Baking
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.
These biscuits are symbols of the work carried out by the women at home, who relentlessly baked them for soldiers overseas to keep their morale high.
Brady Evans let’s her husband source some of the ingredients for these homemade Apricot Shortbread Cookies.
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.
These are not the kind of cookies you dip in a huge glass of cold milk, but rather in some hot tea or a good soup.
Culinary purists consider the very idea of a nut free macaron heresy. If almond flour defines a macaron, its absence defies it. Stella Parks begs to disagree.
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.
French Madeleine cakes are a classic sweet to accompany equally classic great works of literature.
The Macaron Mogador contains passion fruit and milk chocolate filling – and the combination tastes absolutely heavenly.
A meeting between India and the US, Sonia Mangla creates a new take on the classic Indian summer snack Katri Matri.
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.
Ever run into a situation where you need a batch of cookies quickly? This recipe is perfect.
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.
When moving into a new neighborhood, it’s a good idea to have some chocolate sugar cookies ready as ice breakers.
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.
Tamara Novacoviç with a recipe for crescents that don’t look like the usual kind of crescent-suspects.
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.
Amrita Rawat works through her fear of butter while making the classic St Louis Gooey Butter Cake.
Sarah Kenney on the discovery of yeast and how playing with food can fuel the development of new dishes.
Amrita Rawat with the classic American cookie, infused with just a little bit of India.
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.
Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. Perfect for Afternoon Tea.
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.
Brooke Dowdy gets a book that inspires her to dig deeper into the world of flours.
Pam Kananvos takes us on a trip through the pastry shops of Athens, and introduces us to the typical Greek Easter cookies – Koulouria.
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.
Tamara Novacoviç finds her Grandma’s recipe notebook and decides to give a rustic fruit cake a try. It turns out fabulous.