Some recipes call for stiff, soft or firm peaks in egg whites. But what does that even mean? Here's how to properly beat those eggs - in a mixer, or by hand.
Homemade whipped cream beats the canned kind, but making it yourself means paying attention to temperature. Here's why it's a crucial factor for perfection.
Icebox cakes are a fairly simple dessert to make, but that doesn't mean you won't fall prey to mistakes that negatively affect its taste and presentation.
Don't let the simplicity of strawberry shortcake fool you. There are certainly ways one can go wrong when making it. Here's the biggest mistake to avoid.