Your go-to for basic French toast.
Classic ladyfingers, simplified
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
A no-fuss method for classic apple pie.
Simple, fast, and foolproof.
An updated classic.
DIY pancake mix for the fastest, easiest breakfast in town.
Toast up a batch of powdery granulated caramel and upgrade your favorite recipes today.
All you need is five minutes, three ingredients, and a food processor.
Better than anything you can buy!
How to make the world's best caramelized biscuits.
Brown butter, milk, and an egg in a simple batter that comes together in five minutes flat.
A modern approach to one of America's most iconic desserts.
Designed to work with yogurt from the ground up.
Fruity, tangy, and fresh.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
Chocolate and vanilla, together forever.
A no-fuss frosting for all your favorite cakes.
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.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
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.
Don't let those pricey pods go to waste.
Everything you need to know about making and assembling the perfect layer cake.
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.
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?
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.
How well do you *really* know your ice cream?
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
The secrets to awesome boozy ice cream, revealed
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?!)
[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.
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.
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