One reviewer also claimed it "never fails to come out looking and tasting delicious." ...

1. Using your smallest pot or saucepan, combine the cornstarch and water. Stirring briskly, bring to a boil until just translucent. Do not overcook. Scrape paste into a small bowl and cover. Set aside ...

Made with reserved chickpea liquid instead of eggs, this vegan meringue recipe is a thrifty alternative to the classic version. When you whip your pavlova together, avoid over-beating the mixture.

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

This neighborhood recipe couldn't be easier.

The coolest and most popular type of meringue is the classic crisp-on-the-outside, spongier-in-the-centre confection. These meringues, also known as pavlova meringues are easy to make and their ...

Crispy, creamy, fluffy: This chocolate meringue tart is sure to win over everyone at the table. Bake it now!

Which came first? Easter or the egg? Did early Christians give up eggs for Lent, or did they simply run out? The ability to keep birds laying year-round is relatively recent. It seems likely that over ...

Note: This pie is best served the day it's made. After cooling thoroughly, keep it in the refrigerator. Slice with a sharp knife dipped in hot water. You can make your own superfine sugar by whirring ...