The official credit card of Serious Eats
Oreo cake. Oreo Frosting. You really can't go wrong.
How to make the world's best caramelized biscuits.
A simple vegan chocolate chip cookie infused with the richness and aroma of extra-virgin olive oil.
A modern approach to one of America's most iconic desserts.
Keep mornings peaceful with these make-ahead cinnamon rolls.
Classic ladyfingers, simplified
Warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
Fig cookies that taste as cakey and soft as you remember.
And easy custardy pancake that's loaded with caramelized apples.
This banana bread is tender, soft, and gently spiced, perfect with your morning cup of joe.
Easier than pie and just as delicious, if not more so.
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.
Roasted butternut squash and homemade condensed milk are the secret ingredients to the best pumpkin pie around.
Cakey-cookie lovers, unite!
This is the pie for all you gooey-pie-lovers out there (and you know who you are).
Like mainlining brown butter, in cookie form.
A fast and easy recipe for old-school chocolate chip cookies.
Simple, low-stress, and eminently satisfying.
Your go-to for basic French toast.
Celebrate that chill in the air with a loaf of freshly baked bread.
Toast up a batch of powdery granulated caramel and upgrade your favorite recipes today.
How to save a Swiss meringue buttercream when things go wrong.
Six tips for a perfectly pre-baked pie crust.
Join @thefoodlab as he discovers the best way to temper chocolate (hair dryer? sous vide?!)
How to swap frozen fruit for fresh in your favorite pie.
Make those summer pies last into the winter.
The secrets to awesome boozy ice cream, revealed
Ever wonder which desserts are best with sous vide? Here's my definitive list.
A perfect cake requires perfectly leveled cake layers.
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
There's a right way and a wrong way to cut parchment rounds for cake.
Go nuts about ice cream with @maxfalkowitz
A simple DIY desiccant to keep your flaky pastries crisp.
How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
Say goodbye to tempering eggs, and more ice cream myths debunked.
We tasted over 20 white chocolates to find the very best, and it's awesome stuff.
Spoiler alert: It didn't start with a rolled-up waffle.
[email protected] shows how banana pudding became Banana Pudding
Is there anything a good, rich cup of drinking chocolate won't solve?
How well do you *really* know your ice cream?
Eat chocolate for breakfast. And dinner.
Get to know @DandelionChoco, the rare American chocolate that lives up to the hype
Sturdy and well balanced, these stands are so much more than just a pretty base.
Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.
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