Mid-century cooking tends to conjure up images of gelatin "salads", casseroles and banana abuse, but have you heard the good news about cooking with soft drink? It turns out that soft drink -- particularly 7 Up -- actually has a wide range of culinary uses beyond the drinkable, and we're going to explore three of the most popular recipes.

Turning out a cake, only to have it fall apart, is one of the most frustrating experiences one can have in the kitchen. But ugly cake is still cake, and there's no reason you shouldn't eat it.

I love baking, but I really hate all the dishes it seems to dirty. There are mixing bowls, spoons, spatulas and measuring cups, and sometimes I just don't want to deal with all of that. Luckily, Food52 has a recipe that lets you leave the measuring cups in the cabinet, and I'm pretty obsessed.

Some men just want to watch the world -- or at least Twitter -- burn, and one such man is sports writer Jim Salisbury, who recently tweeted that he once put mayo in his coffee.

Hello, sous-vide fam, and welcome back to another instalment of Will It Sous Vide?, the column where I make things with my immersion circulator.

Cake is the happiest of foods, which is why a dry, crumbly cake is so sad. This problem can be solved one of two ways: You can eat the entire cake in one day (this isn't a terrible plan), or you can peel an apple.

A cake knife doesn't need to be sharp, which means you can make your own out of just about anything. Case in point, YouTuber I Like To Make Stuff made a knife out of some scrap wood.

In terms of texture and flavour, dried coconut can't touch the fresh stuff, but separating the meat from the shell can be a bit of a struggle. Luckily, just a quick overnight stay in the freezer can help the tough stuff pop right off.

All cookies are delicious in their own right, but sometimes you have a craving for specific kind, and those cravings should be indulged. If you have a hankering for the soft, fluffy, Lofthouse-style cookies, you'll need to grab some cake flour.

Trimming away the top, rounded portion of a cake before frosting makes it look pretty and professional, but it's a damn shame to throw away the scraps. You could just eat them, or you could turn them into a crunchy ice cream topping.

I love a classic pound cake, but sometimes it can be nice to mix it up a bit. Alice Medrich has figured out a clever way to add new flavours and depth to the buttery loaf, and you only need to make one little swap.

I'm sure you've seen the glorious dessert known as the "piecaken," in which whole pies are baked inside cakes and stacked on top of each other. They're stunners for sure, but they're kind of annoying to make. Luckily, Krys Melo of Melodrama has miniaturized the whole process with mini pie cupcakes.

Slicing the top, rounded portion off of a cake before frosting gives it a smoother, more professional look. To make removing that top crumbly layer even easier (not to mention smoothly frost the sides), just pop it in the freezer first.

I don't really consider a dessert complete if it doesn't include ice cream. As such, it may not surprise you to find out that my favourite cake is ice cream cake, and I'm pretty obsessed with this little number from Epicurious , which is really just a bunch of ice cream sandwiches stacked and frosted with whipped cream.

Besides deviled eggs and chopped salads, I rarely think of adding hard-boiled egg yolks to recipes, much less baked goods, but it turns out that doing so can give cakes, shortbreads, and biscuits the most tender crumb imaginable.

A deliciously light and citrusy lemon cake doesn't have to take a ton of time in a hot oven to bake. This lemon cake takes about four minutes, and you can make the whole thing using nothing but your microwave. It's about as simple as it gets.

A "magic cake" has three layers, each with its own texture and flavour (a dense and moist base, a middle cream layer, and a light sponge top). It's called magic because the cake divides into these layers during the baking.