One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders. More

Chocolate and strawberries are one of my favorite dessert combinations, which I usually enjoy in the form of chocolate-covered strawberries. So when a reader asked me to convert her mother's recipe for chocolate strawberry cheesecake tart, I lept at the chance. (And wondered why I'd never made a chocolate berry tart before!) More

These muffins are vegan, allergen-free, gluten-free, and low-fat! And they taste great. More

Most of the time poutine is annoyingly gluten-filled. You wouldn't think so since it's just fries, gravy, and cheese curds. But there are usually one or two gluten culprits at play; either the gravy contains wheat flour or the fries are made in fryers shared with gluten-containing foods. Sometimes it's both. So I set about to make my own. More

Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread. More

When most people think of food from Wisconsin, they think cheese or beer. While living in Milwaukee ten years ago, I found out that fish fry should also make this list. Each Friday night, many Wisconsin restaurants offer fish fry specials. Where I grew up in upstate New York, fish fry meant New England-style hot dog buns containing long, thin pieces of breaded cod with red cocktail sauce smeared lightly on top. Not so in Milwaukee. There, it's all about a plate of beer battered fish, potato pancakes and, often, a slice of rye bread. More

The other day I tried to create chewy gluten-free chocolate chip cookies, and while this version missed the chewy mark, they was so flavorful that I didn't mind. The flavor comes from golden syrup and browned butter, two ingredients you don't usually find in chocolate chip cookies. They lend a nutty, caramel-like flavor to the already buttery cookies. More

While these won't fool anyone into thinking they're eating a saltine, they really are cracker-like. Somehow they go into the oven tasting like tortillas and come out with a cracker-like texture. More

The next time you plan to have bread with a meal, consider making a batch of these onion-black pepper scones instead. Scones, like biscuits, are usually a delicate treat, but they can also be quite sturdy. More

In the cookie world, snickerdoodles are a quiet charmer. Unlike fancy cutouts or "everything but the kitchen sink" cookies they don't scream for attention. But snickerdoodles also aren't boring. Thanks to a generous amount of butter, cinnamon, and vanilla, snickerdoodles are packed with flavor. Now here's where snickerdoodle lovers divide: do you like 'em puffy or flat and crisp? More