dessert

Baked seven-layer bars in a Pyrex baking dish, set on a cooling rack.

Kitchen Lab: Seven More Layers

Guys. GUYS. Who wants more diabetes-inducing* treats? OF COURSE YOU DO. I made more seven-layer bars, and they were. Uh. May. Zing. First: it’s waaaaay easier to smush up the graham crackers by putting ‘em all in a bigger (say, gallon-size) zip bag and rolling over the whole thing with a rolling pin. SO. FAST. Sure, not as satisfying as crushing the heads of your enemies crackers in yo... »

Chocolate chipotle cupcake with chocolate buttercream frosting and sprinkles

Kitchen Lab, Valentine’s Day edition: Get spicy (and boozy)!

I’ll be honest, I’m not so into Valentine’s Day. I’m more into the half-price candy on February 15th, but I understand that a lot of folks like to fancy things up for the holiday. So to get in the spirit of things, I thought I’d try cooking with booze! I mean, who doesn’t think chocolate and spiciness and beer are essential ingredients to a successful Valentine&... »

king cake frosted with purple, yellow and green

Kitchen Lab: On Tuesday, I will be Fat

Rule #1 of Mardi Gras houseguests: bring toilet paper. Rule #2 of Mardi Gras houseguests: do not bring extra houseguests. I lived in New Orleans for a couple of years, and if anyone can put the Fat in your Tuesday, they can. The party basically starts after Epiphany, which is some religious thing I don’t understand on January 6, and the parades start two weeks before Mardi Gras. I understand... »

closeup of pre-baked seven-layer bars

Kitchen Lab: I play with my food

I am not a cook, or a chef, and honestly belong nowhere near a kitchen. My mother thankfully taught me nothing of her cooking skills, as we named our black cat Brownie after her smoke-detector-as-dinner-bell methodology. But since we do so love experimentation and trying new things here at the Lab, and I have learned just enough to avoid burning myself most (more than 50%) of the time, I shall coo... »