Let’s say you don’t have any festive cookie cutters for Halloween, but you still want to decorate (and devour) some frosted brownies: Channel your inner Dr. Frankenstein. Put them together with frosting, sprinkles, and a few candy eyes for a frightfully delightful treat. Here’s what you’ll need and how to make them.
<p><a href=’http://www.thekitchn.com/brownies-go-boo-with-frankenstein-frosting-236518′><strong>READ MORE »</strong></a></p>
Are you the first of your friend group to know what’s trendy in food? Do you devour food magazines and obsess over what is new at the grocery store? Do you have a deep passion for all things internet? Do you love reading Kitchn? We’re looking for a Part-Time Food News Writer, and we’d love to hear from you.
We’re looking for a smart and nimble part-time (up to 20 hours a week) writer to contribute short articles on a range of topics including food trends, grocery news, business news, food policy, entertainment, and more for Kitchn. You’ll work closely with our News & Culture Editor who will help you pitch and execute ideas on a daily basis.
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<p><a href=’http://www.thekitchn.com/were-hiring-part-time-writer-237921′><strong>READ MORE »</strong></a></p>
I love Halloween. I love the fact that kids of all ages come from other neighborhoods to trick-or-treat. (This is also known as neighborhood hopping and I think it’s great.) I love sitting on the porch and handing out candy and talking to anyone who comes by. And I love that my friends come over to help me celebrate.
Dry ice can help create a spooky effect at your next Halloween party, but if it isn’t properly stored, it will dissipate into a fog before you actually need it to. Dry ice is the frozen form of carbon dioxide, which is why, instead of melting into a liquid when heated, it instead turns into a gas. Since it’s so cold (an extra-frigid -109.3°Fm to be exact), it melts or actually, per the scientific term, sublimates into a gas rather quickly. Luckily, there are a couple tips to follow that will ensure your dry ice stays frozen until you need it to billow spooky fog long into the night.
<p><a href=’http://www.thekitchn.com/tips-for-making-dry-ice-last-longer-236785′><strong>READ MORE »</strong></a></p>
It’s that time of year, when apple-filled desserts reign supreme. From pies and cakes to crisps and muffins, no matter what you’re cooking up, one thing is certain — it’s only a matter of time before you’re staring down a bowl full of apple peels. Instead of tossing them, here are seven ways to give those peels a new life in the kitchen.
<p><a href=’http://www.thekitchn.com/7-ways-to-use-leftover-apple-peels-236766′><strong>READ MORE »</strong></a></p>
My birthday falls just before Halloween, and these gummy worm garden brownies were served at almost every Halloween birthday party from the time I was 4 until I turned 12. What looks like frosting on top of these brownies is actually chocolate pudding, making this the greatest combination of brownies, pudding, candy, and crushed cookies ever. It really is the perfect dessert for your Halloween parties.
<p><a href=’http://www.thekitchn.com/brownies-go-boo-with-a-gummy-worm-graveyard-236517′><strong>READ MORE »</strong></a></p>
Peeling firm winter squash (I’m looking at you, butternut) can go one of two ways: It can be so seamless and easy that you never give it a second thought, or you regard it as one of the most frustrating tasks of the season. As for which camp you’re in, I’d argue it all depends on the tool you use for peeling. As you welcome winter squash season to your kitchen, this is the tool you’ll want to keep by your side.
<p><a href=’http://www.thekitchn.com/the-best-tool-for-peeling-winter-squash-236765′><strong>READ MORE »</strong></a></p>