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A classic crisp and nutty French pastry.
Learn the magic of turning flour, butter, eggs, and water into pastry balloons.
Basque cheesecake boasts a creamy center and a deeply caramelized top and bottom.
Crème fraîche is easy to make at home.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
How to make dulce de leche from a can of sweetened condensed milk.
Soft, rich lemon bars that slice into neat squares.
These giant cookies aren't for the faint of heart.
Crispy, crunchy, buttery choux au craquelin.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
This easy pie dough recipe doesn't require special equipment or training.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Turn fresh fruit into a saucy ripple for ice cream.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Oreo cake. Oreo Frosting. You really can't go wrong.
Just like the ones at the state fair.
An updated classic.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
Classic ladyfingers, simplified
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
Grab your popsicle molds and get ready to rejoice in the flavors of your childhood.
These sweet treats are refreshing to eat and mercifully cool to make.
Cakes, cookies, custards, and more dessert recipes that don't require any flour.
No ice cream maker? No problem.
A sweet breakfast bun for every day of the week.
Toasted sugar takes these ten sweets to the next level.
Homemade edible gifts to satisfy any sweet tooth, for a deliciously DIY holiday season.
Nine ooey, gooey, chocolate chip cookie recipes.
Buttery shortbread, chocolate-covered digestive biscuits, and even homemade Chipwiches can all be yours if you keep egg-free.
Apple slices and honey may be the most traditional symbols of prosperity, but adding an extra dessert to the mix must mean extra good luck, right?
Easy as... cake!
10 tart, creamy, and perfectly balanced buttermilk desserts.
Recipes for silky, luxurious custard desserts, equally perfect for a fancy dinner party or a comfort-food snack.
Hot cross buns, meringue "nests," and more spring-appropriate Easter goodies.
These Passover desserts won't just do the job; they'll impress the heck out of anyone who tastes them.
Sweet and savory pies for 𝜋 Day (and all days).
These chocolate-heavy cakes, pies, mousses, and other desserts are perfect for a sweet Valentine's Day.
The best holiday cookie recipes, whether you're giving them or keeping them all to yourself.
Never bite into a dull, dry deli-case rugelach again.
The cupcake fad is dead, long live the cupcake: 10 sweet recipes for making your own at home
Guidelines for the most delicious fruit-yogurt popsicles.
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.
When recipes need a bold pistachio flavor, it's time to ditch those papery skins.
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 use freeze-dried fruit to make flavorful frostings.
Let the market's fresh fruit inspire your ice cream decisions.
Don't let those pricey pods go to waste.
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?
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.
For Easter baskets, Easter tables, and general Easter enjoyment.
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.
Spoiler alert: It didn't start with a rolled-up waffle.
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
The origins and legacy of the mini frozen ice cream balls.
.@mossr shows how banana pudding became Banana Pudding
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
Astronaut ice cream's journey from fad to gift shop staple.
An ode to chocolate sprinkles.