Laura Manzano

Laura Manzano is a freelance writer for MarthaStewart.com.
It all comes down to using the right tools and taking your time.
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Make sure your cheesecake looks as good as it tastes.
What you need to know about the filling, crust, chilling, and more.
Home bakers often dream of getting a stand mixer, but is a hand mixer just as good?
Everyone's favorite melon is large and unwieldy, but easy to cut once you learn how.
According to baker Erin Jeanne MacDowell, this technique requires more patience than skill.
These expert tips will help ace making jams, jellies, pickles, and preserves.
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This unique flavoring transports you to Italy and elevates all kinds of baked goods, desserts, and even cocktails.
Amy Chaplin, vegan chef and cookbook author, explains why she loves this plant-based protein—and shares her top ways to prepare it.
These expert tips will help ace making jams, jellies, pickles, and preserves.
This unique flavoring transports you to Italy and elevates all kinds of baked goods, desserts, and even cocktails.
Amy Chaplin, vegan chef and cookbook author, explains why she loves this plant-based protein—and shares her top ways to prepare it.
The fluffy egg white confection we call meringue can be served in a variety of ways, and there are three unique preparations of traditional meringue.
We've got opinions, and we're sharing them here!
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Cooking alla Giudia is a tribute to the rich culinary heritage that gave us Roman deep-fried artichokes, caponata, and more.