Home Archives for James Schend

James Schend

https://www.dairyfreed.com/

As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life.

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17 Rhubarb Cake Recipes to Make This Spring

Ready to make the most of rhubarb season? From coffee cake to dump cake and everything in between, we've gathered delicious rhubarb cake recipes you can enjoy all day long.

How to Make Poached Eggs Perfectly Every Time

With this guide on how to make poached eggs, a picture perfect, runny yolk is...

The Best Nonalcoholic Drinks & Spirits of 2022

Whether making your own NA cocktail or opening a ready-to-drink beverage, going booze-free just got...

This Is Julia Child’s Secret for Perfect Hard-Boiled Eggs

It's a simple secret, but it changed the way I cook.

40 of Our Best Fall Desserts

Capture the sweet flavors of autumn in recipes for pumpkin bars, apple pies, spice cookies,...

60 Fall Cookies That’ll Make Your House Smell Amazing

These fall cookie recipes are the perfect treats for the changing season. From pumpkin and...

We Tried the Proclamation Duo Pan Set—and We’re Obsessed

Say goodbye to cluttered cabinets! This three-piece cookware set can truly do it all in...

11 Summer Whiskey Cocktails to Cool You Off

Just because its hot outside doesn’t mean you have to put your whiskey or bourbon...

Presenting the Winners from Our Sandwich Contest

Move over PB&J, these over-the-top award-winning sandwiches are sure to become favorites in your house.

8 Best Single Serve Wine Brands, According to an Expert

Here are some of our favorite single serve wines we’ll be enjoying at backyard barbecues,...

Which Bakeware Is Right for You: Glass, Ceramic or Metal?

Making brownies? Bread? A casserole? You'll need a baking pan—but choose wisely. Find out the...

We Tried Miyoko’s Vegan Butter and We’re Obsessed

I’ve spent years looking for a dairy-free “butter” as good as dairy butter and I’ve...

60 Delicious Recipes That Use Liquid Smoke

If you're looking for delicious smoky BBQ flavor but don't have the time, let liquid...

75 Super-Easy Ground Beef Pasta Recipes to Try Tonight

Whether you're looking for a budget-friendly dinner or just want something comforting, you can't beat...

What Is Liquid Smoke?

Liquid smoke is an ingredient surrounded by controversy. Many turn their noses up at it,...

I Was Shocked To Learn My Favorite Cake Recipe Is Vegan

It's so rich and chocolatey your friends and family will never guess this is a...

The Difference Between Baking Sheets, Cookie Sheets and Jellyroll Pans

Think sheet pans, baking sheets and cookie sheets are all the same? Let’s cover some...

What is Fond and Why You Should Use It

Fond is one of the key ingredients to a delicious gravy or pan sauce. So...

How to Cook Asparagus 9 Ways

These methods for how to cook asparagus come straight from our Test Kitchen. From roasting...

How to Make Beef and Guinness Casserole

Irish chef and author Maura O’Connell Foley shows you how to make this braised beef...

30 Ground Beef Sandwich Recipes

Ground beef sandwiches are a weeknight favorite, and rightfully so! They're affordable, quick to prepare...

This Is Why Grandma Baked with Hard Boiled Egg Yolks

Just when we thought Grandma had shared all her baking secrets, this hidden gem left...

What Is Cooking Wine?

Cooking wine has a bad reputation, but is it deserved? Skipping it in a recipe...

Why Do You Have to Add Eggs One at a Time in Baking?

We've all done it; added all the eggs at once but does it really matter...

How to Make Bread Pudding the Old-Fashioned Way

The ultimate comfort food is within your reach. Follow along as our Test Kitchen teaches...

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