Learn the best way to store whole and cut cucumbers to keep them fresh for longer, along with signs of spoilage and recipes ...

Hey everyone, Jason Griffith here! There are some classic cookies that just scream “holiday season” or “special treat,” and ...

Ever wondered if that Halloween candy from last year is still safe to eat? In this guide, we break down the shelf life of your favorite sweets—from chocolate bars and gummy bears to lollipops and hard ...

Bake in preheated oven until tops are dry but cookies have not started to brown, 10 to 11 minutes. Let cookies cool on baking sheets 2 minutes; transfer to a wire rack, and let cool completely ...

Using a 2-inch scalloped cookie cutter, cut out cookies. Onto a parchment lined baking sheet, place cookies. For excess dough, gently press into a flattened disc and roll out again. Cut out as many ...

A Southern grandmother is a queen when it comes to baking. We'll be darned if we ever tasted a cookie as good as one of hers, and we'd never admit it if we did. We've rounded up a collection of ...

Chill. Bake the crust for 15 –20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.

Add toppings. Bake at 200°C (392°F) for 25 to 30 minutes until set. Top with yogurt when serving. Keep refrigerated for up to four days, and microwave for one to two minutes to serve.