Candy Cane Simple Syrup

Corner-store sweets go high-end. Click here for a detailed written guide on how to make your own candy bars.

CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)

Brining and roasting a turkey can sound like a monumental undertaking. But it can actually be pretty easy, and makes for a memorable meal if you use our delicious Easy Brined Roasted Turkey recipe. Follow along with Amy Wisniewski as she makes this Thanksgiving turkey in our simple video recipe. And see our Ultimate Guide to Thanksgiving for everything else you need to know.

These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.

Peeps are probably the most iconic Easter candy, and even if you don’t actually like eating them, they’re undeniably adorable in their brightly colored marshmallow chick and bunny guises. To learn how to make these little creatures from scratch, Guillermo visited chef and author, Michelle Doll at NY Cake, where sugar magic happens every day. Marshmallows are a really fun type of edible craft, and Michelle is an expert at creating beautiful treats. Beyond Easter (or any other holiday for that matter), when you're making edible marshmallow art, shapes and colors go as far as your creativity will take you.

Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.