There is something truly special about fresh flowers on a cake. My own wedding cake was dressed with lavender and herbs, and I can’t help but want to break out the heart eyes emoji whenever I see a cake decorated with fresh flowers on the internet or in real life.

If you’re looking to decorate your own cake with fresh flowers, where do you start? Is it as simple as just piling them on top of the frosting? Here’s what you need to know to achieve show-stopping cake status with the flourish of fresh flowers.

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It’s snowing in April; the weather keeps faking us out into thinking spring is here and then yanking the warmth out from under us like Lucy Van Pelt with the football. But Dunkin’ Donuts has a special treat coming up that might make everyone feel better — this week they’re giving out free cups of coffee.

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The Dutch oven (rightfully) gets a lot of love from Kitchn editors. We feel bad, though, because there’s another piece of cast iron, enameled cookware that gets the short end of the stick: Allow us to give some love to braisers!

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Risotto is so comforting yet elegant at the same time. I love that you can make it with virtually any kind of stock or broth you have on hand, stir in whatever vegetables you like, and top it with anything from roasted shrimp to big shavings of Parmesan cheese. But the rice? Buying the right kind is key — here’s what you need to know!

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You know that feeling of satisfaction that comes from doing something in a really clever way? That’s how Dijon mustard makes me feel. This jar of mustard can seriously make you feel like a genius in the kitchen once you know how to wield its tangy, savory power to make a huge impact on nearly everything you’re cooking.

It’s pretty much the ultimate “secret ingredient,” making your vinaigrettes creamier, marinades easier, and your mac and cheese more elegant — even if that mac and cheese comes from a box.

We’re keeping tabs on all ways to whisk, stir, spread, and dollop a little bit of Dijon magic into your cooking, and we want you to join in.

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One of my never-ending quests for my tiny apartment kitchen has been finding the perfect dish rack. “Perfect,” of course, is entirely subjective, but I want a system that will hold all my dishes when I need it and pack up neatly and easily for storage when I don’t.

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By now, risotto has finally managed to shake that myth that it’s a fussy, restaurant-only dinner. Once you have the hang of the technique —it’s pretty easy to make and doesn’t require a single special tool. I’ve cooked risotto in everything from a Dutch oven to an Instant Pot with great success but I have one pan that I love best for cooking risotto. This one pan helps me cook risotto faster, with greater ease, and more regularly — here’s why.

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There was a time when I thought I’d never see anything as over-the-top as Martha Stewart’s Christmas dinner (which involved homemade fettuccine and a mountain of shaved white truffles that cost more than a decent used car), but that was before I knew just how seriously Martha Stewart takes Easter.

While other celebrities went for something a little more simple — Ina Garten’s menu involved a glazed ham she called the “easiest Easter dinner ever” — Martha Stewart rounded up every egg, bunny, and lamb that was not nailed down and put together an Easter luncheon that could upstage a royal wedding.

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Move over, Hitchcock. Sure, Psycho and Strangers on a Train were suspenseful, but for nail-biting excitement, nothing beats the gripping tale of a stolen box of shrimp fried rice that had all of Twitter on the edge of its seat this weekend.

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Few things in life are quite as entertaining as a good cooking failure, as long as it happens to somebody else. Is that mean? Maybe! It’s a little like watching the universe play a prank on somebody, with an added element of “Gosh, I’ve done some dumb things in the kitchen, but I could never make a mistake like that.”

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