Blend and bake the batter. Butter a 9- x 13-inch pan, then add a layer of parchment paper. Pour the cake batter in the ...

A few years before the iconic Swedish bakery Fabrique opened its New York outpost in 2019, I had my first cardamom bun (and first experience with its namesake spice) in one of Fabrique’s Stockholm ...

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

If you’re looking for a decadent treat with just the right balance of rich chocolate and sweet-tart berries, these Chocolate ...

A reader from Middleville loved the white chocolate raspberry cream cake recipe that ran in Cooking with Kathy Jan. 17, 2007, and was desperate to find it. Kathy Carrier received this recipe from ...

In her new cookbook, “Every Day Is Saturday,” Sarah Copeland’s goal is to bring a weekend-cook mentality to weekday meals. Copeland, former food editor for Real Simple magazine and a nutrition ...

Spongecake doesn’t typically fall high on people’s list of favorite desserts. Its name doesn’t stir the heart, and so often it’s dry and tasteless. But, when properly made, spongecake is tender and ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

A cookbook can change your life. Two years ago I reviewed one called “Southern Cakes,” which did just that. Like most people, I’d always thought making a cake from scratch was only for the heroic. In ...