It's also gluten-free!
Yup: just chocolate, butter, salt, and a soon-to-be pantry staple
Don't be fooled by how sophisticated these (no-recipe) mendiants look.
No pounds, no ounces, no more problems
No fussy tempering required!
It involves discipline—and also not.
In the quest for kitchen tidiness, sometimes you need to ask yourself the tough questions.
Treat those egg whites with care!
Never stir again!
Follow our guide to pick the Alice Medrich book that's right for you
For cakes, cupcakes, and just because
And how to sub cocoa powder for chocolate
Meet kumquats' acidic bedfellow: vinegar.
Anyone can turn leftovers into dinner. It takes a special someone to turn leftovers into dessert.
Alice Medrich takes a vintage mousse recipe and makes it a little better.
I thought of these ginger cookies as my own—until I learned how my friend was making them.
So you only have a 9-inch round cake pan? Don't run out to the store to buy more sizes! With just a little math, you can adapt baking recipes to meet your needs.
Alice explains when to flour, when to grease, and when to just let parchment paper do its job.
Sure, this recipe is a little bit bossy, but the results—super thin, shatteringly crispy chocolate chip cookies—will make your attention to detail worthwhile.
Do you trust the author of your newest baking book but still find the cakes are dense and the muffins sunken? Here's how to make sure the recipes turn out like they're meant to.
Cinnamon sugar is all well and good, but you can do so much more than that. Let your spice drawer (and your fruit bowl) be your inspiration.
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Well played. You deserve a cookie.
Name your first collection or try one of these: