How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food


Whole or chopped, plain or salted, nuts add an appealing crunch and rich flavor to any baked product.


Hazelnuts: Hazelnuts, also called filberts, are a small, round nut with a mild, sweet flavor. The nut meat is covered with a thin, brown skin that needs to be removed before you use them in baking.


Cashews: Crescent-shaped cashews, with their rich, buttery flavor, are a favorite of bakers and snackers. Buy them raw or roasted, salted or plain. Choose roasted cashews for baking unless specified otherwise.


Almonds: Almonds are a flat, oval-shaped nut with a reddish brown skin that can be removed by blanching. The smooth, light-colored meat has a mild, yet rich, flavor. Almonds are available whole, sliced, slivered, and chopped.


Peanuts: America's favorite nut, the peanut, is technically not a nut at all but a legume. Roasting intensifies a peanut's rich, buttery flavor. For baking, it's best to use peanuts that have had their skins removed. Selecting between salted or unsalted peanuts is strictly a personal choice.

Pecans: Pecans are rich and buttery and have the highest fat content of any nut. Pecans often are substituted for walnuts and vice-versa.

Pine nuts

Pine nuts: Also known as pignolia or piƱon, pine nuts actually are seeds from a variety of pine trees. This gives the small, creamy white nut a sweet, faint pine flavor. Pine nuts can be slender and pellet-shaped or more triangular.


Pistachios: The small pistachio has a pale green meat covered with a paper-thin, brown skin. Their thin, smooth shells, which are split at one end, are often dyed red or green. Their mild, sweet flavor is similar to that of almonds.


Walnuts: Black walnuts are rich and oily with an intense flavor. Walnuts other than the black walnut are called English walnuts. They have a mild flavor that makes them popular in baking.

Brazil nuts: Brazil nuts (elephant toes to some) are a large nut with a thin, brown skin and an oily, rich flavor.

Hickory nuts: Hickory nuts resemble walnuts but have a rich, oily flavor similar to that of toasted pecans.

Macadamia nuts: These tropical nuts taste rich, sweet, and buttery. You can use these small, round nuts wherever you would use cashews.


Loading... Please wait...