Alton's Recipe Roundup
Get the recipes featured in Alton's web-exclusive videos.
Beef and Barley Stew
Pressure Cooker Chicken Broth
Devil's Food Cake
Southern Biscuits
Chocolate Bread Pudding
Moo-Less Chocolate Pie
Next Up
The Ultimate Guide to Chocolate for Baking (and Beyond)
Chocolate is available for purchase in dizzying variety: from bitter to sweet, white to dark, powders to chips, bars to bricks. To keep your head from spinning, here's a breakdown of what you'll encounter in the baking aisle.
Can You Eat Raw Flour?
And perhaps more importantly, should you really be eating raw cookie dough?
Heavy Whipping Cream vs. Heavy Cream: Is There a Difference?
The answer might surprise you.
Why Instant Pudding Mix Is a Pantry Powerhouse
It's the secret ingredient to fluffier cakes, sturdier whipped cream and so much more.
How to Halve an Egg for Baking
Plus ideas for using up that leftover half egg, too.
Out of Evaporated Milk? Here Are the 6 Best Evaporated Milk Substitutes
You probably have them in your pantry.
Bleached Flour vs Unbleached: What’s the Difference?
What is bleached flour and is it bad for you?
What Is Bread Flour? Bread Flour vs All-Purpose Flour
And can you just use all-purpose flour instead?
What Is Egg Wash?
And how to make and use it.
What Is Turbinado Sugar?
All the best ways to use the sparkling pantry staple.