My wife and I try to eat whole grain breads even though I grew up on Wonder Bread.  You know - the one with the colored dots on the white bag that "helps build strong bodies eight ways?"  But my girls?  They'll only eat white bread.  We've tried, but the only way they'll let whole grain bread touch their lips is when I make French toast out of it w...

Here are a couple I've received that deal with baking, a subject I am not that comfortable with, so I sent them to my friend Chef Jenni Field who is a great baker and pastry chef.

Ask ten people in ten different cities what 'barbecue' is, and you will likely get ten different answers. Some will say it's just grilling. Others might talk about smoking or steaming. Some say barbecue means beef. Others will call foul and say that pork is the meat of choice when it comes to barbecue. Like many aspects of cooking, everyone has their own definition of what barbecue is and most often this comes from where they grew up and how their parents barbecued at home.

This is a very basic recipe for this simple white sauce using what professional chefs call a roux. It can be used many ways besides thickening soup. There are lots of variations to this sauce and it is often used as a starter to other classic sauces or by itself as a sauce for cooked vegetables.

Traditionally, goulash is made in a special cauldron (bogracs). Different regions have different recipes, but they all agree on a few things, pork fat or lard, no flour, no wine, and no sour cream. Some serve it with boiled potatoes and some serve it with csipetke (chi-pet-ke), small quenelles egg pasta, poached in stock.

Two frosting recipes you can use if you don't like the taste or texture of regular American buttercream. One comes from The Whimsical Bakehouse and takes color very well. The other is a light and airy Italian buttercream.

Can I prepare a carrot cake at 8 in the morning, put it in a 9x13 pan, put it in the fridge, and then take it out and bake it at 8 p.m. at night?

In my last blog, Chocolate Fudge Cake, I mentioned Chef Terrell Garrett who sent me the recipe as part of my Ask A Chef feature but I forgot to introduce him. Chef Garrett wrote me and said he was "now retired and would be willing to provide my expertise."  When he told me about his background and that his first career for 26 years was in hospital administration...

Traditionally, goulash is made with beef. This chicken version is more rightly called Paprika Csirke, or maybe you've heard it called Chicken Paprikash. This is Chef Ricco's interpretation of this classic Hungarian dish.

How to Cook Corn on the Cob The corn on the Jersey shore is the best I've ever had sweet and tender and bursting with flavor.  I thought it would be nice to give you a few ideas of ways to serve corn that might be a little bit out of the box.  Before we go adding all sorts of ingredients though, I should add that when your corn is wholesome and fresh, somet...