This video shows how to make a Classic Trifle - a rich and colourful layered dessert made with sponge fingers, fruit, jelly, ...

Don't fret if you find yourself stuck with a dry, crumbly, broken cake. There's still hope for your dessert if you transform ...

Ted Drewes Frozen Custard isn’t just another ice cream shop—it’s a Missouri landmark where memories are made one yellow cup at a time. When summer’s humidity blankets the Gateway City in its warm ...

In this episode of In the Kitchen with Matt, I will show you how to make an egg custard. This no-bake recipe for egg custard is easy to make with very few ingredients, and winds up being a great light ...

Not only are eggs delicious, but they are also one of the most versatile foods in the world. You can eat them for breakfast, lunch, or dinner. They can be scrambled, poached, baked, fried — you name ...

If you're looking for a quick and wholesome coconut dessert, we have a special recommendation for you. Actress Sameera Reddy recently shared a fun recipe for coconut sabudana kheer, and you can easily ...

Ina Garten is the queen of crafting beautiful, complex-tasting dishes that are secretly easy to make, and she just shared five of her all-time favorite fall desserts that make a statement but are so ...

This week we are returning to some simple seafood suppers that are cost-effective and packed with flavour while still maintaining a bit of restaurant magic. As often as possible I try to incorporate ...

The Emmy-Award winner’s cookbook, ‘Cook with Clydeo,’ is out Sept. 9 Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...