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BAKING

What if every kitchen in America could have an elderly grandmother — a woman who could tell if pie crust was homemade at 75 paces — who popped up virtually in their kitchen to offer sage kitchen wisdom? Now, thanks to this genius idea, they can.
Columnist Tammy Swift recommends using plain, old Persian limes to create an egg-free Key lime pie that's every bit as tart and tasty as one made the traditional way.
As a fourth grader, Olivia Mae Smith started out charging her schoolmates for slime to cover her ingredient costs. A couple of businesses later, she has mastered a notoriously difficult cookie — the French macaron — and is selling it online.
Columnist Tammy Swift isn't too proud to admit that when she makes a cake for Mother’s Day, it will be lovingly baked with the Pillsbury Doughboy nodding approvingly over her shoulder. She knows her mom, who always appreciates cooking hacks, will approve of this "shortcut" Tres Leches Cake, an ultra-moist, not-too-sweet cake soaked in three types of milk.

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The journey for chef Martin Schmidlin to arrive in America with his family was difficult but worthwhile.
Making these "two-ingredient, five-minute" cinnamon rolls for that special someone on Valentine's Day will give a whole new meaning to the term "tough love."
Last month I was abducted by an alien who loves to cook. Or perhaps I was possessed by some sort of demon Betty Crocker who takes over a human body to get her baking fix. It's also possible, say local friends, that the Minnesota winter finally go...

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