Kitchen Guide

To make ice cream creamy, use a high-fat base with heavy cream and egg yolks, age the custard at least 2 hours or overnight.

You can make cinnamon rolls bigger using a few simple techniques like adding heavy cream to the pan, rolling the dough into a longer log.

Cook elbow macaroni al dente, make a roux-based cheese sauce with sharp cheddar, combine, and bake until golden for classic homemade mac and cheese.

Make rich chicken broth from a rotisserie chicken carcass by simmering the bones with aromatics for 1 to 6 hours on the stove, in an Instant Pot.

Make green tea ice cream by whisking matcha powder into a custard base of milk, cream, egg yolks, and sugar.

Making cheese roll ups at home is mostly about heat control—medium-low and a quick roll give you a gooey center without a burnt tortilla.

Gingerbread cookie ornaments are typically made using a non-edible salt dough (flour, salt, cinnamon.

To make a fruit smoothie with ice, blend frozen fruit with a splash of liquid for a thick, cold texture.

Butter is made by beating heavy cream until the fat solids split from the liquid buttermilk. A stand mixer does this in roughly 10 minutes.

Thin peanut butter by adding water (about 1 tablespoon per 2 tablespoons of peanut butter) or microwaving 15-20 seconds and stirring until smooth.