Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.
The secret is a one-two punch of almond flour and almond extract.
An old-school Southern classic fit for a crowd.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
Tangy Greek yogurt stars in this cross between no-bake cheesecake and the best vanilla mousse.
A light and simple dessert for any occasion.
Make a bright and vibrant fruit frosting with freeze-dried strawberries.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
A timeless classic.
The key to lighter cheesecake: Fold in meringue.
A new way to make this classic cake.
How to make a no-crack chocolate roulade, perfect for your holiday Yule log.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
The benefits of mixing and matching recipes when you want to make something totally new.
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.
There's a right way and a wrong way to cut parchment rounds for cake.
A simple finishing touch for any layer cake.
Everything you need to know about making and assembling the perfect layer cake.
Give any layer cake a flawless foundation with this classic technique.
A perfect cake requires perfectly leveled cake layers.
Do you know the muffin pan, the muffin pan, the muffin pan?
Why our resident pastry wizard is so obsessed with one stand mixer in particular.
Sturdy and well balanced, these stands are so much more than just a pretty base.
Our absolute favorite pan for sheet cakes.
How different types of cake pans can make or break your favorite recipe.