Origin of a Classic: Pastéis de Nata
By Devra Ferst
The precious secrets of Portugal’s Pastéis de Nata.
“In Lisbon, every day has a kind of eating rhythm,” writes chef Nuno Mendes...
Cake for Breakfast: Our Best Coffee Cakes
Derived from the traditional German kaffeekuchen (sweet breads or cakes served during the daily coffee break), these irresistible streusel-topped cakes are delicious anytime of...
How To Make Caramel Sauce
Making caramel takes few ingredients and little time, but it can intimidate even the most proficient of bakers. Common pitfalls are grittiness from sugar...
Our Test Kitchen’s Top 5 Cookie Practices
Use our expert tips and methods to master every aspect of baking cookies, from handling the dough to properly storing the final product. For...
Butterscotch Cake with Salted Caramel Buttercream
Finished off with a silky Swiss meringue buttercream and a generous pour of salted caramel, this sheet cake is pure butterscotch bliss.
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You Asked, She Answered: Cookie Q&A with Rebecca Firth
Rebecca Firth, the baker behind DisplacedHousewife, answers the cookie questions you submitted to her on Instagram. Read on to learn her can't-miss tips, her...
How to Make Sarah Kieffer’s Pan-Banging Cookies
Sarah Kieffer’s Pan-Banging Chocolate Chip Cookies are internet-famous. They went viral last fall thanks to a New York Times article that had bakers everywhere...
Our Top 6 Fall Recipes Inspired by China, Japan, and Vietnam
No need to rely on the usual suspects of pumpkin and cinnamon for your fall baking. As China, Vietnam, and Japan bake mooncakes and...
The Future of Bagels is Here! Meet the Bagel Wreath
This wreath will wow at any brunch, weaving dough together to achieve an epic pull-apart round perfect for serving a crowd. Bagels are traditionally...
An Inside Look at the Magical World of Nordic Ware
With one iconic cake pan, a Minnesota man cemented his place in the American baking tradition and established a powerhouse that remains family-owned and...