"Delicious. Much better than boxed, and it doesn't take much longer either. The times I don't have evaporated milk, I've just used a little less milk, and have substituted yellow mustard for the mustard powder. Both substitutions work fairly well."

"This cheesecake is perfect! Just the right amount of sweetness and tang, and sooooo creamy. But, it can be a bit tricky to get right. Here's what I've learned:
1) After baking the crust, leave the oven on & set to 300 until after the cheesecake is in the oven. Then turn it down to 250: this way it's actually cooking at 300 until the oven's te""

"This was my first time making the Thanksgiving Turkey, so of course I turned to Alton for the method. Everyone (mother & mother-in-lawwas adamant that you don't need to brine the turkey, just cook it covered all day coated in spices and it'll turn out fine. Well, I didn't do that. Brining the turkey made it so incredibly juicy and moved the fla""