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A simple vegan chocolate chip cookie infused with the richness and aroma of extra-virgin olive oil.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
Designed to work with yogurt from the ground up.
Fluffy and crisp, never cakey, and ready for whatever toppings you have in store.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Rich, creamy, and bursting with bold coffee flavor.
Cakey-cookie lovers, unite!
A simple three-egg layer cake with vanilla buttercream frosting.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
Whip up your very own homemade sweetened condensed milk in just 45 minutes.
At last: homemade cookie butter as thick and creamy as the stuff in a jar.
Chewy, chocolaty, and delightfully messy.
With a few easy upgrades, classic hot chocolate is better than ever.
A thick and sturdy cream cheese frosting for decorating your favorite cakes.
Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.
Tender, flaky, and crisp.
Done right, chocolate cream pie is a study in contrast: rich and light, creamy and fluffy, chocolate and vanilla too.
Move over, dulce de leche. There's a new saucy Mexican caramel in town.
Ground to a fine powder, freeze-dried apples take classic cinnamon sugar to 11.
All the convenience of a boxed mix, combined with the satisfaction totally homemade chocolate brownies.
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.
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.
Make those summer pies last into the winter.
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.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
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.
Make pie dough the fearless, foolproof, @thefoodlab way. Now with step-by-step photos!
How well do you *really* know your ice cream?
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.
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