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This Week in America's Test Kitchen: Triple Chocolate Mousse Cake
Recipe research taught the cooks at America's Test Kitchen what they didn't want in their Triple Chocolate Mousse Cake: indistinguishable layers and texture, and a flavor so overpoweringly rich that it's hard to finish more than a few forkfuls. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, the cooks at America's Test Kitchen aimed to create a triple-decker that was incrementally lighter in texture—and richness. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).Gadgets: Progressive Collapsible Cake and Cupcake Carrier
If you read this column last week and felt inspired to bake a cake, you might have realized a conundrum: When baking a big cake for a potluck, moving vehicles are undoubtedly the enemy. That's the logic behind the purchase that followed: the Progressive Collapsible Cake and Cupcake Carrier ($18.88 at Camping World).Gadgets: Layer Cake Slicing Kit by Frieling
There's something that unites us serious eaters every holiday season, and it has nothing to do with the snow, the gifts, or the tunes. It's that perverse excitement we get when our calendar fills up with potlucks—with reasons to impress via culinary prowess—and our bookmarked pages of technically ambitious recipes can finally find justification with our peers. It's in that vein that I pounced on the Frieling Layer Cake Slicing Kit ($42, boncui.com), a trio of cake-assembling accouterments to befit the season of showing off.Video: Sandra Lee's Hanukkah Cake
An angel food cake filled with marshmallows, covered in blue frosting, and decorated with strands of fake pearls. You don't have to be Jewish to know that by serving Sandra Lee's Star of David angel food cake, you have failed.Food Network Cancels 'Ace of Cakes'
Food Network confirmed on Sunday that Ace of Cakes is no more. Elaborate cake-baker Duff Goldman, known for his fondant craftiness at the Baltimore-based Charm City Cakes bakery, will be on camera in one last season, which begins in January. According to ABC News, the final (tenth) season will consist of six episodes.Lithuanian Coffee Cake from Claire's Corner Copia in New Haven, CT
I wouldn't be surprised if more people were familiar with Lithuanian coffee cake in New Haven, Connecticut, than in Lithuania proper. Why do the locals, namely Yalies, love this treat from Claire's Corner Copia so? Three reasons: the dense sour cream cake, the middle brown stripe (sweet raisins and walnuts coated in brown sugar and coffee grounds), and the buttercream frosting. While most coffee cakes are just nice things to nosh on between gulps of coffee, this one actually has coffee in it.Mixed Review: Pillsbury's Halloween Funfetti Cake
Isn't the point of Hallowee to gorge yourself on treats so over-the-top sugary that they would make your dentist shiver in fear? If so, Pillsbury's Halloween Funfetti Cake Mix is a smashing success.This Week in America's Test Kitchen: Apple Upside-Down Cake
Ever since canned pineapple became widely available in the early 1900s, pineapple and upside-down cake have become practically synonymous. But there was a time when this cake was made with seasonal fruit such as apples. After testing a few recipes, however, it was clear why sweet, juicy pineapple had overshadowed the humble apple. Rather than a luscious topping full of deeply fruity flavor, the apple slices tasted bland and watery. Here, the folks from America's Test Kitchen restore apple-pie order to this upside-down cake. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).Pine Nuts: Going Beyond Pesto
Think of a recipe that includes pine nuts as a key ingredient. Pesto probably comes to mind first but after that, it's hard to come up with another. As far as culinary nuts go, the pine nut, or pignoli, is somewhat underappreciated. But there's a lot to love about it. The pignoli has a mild, nutty flavor and a high oil content which gives it a smooth, silky texture. For some reason, though, the pine nut seems to get less play in baked goods than say, the walnut or pecan. There is one major exception: Italian pine nut cookies.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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