Loaded apple strudel with homemade strudel dough. A great fall treat!
Making the dough is not as hard as it might seem.

Delicious ginger sugar coated spiced cookies from Trinidad & Tobago.

Why do cranberries make such a nice thick jam? Thanks to their acidity and pectin! We make jam and discuss science.

Yes, you can make cheesecakes in the Instantpot. No need to turn on your oven at all. Also, it won’t turn dry, nor crack!

Great and easy ribs made in the InstantPot, so soft they fall off the bone. We also look into where spareribs actually come from!

This ice cream style doesn’t require any eggs, just cream and plenty of chocolate, producing a great chocolately ice cream.

There’s a simple French technique to make crispy, but very sturdy tart shells, suitable for any tart type, it’s called ‘fraiser’ your dough.

This little tart is topped with a Swiss meringue, a stable, super smooth meringue that isn’t super sweet.

Making chocolate mousse is a true science, you want it to be light and airy and chocolatey.

This great layered pastry is quite a feat to make, but you’ll be rewarded by a true sweet French pastry!

The science of fried eggs: how to cook them just right and, most importantly, prevent them from sticking to your cast-iron skillet!