SAVEUR headquarters are tireless folk. As part of a research assignment involving an infallible English gingerbread cake recipe, Ben Mims, our assistant kitchen director, and his team of interns baked no less than 15 cakes. Continue...
In Switzerland a simple breakfast of raw cereal flakes, fruit, nuts, and yogurt or cream constitutes a near-sacred daily rite.
Throughout Southeast Asia, cooks use tart, unripe mangoes to make everything from salads to curry dishes.
