Have you ever found you don't have the right flour and wondered if you can substitute? We dive deep into cake and all-purpose ...

Scott Peacock's signature chocolate cake is tender, deeply chocolatey, and easy to make. It truly earns its moniker from the ...

Who wants to go to the trouble of baking a cake only to end up with a dry or dense disappointment? Baking should be a fun, ...

“Stout and other dark beers are often described as having chocolatey overtones,” King Arthur’s Susan Reid points out. “The ...

We turn to Ina Garten for the best dessert recipes — but what sweet treats does the Barefoot Contessa herself enjoy whipping up in the kitchen?

“Stout and other dark beers are often described as having chocolatey overtones,” King Arthur’s Susan Reid points out. “The ...

Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, ...

My sister and I were always welcome in the kitchen as we were growing up, making everything from personal snacks to family ...

This lamb stew is hearty and filled with flavor, and chef Kevin wishes he had been around to make it for all those Irish ...

This French classic becomes even more delightful with a simple addition to your recipe, which enhances both texture and softness ...

Put the flour in a bowl and add the dry brewer's yeast, then mix with a spoon. Also add the sugar, vanilla extract, and a vial of orange flavoring. In a separate bowl, break the eggs, add the salt ...