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This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
Improve royal icing with a few simple tweaks.
A no-fuss frosting for all your favorite cakes.
An apple cider doughnut-inspired bundt cake to usher in fall.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Buttery, crisp, and filled with warm spices.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
A classic autumn spice cake, flavored with pumpkin purée and finished with cream cheese frosting.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
A thick and sturdy cream cheese frosting for decorating your favorite cakes.
With the right ingredients, applesauce can be so much more than meets the eye.
Like mainlining brown butter, in cookie form.
Chocolate and vanilla, together forever.
At last: homemade cookie butter as thick and creamy as the stuff in a jar.
Light and tender biscuits with a rich, milky flavor.
DIY pancake mix for the fastest, easiest breakfast in town.
Rich, creamy, and bursting with bold coffee flavor.
Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
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.
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.
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
A perfect cake requires perfectly leveled cake layers.
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