Sandy Folsom, school director at the Wilton Sweet Studio, spoke with Food Republic to clarify exactly when it is necessary to ...

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

One may assume that all flours are made the same, but this key difference is what separates bread flour from cake flour to ...

The original recipe was made using one pound of each of the primary ingredients — butter, sugar, flour and eggs. This resulted in the very dense and squat loaf-style cake that we imagine.

No one will be able to resist a bowl of this warm and gooey cake. One of the easiest cakes you can bake! This recipe doesn’t ...

The last several columns have focused on eggs, or rather a lack of eggs. The best substitutes and how to bake without them.

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 ...

But no accolades compare to his mother's "classic" recipe for devil's food cake, he said ... things that stand the test of time." Stir in flour and milk, alternating until all are blended.

Executive chef Will Prunty created this cake to showcase the oil at the coffee shop Cafe Pedlar. Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld ...

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?