This morning I did a segment for the "KTLA Morning Show" in Los Angeles to promote "Cake Decorating for Dummies." I taught the anchors a few tips about how to decorate a cake using colored frosting and candies, and had them each try out their skills on a blank canvas of cake.

I'm thrilled because it was such a lively, freewheeling session in which we got to talk about the importance of a crumb coat, smooth vs. textured frosting,… Read More

I find that the ambience of a grocery check-out aisle sometimes means I can often pick up a tip or two about food, cooking, or a menu, that I might not have ever considered. With my cart stuffed, I'm often asked about what I want to do or make with a particular item. And I enjoy when the conversation turns, and the person asking shares with me why they buy that specific foodstuff.

I've picked up all kinds of… Read More

While I don't make a habit of deep-frying, I like to occasionally indulge in making homemade French fries and onion rings. I think figuring out or knowing the "origin" for any food is important for kids. So I want Rocco and ChiChi to know that these fast food staples actually began as roots in a field. (And I'm amazed because some kids figure they're only available in the frozen food section or at a drive-thru window).

Drawing in the… Read More

The teachers in Rocco's pre-school class have always provided an open invitation for parents to come join their kids for lunch. And last week -- as I sometimes do -- I took them up on it. And now that pre-school's starting to draw to a close, I'm finding that I wouldn't mind going a few more times.

First off, once I tell Rocco I'll be coming, his enthusiasm is like rocket fuel. "Yippee!," he'll whoop and holler. Then, when… Read More

When the avocadoes have turned ripe seemingly too quickly, we like to make lots and lots of guacamole. To prevent browning before we serve it up as an appetizer, I typically squeeze a little lemon juice -- using a reamer, and straight from a lemon that's been cut in half -- over the top of the freshly-made guacamole. The lemon's citric acid helps retain that great green color.

A couple of days ago -- with a heady surplus of… Read More

With their vast array of colors, and their sophisticated style, roses can complement so many endeavors around the home. In my last post, I promised some ways to put those roses you grow to use.

Sure, they can dress up a vase with no problem, but how about using them to top off a cake... particularly one for Mother's Day? My new cookbook, Cake Decorating for Dummies, came out a couple of weeks ago, and this has been one… Read More