Kayla Hoang Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In…

#inform-video-player-1 .inform-embed { margin-top: 10px; margin-bottom: 20px; } #inform-video-player-2 .inform-embed { margin-top: 10px; margin-bottom: 20px; } Meal preparation takes time, and it can be overwhelming, especially on busy days. Here are some time-saving tips that can help reduce your kitchen stress and allow you to have more time to do other things. Prepare staple items…

Hosting Thanksgiving — or even contributing a dish or two to the dinner table — can be fun, but it can also be stressful. Gaby Dalkin, a New York Times best-selling cookbook author and the creator behind the popular blog and Instagram account What’s Gaby Cooking, offered PEOPLE exclusive tips and tricks for a seamless…

Making a balanced meal doesn’t have to be complicated or require lots of ingredients. That said, a little planning can go a long way in helping you make something delicious and creative that you feel truly excited to eat. When I plan my meals for the upcoming week, I want something that’s simple to make…

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables. I love stuffed peppers. So…

The cut of meat that you use for your pot roast is critical. Because of the longer cooking time, pot roast is a great dish for leaner, larger, more affordable cuts. Beef pot roast is the most common, and there are four cuts that make the best final product. Chuck roast comes from the shoulder…

This essay was adapted from Marian Bull’s Substack, Mess Hall. Subscribe here. The endpoint of cooking is not eating; it is cleaning. We dream, we plan, we crave, we shop, we chop, we fry, we simmer, we garnish, we serve. And then we eat, sometimes alone and sometimes not, and when the eating is done,…

—Chili powder: ancho chile, paprika, cumin, and Mexican oregano —Za’atar: thyme, sesame seeds, and sumac —Herbs de provence: rosemary, marjoram, thyme, oregano, sage, and tarragon —Garam masala: chinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander, turmeric, and cumin —Ras el hanout: cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric —Curry powder: turmeric, coriander, cumin,…

He advised: “If you’ve got a bit of oil put it in another tray because they might overflow and smoke the oven out.” The passionate chef then elaborated on the “principle” of Yorkshire puddings. He explained: “You don’t want it floppy because if it’s floppy and you pull it out, it’s just gonna fall down.…