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, ...

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

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

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 ...

At My Greek Dish, discover over 200 of the best authentic Greek recipes and how to make them to perfection. Traditional and ...

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

Heat oven to 375 F. Mix melted butter and sugar then add buttermilk. Mix in flour and currants (or raisins). Flour hands and ...

Preheat the oven to 425 degrees. Scrub and beard the mussels, discarding any with broken shells or that remain open. Put in a ...

All right, it’s official. I’ve got spring fever. I’ve now seen every sign that foretells spring’s arrival: bumble bees, ...

Looking for a hint for today's NYT Connections? Read on for hints and the answer to today's Connections game on Wednesday, ...

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