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These snickerdoodles have crispy edges and chewy middles, with a rich and tender crumb beneath their shimmery crusts.
How to make dulce de leche from a can of sweetened condensed milk.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Build a house that's good enough to eat!
Improve royal icing with a few simple tweaks.
These giant cookies aren't for the faint of heart.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Coconut, chocolate chips, pecans, and a graham cracker base.
This easy pie dough recipe doesn't require special equipment or training.
A holiday classic, with or without the optional frosting.
Bake them crisp and golden or keep them soft and pale: These sugar cookies are perfect for care packages and holiday gifts alike.
Like mainlining brown butter, in cookie form.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
How to make the world's best caramelized biscuits.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
Crème fraîche is easy to make at home.
Classic ladyfingers, simplified
Cakey-cookie lovers, unite!
An updated classic.
A fast and easy recipe for old-school chocolate chip cookies.
Keep mornings peaceful with these make-ahead cinnamon rolls.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
How to resize your favorite cakes to bake in other pans.
Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.
Never scrub a dirty pot of caramel or fudge again!
How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.
How to mix and match cookie styles for the best holiday assortment.
Don't let those pricey pods go to waste.
How to save a Swiss meringue buttercream when things go wrong.
How to store and reuse leftover melted or tempered chocolate.
What is malted milk powder, and why does a canister belong in your pantry?
It may be called blackstrap "molasses," but in the kitchen, blackstrap should never be confused with true molasses.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.
Six tips for a perfectly pre-baked pie crust.
When things heat up in the kitchen, don't give up on pie!
Do you know the muffin pan, the muffin pan, the muffin pan?
Low-tech, flaky, and delicious.
Because knowing is half the battle.
What are those eggs doing in your cookie dough?
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
The mysteries of baking soda explained.
The science behind creaming butter and sugar.
How well do you *really* know your ice cream?
The secrets to awesome boozy ice cream, revealed
Is there anything a good, rich cup of drinking chocolate won't solve?
We tasted over 20 white chocolates to find the very best, and it's awesome stuff.
Join @thefoodlab as he discovers the best way to temper chocolate (hair dryer? sous vide?!)
[email protected] shows how banana pudding became Banana Pudding
Spoiler alert: It didn't start with a rolled-up waffle.
An ode to chocolate sprinkles.
Sturdy and well balanced, these stands are so much more than just a pretty base.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
Our absolute favorite pan for sheet cakes.
Explore an even darker chocolate style with these seven bars in the 80% range.
Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.
From a creamy pumpkin pie that never cracks to a juicy cherry pie that's crispy on the bottom, successful pie-making depends on having the right tools for the job.
The best homemade ice cream needs a good ice cream maker.
We tested 17 ice cream scoops to find the shape and design that work best.
All the equipment you need for a well-stocked pastry kitchen.
How different types of cake pans can make or break your favorite recipe.
When it comes to pie plates, you don't always get what you pay for.
Think milk chocolate is kids' stuff? Some bars to change your mind