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Have a look at some of our favorite courses.

Cooking Couese

Chocolate-Espresso Dacquoise

This showstopper of a chocolate dessert is all sleek planes and clean right angles, elegantly enrobed in glossy dark chocolate studded with toasted nuts. Slicing it reveals a layered interior of light, nutty meringue sandwiched with silky buttercream. The problem is that it’s also a project piece, so you rarely see it in home kitchens. Our dacquoise is not just easier than a professional-bakery version—it’s better.

Cooking Couese

Classic Deep-Dish Pizza

Ever wonder what makes deep-dish pizza different from regular pizza? It’s not as simple as doubling the crust and cooking it longer—it comes down to the dough. With the addition of potato (yes, potato) and oil, the process is different from traditional pizza dough. And yes, you do cook the pizza longer. In this online cooking class, you’ll learn how to make a traditional Italian bread dough with potato and discover how the potato alters the flavor and texture of the crust. Find out how to make a quick tomato sauce using fresh tomatoes, and what cheeses and in what ratios work best. We’ll show you how to avoid common pitfalls (like a pale crust and soggy pizza) and the best equipment and ingredient to get the crust just right.

Cooking Couese

Deep-Dish Apple Pie

Good apple pie begins with great pie dough that's easy to make and handle. This recipe uses the pie dough from the Foolproof Pie Dough recipe. This apple pie starts with cooked (rather than raw) apples. When raw apples are used in a pie, they shrink to almost nothing, leaving a huge gap between the top crust and filling. Precooking the apples eliminates the shrinking problem and actually helps the apples hold their shape once baked in the pie. This probably seems counterintuitive, but here's what happens: When the apples are gently heated, their pectin is converted to a heat-stable form that prevents the apples from becoming mushy when cooked further in the oven. It is best to gently heat the apples and seasonings in a large covered Dutch oven. Cooling the apples before putting them in the pie crust is essential so that the butter in the crust doesn't melt immediately. Finally, we drain almost all of the juice from the apples (reserving just ¼ cup) to ensure a perfectly juicy and moist, but not soupy, apple pie, worth of your Thanksgiving table.

Cooking Couese

Deep-Dish Quiche Lorraine

Most recipes for quiche Lorraine are a fifty/fifty ratio of baked pie crust and custardy filling. We wanted a version that highlighted (and increased) the amount of savory bacon, cheese, and onion filling. To do that, we swapped out the regular 9-inch pie plate for a deeper 9 by 2-inch cake pan. But we also wanted to avoid the grainy and tough texture that deep-dish quiche often has. We did and also managed to make a crust that was flaky yet sturdy enough not to buckle under the heavy quiche filling, and a custard that's glossy-looking, savory, and smooth. Learn all of our secrets to the best quiche Lorraine, plus our recommendations for the equipment and ingredients you’ll need.

Our Newest Recipes

Eat Healthy Be Happy

Grilling and BBQ Recipes

Grilled Bruschetta Chicken

"This comes from the Kraft Food & Family magazine. Perfect for summer but for that matter, if you have an indoor grill pan, do this one all year around."

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Chicken Recipes

Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts

"This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )"

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Dessert Recipes

Boston Cream Pie

An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.

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Shrimp Recipes

Thai Shrimp (chili) Soup

"This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving."

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