Dumbledore always seemed to have some magic to pull out of his hat. This is our version of that.
Feel like a kid again as you swoon to these peanut butter blondies slicked with a layer of jam smack in the middle.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
The stuff of urban legends, this recipe has been circulated via chain letters for decades. And hoo boy, can we understand why.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Remember making Popsicles in paper cups as a kid? Time to make some new memories.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
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