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With a few easy upgrades, classic hot chocolate is better than ever.
These snickerdoodles have crispy edges and chewy middles, with a rich and tender crumb beneath their shimmery crusts.
Moist and sweet with molasses, this steamed quick bread is easier than you think.
The best vegan brownies start with a homemade mix.
A light and fluffy frosting made from whipped butter sweetened with vanilla custard.
A fast and simple frosting with just five ingredients.
Delicate, uber-fluffy, and tender.
An easy, colorful way to upgrade your favorite desserts.
This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.
This rugelach has a tender, buttery dough and a rich chocolate filling.
Apple pie and pecan pie unite to form a pie that may be greater than either of the originals.
This comforting and easy spiced pumpkin cake is a perfect brunch treat or after dinner dessert.
A different sort of banana pudding for those who love warm, cozy desserts.
Ditch the can and use a homemade pumpkin purée for a more complex, satisfying flavor and texture.
No corn syrup, no maple, no molasses—just an ultra-thick sugar syrup you can make at home.
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