Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
These giant cookies aren't for the faint of heart.
How to make dulce de leche from a can of sweetened condensed milk.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
Crème fraîche is easy to make at home.
Oreo cake. Oreo Frosting. You really can't go wrong.
This easy pie dough recipe doesn't require special equipment or training.
Dark chocolate and creamy Nutella cheesecake on a crumbly Oreo crust.
Like chocolate chip ice cream, only better.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
This banana bread is tender, soft, and gently spiced, perfect with your morning cup of joe.
A modern approach to one of America's most iconic desserts.
Just like the ones at the state fair.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
All you need is five minutes, three ingredients, and a food processor.
Classic ladyfingers, simplified
Keep mornings peaceful with these make-ahead cinnamon rolls.
This whipped pudding is creamy and light with a bold banana flavor.
Fluffy homemade ice cream bars, dipped in a crispy milk chocolate shell.
The most important thing a stand mixer has to offer isn't convenience; it's power.
All the basic cake frostings and when to use them.
Exploring the complexities of commercial vanilla extract and the failings of homemade.
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.
Everything you need to know when making a pie dough from scratch.
Don't let those pricey pods go to waste.
Everything you need to know about making and assembling the perfect layer cake.
A perfect cake requires perfectly leveled cake layers.
How to save a Swiss meringue buttercream when things go wrong.
How to swap frozen fruit for fresh in your favorite pie.
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.
Filling a piping bag can be an awkward proposition, but not if you know a few simple tricks.
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 geniuses of @ideasinfood developed three gluten-free flours you can use in ANYTHING
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
The secrets to awesome boozy ice cream, revealed
The Food Lab's guide to the ultimate chocolate chip cookie.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
Spoiler alert: It didn't start with a rolled-up waffle.
[email protected] shows how banana pudding became Banana Pudding
An ode to chocolate sprinkles.
Why our resident pastry wizard is so obsessed with one stand mixer in particular.
A custom-made cheesecake pan for extremely tall and creamy cheesecakes, BraveTart-style.
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.
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.
Who makes the best ready-to-bake cookie dough? We ate hundreds of cookies to find out.