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A cookbook author and fifth-generation Southerner shares their stories in a new compendium of the region’s most defining bakes.
This cookie recipe comes from Duncan Hines, an early-20th-century food influencer of sorts.
The plethora of online cooking and baking inspirations is wonderful, but sometimes recipes benefit from small adjustments to make them healthier.
Chef Jenn Crovato shares a recipe for one of her most-loved desserts, while giving full credit where it’s due: her mom.
Quatre-quarts, a classic cake from Brittany, is simple and delicious.
Chances are your vanilla flavoring is synthetic. Here’s what makes the real thing—the second-most expensive spice in the world—so special.
The traditional Easter treat is soft, airy, and marked with a signature cross of icing on top.
With 4 ingredients, no crust, and no water bath needed, the showstopping dessert is easy to make at home—with a few key considerations.
These super-easy bars sandwich a tangy-sweet raspberry filling between layers of nutty streusel.
Celebrate Three Kings Day with this rich, citrus-perfumed treat from the South of France. Serving it is half the fun.
Creamy, vanilla bean-speckled custard meets buttery, flaky pie crust in flan Parisien, a French bakery favorite.
Classic gingerbread gets a boost—in both flavor and nutrition—from nutty einkorn flour and unrefined sugar.
Layers of tender, buttery crust sandwich a rum-spiked pastry cream filling in this traditional specialty.
Bakers love this millennia-old wheat for its complex flavor and impressive nutritional profile. Here are three recipes to get acquainted.
