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Aquafaba Coconut Whipped Cream

Aquafaba Whipped Cream

By: Ashlae Warner of Oh, Ladycakes

If you’re sitting there scratching your head and wondering, “Aqua-WHAT?” let me explain. Aquafaba is the protein-rich brine that comes from a can of chickpeas.

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Vegan Hawaiian Poke Bowl with Teriyaki Sauce

Vegan Hawaiian Poke Bowl

By: Madeline Lu of

Poke bowls have been a staple in the Hawaiian Island for centuries, but have now become a must-have food trend everywhere else. The traditional poke bowls have cubed raw fish combined with a mix of vegetables over a bowl of rice.

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Honey Mustard Balsamic Roasted Salmon

Honey Mustard Balsamic Salmon

By: Julie Gransee of Lovely Little Kitchen

I’m always on the lookout for recipes that are quick, easy, healthy, and tasty. This Honey Mustard Balsamic Roasted Salmon checks all the boxes and is fast enough for a weeknight meal, but has just a touch of fancy.

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Almond, Coconut & Chocolate Muffins

Almond, Coconut & Chocolate Muffins

By: Allie Roomberg of Baking a Moment

Can you believe these muffins were baked in a microwave? I never would have thought it possible until I started using my KitchenAid® Convection Microwave. This Microwave has so many useful capabilities!

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Roasted Winter Vegeteble Bowls

Roasted Winter Vegetable Bowls

By: Alana Kysar of Fix Feast Flair

These bowls are based on my go-to shoyu (soy sauce) poke recipe. Cube your favorite winter vegetables, toss them in the soy-sesame marinade and roast them at 400° F for 30-50 minutes (time varies depending on type of vegetable).

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