Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!




Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at


Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 



Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:



independent booksellers

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    They're this week's podcast. And they're amazing. If you only know the kind in bags, the kind that seem to have a pudding skin over the centers (blech), you don't know what you're missing. These are soft as air, unbelievably light.

    And better from the freezer. They get a little denser, a little chewier--sort of like a marshmallow version of gummy candy.

    No, that doesn't make any sense. But you can find out more about marshmallows on our podcast. Listen in here on iTunes or here on stitcher or here on iheartradio. And then get to candy-making!


    Makes about 2 dozen

    • Vegetable oil or nonstick spray, for greasing the pan
    • Three 1/4-ounce packages unflavored gelatin
    • 1 1/2 cups water
    • 2 cups granulated white sugar
    • 1 cup light corn syrup
    • 1 tablespoon vanilla extract
    • Confectioners' sugar for coating

    1. Generously coat the inside of a 9 x 13-inch pan with oil or nonstick spray. Set aside.

    2. Mix the gelatin and 3/4 cup water in a large bowl or the bowl of a stand mixer. Set aside to soften the gelatin while you complete the next steps.

    3. Meanwhile, mix the sugar, 3/4 cup corn syrup, and the remaining 3/4 cup water in a medium saucepan set over medium-high heat. Clip a candy-making thermometer to the inside of the pan and stir until the sugar has dissolved. Bring to a boil and continue cooking until the temperature reaches 240F (115C--the soft ball stage).

    4. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup to stop the cooking.

    5. With an hand-held electric mixer at medium speed or a stand mixer fitted with the whisk attachment at the same speed, start beating the gelatin mixture while slowly drizzling in the hot sugar mixture. Continue adding that sugar mixture in a slow steady stream until it's all in, then continue beating the mixture until it's soft, tripled in volume, white, moundable, just warm (not hot), and about like soft marshmallow fluff, about 10 minutes.

    6. Beat in the vanilla extract, then turn off the machine and scrape down the beaters. Pour and scrape the white goo into the prepared pan. Sift confectioners' sugar over the top of the confection and set aside until it sets up, about 4 hours or even overnight.

    7. Set a large cutting board over the pan and turn both upside down. Shake a bit to release the marshmallow block from the pan. Remove the pan, sift confectioners' sugar over the block, and cut it into 2 dozen (or so) rectangles or smaller squares.

    8. Place some confectioners' sugar in a large bowl, pour in all the cut marshmallows, and toss gently but well, adding more confectioners' sugar as needed, until all the marshmallows are well coated. Store in a sealed plastic bag at room temperature for up to 5 days or in the freezer for months.

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