Skip to main content
Epicurious
Dédé Wilson head shot - Epicurious

Dédé Wilson

Cookbook Author

Dédé Wilson has worked professionally for more than 30 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and spokesperson. For 15 years, she worked as a contributing editor for Bon Appétit, during which time she made frequent appearances on behalf of the magazine as a guest on TODAY, The Early Show, Dr. Oz, and Home Shopping Network, among others.

Wilson is the author of 17 cookbooks including The Low FODMAP Diet Step-by Step, the best-selling A Baker’s Field Guide to Cupcakes, A Baker’s Field Guide to Christmas Cookies, The Wedding Cake Book (which was nominated for an IACP Julia Child Award), Wedding Cakes You Can Make, The Birthday Cake Book, Truffles, Unforgettable Desserts, A Baker’s Field Guide to Doughnuts, and Cake Balls! Wilson is the founder of Bakepedia.com, “The Baker’s Resource”. dedewilson.com

Recipes & Menus

Old-Fashioned Mocha Hot Fudge Sauce

All-American hot fudge gets a jolt of flavor from ground coffee beans.
Recipes & Menus

Macadamia Brittle with Fleur de Sel

The sweetness of this brittle is balanced by a sprinkling of salt.
Recipes & Menus

Cacao Bean Bittersweet Chocolate Truffles

Editor's note: The recipe and introductory text below are from Truffles : 50 Deliciously Decadent Homemade Chocolate Treats _by Dede Wilson. Cacao beans, from which we get all our wonderful chocolate, are now available in raw form. Called cacao (or cocoa) nibs, they look like tiny brown nuggets similar in shape to kasha or buckwheat groats. Cacao nibs are not sweet, but they have an intense chocolate flavor unlike any other product. In this recipe, they are steeped in cream to add flavor to the ganache and chopped for use as a topping._
Recipes & Menus

Meringues, Chocolate Walnut

Type: Drop cookie
Habitat: United States
Description: These are my first-ever memorized recipe, which I make again and again. These are easy and quick to make and combine sweet, crunchy vanilla-scented meringue with toasted walnuts and dark chocolate morsels.
Field Notes: My mom found this recipe in a church cookbook, where they were called Surprise Meringues. The surprise is that you only see a hint of the chocolate and nuts inside the cookie; when you bite into them, there is an explosion of flavor and textures.
Lifespan: 2 weeks at room temperature in airtight container.