We spoke with pastry chefs, recipe creators and culinary educators to find cookbooks for sweet tooths at every skill level Written By Written by Contributor, Buy Side Christa Glennie is a contributor ...

The best way to start making homemade sweets? Follow these basic instructions and tips. Credit...Photographs by Joseph De Leo For The New York Times. Food Stylist: Monica Pierini. Supported by By ...

For flavorful, moist cakes, cupcakes, and more.

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

Feel free to connect with him or check out his work. He's everywhere — Upwork, YouTube, Spotify, SoundCloud, Collider, LinkedIn, Instagram. Add Us On What better way to celebrate the holiday season ...

Cold weather is the perfect excuse to bake something warm and simple. Quick breads are easy to make, don’t require yeast, and fit nicely into a busy winter schedule. From banana and pumpkin to savory ...

The best yogurt to turn to for baking, according to experts who use it in their home, is Dannon, especially the whole milk plain yogurt. Whole milk is preferred for baking because it's higher in fat, ...

The cover of "Baking in the American South" by Anne Byrne. (Courtesy of Rinne Allen) Every now and then you find a new book that’s hard to put down. But perhaps that's less expected when it's a ...

A decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century Friends of baking, are you sick and tired of making the same recipes again and again?