A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
A great holiday gift, these homemade biscotti are made with green tea powder lending a delicate tea flavor. They are topped with a ginger and sugar coating.
Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven-sent.
This is prettier and more puddinglike than we’re accustomed to in a cheesecake. But no complaints here. None whatsoever.
Never before has a cake been smothered in such cloudlike perfection, er, confection as this billowy white icing and its graceful swoop and swirls.
Rose Levy Beranbaum shares her recipe for easy, tender, flaky, cream cheese pie pastry. You’re welcome.
Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
Sure, you could say it with flowers. Although if novelty is what you’re after, a bouquet isn’t exactly the answer. These sweet little somethings, on the other hand….
Yup. Vegan chocolate cake. Which means it’s not only vegan, it’s also chocolate through and through. Also, it’s delicious.
These chocolatey sensations–with their crisp edges and chewy centers–are monstrous in size as well as their lineup of kooky ingredients.
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