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A thick and sturdy cream cheese frosting for decorating your favorite cakes.
An old-school Southern classic fit for a crowd.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.
A light and fluffy frosting made from whipped butter sweetened with vanilla custard.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
Like mainlining brown butter, in cookie form.
Tender, flaky, and crisp.
Chocolate and vanilla, together forever.
A fast and simple garnish made from homemade pistachio paste and cream.
Take advantage of your farmers-market haul with a mixed-fruit pie.
Chewy, chocolaty, and delightfully messy.
Quick and easy scones, faster than you can preheat an oven.
Tender cider-poached apples to dress up your favorite desserts.
All milk and no cream, but still as smooth and creamy as they come.
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
How to swap frozen fruit for fresh in your favorite pie.
Make those summer pies last into the winter.
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.
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?
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