These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted…
An espresso twist on the iconic molten-chocolate cake.
Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking. Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.
These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.
This shortbread is buttery and fragrant with lemon zest. The texture is chewier than traditional shortbread, and I’ve added cornmeal for crunch and texture.
This cookie goes by many aliases: blondie, golden brownie, congo bar. No matter what you call them, they're butterscotch-flavored, chewy, and loaded with texture.
A hint of orange zest and flecks of cranberry give classic oatmeal cookies a festive new twist. Visit Baker's Central for more baking tips and tricks, and check out our Christmas Guide for more…
This classic sugar cookie rolled in cinnamon-sugar has a crisp exterior with a soft, chewy inside.
These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the cherries.
This cake is incredibly moist, thanks to the sweet potato, and the fresh ginger adds a vibrancy that other spice cakes can only dream of. One piece is never enough.
This recipe provides a flavor twist on the now-classic molten chocolate cake. You put a ball of raspberry-flavored ganache in each ramekin and top with cake batter; as the cakes bake, the ganache…
Recipes for crème anglaise vary quite a bit in their proportions of milk, cream, eggs, and sugar (some use no cream at all). This is our favorite because it’s neither…
Inspired by several German recipes and a Swiss cookie called Brunsli, these cookies are rich and bittersweet, not only from dark chocolate and cocoa powder, but from espresso, which deepens…
Who doesn't love a cookie still warm from the oven? Because this dough will keep for up to a week in the fridge, you can bake these chocolate chips to…
You'll need to plan ahead for this rich dessert, but for peanut butter and chocolate lovers, it's worth it. The easy cookie crust must be baked and cooled before filling,…
At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I…
Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for…
This tender loaf is perfect for brunch or as a treat with a cup of tea. The loaf can be wrapped well and stored for up to a week or…
The coffee in this recipe intensifies the chocolate flavor of this super-moist cake. I suggest you use a freshly ground, medium-bodied variety, such as Colombian.
This humble, comforting cake is a natural for Thanksgiving or Christmas, but you don't have to wait for a special occasion to make it.
To decorate these simple Christmas cookies, dip the tops in a confectioner's-sugar glaze and sprinkle with colored sanding sugars.
These fun cookies, with their spirals of chocolate and vanilla dough, are perfect for Christmas or parties. Watch the playback of our Virtual Cookie Exchange, where Denise Mickelsen demonstrates how to get…
These raspberry jam-filled thumbprints are easy to love: They call for a few simple ingredients you’ve likely got on hand, they’re super-easy to make, they’re sweet and nutty, and they’re…
One of the first things I learned in culinary school is the concept of “mother sauces”—base sauces, like Hollandaise or tomato sauce, that with the addition of a few ingredients…
What’s the significance of sifting? Why are my cookies soft instead of crisp? Can I use year-old baking powder? These are pressing concerns for any baker, and as a baking…
Read a quick review of The Pin.
Read a short review of double-edged cookies cutters.
Instead of melting chocolate in a double-boiler, Alice Medrich's method allows you to see what's going on with the water as you stir.
A little terra cotta bear can keep your brown sugar from hardening over time. Find out how it works and where you can order one.
Jennifer Armentrout offers advice on monitoring your cookies and other baked goods while they are in the oven.
In this short article, Jennifer Armentrout offers tidbits of advice on measuring dry and liquid ingredients.
What's the safest way to make royal icing? Find out here.
Get the results of a blind tasting of eight widely available brands of creamy peanut butter. Both natural and emulsified products were included in the tests.
The editors sample store-bought raspberry jam and talk about their four favorite brands.
Here's an easy way to mix the elements in natural peanut butter.
Find out the perfect temperature for butter that is to be creamed with sugar.
Discover the difference between bleached and unbleached flower.
All baking powders are not the same, says Sarah Jay, who details the results of a bake-off using three different brands.
The rich flavors of chocolate and hazelnut make a classic cookie
Classic cookies make a great holiday gift. Here, Joanne Chang offers recipes for seven of her favorites, along with tips for achieving evenly baked cookies.
Buttery, crunchy, and perfect for giving
For ease and convenience, bar cookies can't be beat. In this article, Abigail Johnson Dodge offers three tasty recipes that are perfect when you need a gift for a friend…
A bowl and a whisk are all you need
Use cookie crumbs to make a short-cut crust, and then add a creamy filling for an impressive but easy dessert
Why buttermilk makes better pancakes, biscuits, pound cakes, scones, and more
Alice Medrich set out to make a less tricky version of the molten chocolate cake, and these individual soufflé cakes are the result. Learn her techniques and get her recipes.
With a stash of dough in the freezer, you can bake a batch of delicious holiday cookies at a moment’s notice
Read a quick review of specialty chips: semisweet callets from Callebaut, chocolate pearls from Valrhona, and organic choco drops from Dagoba.
Read a short review of Star Kay White chocolate extract.
Read a quick review of black cocoa powder.
Read a quick review of Tree Nature's Colors decorating sugars.
A "mother sauce" can give rise to many offspring with the addition of a few ingredients. In this article, Jennifer Armentrout describes some of the many ways crème anglaise can…
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