This is a devil’s food cake soaked with Chambord raspberry liqueur, alternately layered with white chocolate, milk chocolate, dark chocolate mousse, and topped with a rich espresso Mascarpone frosting.
One of the most dazzling, show stopping things one can present at a dinner party are the puffy little Indian breads known as Poori.
Sarah Kenney prepares a loving – and delicious – nostalgic surprise for her husband.
Jules Clancy decides that chocolate and cookies is a better way to go for Father’s Day than beer and barbecue.
Brady Evans has a hard time finding some really good healthy bread alternatives in the grocery store, so she takes matters into her own hands.
Why go to the supermarket, when you can make an even better version right in your own kitchen?
Kelsey Hilts likes to make scones all year, but there will always be something about them that reminds her of summer.
Orange and chocolate is one of those combinations that always seem to just work.
Ewa Sack rolls up a batch of classic Swedish “Chokladbollar”.
The Macaron Mogador contains passion fruit and milk chocolate filling – and the combination tastes absolutely heavenly.
Although scones are traditionally made with lots of thick, rich cream, there’s no reason you can’t make scones with creme fraiche or sour cream.
Sometimes, literally, life is like a box of chocolate. Or at least, making brownies is.
Making a person’s birthday cake is one of the highest honors someone can ask of you. Brady Evans is up to the challenge.
Nandita Nataraj with a great healthy recipe for something right between breakfast bread and coffee cake.
Baking doesn’t always have to be difficult and time consuming.
Sarah Schiffman is impressed with this coconut shortbread recipe from Bon Appetit.
Tamara Novacoviç has lost some of her sense of privacy after becoming a food blogger. But she’s gained some great recipes.
These colorful flat breads are sophisticated enough to add a lovely, warm edge to whatever it is that they are carrying, sweet or savory.
Brittany Thomas is no quitter – and finally she is able to declare victory over yeast.
Kalle Bergman travels to Paris with the help of his imagination and some Delish On the Double baby brioche buns.
Maria Laitinen serves up a Finnish flat bread traditionally made with oat, barley or potato. Say hello to “Rieska”.
These lovely citrus palmiers and spicy parmesan swirls turn out to be more addictive than Sonia Mangla had expected.
Kelsey Hilts decides to jump-start summer and make strawberry shortcake in the form of cupcakes.
Sarah Kenney on the discovery of yeast and how playing with food can fuel the development of new dishes.
It’s actually not that difficult to fit baking bread into a busy schedule, and no magic abilities are needed to get the bread to rise properly. Sara Clevering tells more.
A divine combination of white chocolate and raspberries wins Amrita Rawat over.
Even if you don’t know what Kladdkaka means, you will fall in love with this recipe from Johanna Kindvall.
Tamara Novacoviç with a bread recipe that can pose as a “typical” bread from many different countries.
Is there anything easier, better and more honest than a brownie? Jules Clancy doesn’t think so.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Sara Schewe finds a recipe that quenches her thirst for anything lime.
Black sesame seeds can be used to give Macarons more exotic and exciting look.
Amy Ta gets more than just a little bit excited about this recipe adapted from Quick Smart Cook.
Usually, Tamara Novacoviç’s Pesto Genovese ends up as the pasta sauce, but this time she gave it a more creative role. Roll! Role?
Will the appearance of cake pops at Starbucks mark the beginning of the inevitable cake pop backlash? Bria Helgerson is worried.
Valerie Harrison with the story of one of the most famous baked Easter goods.
Kelsey Hilts continues to experiment with natural dyes, and today the turn has come to Cupcake frosting.
These lovely tarts will keep you going until 100 and beyond. Just like Great Aunt Tadsie.
In Prague, Easter celebrations are more about welcoming spring than anything else.
Amrita Rawat gets a craving for Carrot Cake this Easter, and blames the ever present Easter Bunny for reminding her to eat more carrots.
Tamara Novacoviç on Croatian Easter traditions, and with a recipe for the delicious traditional Easter cake.
One of the most classic Easter baking recipes, interpreted by Kelsey Hilts.
Yvette Marquez-Sharpnack shares her secret family recipe for the classic Mexican Lent bread pudding Capirotada.
Amrita Rawat makes a case for chiffon cakes, and offers a banana variation that sells us on the concept.