Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
Your go-to for basic French toast.
All you need is five minutes, three ingredients, and a food processor.
Coconut, chocolate chips, pecans, and a graham cracker base.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Classic ladyfingers, simplified
Keep mornings peaceful with these make-ahead cinnamon rolls.
Soft, rich lemon bars that slice into neat squares.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
This banana bread is tender, soft, and gently spiced, perfect with your morning cup of joe.
Improve royal icing with a few simple tweaks.
Just like the ones at the state fair.
How to make the world's best caramelized biscuits.
Rich, creamy, and bursting with bold coffee flavor.
Fruity, tangy, and fresh.
Classic (and easy to make) ice cream sandwiches.
Toast up a batch of powdery granulated caramel and upgrade your favorite recipes today.
A fast and easy recipe for old-school chocolate chip cookies.
A bright-purple cake that tastes as good as it looks.
How to save a Swiss meringue buttercream when things go wrong.
Join @thefoodlab as he discovers the best way to temper chocolate (hair dryer? sous vide?!)
Six tips for a perfectly pre-baked pie crust.
The secrets to awesome boozy ice cream, revealed
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
A perfect cake requires perfectly leveled cake layers.
How to swap frozen fruit for fresh in your favorite pie.
Ever wonder which desserts are best with sous vide? Here's my definitive list.
There's a right way and a wrong way to cut parchment rounds for cake.
Make those summer pies last into the winter.
Go nuts about ice cream with @maxfalkowitz
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.
How well do you *really* know your ice cream?
[email protected] shows how banana pudding became Banana Pudding
Is there anything a good, rich cup of drinking chocolate won't solve?
Eat chocolate for breakfast. And dinner.
Get to know @DandelionChoco, the rare American chocolate that lives up to the hype
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.
If you're going to make ice cream, you should have the best 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