Candied apples. When it comes holiday-defining treats, these colorful creations rank right up there with candy corn as the sweetest offerings of Halloween. And for many of us, they're just as popular.

Beautiful as store-bought options may be, they just can't compare in flavor to homemade.

If you've never made candied apples yourself, they can be a fun project. By making them yourself, you control the color, toppings, and flavorings. Not to mention you can also choose the type of apples you candy, whether you prefer more tart Granny Smith, McIntosh or Braeburn; or sweet-tart Jonagold; or sweet Fuji, Gala or Honeycrisp.

Best of all? You don't even need a fancy kit. All it takes is a handful of ingredients, along with a heavy-bottom pot and a trusty thermometer to cook everything to just the right temperature. Continue reading for handy tips and recipes….

Flowing leaves of rainbow chard on celery-like stalks, the bunches arranged like bouquets of flowers and just as vibrant. Delicate beet greens, their stems a colorful extension of the edible roots. Frilly escarole. Crisp heads of bok choy and endive. Dandelion greens, as assertive in flavor as their presence may be in the yard. Broad, waxy leaves of green collards. Ruffled kale leaves on thick, long stalks, with shades ranging from muted green to bright red, soft violet and even hints of blue.

Cooking greens, as stunning as they may be in a grocery store or farmers market display, they can be just as arresting once you’ve brought them home — if perhaps for slightly different reasons: What do I do with them? Do they need to be cooked? Or can I eat them raw? If I cook them, how long do they take and how will I know they’re done? Continue reading for tips and recipes…..

Simple as the recipe might be — whether three basic ingredients, or a more elaborate combination of a dozen or so components — there is nothing much to baking a good chocolate cake. And it’s not hard to turn a good chocolate cake into a great one, provided you have a basic knowledge of the chemistry and ingredients behind it. Following, you’ll find tested recipes for three different kinds of chocolate cakes, ranging from a classic, moist layer cake, to an almost fudge-like flourless cake, to a light and airy chocolate chiffon. You’ll also find recipes for frosting, whether you’re looking for a rich glaze, or a whipped ganache, or a delicate buttercream.

Roasting. It’s one of the oldest cooking methods in the book, and also one of the most simple. But don’t let it fool you. Roasting is almost magical in its ability to transform a wide variety of ingredients, tenderizing them while taming raw notes and deepening flavors — courtesy of the Maillard reaction — to rich, almost earthy caramelization.

And roasting is a cook’s best friend. Most cooking methods, such as steaming and sautéing, grilling, and boiling, require almost constant supervision or action. But with roasting, the ingredients are simply arranged in a roasting or rimmed sheet pan so the oven can work its magic.

The method is particularly well-suited for root vegetables, winter squash, and so much of the produce coming into season now that fall is just around the corner. Check out these tips, tricks and easy recipes.

Chefs swear by cast iron pans, griddles and skillets, but they have reputations for being high-maintenance and tricky to use, not to mention overly-expensive. But no matter your skill level and budget, you too can join the cast iron cooking craze. I chat with experts who share helpful tips and tricks, along with delicious recipes.

There’s something special about pancakes. There is, of course, the comfort food factor of eating cake, usually for breakfast, and usually drenched under a pile of warm syrup. And then there’s the experience of sitting around a table and sharing them with close friends or family. Really, what could be better than waking up to the aroma of freshly griddled cakes? Particularly on a luxuriously slow morning? Especially when the whole day, or weekend, awaits?

Of course, with so many of us spending more time at home, there’s no reason we can’t have our pancakes and eat them too, regardless of what day it is. Best of all? Unlike so many other classic comfort foods, pancakes are relatively simple to make and come together quickly. A classic stack of pancakes requires no special equipment, and no fancy ingredients. In fact, you may just have all the ingredients you need on hand, right now.

Hungry? Here are six recipes, ranging from classic pancakes to those wildly popular Japanese soufflé pancakes. Let’s get started.

From fuzzy golden peaches to scarlet sweet-tart plums, fragrant golden apricots to numerous stone fruit hybrids — apriums, pluots, plumcots and more — these fruits find their way into cobblers and ice creams, slowly simmered into barbecue sauces or served alongside roasts, stirred into sangrias and flavoring Bellinis. And sometimes, when the fruit is perfectly ripe, there is nothing better than enjoying it out of hand, alongside a stack of napkins to sop up all the juicy goodness.

Here’s a breakdown of some of the highlights of the season, what to look for at the markets and farms, how to store, and various ways to enjoy your haul.

Some days there is nothing better than a quick frozen dessert to cool you down, particularly on a hot day. Just last weekend, I was craving something cold after working in the yard — something quick, refreshing, and fun.

We may be in the middle of summer, but for many of us, the hottest days of the year are yet to come, straddling the end of summer and the beginning of fall. And it’s on days like these we could all use some simple frozen refreshment.

Here are a few simple recipes to keep you cool during these dog days. Best of all? You don’t need any special equipment and the recipes use just a handful of ingredients.

Spending much time in the kitchen lately? Most of us are, what with restaurant and dining regulations changing daily it seems. We have to eat, after all, and this pandemic is just one more thing making 2020, well, memorable. And while perhaps you never thought of cooking as a hobby, maybe you've found it's growing on you. And what a delicious hobby it can be.

Whether you're new to the kitchen — or perhaps simply newly-acquainted — congratulations! There's a wonderful world of food out there, and endless methods to learn and countless recipes to try.

While you can spend the rest of your life trying out recipes from favorite chefs and cookbooks, most cooks come to rely on a few favorites — kitchen staples.

Here are a few recipes and techniques I rely on when cooking at home. The first one — roasted chicken — is a take on the classic, because almost no repertoire is complete without at least one chicken dish. Another, pizza, may not be essential (unless you're in my household), but it's fun and surprisingly simple once you get the method. Finally, I include a frittata recipe because it's so versatile: Flavor it up the way you want, make it for breakfast or dinner or anytime, and serve it hot or at room temperature. Continue reading for more information and recipes.

The last place anyone wants to be on a perfect summer day is indoors, particularly if you're entertaining. Which is why, if you're like me, the grill gets so much love this time of year. Beyond burgers and steaks, the grill is ideal for cooking almost everything, from salads to sides, dessert and breakfast. And if there's one place where grilling especially shines, it's with summer produce.

From sweet corn to silky eggplant, sliced or diced zucchini to vibrant green beans, a little love over a hot flame can actually bring out the best in summer vegetables. When it comes to flavor, the direct heat actually deepens and concentrates each vegetable's savory notes. Continue reading for tips and recipes.