Dessert
Angel Food Cake
The best angel food cake you’ve ever tasted is fewer than 10 ingredients away.
How to Safely Decorate Cakes With Flowers
Not all blossoms are safe to decorate with, so check out these tips before you start assembling your next layer cake.
This Passover, Go Wild With Matzo Toffee Toppings
Dress up a batch with rose petals and pistachios, crushed potato chips and marshmallows, or any number of clever combinations.
Welcome to the Age of Carefree Floral Cakes
The free-flowing, foraged cakes of today are not your grandma’s rose-lined layers.
Cocoa and Chicory Sheet Cake
This is a wonderfully forgiving recipe to scale up and down—you can halve it to make a dozen cupcakes, or double it to make four 6-inch loaves.
Easy Profiteroles With Maple Caramel Sauce
Choux puffs filled with store-bought ice cream are drizzled with a luxurious maple cream sauce, inspired by the iconic profiteroles at L’Express in Montreal.
Tres Leches Cake
This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.
How to Keep Your Cakes From Doming and Cracking
Domed, cracked cakes are not the look. Here’s how to prevent it from happening.
This Depression-Era Riff on Angel Food Cake Is a Forgotten Spring Favorite
With its cheery yellow swirl and a batter that uses both egg whites and yolks, daffodil cake is ideal for spring celebrations—and low egg waste.
Daffodil Cake
This cloud-like cake has all the joy of angel food—but it uses the yolks too.
Out of Vanilla Extract? Try One of These Substitutes
Give your bakes a boost with these flavorful substitutes for vanilla extract.
Why Does Overmixing Matter in Baking, and How Do I Avoid It?
When you're in the middle of making cookie dough or cake batter, what does “be careful not to overmix” really mean?
Funnel Cakes
All the joy of a freshly-fried funnel cake could be yours right now.
Double Chocolate Chunk Muffins
If you’re looking for the ultimate chocolate chip muffin recipe, this version—with a cocoa-enriched batter and big chocolate chunks—is absolutely perfect.
Rhubarb Crisp
This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.
Strawberry Shortcakes
This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.
This Pantry Staple Gives Gelatin-Free Panna Cotta a Spring in Its Step
The secret to a bouncy vegan panna cotta: a powder made from the roots of the kuzu (or kudzu) plant.
Vegan Panna Cotta
This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.
Stamped Calamansi-Fish Sauce Shortbread
When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.
Chocolate Stout Cake
This tender chocolate cake has a secret ingredient, and its name is Guinness.