Dessert Sauces and Frosting
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ArticleSaucy Lumps, and How to Avoid Them
Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a…
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RecipeIce Cream with Cherry Caramel Sauce
This simple dessert hinges on the bittersweet caramel sauce. The trick is to make sure that the caramel gets dark enough that it takes on a slightly bitter edge and…
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ArticleCorned Beef and Cabbage Get Saucy for St. Patrick’s Day
Irish or not, I'm sure we're all familiar with things getting a little saucy on St. Patrick's Day.
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ArticleA Fresh Look at Food Coloring
Artificial food dyes may pose significant health risks. Fortunately, there are all-natural ways for you to color your food.
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How-ToHow to Make Caramel
Learn how to make luscious caramel, a versatile building block for dozens of desserts from elegant crème caramel to simple yet rich sauce for ice cream.
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RecipeLime Curd
This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.
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ArticleOatmeal Boils Over
When microwaving oatmeal, why does it boil over so easily and are there any tricks that'll keep it in the bowl?
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RecipeVanilla Buttercream Macaron Filling
Made by whipping butter into an airy meringue, this filling has a light texture and rich vanilla flavor—the perfect accompaniment for Classic French Almond Macarons.
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RecipeLemon Curd Macaron Filling
This smooth, creamy mixture of lemon, eggs, sugar, and butter has a refreshingly bright, tart flavor.
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RecipeKumquat-Riesling Sauce
Serve this sweet-tart dessert sauce over vanilla ice cream or pound cake.
