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A fast and simple garnish made from homemade pistachio paste and cream.
A bright-purple cake that tastes as good as it looks.
Sweet sticky rice and soy powders are the secrets to these fluffy vegan marshmallows.
Enriched with dark chocolate and cinnamon.
Silky smooth ice cream, no ice cream machine required.
Sweet whole wheat crackers, covered in your favorite chocolate.
Buttery, crisp, and delicious.
Bake them crisp and golden or keep them soft and pale: These sugar cookies are perfect for care packages and holiday gifts alike.
The best vegan brownies start with a homemade mix.
Gelato in its purest form.
An old fashioned frosting as light and fluffy as a cloud.
Five minutes to summer's simplest dessert.
Soft, rich lemon bars that slice into neat squares.
Thick and creamy chocolate mousse, no eggs or gelatin required!
Toasty oat flavor and a light and fluffy texture.
This rugelach has a tender, buttery dough and a rich chocolate filling.
How to save a Swiss meringue buttercream when things go wrong.
Six tips for a perfectly pre-baked pie crust.
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.
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.
A perfect cake requires perfectly leveled cake layers.
Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way
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.
Say goodbye to tempering eggs, and more ice cream myths debunked.
How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
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