Rachel Saunders, author of The Blue Chair Jam Cookbook, says marmalades are among the most satisfying preserves you can make.
Karen Solomon, author of Jam It, Pickle It, Cure It, shares her technique for making ketchup.
Kevin West, master preserver and author of Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving, explains how not to knock off the family.
David Leite of Leite's Culinaria explains how to make the chocolate and hazelnut spread beloved by children and pro-bakers alike.
Cathy Barrow, author of the article "Not So Scary: Easy Steps to Canning," simplifies preserving.
David Leite, of Leite's Culinaria and author of The New Portuguese Table, introduces milk mayonnaise.
Twinkies, cheese puffs, corn nuts, potato chips -- these popular snacks aren't necessarily what we would think of as homemade or healthy.
If you’re not into mustards, you’ve missed the memo. Noelle Carter, of the LA Times’ Daily Dish column, shares how to make mustard at home.
Making edible gifts for friends and family is a quick and inexpensive way to share something sweet during the holidays. Now if only we had the time. The pros at Liddabit Sweets have four quick, easy and fun candy recipes to share.
Why make tofu yourself? Because you want to experience it at its peak -- freshly made, creamy, and subtly sweet. Homemade tofu is as precious as homemade bread.