Seeing if a cake will come out of the pan intact is always a tense moment. Pastry chef Sofia Schlieben has shared a tip that ...

Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for ...

If you click on links we provide, we may receive compensation. It can boil, strain, sauté, simmer, pan fry, sear, braise, and more Megan Schaltegger is Writer for PEOPLE, where she writes about ...

We've tested the Made In Stainless Clad Frying Pan multiple times over several rounds of testing, and it's still our favorite. It's held up over months of long-term use, too. This was the widest ...

And my exception is lemon bars. The delightfully puckery squares are a refreshing finale to many a meal, one that doesn’t ...

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

Stir into the pan then strain the jelly through a fine sieve into a jug ... Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the ...