For supremely fluffy mashed potatoes, take a cue from French chefs and add a secret ingredient that adds both volume and rich ...

You might have to make it at home if you don't see potato milk readily available at your local cafe or grocery store.

Fill twice-baked Russet potatoes with a blend of cream cheese and blue cheese dip infused with gin-soaked Castelvetarno ...

2: Make the gremolata, if desired: While the stock is simmering, in a small bowl, stir together the herbs, garlic, olive oil, ...

We’ve written before at HuffPost UK about why straining eggs in a fine-mesh sieve before poaching them can eliminate ... some ...

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

Second course: sweet potato gnocchi with braised short ribs ... Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids and reserving the broth. Once the chicken ...

It boils down to personal preference, Schroeder says, but “the biggest focus should be on solid (vegetables, meats, grains) ...

Whisk in the raspberry liqueur. Strain the custard through a fine-mesh sieve into another bowl or a large measuring glass and cool for 5 minutes. Bring a kettle of water to a boil. Ladle or pour ...

Step Strain the broth through a fine-mesh sieve into a large, clean saucepan, reserving the contents of the sieve. At this stage, either bring the stock back up to the boil and reduce by ⅓ ...