In the latest episode of Mom Vs., Nicole tackles Murder Cookies, a viral recipe posted on Reddit. If you’re not an experienced baker, making cookies from scratch may not produce results that are to die for. Follow these tips so you don’t murder your cookies. Don’t think you’re above the instructions Hubris (a fancy word for having too much pride) is the easiest way to mess up whatever you’re baking. Before you even get started, read through the entire recipe at least once—it really helps to have an idea of what you’re supposed to do before you start actually doing it. Don’t just eyeball those measurements. Make sure you’ve got them down exactly, and let all the ingredients reach the necessary temperature. A little patience goes a long way. Chill your dough Temperature matters when it comes to baking, and we’re not just talking about inside the oven. If you prefer fluffier cookies, stick the dough in the fridge and allow it to chill for an hour, or, if you’re pressed for time, 30 minutes. Chilling dough allows the ingredients to rest and the butter to resolidify, which will yield thicker and fluffier cookies. Plus, since they won’t spread as much, you won’t have to break any cookies apart. Just look at Nicole’s two batches. Even though they tasted the same, the dough that chilled made much better cookies. (Don’t) wait a minute Okay, there is one rule that's fine to break: Baking time. No two ovens are the same, and a burned batch of cookies is a terrible way to reach that conclusion. Keep an eye on your cookies while they’re baking, and take them out a minute (or even a few minutes) early and inspect them. You can always bake a little more, but once a cookie’s burnt, there’s no going back.   

This classic Southern-style squash casserole recipe is the one you're always looking for. It's got yellow squash, cheese, and eggs, and is covered with a buttery cracker crumb topping.   Get the Recipe: Squash Casserole

Making an omelet seems like one of the less tricky things in a kitchen. It's just eggs, right? How badly can it go? If you've tried it you know that the answer is—a lot. Omelets are an art form. Getting the egg curd just right and set in the pan is a tricky process, and it takes some skill to prevent the whole thing from just turning into a pile of scrambled eggs. That's delicious! But it's not an omelet. Luckily, Chef Joe Giacomino of Grey Ghost Detroit has some tips. In this video he shows off his unique method for making a show-stopping omelet. His choice of filling is Mexican, and he uses a ranchero sauce, but the technique he applies here could be used with any kind of cheese or filling you want. Or you can opt for a classic omelet with no filling at all, just a sprinkling of chives and a dollop of creme fraiche. There's no wrong answer. But there is a right way to make an omelet, and now you can learn how to.    

Rishon shows us the tricks food stylists use to make a sandwich look picture-perfect. Here, she takes on a sky-high, three-layer club sandwich featuring crisp lettuce, juicy red tomatoes, and crisp, wavy bacon. To keep this architectural wonder intact and looking its best, she focuses on three key elements: texture, color, and stability. Texture When you bite into a fully loaded club, you expect a symphony of crunchy, soft, and meaty textures. To achieve that balance, you need extra crispy bacon (which Rishon shows us how to make in Food Stylist vs IHOP Pancakes), fresh leaves of lettuce, layered stacks of thinly-sliced deli meats, and perfectly toasty bread. Our food stylist recommends toasting the bread in a skillet with olive oil to achieve a golden brown, griddled look with a lower risk of burning the bread. As for the tomatoes, slice them on the thicker side to preserve some of the natural, juicy texture, and cut them with a serrated knife for clean, non-smushed slices. Color Between the creamy white mayo, bright red tomato slices and vibrant cheddar cheese, the club sandwich is practically designed for its visual appeal. For the most contrast between each layer, alternate between boldly-colored ingredients, and make sure to bring each layer to the very edge of the bread slice (if not past it). Our food stylist puts her sandwich at eye-level while stacking it to make sure each lovely layer comes through. When picking out meats for your club, opt for smoked deli meats, which have preservatives that will keep the color of the meats looking fresher for longer. Pair your sandwich with crisp potato chips and a vibrant pickle spear to round out the plate’s color scheme.  Structure  Between the height of this towering sandwich and the weight of the ingredients, some of your toppings will start to slump down on the edges as you build. To give the sides of the sandwich more support, break a toothpick in half and gently place the skewers underneath the sloping layers. Toothpicks can also be used to make sure the sandwich stays picture-perfect as it’s transferred, just like the classic colored toothpick you’d find in your deli sandwich. Use more toothpicks as needed so that your ingredients don’t topple off the sandwich mountain, but make sure you’ve removed them all before digging in.    Food Stylist vs IHOP Pancakes