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This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Your go-to for basic French toast.
Rich, creamy, and bursting with bold coffee flavor.
All you need is five minutes, three ingredients, and a food processor.
Toast up a batch of powdery granulated caramel and upgrade your favorite recipes today.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
Fruity, tangy, and fresh.
A simple three-egg layer cake with vanilla buttercream frosting.
All the convenience of a boxed mix, combined with the satisfaction totally homemade chocolate brownies.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.
Classic (and easy to make) ice cream sandwiches.
Turn trash into treasure by macerating cherry pits with sugar for a vibrant, no-fuss cherry syrup.
Light and tender biscuits with a rich, milky flavor.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
How to save a Swiss meringue buttercream when things go wrong.
Make those summer pies last into the winter.
The secrets to awesome boozy ice cream, revealed
Six tips for a perfectly pre-baked pie crust.
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
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.
Ever wonder which desserts are best with sous vide? Here's my definitive list.
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
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.
Spoiler alert: It didn't start with a rolled-up waffle.
[email protected] shows how banana pudding became Banana Pudding
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?
Is there anything a good, rich cup of drinking chocolate won't solve?
Get to know @DandelionChoco, the rare American chocolate that lives up to the hype
Eat chocolate for breakfast. And dinner.
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