How to Break Down a Chicken

How to Break Down a Chicken

By: Kelly Senyei of Just a Taste

I’m here to guide you as we leave fear (and those prepackaged chicken parts) behind. All it really takes is two simple tools and a few tips on technique (Hint: The fat lines will guide you!) to go from one chicken to eight parts in no time flat.


Eating My Way Through Chicago

By: Gaby Dalkin of What's Gaby Cooking

I feel like Chicago is often overlooked when it comes to food meccas. But here’s the deal… they have some epic restaurants with food and cocktails that will make you want to buy a few dozen winter coats and move into a high-rise along Michigan Ave.

Bite-Sized Golden Beet and Goat Cheese Quiches Recipe

Bite-Sized Golden Beet and Goat Cheese Quiches

By: Lindsay Landis of Love and Olive Oil

Quiche is often pigeonholed into a category with stuffy buffet brunches, their typically soggy crusts and none too interesting fillings don’t make many favorite-foods lists. But quiche (basically a frittata with a crust) can be so much more interesting than mundane Lorraine.

Naturally Dyed Deviled Eggs Recipe

Naturally Dyed Deviled Eggs

By: Sommer Collier of A Spicy Perspective

Deviled Eggs are one of those dishes that screams spring. Whether serving them as part of Sunday brunch or at an afternoon picnic in the fresh spring grass, their creamy essence and pop of herbs are always welcomed as the weather warms.

Pasta, Beans and Greens With or Without Sausage Recipe

Cooking Dinner for Vegetarians and Meat Eaters

By: Lisa Grant of Jersey Girl Cooks

When it comes to dinner, everyone in my family likes different things. My husband prefers meat while my twelve year old son is picky about almost everything he eats. My teenage daughter has vegetarian tendencies and I, in turn will eat almost anything although I like to cook as healthy as I can.


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