How To

How To Make Strawberry Roses — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Strawberry roses are a fun garnish for spring cakes, class cupcakes, or even a bridal shower vase. This knife trick might seem frivolous at first glance, but you'll be glad you mastered it once strawberries hit high season. Here's everything you need to know about making strawberry roses at home with a paring knife.

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How To Make Vegan Cashew Ice Cream — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

This creamy, dreamy, basically mind-blowing ice cream is vegan. It only requires three ingredients (four if you insist on counting the salt) and no cooking. I wouldn't believe it myself if I had been there for the failed recipes that finally led to this triumphant one.

All ice creams require a correct ratio of fat to liquid in order to freeze into tiny crystals that are still soft, pliable, and, most importantly, creamy. Many vegan ice creams use coconut milk to add fat and flavor to non-dairy milks to achieve that creamy result. Here, cashew butter turns the non-dairy milk of your choice into a rich, buttery ice cream. Sweetened with maple syrup to keep it vegan, the resulting ice cream tastes like cashew meets caramel in one smooth, cooling scoop. Here's how to make this cashew ice cream at home.

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How To Make the Best Homemade Chocolate Ice Cream — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

Good chocolate ice cream has contrasting allure. It's rich, cool, and creamy with dark roasted flavors only cocoa can impart. This chocolate ice cream is for the real die-hard chocolate-lovers in the group. It's sweet and malty, with the tiniest bitter tones to balance that sweetness. Almost right in the middle between dark chocolate and milk, it's the kind of chocolate ice cream that doesn't leave you wishing there was more chocolate in the mix or less.

After tasting and testing several chocolate ice cream recipes, I can firmly say this is the best one I've tried yet. For starters, this ice cream's base doesn't require tempering eggs with hot cream, so it's easier to make. It has not one but three types of chocolate, and it doesn't freeze up impossibly hard to scoop, thanks to a secret ingredient.

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How To Cook a Whole Chicken in the Slow Cooker — Cooking Lessons from The Kitchn

(Image credit: Leela Cyd)

The slow cooker strikes again! With minimal work and just one ingredient (psst ... it's chicken) this recipe delivers the most delicious payoff imaginable — meat so tender and juicy it practically falls right off the bone. And it's all thanks to the small, closed environment of the slow cooker.

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How To Use KitchenAid Ice Cream Makers — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

For over three years, I had an ice cream maker sitting in my basement unused. I know how to (and love) making ice cream bases, but I had one excuse for not using the ice cream maker I had: I didn't know how to use it. My ice cream maker was actually the ice cream attachment for my KitchenAid stand mixer, but it was a hand-me-down from a test kitchen I worked in and the instructions had long been lost. So in the basement it stayed.

While doing a bunch of research on which new ice cream maker I should buy, I discovered that the KitchenAid ice cream maker is beloved among even professional ice cream makers. It's only one of few ice cream machines on the market with adjustable speeds. So I set out to figure out how the thing actually works and master my favorite ice cream flavor — coffee — at once.

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How To Make Classic Orange Sherbet — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

As a kid, orange sherbet was my go-to ice cream order. I wasn't interested in the super-sweet rainbow version — nope, the bracing sweet-tart bite of orange sherbet was the only flavor for me. Once I mastered my favorite grown-up ice cream flavor (coffee), classic sherbet had to be next on the list.

As it turns out, making a really good sherbet at home is a little more complex than making ice cream. With a high water content, homemade sherbet can be icy if not prepared properly. I've discovered how one special ingredient can make all the difference in ensuring your sherbet is just as tangy and creamy as the stuff you ate growing up.

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