Cookies

Cookie Science: The Importance of Scraping Your Bowl

When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
Chocolate

A Lactation Cookie Only a Mother Can Love

A special treat for nursing mothers, loaded with chocolate, malt, and macadamia nuts.
Techniques

Seven-Minute Frosting: The Fluff of Legend

A quick and easy old fashioned frosting, no butter in sight.
Techniques

Level Up Your Ice Cream by Leveling Your Cake

If you love cake and ice cream, how about cake in ice cream?
Breakfast Sweets

Triple-Pistachio Breakfast Buns, the Make-Ahead Breakfast of Your Dreams

An overnight rise makes these pistachio buns the perfect centerpiece for a make-ahead brunch.
Nuts

For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste

Forget pricey tubs of pistachio paste and make outstanding ice cream with fresh, whole pistachios.

Ingredient Guides

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
Techniques

For This Mocha Icebox Cake, You’re Gonna Need a Bigger Cookie

A 100%-from-scratch icebox cake made with mocha whipped cream and crispy cookies.
Chocolate

Anything Is Possible When You Mix and Match Ice Creams and Swirls

From fruit syrups to caramel and homemade Nutella, here's how to customize your favorite ice cream with a swirl.
Techniques

How to Make Ice Cream Cones From Scratch

A waffle cone machine can make crisp and flavorful cones for your ice cream.
Nuts

For This Gorgeous Pistachio Cherry Tart, It Pays to Frangi-plan Ahead

A pistachio twist on a classic frangipane tart.
Gluten-Free

How to Make No-Waste, No-Fuss, No-Cook (No-Poison!) Cherry Pit Syrup

This bright and fruity syrup makes the most of the cherry pits we normally throw away.
American

Meet the Insanely Creamy New York–Style Cheesecake of Your Dreams

The best cheesecake is all about ingredients, equipment, and technique.

Editors' Picks

For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan

A custom-made cheesecake pan for extremely tall and creamy cheesecakes, BraveTart-style.
Techniques

American Buttercream x Ganache = Double-Chocolate Frosting

A fast and simple approach to rich, complex chocolate frosting.
Nuts

Nutty, Creamy, and Fresh: How to Make the Best Hazelnut Ice Cream

A long, slow infusion of hazelnuts and milk give this ice cream the deepest, nuttiest flavor.
American

Mix and Match Fruits and Spreads for an Easy, Customizable Fruit Tart

Transform a sheet of pie dough into a rustic fruit tart using your favorite spreads and creams.
Desserts

Homemade Pistachio Paste Opens Up a World of Pistachio Desserts

A guide to making thick and flavorful pistachio paste at home.
Techniques

How to Blanch Pistachios (and When You Need To)

When recipes need a bold pistachio flavor, it's time to ditch those papery skins.
Techniques

Use Freeze-Dried Fruit for Vibrant, Flavorful No-Churn Ice Cream

A colorful approach to the most flavorful fruit ice cream around, and you don't need an ice cream machine to make it.