125 Farming Tips

Celebrate the 125th issue of Hobby Farms with 125 handy farming tips.

A Cut Above: Our Test Kitchen's Top Chef's Knives

When you start making dinner-whether it's a quick weeknight supper or a special occasion entree-the first item you reach for is in your knife block. A go-to chef's knife is a must for everything from prep work to carving finished meals.

Giant Cinnamon Rolls – Best in Show

When she's not working on her family farm, this lowa mom is mixing up blue-ribbon recipes.

Taste of Home's Holiday Essentials

Our staffers are no strangers to hosting the season's biggest celebrations. These go-to, tried-and-true tools and tips make their gatherings go off without a glitch.

SCARY-GOOD SAFETY TIPS

CANDY ISN'T THE ONLY THING THAT CAN CAUSE YOUR ANIMAL UNDUE HARM ON HALLOWEEN. PRIORITIZE YOUR PET'S WELL-BEING WITH THIS PRO ADVICE THAT STILL ALLOWS YOU TO EMBRACE THE SPOOKY SEASON.

Mountain Majesty

Inspired by fresh and foraged ingredients, baker Lauren May crafts traditional Appalachian recipes-but with her own modern twist.

Use Your Noodle

Shop your pantry's stash of pasta and canned goods to start these weeknight dinners that come together in a flash.

TAKE ROOT

Unearth the healthy benefits of beets. These vibrant veggies are packed with nitrates, fiber and antioxidants.

The Sioux Chef

Raised on a reservation in South Dakota, Sean Sherman, a James Beard Award winner, is uplifting Indigenous cuisine and revitalizing a vibrant culinary culture.

A Tasting to Remember

Imagine: there in front of you, five different Glencairns, each with a nice pour of a shimmering liquid.

Bread Baking Basics

Nothing is more rewarding than making bread from scratch.

French Onion Soup Bombs

Melty cheese and savory onion soup are all wrapped up in one bite. What could be better?

P.F. CHANG’S-INSPIRED WONTON SOUP

More is more in this soup packed with greens, chicken, shrimp, and pillowy pork wontons.

Loving Spoonfuls of Yukgaejang

This hearty, earthy Korean beef soup is beloved by many, but for recipe developer Myo Quinn, it’s part of her love language.

GAZPACHO WITH BURRATA

Creamy burrata on top of a tomato and basil gazpacho is the most refreshing no-cook summer meal we can imagine.

Matzo Mia

Momma and Grandma really do know best. For editorial director Joanna Saltz, matzo ball soup has been a family affair for generations.

The Best Canned Chicken Noodle Soup

Our up-to-taste-anything editor Felicia LaLomia tried all the options to find the ones that'll warm your heart.

SLOW-COOKER CHICKEN ENCHILADA SOUP

SERVES 6 TO 8 | 3 HR 30 MIN

SCOTCH BONNET CHICKEN SOUP

“My Jamaican grandmother’s chicken soup was grounded in the typical base—chicken, carrots, and onions— but she added thyme sprigs, soy sauce, whole scallions, and a whole Scotch bonnet.”

THAI PEANUT NOODLE SOUP

SERVES 4 | 30 MIN

That's Some Good Shucking Stew

On a busy day, Grand Central Oyster Bar will sell about 5,000 freshly shucked oysters—but it’s the oyster stew that’s achieved true icon status.

STEP UP YOUR Chicken Noodle SOUP

Create an all-star dish with Molly Yeh's homemade noodles.

THE Roast Chicken RULES

Here's how to get a restaurant-quality bird every time.

SCRAMBLE Eggs LIKE A PRO

Take breakfast to the next level with Bobby Flay.

How to Make an Apple Pie

Every baker should have this foolproof recipe.

MAKE A Seafood CLASSIC

Kardea Brown walks us through a Lowcountry favorite, Limpin' Susan.

COOK A PERFECT Sleak

Treat your guests (and yourself!) to a porterhouse that's a cut above.

TIME TO TRY Homemade Pasta

Making noodles from scratch is easier than you think!

CHEESE MAKING in Washington

The first time I laid eyes on Monteillet Fromagerie, I felt like I was in a storybook. The 32-acre farm is nestled among rolling hills, vineyards and fields of bright yellow canola in Washington's Walla Walla Valley, and although Joan and Pierre-Louis Monteillet built it in 2001, the place feels like it has been here forever.

CRACKING COCONUTS in Hawaii

Before I visited Maui a couple of months ago, my experience with coconuts was limited to the canned coconut milk in my pantry. But here I am on Maui at a place called Coconut Information, staring up at towering palm trees and preparing for an immersion course on this mysterious fruit.