Maybe you remember the sweet and sticky texture of a peanut butter and jelly sandwich fondly, or maybe the sting of eating 1,500 of them by the end of high school (the national average) still lingers.
Once categorized as stadium snack food or mere mall fare, pretzels have been steadily making their way onto menus all over the country in the past several years — and the trend just keeps growing! At Philadelphia’s
Cristina Suarez Krumsick is the chef and proprietor of catering outfit No Bake Makery. She has a cookbook with the same name, and shares with TODAY.com one of her favorite ingredients to no-bake with:
Whether they’re squishing a beef patty and chocolate-covered bacon between two Krispy Kreme doughnuts or lattice-weaving strips of bacon together to create a taco shell, the kitchen at Philadelphia’s thrives
Many of us are dealing with scorching heat, so it’s a good time to remember that July is National Ice Cream Month. While the frozen stuff is pretty fantastic any time of year, it’s particularly enjoyable
In 1939, Kellogg’s changed the world of children’s snack foods by testing its recently invented “marshmallow squares” at a Camp Fire Girls fundraiser in the Kansas City area. Within months those crunchy