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This easy pie dough recipe doesn't require special equipment or training.
The secret to this pie dough? Vodka.
How to make dulce de leche from a can of sweetened condensed milk.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
A no-fuss method for classic apple pie.
Roasted butternut squash and homemade condensed milk are the secret ingredients to the best pumpkin pie around.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
The secret to this pie filling’s unbelievable texture is the addition of cream cheese, which, happily, also helps keep the crust from getting soggy and adds a little pleasant tang.
Our pecan pie calls for honey, brown sugar, vanilla, and freshly roasted pecans for deeper, richer flavor and a big nutty crunch.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
We’ve tested dozens of apple varieties, pie crusts, and baking techniques to develop the ultimate apple pie. Still easy as…you know.
Build a house that's good enough to eat!
A fully DIY approach to a Southern classic.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
An updated classic.
This is the pie for all you gooey-pie-lovers out there (and you know who you are).
Coconut, chocolate chips, pecans, and a graham cracker base.
An apple cider doughnut-inspired bundt cake to usher in fall.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
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.
Make those summer pies last into the winter.
How to save a Swiss meringue buttercream when things go wrong.
How to swap frozen fruit for fresh in your favorite pie.
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!
This ain't your grandma's kind of 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.
Make pie dough the fearless, foolproof, @thefoodlab way. Now with step-by-step photos!
How well do you *really* know your ice cream?
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?!)
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
[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