A moist, fudgy brownie with your choice of mix-ins and toppings
A seasonal fruit crisp with a crunchy topping.
A yummy crisp with ingredients you really have on hand. Apples pair beautifully with the oat topping and the almond flavor just rounds out the whole flavor.
Haven't tried yet but looks like a good combo
Tour pastry chef Gale Gand’s remodeled Chicago kitchen, where space for the family to cook together was the goal.
The backbone of countless desserts, meringue can be made three ways.
Frosting flecked with crumbs can really ruin the look of an otherwise delicious cake; luckily, there's an easy way to prevent those crumbs from sticking to the frosting.
To remove their thin papery skins, you could toast hazelnuts and rub them in a kitchen towel, but there's a better way.
Zoë François’s favorite cake stands are up for grabs. Leave a comment for your chance to win.
Famous for her Bread-in-Five-Minutes-a-Day series, Minneapolis pastry chef, blogger, and author Zoë François shares the space where she bakes morning, noon, and night.
With this simple trick, you'll never stress over piping the perfect "Happy Birthday" on a cake again. Your script will look beautiful every time.
Tender sweet bread flavored with your choice of fruits, nuts, and other add-ins.
Wrong pan size? Save yourself time and money using a pan you already have.
Get creative with your own designs for upside-down cakes and share them with us on Facebook or Pinterest.
Fruit plus caramel plus cake equals desserts you'll flip for.
A cake lifter, which is really just a jumbo spatula, has become an indispensable tool in our test kitchen.
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